Golden Garlic Butter Knots
Golden Garlic Butter Knots are soft homemade bread knots brushed with melted butter, fresh garlic, and parsley. Their fluffy centres and golden surfaces make them ideal with pasta, soup, salad, or as a warm party snack.
Equipment
- Baking sheet
- Kitchen towel
- Mixing Bowl, Large
- Mixing Bowl, Small
- Parchment paper
- Pastry brush
Ingredients
For the Dough
- 1¼ cups All-Purpose Flour
- ½ cup Warm Water
- 1½ tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Granulated Sugar
- 1⅛ teaspoons Active Dry Yeast
- ½ teaspoon Kosher Salt
For the Garlic Butter
- 1 tablespoon Unsalted Butter melted
- 2 cloves Garlic minced
- 2 tablespoons Fresh Flat-Leaf Parsley finely chopped
Instructions
For the Dough
- Pour the warm water into a small mixing bowl.
- Add the granulated sugar and stir until dissolved.
- Sprinkle the active dry yeast over the water.
- Let the yeast mixture stand for 5 minutes until frothy.
- Combine the all-purpose flour and kosher salt in a large mixing bowl.
- Pour in the yeast mixture and olive oil.
- Stir until a rough dough forms.
- Transfer the dough to a lightly floured work surface.
- Knead for 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled mixing bowl.
- Cover the bowl with a clean kitchen towel.
- Let the dough rise in a warm place for 1 hour or until doubled in size.
For Shaping
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Press down the risen dough gently to release excess air.
- Divide the dough into 4 equal portions.
- Roll each portion into a rope approximately 8 inches long.
- Tie each rope loosely into a knot.
- Tuck the loose ends underneath each knot.
- Arrange the knots evenly on the prepared baking sheet.
For the Garlic Butter
- Combine the melted butter, minced garlic, and chopped parsley in a small mixing bowl.
- Brush half of the garlic butter over the shaped knots.
For Baking
- Bake for 20 minutes until the knots are golden brown and cooked through.
- Remove the baking sheet from the oven.
- Brush the warm knots immediately with the remaining garlic butter.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the garlic knots warm with pasta, lasagne, tomato soup, minestrone, or a fresh salad. They are also excellent with marinara sauce for dipping. For an Italian bread selection, serve them alongside our Garlic Rosemary Focaccia.Recipe Notes
Use warm rather than hot water so the yeast remains active. Tie the dough ropes loosely because the knots expand during baking. Applying half the garlic butter before baking adds flavour, while the remaining butter gives the finished knots a glossy, aromatic surface.Variations
Add grated Parmesan or mozzarella during the final five minutes of baking. Replace parsley with fresh basil, rosemary, or oregano. Chilli flakes provide gentle heat, while a pinch of smoked paprika creates a warmer flavour. For smaller party knots, divide the dough into eight portions and reduce the cooking time.Storage and Reheating
Store cooled knots in an airtight container at room temperature for up to two days. Reheat them in the oven for several minutes before serving. They can also be frozen for up to two months and reheated directly from frozen at a moderate temperature.Wine Advice
A lightly oaked Chardonnay complements the butter and roasted garlic. A medium-bodied Chianti is a better choice when the knots accompany tomato-based pasta, pizza, or lasagne.Nutrition values
Serving: 1 garlic knot | Calories: 220 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 2 g | Sodium: 300 mg | Sugar: 3 g