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4.57 from 32 votes

Easy Garlic Knots Recipe

Pillow-soft, chewy and delicious homemade Easy Garlic Knots Recipe is a great accompaniment to any soup. Make them tonight and they will be gone in a flash!!
Course Sides
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 18 minutes
Proof the dough 30 minutes
Total Time 1 hour 8 minutes
Servings 15
Calories 152kcal
Author Ruchi

Ingredients

YEAST PREPARATION

FOR THE KNOTS

  • 3 cups All purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 3 tablespoons Olive oil or butter
  • ¾ cup Lukewarm water (add a tablespoon more if needed)

GARLIC BUTTER SPREAD- MIX EVERYTHING TOGETHER

  • ¼ cup Melted butter
  • 3 cloves of Garlic, minced
  • 1 tablespoons Fresh Parsley Leaves
  • Salt to taste

Instructions

ACTIVATE THE YEAST

  • In a small bowl, combine yeast and sugar in ¼ cup of lukewarm water. 
  • Mix to combine. Let it sit for 5 minutes. Soon it will look creamy and frothy.
  • In another 3-4 minutes, it will bloom and become all frothy and bubbly.
    This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.

PREPARE THE GARLIC KNOTS DOUGH

  • Add flour to a large mixing bowl. Add salt and baking powder. Mix it well.
  • Pour in the yeast mixture.
  • Add olive oil and the reamining ¾ cup of water water. If needed add a tablespoon more to bind the dough.
  • Mix all the ingredients for 3-5 minutes until it forms a soft, pliable dough.

PROOFING THE DOUGH IN THE INSTANT POT

  • Grease the Instant Pot insert. Transfer the dough to the Instant Pot.
  • Cover it with a glass lid.
  • Turn the Instant pot on by pressing the ‘Yogurt’ button. Adjust the pressure to ‘Less.’ Set the timer to 30 minutes.
  •  After 30 minutes, the dough will expand and double in size. 

KNEAD AND SHAPE THE DOUGH

  • Dust the surface with flour and transfer the kneaded dough onto the dusted surface. Punch down the dough and knead it for 2-3 minutes.
  • Preheat oven @ 375 degrees F. While the oven is heating, flatten the dough.
  • Cut the flattened dough into long strips.
  • Roll the dough strips like logs. If the dough feels sticky than dust it with extra flour, and let’s make some garlic knots.
  • Take a dough log. Fold and make it look like a horseshoe. 
  • We will work with the right end of the dough – Take the right end of the dough and lap it over the left end.
  • It will form a loop. Now pass the right end of the dough through it.
  • Make a loose knot. Tighten it to form the knot. You will still have dough left at both ends.
  • Take one 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 ends. Your garlic knots are ready. Repeat the process with the rest of the dough. 
  • Grease a baking tray. Spread the garlic knots on the tray. 
  • Brush each roll with garlic-parsley butter spread.
  • Bake the garlic knots for 12-15 minutes in a preheated oven (@375 degree F).
  • Once baked, brush with butter and serve hot.

Video

Notes

 
Variations in this Garlic knots recipe
These garlic knots are made from scratch but, they can be made with
  • frozen pizza dough,
  • frozen dinner rolls or easy garlic knots recipe
  • even buttermilk biscuits. 
Simply, thaw the dough if frozen. Roll out the dough, and the rest of the recipe remains the same.
 
How to store these garlic knots recipe? 
Store the leftover garlic knots in the refrigerator for 4-5 days in a sealed container. 
When ready to serve, preheat in the oven for 5-7 minutes or until heated through. 
 
These garlic knots freezes well! 
To freeze the knots, store the cooled knots in a plastic bag and then foil it well. Keeps well in the freezer for 2 months. 
 

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg