These garlic knots are KILLER. Like absolutely the best thing to happen to a bowl of tomato basil soup. Pillowy soft on the outside and loaded with melted butter spiked with minced garlic cloves and fresh parsley. I can’t even begin to tell you how many times I’ve tested this recipe to make sure they’re absolutely perfect. I’ve dipped and dunked my way through so many batches that I stopped counting at six. I’ve even added a pinch of garlic powder and italian seasoning to the pizza dough so that it’s not bland. And sure you can make these from store-bought or homemade pizza dough as well. If you wanted to get even fancier, take a page out of my garlic bread recipe and add a splash of truffle oil to the melted butter. And make them even better. I love serving these with my cult-favorite pizza sauce. If you haven’t tried it yet, it’s definitely a must. You can also use a store-bought or homemade marinara sauce.
Ingredients for the best garlic knots:
Bread flour: Bread flour has a higher protein content compared to all-purpose, and the additional protein is required when making bread to produce more gluten. The elasticity of bread comes from gluten, and that chewy texture we love from a good boule is because of gluten development. The high gluten content in bread flour delivers a crispy, crunchy outer crust while still keeping that soft and chewy center we love. It’s exactly the same reason why I like to use bread flour when I’m making Detriot-style pizza or my no knead bread recipe. You can also use all purpose flour if that’s all you have at home. You’ll probably just need an additional 1-2 tablespoons of flour.Instant Yeast: using instant yeast helps the garlic knots dough to rise more rapidly, and you don’t have to go through the process of activating the yeast, so it cuts down on prep time! If you have active dry yeast, you can still use it. Just make sure to activate it in the warm water with the sugar. Let it sit for 10 minutes and it should be nice and foamy adn then you can add it to the dough recipe.Kosher salt: helps season the flour and curbs it from rising too rapidly.Sugar: is food for the yeast. It also helps the garlic knots develop color in the oven as they bake.Seasonings: Garlic powder and Italian seasoning. Both of these ingredients are used in the garlic knots dough. The garlic flavor is more pronounced when you sure it in two ways! The Italian seasoning is also used in the melted butter that we’ll brush on the knotsMilk Powder: This is one of my favorite ingredients to use in baked goods. It gives homemade knots a pizzeria-style flavor, texture, and tenderness to the final product. One that you can’t pinpoint while eating but you know that there’s something special about these rolls. If you can’t find it in stores, you can purchase it here. Warm Water: This one is pretty self explanatory!Olive Oil: You’ll need a couple tablespoons for the dough.Butter: Is the base for the garlic butter. You can use either salted or unsalted butter for this recipe. Garlic: Garlic cloves that are pressed or minced are added to the garlic butter so that you get bits of it throughout the garlic knots.Parsley: Adds a little color because we eat with our eyes first!Parmesan cheese: Used on top of the garlic knots once you’ve brushed them with the garlic butter.
How to make homemade garlic knots recipe:
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Cheesy Garlic Pull Apart BreadBEST Truffle Garlic BreadNo Knead Focaccia BreadHomemade Jalapeno Cheddar BreadNo Knead Pizza Dough
