These Parmesan Garlic Knots are the perfect addition to any meal. They are seasoned with Italian seasoning and brushed with butter to golden perfection.
Easy Parmesan Garlic Knots
Is there anything better than a warm garlic knot dripping with butter and dipped in marinara sauce? I don’t think so. No need to go out for garlic knots or buy the frozen buns, you can make them right at home.
Why you’ll love it!
- These chewy garlic knots are dusted with parmesan and flavored with garlic. There is no better combination.
- They look fancy for how easy they are to make.
- These parmesan garlic knots are a great match for many dishes.
Featured Ingredients
- Active dry yeast- we use dry active yeast, it’s the best. Be sure you are using fresh yeast rather than old.
- Granulated sugar– white sugar activates the east, it is a very important part of this recipe.
- Oil– when you let your dough rise be sure you oil the bowl or else you will have a mess on your hands.
- Butter– you brush butter on top of the garlic knots to brown the top of the knots.
- Garlic– The garlic is brushed onto the garlic knots to make them extra garlicy and delicious.
- Parmesan cheese– you top these delicious buttery knots with parmesan for the perfect salty bite.
How to Make Parmesan Garlic Knots
- Activate the yeast. Add the water, yeast, and sugar to a bowl and let it rest for 10 minutes until it activates. You will know when the yeast is activated with a bubbly foam appears on the top of the water.
- Make the dough + let it rise. Add oil, salt, garlic powder, and flower to the yeast mixture and mix until the dough feels tacky and sticky. Place the dough into an oiled bowl and let it rise for 2 hours.
- Form the knots. When the dough has doubled in size, remove the dough from the bowl and make a 10-inch roll and then cut that roll into 8 pieces. Roll each piece of dough into a 10-inch rope. Cross the pieces to tie a knot. Be sure to tuck the ends underneath. Place each knot onto the greased baking sheet. Brush the knots with spices and butter.
- Time to bake! Bake the garlic knots for 15 minutes until the knots turn golden brown. Brush them again with butter and sprinkle the knots with parmesan cheese before serving.
Top Tips for Garlic Knots
- Skip the crushed red pepper if you don’t want a kick
- Grated asiago or Romano would be an excellent substitute for the parmesan.
FAQ
What are garlic knots made of?
Garlic knots are made out of active yeast, sugar, warm water, all purpose flour, olive oil, salt, garlic, and parmesan.
Can I add anything to garlic knots?
Yes, you can add any other dried spices that you’d like to these garlic knots.
Can you freeze garlic knots?
Yes, you can freeze garlic knots. Let the garlic knots cool completely before placing them in a freezer safe bag. Place them in the freezer for up to three months.
To reheat the parmesan garlic knots, place them on a greased baking sheet and bake them for 15-20 minutes at 350ºF.
Storage
Let the parmesan garlic knots cool completely before placing them in an airtight container. Store them on the counter or in the refrigerator.
Parmesan Garlic Knots
These delicious parmesan garlic knots are chewy, flavorful, and delicious when dipped in a marinara sauce.
Prep:20 minutes
Cook:15 minutes
Total:35 minutes
Ingredients
- 2 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 1.5 cups water luke warm
- 3 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 3.5-4 cups all-purpose flour
- 6 tablespoons unsalted butter melted
- 2 teaspoons Italian seasoning
- 4 tablespoons garlic finely minced
- ¼ teaspoon crushed red pepper
- ½ cup grated parmesan cheese
Instructions
- Add the yeast, sugar, and water to the bowl of a stand mixer. Allow the yeast to activate, about 10 minutes. You will know the yeast is ready when a bubbly foam appears on top of the water.
- Next, add in 2 tablespoons of olive oil, salt, garlic powder, and flour to the yeast mixture. Mix on low for 8-10 minutes. The dough should feel tacky. It should feel sticky to the touch, but not stick to your hands.
- Add the remaining olive oil into a bowl and roll the dough ball in it. Cover with a kitchen towel and allow the dough to rise for 2 hours. Or until it has doubled inside.
- Preheat the oven to 425℉ and lightly grease a baking sheet.
- Next, remove the dough ball from the bowl and roll the dough ball into a 10-inch roll and cut into 8 pieces with a knife.
- Roll each piece of dough into a 10-inch rope. Cross the pieces to tie a knot. Be sure to tuck the ends underneath. Place each knot onto the greased baking sheet.
- Add Italian seasoning, garlic, and crushed red pepper to the melted butter in a bowl and mix until combined. Use a pastry brush and generously brush the top of each garlic knot with the butter mixture.
- Place the baking sheet in the oven and bake for 15 minute or until the top of the knots begin to become golden brown.
- Once the knots are removed from the oven brush with the remaining butter and top with a tablespoon of parmesan cheese.
Tips & Notes
- Skip the crushed red pepper if you don’t want a kick
- Grated asiago or Romano would be an excellent substitute for the parmesan.
Nutrition facts
Calories: 369kcal Carbohydrates: 47g Protein: 9g Fat: 16g Fiber: 3g Sugar: 1g
