Description
These Melt-in-Your-Mouth Garlic Knots are soft, buttery, and packed with garlic flavor, making them far superior to store-bought versions. Served with a tangy homemade marinara sauce, they’re perfect as an appetizer or side dish. The dough is homemade, tender, and perfectly risen, while the garlic butter glaze and Parmesan topping add an irresistible finish.
Ingredients
Scale
Dough
- 4 cups White Bread Flour (All-purpose flour can be a suitable substitute.)
- 1 packet Dried Yeast (Fresh yeast can be used if adjusted.)
- 1 tablespoon Sugar (Honey or agave syrup works as an alternative.)
- 1 teaspoon Salt
- 1/2 cup Butter, melted (For dairy-free version, use olive oil.)
- 1 1/2 cups Warm Water (100°F to 110°F)
Garlic Butter
- 3 cloves Garlic, grated or minced (Fresh preferred)
- 1/2 cup Butter, melted (included in dough butter amount; extra for brushing)
Marinara Sauce
- 28 ounces Crushed Tomatoes
- 3 cloves Garlic, minced (use from the garlic butter for extra flavor if desired)
- 1 teaspoon Oregano or Italian Seasoning
- 1 tablespoon White Wine Vinegar (or lemon juice)
- 1 teaspoon Sugar (adjust to taste)
Toppings
- 1/4 cup Parmesan Cheese (or nutritional yeast for vegan option)
- 1/4 cup Parsley, chopped (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the white bread flour, dried yeast, sugar, and salt. Add the melted butter and warm water and mix until a rough dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead it for about 10 minutes until it becomes soft and pliable.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rest for 1.5 to 2 hours until it doubles in size.
- Shape the Knots: Once risen, turn the dough onto a lightly floured surface, shape it into an 18-inch rectangle. Cut into 18 strips, roll each into a log, and then tie each into a knot.
- Second Rise: Arrange the knots on a parchment-lined baking sheet and let them rest for 30 minutes while you preheat the oven to 350°F.
- Prepare Garlic Butter: In a small saucepan, melt butter over low heat. Stir in grated garlic and brush half of this garlic butter over the knots before baking.
- Bake the Knots: Bake the garlic knots in the preheated oven for about 20 minutes until they are golden brown.
- Make Marinara Sauce: While the knots bake, simmer crushed tomatoes, garlic, oregano, white wine vinegar, and sugar in a saucepan. Adjust seasoning to taste and let the sauce thicken slightly.
- Final Touch & Serve: When the knots are done baking, brush them with the remaining garlic butter. Sprinkle with Parmesan cheese and parsley. Serve warm with the homemade marinara sauce on the side for dipping.
Notes
- You can substitute all-purpose flour for bread flour, but bread flour gives a chewier texture.
- For a vegan version, replace butter with olive oil and Parmesan with nutritional yeast.
- Ensure water used for activating yeast is warm but not hot (100-110°F) to prevent killing the yeast.
- You can prepare the dough a day ahead and let it rise overnight in the fridge for convenience.
- If you want stronger garlic flavor, add more garlic to the garlic butter or sprinkle extra minced garlic before baking.
- Use fresh herbs instead of dried oregano for a more aromatic sauce.
