Garlic parmesan knots are pizza and pasta’s best friend. They are soft, chewy, little gems covered with warm butter, garlic, and Parmesan cheese and make an excellent side to any Italian dish.
Oh, garlic bread! How I love thee!
Garlic bread and I have always been close, almost like best friends. It’s warm, buttery, and cheesy and probably one of my favorite comfort foods. Garlic bread is especially good with a side of marinara for dipping. I’m getting hungry just thinking about it.
You can imagine my surprise upon moving to South Florida and discovering most restaurants’ garlic bread was bland and boring. It was half a small loaf of toasted bread topped with melted butter. No garlic what so ever. How sad!!
What I wasn’t expecting was to find something else to replace my beloved garlic bread at the top of my favorites list. Enter garlic parmesan knots!
After ordering garlic parmesan knots multiple times at restaurants, I thought it was time to make my own recipe. This recipe uses my homemade pizza dough recipe, so the entire process takes around two hours.
Make the Dough:
In a small bowl, add the sugar and yeast to warm water and stir to dissolve. Set aside and allow the mixture to become light brown and foamy. While you wait for the yeast to activate, place the flour and salt in the bowl of a stand mixer. Use a spoon to combine.
After the yeast mixture becomes foamy, pour it into the bowl of flour. Use a dough hook attachment and mix on medium speed for 5 to 6 minutes until a smooth, elastic forms. It may be necessary to add additional flour a tablespoon at a time if the dough is too sticky.
Remove the dough from the mixer and place it in a large bowl. Cover the bowl with a clean towel or plastic wrap and place in a warm area. Allow the dough to rest and double in size.
Make the Knots:
After the dough doubles in size, remove it from the bowl and place it on a well-floured surface. Knead it a couple of times by hand to deflate it. Use a rolling pin to roll the dough into a large rectangle about 1/2 inch thick, and cut the dough into 1-inch wide strips.
Take each piece, one at a time, and roll it between your hands so the strip twists, like a rope. Tie each strip in a knot and tuck under the loose ends. *Don’t overtighten the knots because as they’ll expand as they rise a second time.
Place knots on a baking sheet lined with a silicone mat about 2 inches apart and cover with a clean towel. Allow the knots to rise for 30 minutes then put the baking sheet in an oven preheated to 400 degrees. Bake for 12 to 15 minutes or until golden brown.
Remove the knots from the oven and transfer to a cooling rack. *For ease of clean up, place the cooling rack over paper towels.
Garlic Parmesan Topping:
Combine melted butter, garlic powder, salt, onion powder, and garlic in a small bowl and whisk until combined. Use a pastry brush to apply the mixture to the knots. Top with grated parmesan cheese.
Used for this recipe:
- 3/4 cups of warm water (6 ounces, approximately 110-115 degrees)
- 1 tsp granulated sugar
- 1/2 tsp of active yeast
- 2 cups All-purpose flour
- 1/2 tsp salt
- 3-4 Tbls unsalted butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp dried parsley
- 3-4 Tbls grated parmesan cheese (for sprinkling)
Using a glass measuring cup or bowl, combine warm water, sugar, and yeast. Set aside for 10 minutes and allow yeast to activate. Water should become frothy and foamy.
Place activated yeast mixture, flour, and salt into the bowl of a stand mixer.
Use the dough hook attachment and mix on medium speed for 5-6 minutes until dough is smooth and elastic. If the dough is too sticky, add additional flour one tablespoon at a time.
Remove the dough from the bowl and place in a separate clean, greased bowl. (I use a tablespoon of olive oil and turn the dough over a couple of times to cover completely. This keeps the dough from drying out and sticking to the bowl.)
Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm draft-free area. Allow the dough to rise for about an hour or until doubled in size.
Preheat oven to 400 degrees.
After dough has doubled, turn out onto a well-floured surface. Use a floured rolling pin to roll the dough to 1/2 inch thick. (My favorite rolling pin is the Maple French Rolling Pin.)
Next, use a pizza cutter to cut the dough into one inch wide strips.
Take each strip individually and roll it in your hands to form a twist like a rope.
Tie each strip in a knot and tuck in loose ends. The knot does not need to be tight.
Place each dough knot on a silicone lined baking sheet two inches apart.
Cover the dough knots with a clean towel and place in a warm area. Allow to rise again for about 30 minutes.
After the dough has risen a second time, place the baking sheet in the oven. Bake for 12-15 minutes or until lightly browned.
Remove from oven and place knots on a cooling rack set on top of paper towels.
Combine melted butter, garlic powder, salt, onion powder, and garlic in a small bowl and whisk until combined.
Using a pastry brush, apply the mixture to warm knots.
Top with grated parmesan cheese.
Serve immediately and enjoy!
The dough should be easy to handle when assembling the knots. If it is too sticky, apply additional flour to the work surface. Take care not to add too much flour because the knots will become dense and heavy.