Easy Garlic Knots Recipe

Easy Garlic Knots Recipe

Lately, my favorite winter meal is a bowl of warm soup and freshly baked bread – hearty, filling and packed with flavor. To keep things simple, today I am pairing my soup Dal ka shorba with easy garlic knots recipe – d-licious and yum!!

RECIPE DETAIL – I have made garlic knots from the scratch but they can be made with frozen pizza dough, frozen dinner rolls or even buttermilk biscuits. But nothing compares to a batch of fresh homemade bread that comes right off your oven and above all, your house smells delicious!!

Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over. When the dough has risen, time to shape them. Tying the dough knots is the fun part and my boys loved it. Kids worked really hard to make their knots look perfect and they did an awesome job. 🙂 Finally brush the knots with garlic butter (recipe given below) – you can make it at home or use store bought.Easy Garlic Knots Recipe

Sprinkle some dried parsley and bake for 10 – 12 minutes or until the top is light brown in color. Remove from oven, give them a fresh coat of butter and your very own garlic knots are ready! Soft, buttery garlic knots tastes great when fresh out of the oven!

If hosting a party or a game night, make sure to prepare a big batch as these intensely flavored soft and chewy garlic knots is relished by all and will go really fast. 😉 A perfect crowd pleaser recipe!!

Also try other bread recipes – Homemade ladi pavs, Honeycomb buns, Foccacia bread, Wheat Pav.

Easy Garlic Knots Recipe
Votes: 8
Rating: 4.5
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Soft buttery garlic knots are fun and easy to make at home. Perfect game night appetizer- will be gone in a flash!!
Servings Prep Time
15-20 KNOTS 1:30 HOUR
Cook Time
10-12 MINUTES
Servings Prep Time
15-20 KNOTS 1:30 HOUR
Cook Time
10-12 MINUTES
Easy Garlic Knots Recipe
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Soft buttery garlic knots are fun and easy to make at home. Perfect game night appetizer- will be gone in a flash!!
Servings Prep Time
15-20 KNOTS 1:30 HOUR
Cook Time
10-12 MINUTES
Servings Prep Time
15-20 KNOTS 1:30 HOUR
Cook Time
10-12 MINUTES
INGREDIENTS
FOR THE KNOTS
  • 3 cups All purpose flour
  • 2-1/4 teaspoon Active dry yeast
  • 1 teaspoon Baking powder
  • 3 tablsepoon Olive oil
  • 1.5 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 cup Warm water or Milk
GARLIC BUTTER SPREAD- MIX EVERYTHING TOGETHER
  • 4 tablespoon Melted butter
  • 3-4 cloves of Garlic, minced
  • 1/4 cup Fresh Parsley Leaves or 1 tablespoon dried parsley leaves
  • Salt to taste
CHANGE SERVING SIZE: KNOTS
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Combine yeast, sugar and 1/4 cup of water.
  3. Let it sit for 5 - 10 minutes, it will look like a thick creamy paste. In another 5-10 minutes it will become all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
  4. In a bowl combine flour with salt and baking powder. Mix it well. Pour in yeast mixture...
  5. Add butter and milk.
  6. Knead a soft pliable dough.
  7. Cover the dough and let it sit undisturbed for 1 -2 hours.
  8. The dough will double in size.
  9. Dust the surface with flour and transfer the kneaded dough.
  10. Knead it again for a few more minutes.
  11. All worked up dough.
  12. Preheat oven @ 375 degree F. Using your hands, flatten the dough.
  13. Cut the flattened dough into long strips...
  14. Roll them up, if the dough feels sticky than dust it with flour and start shaping.
  15. Follow the steps in the pics to form a knot.
  16. Make a loose knot, you will still have dough left at both ends. Take the left end of the dough, wrap it over the knot and into the hole (where you see my finger). Gently press it down. Repeat the same with the right end -wrap it over the knot and into the hole. press and secure both the ends.
  17. Repeat the process with rest of the dough and shape all the garlic knots.
  18. Brush each roll with garlic butter spread..
  19. Sprinkle some dried parsley..
  20. Bake for 10 -12 minutes.
  21. Apply butter on top..
  22. Serve hot with a bowl of warm Dal ka shorba soup!!
  23. Soft, buttery garlic knots tastes great when fresh out of the oven! Also try other bread recipes - Homemade ladi pavs, Honeycomb buns, Foccacia bread, Wheat Pav - links posted above!!
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26 Responses

