This garlic knots recipe creates soft, chewy, little knots of bread covered with warm butter, fragrant garlic, and savory Parmesan cheese. They're an excellent side to pasta or pizzas.
First, using a glass measuring cup or bowl, combine warm water, sugar, and yeast. Set aside for 10 minutes and allow yeast to activate.
Next, place activated yeast mixture, flour, and salt in the bowl of a stand mixer.
After that, use the dough hook attachment and mix on medium speed for 5-6 minutes until dough is smooth and elastic.
Then, remove the dough from the bowl and place in a separate clean, greased bowl.
Afterward, cover the bowl with a clean kitchen towel, place in a warm area and allow the dough to rise for about an hour or until doubled in size.
First, preheat oven to 400 degrees.
Now, after the dough has doubled, place dough on a well-floured surface. Use a floured rolling pin to roll the dough to 1/2 inch thick.
Next, use a pizza cutter to cut the dough into one inch wide strips.
Then, take each strip individually and roll it in your hands to form a twist like a rope.
After that, tie each strip in a knot and tuck in loose ends. The knot does not need to be tight.
Once they are tied, 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. Let them rise for about 30 minutes.
Then, after they've risen, place the knots in the oven to bake for 12-15 minutes or until lightly browned.
Last, remove them from oven and place the knots on a cooling rack set on top of paper towels.
First, melt the butter and combine it with the garlic powder, salt, onion powder, and parsley in a small bowl and whisk until combined.
Next, using a pastry brush, apply the mixture to warm knots.
Last, top the knots with grated parmesan cheese.
The calories listed are an approximation based on the ingredients and a serving size of one garlic knot. The garlic knots can be stored in a sealed container for up to three days.