Pillow-soft, chewy, and delicious homemade Easy Garlic Knots Recipe is an excellent accompaniment to any soup. Make them tonight, and they will be gone in a flash!!
Nothing beats the aroma of a freshly baked bread that comes right off the oven. It’s heavenly. Plus it tastes amazing, and the smell is so captivating. Trust me; no one can resist it.
My family loves bread! We love all kinds of bread – Homemade dinner rolls, Honeycomb buns, Foccacia bread, Wheat Pav, you name it. We love them all.
And today’s recipe is all about comfort food. Homemade garlic knots with a bowl of warm soup. Delicious and yum!!
What makes up this Easy Garlic Knots Recipe?
No fancy ingredients are required to make this recipe, just the basics like:
- All-purpose flour,
- Yeast,
- Baking powder, Oive oil, and
- Milk. If you have these essential ingredients in your pantry/fridge, you should be able to make these easy garlic rolls tonight.
How to make Easy Garlic Knots Recipe?
Making the garlic knots is super easy. Simply mix, knead, rest, and bake!
1. Begin by proofing the yeast. Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over.
2. After the yeast activates, combine flour, salt, oil, and yeast, and then add milk/water.
3. Mix it and form a soft, pliable dough.
4. Cover and let it rest for 1-2 hours.
5. After the first rise, the next step is to work on the dough.
6. Dust the counter with flour and punch down the dough.
Why punch down the dough?
Punching down collapses the dough and releases all the gas bubbles formed by the yeast during the rest period. This reinvigorates the yeast cells, and bread baked after deflating the risen dough produces a more tender and more delicate crumb.
Punching down technically enhances the flavor of the finished bread.
After punching the dough, you can knead and shape the dough into desired shapes.
WHAT TO SERVE With THIS HOMEMADE Easy Garlic Knots?
In my household, we like to pair these freshly baked garlic knots with a bowl of warm, comforting soup – hearty, filling and wholesome. But these knots are great for lunch or dinner. Pair it with your favorite pasta or dip it in your favorite soup and enjoy.
Some of my favorite soups are:
Other options!
These garlic knots are made from scratch but, they can be made with
- frozen pizza dough,
- frozen dinner rolls or
- even buttermilk biscuits.
So, whether you are 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 fast. It’s a great crowd-pleaser recipe!!
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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Easy Garlic Knots Recipe
Tools And Equipment
Ingredients
FOR THE KNOTS
- 3 cups All purpose flour
- 2.25 teaspoon Active dry yeast
- 1 teaspoon Baking powder
- 3 tablsepoon Olive oil or butter
- 1.5 teaspoon Salt
- 1 tablespoon Sugar
- 1 cup Warm water or Milk
GARLIC BUTTER SPREAD- MIX EVERYTHING TOGETHER
- 4 tablespoon Melted butter
- 3 cloves of Garlic, minced
- 1/4 cup Fresh Parsley Leaves or 1 tablespoon dried parsley leaves
- Salt to taste
Instructions
- First let's prepare the yeast: combine yeast, sugar, and 1/4 cup of water.
- 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.
- In a bowl combine flour with salt and baking powder. Mix it well. Pour in yeast mixture.
- Add olive oil/butter and milk.
- Knead a soft pliable dough.
- Cover the dough and let it sit undisturbed for 1 -2 hours.
- The dough will double in size.
- Dust the surface with flour and transfer the kneaded dough onto the dusted surface.
- Knead it again for a few more minutes.
- All worked up dough.
- Preheat oven @ 375 degrees F. While the oven is heating, flatten the dough.
- Cut the flattened dough into long strips…
- Roll them up, if the dough feels sticky than dust it with flour and start shaping.
- Follow the steps in the pics to form a knot.
- 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.
- Repeat the process with rest of the dough and shape all the garlic knots.
- Brush each roll with garlic butter spread..
- Sprinkle some dried parsley..
- Bake for 10 -12 minutes in a preheated oven (@375 degree F).
- Apply butter on top..
- Serve hot with a bowl of warm Dal ka shorba soup!!
- Soft, buttery garlic knots taste great when fresh out of the oven!
Savithiri says
Hi Ruchi
I have a doubt after tying the knots and brushing the garlic spread do we need to proof the dough for some time before baking or straight away place in the oven and bake
Ruchi says
Savithiri, the second proof is not required.
After forming and brushing the knots, bake them right away.
Ashley says
Do you bake the flattened dough for 10-15 mins then take it out and form it? Then bake an additional 10-15 mins?
Ruchi says
Ashley, the dough is baked just once after they are shaped as knots.
Have corrected the typo.
Thanks!
MrsG says
Hi Ruchi, thank you for this recipe. I am about to make the dough, but was just wondering do they have to be knotted ? Beautiful as it looks, if I run out of time could I just make bread roll shapes instead? Thank you again.
Ruchi says
They do not have to be knotted. You can shape them as breadsticks and bake.
Shyama says
I just made a batch of ladi pav using your recepi and have some left over. Thinking if refreigerating it and baking these yummy looking garlic knots tomorrow. Any pointers what should I take care of? Also is there any substitute for parsley?
Ruchi says
Shyama,
You can refrigerate the kneaded dough. Follow these steps –
1. Lightly brush the dough with oil and store in large Ziploc bags (give the dough some room to rise).
2. Refrigeration will slow down the yeast action, but for the first few hours, yeast will be active, and the dough may show some sign of rising in the refrigerator, no worries press it down. When the dough cools, you will be okay.
3. When ready to bake, remove dough from fridge. Knead the dough again, shape and allow it to rise again. The second rise will take longer for the refrigerated dough because it is not at the room temperature.
4. After the dough rises, bake as stated in the recipe.
Also is there any substitute for parsley?
Try dried basil leaves or dried cilantro leaves.
Shyama says
Hey thanks for replying.
I made them tonight. Turned out good. Used fresh coriander since I had neither parsley or the basil or cilantro. Also added some sesame seeds in the garlic butter and some black pepper. Turned out yum. Thanks for the recepi!
Ruchi says
My pleasure. 🙂
Thank you for taking the time out to share your wonderful feedback. 🙂
Appreciate that!
Meera Srinivas says
I made this today. It was awesome. Thank you. Making it for Christmas dinner in two days with your soup.
Ruchi says
Thanks for your feedback, Meera!
Happy to hear that you liked the recipe.
Bati says
How can they be soft with no eggs? I add eggs in my recipe and still they are a bit crispy on the outside soft inside.
Ruchi says
Baking powder is the secret ingredient.
Use baking powder for soft garlic knots. 🙂
Rachael says
Your prep time is way off.
Ruchi says
Rachael, prep-time involved the dough resting time too.
anamika jain says
Hi
I want to know that instead of yeast what can be used I am jain.
Ruchi says
Unfortunately, I have no yeast substitute for this recipe.
Sorry about that.
Amy says
Came across this recipe on Pinterest. It was one of the few that didn’t call for bread flour and allowed all-purpose. I followed the instructions exactly and they turned out SOOOOO GOOD!!!!! They tasted better than the garlic knots I’ve ordered at any restaurant and the texture was perfect. These will become a staple in my household. Thank you!!
Ruchi says
Thanks Amy for your kind words. It really means a lot.
Glad to hear that you liked the recipe. 😍😍