  1. Tanu says:

    Made these: Simple and just great as dinner rolls. But why do we add baking powder? I find a yeast dough will be just as good without the baking powder that is why I asked.

    • Ruchi says:

      Thank you so much Tanu for your lovely words of appreciation ! Means a lot! I am glad you liked the recipe.
      Baking powder makes a bread feather light and extremely soft.

  2. Sheenam says:

    Oh my my! This looks so yummy! I love garlic breads and this seems like the perfect garlic snack! I am trying this for sure. Also, many thnanks for the step-by-step pictures. I anyway face problems cookign with yeast 🙁

  3. Kayleigh says:

    Hello 😀…
    I am not sure if I missed it, but step 5 requires butter (under ingredients it is not mentioned ) please advise on the quantity of butter required
    Thanks for sharing the awesome recipe.

    • Ruchi says:

      My apologies for a delayed response. It’s 3 tablespoon olive oil or butter. Will fix that, thanks for pointing that out Kayleigh!

  4. Sneha says:

    Can I use whole wheat flour for this recipe n if yes than any changes in the quantity. Thank you in advance

    • RK says:

      Thanks for stopping by Sneha. I personally have not experimented with wheat flour but I would suggest do half and half – half of wheat flour and half of all purpose flour.

  5. Aarti Goyal says:

    Hi Ruchi, first of all thank you for the gorgeous rolls, I tried them , to my surprise , I was asked by my biggest critics , these are from market, I said no I made them , they were surprised as well. That is that. Have a question about the ingredients, I was trying just 6-7 rolls, so I took half the quantity of all the ingredients, though I achieved the look, but slightly unsure of if they completely cooked or not. Has the cooking through something to do with yeast as I put 1 and 3/4 th tsp of yeast and 1/2 tsp baking powder. And my dough did not raise as high as shown in the picture. Could these two ingredients be the factor but should have I kept in the oven for a bit longer,I took them out when they were the max brown colour, further would have burnt them. I am going in so much detail coz I really want to get this absolutely rocking. Please suggest.Thank you

    • RK says:

      Thanks for trying the recipe Aarti and sharing your wonderful feedback with me. I know how it feels when the biggest critics are happy. 😉 Coming to your query, if you followed the recipe step by step and as mentioned they were baked to perfection, then they were cooked through.

  6. Hetal says:

    This looks so delicious. I am soon going to try this. Thanks for sharing.

  7. Kavita R says:

    Hello Ruchi,

    I have instant yeast instead of active dry yeast. Is it same …can I use it? then what’s the procedure??

    • RK says:

      Thanks for stopping by Kavita!! Instant yeast and dry active yeast are not the same. Unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same. Use 2 teaspoon of Instant yeast for this recipe.

  8. asha says:

    great………

  9. Nisha says:

    Hi Ruchi, i tried the knots and though they taste really great , they get very hard once cool. Any tips on that?

    • RK says:

      Thanks for trying the recipe Nisha! Perhaps your oven is too hot, lower the temperature to 350 degree F and then bake. Also, butter the garlic knots as it comes out of the oven. This will soften the top and provide a nice shine.

  10. Nishi says:

    Mouthwatering&looking daleciou

  11. Jeyalakshmi says:

    Thank u. Gonna try it today 😊

  12. Jeyalakshmi says:

    Is it ok to use maida instead of all purpose flour?

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