Parsley Butter Brushed Garlic Knots
Fluffy garlic knots are made from a delicious homemade dough, then baked and brushed with a fresh garlic parsley butter.
Low carb dieters must be the strongest willed people on the planet.
I wouldn’t last a day on a low carb diet.
Because sometimes I want bread…white bread (gasp).
Make that fluffy white bread brushed with parsley and garlic butter.
(It’s okay, I ate whole wheat pancakes yesterday. It’s all about balance, right?)
I first tried garlic knots at a New York City pizzeria a couple blocks from my brother’s apartment.
Basically, garlic knots are little bundles of fluffy, soft dough brushed with garlic butter.
But hey, if you want to add cheese, basil, or fresh oregano, try out whatever you like here.
Start by letting yeast, water, and sugar sit in a bowl until it gets foamy and bubbly:
Add flour, salt, and olive oil until a soft dough forms, then let the dough rise. The yeast will work its magic and the dough will get all stretchy and web-like:
Shape the dough into a rectangle on a floured board, then cut into 24 pieces with a pizza cutter.
Shape each piece into a long rope:
Then tie it into a knot (just an over, under, and through knot):
Place the knots onto a parchment lined sheet pan, then let them rise for about an hour until they puff up:
Pop them into a 425 degree oven for 8-10 minutes until lightly browned:
Brush the knots with parsley garlic butter right when they’re hot out of the oven (that way the knots will absorb the flavors better):
DEVOUR.
Parsley Butter Brushed Garlic Knots
Ingredients
- 1 cup warm water 110 degrees F
- 1 tbsp quick rise yeast
- 1 tsp sugar
- 12.5 oz bread flour, by weight (2.5 cups, measured)
- 1 tbsp olive oil
- 3/4 tsp salt
For the parsley garlic butter:
- 4 tbsp butter
- 6 cloves minced garlic
- 1/4 cup chopped parsley
- salt to taste
Instructions
- In the bowl of a stand mixer, combine the water, yeast, and sugar in a bowl. Let the mixture stand for 10 minutes, until it gets all foamy and bubbly. Add the bread flour, olive oil, and salt, and mix briefly with a spatula to get it mixed into a shaggy mass. Fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.
- Shape the dough into a ball, then cover the bowl with plastic wrap or a towel. Let the dough rise until it has doubled in size (this only took 30 minutes in my crazy 80 degree kitchen, but it may take 60 or 90 minutes).
- Lightly flour a wooden board and shape your dough into a rectangle on that board. Cut the dough with a pizza cutter into 24 pieces. Roll each piece into a long rope (maybe about 6 inches long), then tie it into a knot (yup, just an over, under, and through knot). If the dough is hard to tie, roll the cut part in a little bit of flour to make it easier.
- Once you have tied up all the dough, split the 24 knots between two baking sheets lined with parchment paper. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.
- Preheat the oven to 425 degrees F, and prep the parsley garlic butter by combining the butter, parsley, garlic, and salt in a small pan and cooking over medium heat until the butter has melted.
- Bake the garlic knots one sheet pan at a time for 8-10 minutes in the center of the oven. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open.
- Brush the knots with the butter right when they’re hot out of the oven, so the knots better absorb the flavors. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Parsley Butter Brushed Garlic Knots”
Literally just made these for our Christmas Eve dinner – they look so cute and yummy and they taste just as delicious as they look.
I added a light dusting of fresh parmagiano cheese.
Love them – thanks for the great recipe!
Hi Alison, that’s wonderful! Love the idea of adding the parmigiano. Hope you had a lovely Christmas!
I’m with Ann. 4 then make another batch. Keep us well stocked with these little bundles of pure knot joy.
I turn into the absolute most miserable person on a low-carb diet, that’s for sure! I was trying to burn off pounds before a friend’s wedding last summer (wretched tight bridesmaid dress!) and tried whatever I could to drop weight quick (which was an awful idea, by the way — but desperate times!). Good thing these garlic knots weren’t taunting me back then . . . I would have been the chunk(ier) bridesmaid and just called it a day.
Haha Meg, your comment is so funny! My weight yo-yos around a bit, and I think if I ever tried to lose weight from low carb intake, I would gain all of it back plus more. Have you tried spanx? That stuff is tempting HAHA.
Simple deliciousness. 🙂
I feel you about the low carb dieters… Those people are super human! And these garlic knots look superbly scrumptious!
I know I wouldn’t last a day–no way jose. Absolutely love garlic knots. In college, I’d always go to this nearby pizza restaurant that had THE best garlic and cinnamon knots. But I’ve gotta say, your homemade ones would give this restaurant a run for its money. 😉 Love the shot of your hand in the dough.
Joanne, I love bread, and I consider and bread made from scratch to be healthy, no preservatives, right? This recipe is now pinned and on my must make list, just have to go get some more olive oil, I ran out 2 nights ago.
I’ve given you an award so be sure to pop by and check it out
http://chocolatechocolatemorechocolate.blogspot.com/2012/06/sunshine-award.html
Thanks for sharing all that you do and taking such wonderful photos that I now have to wipe all the drool off my keyboard!
So true Joan. It’s scary when you pick up a loaf of “fresh bread” from a store in town and there’s 30 ingredients listed, from dough conditioners to shortening to other things that aren’t just flour, water, salt, and yeast. Thanks for the award!
I don’t know how those l0w-carb and carb-free people do it! I’ve been trying to cut back on them myself, and it’s so hard. But I would KNOT 😉 pass up these little beauties. Your tough tying skills are pretty impressive.
I never met a garlic bread I didn’t like. Homemade knots are pretty irresistable! They would go perfectly with the spaghetti and meatballs that we are making tonight!
YUM! Spaghetti and meatballs, haven’t had that in a while!
I have seen similar recipes for these knots and the pictures always make me want to stop whatever I’m doing and get my garlic on. I think today is the day. Awesome!! Thanks for the recipe!
HAHA, I know that kind of food! I did that with my pecan butterscotch sticky buns a while back…saw the photo and stopped what I was doing and made them! lol.
Wonderful recipe, and the size is perfect, I think I can eat, and eat, and eat….
We make bread dough often for various uses and this is another great way to use it. I love the look of these small knots and the garlic mixture just tops them off perfectly.
omg. why did i sign up for your blog! ; ) i can feel my blood sugar rising just reading this! i’ll have to cut the recipe in half before i make it! cant wait to make them!
LOL! I know, even as I wrote up the blog post, I wanted to make another batch (they were all gone). Enjoy them!
These look fantastic and delicious! They’re on my “must make” list for next month’s all-girl dinner.
Fantastic Kiki, hope you all love them! Even though I made these a few days ago I think I’m making some more later today LOL they’re so good!
Joanne, these look absolutely amazing! I’ll take …..FOUR!
Haha thanks Ann! Four isn’t enough, trust me 😉
Okay – you can make me more if you want!
What cute little knots! I love making fresh bread, and these sound perfect with the butter on top!
Thanks Erin! They disappeared VERY quickly haha.