How To Make Parmesan Garlic Knots! Homemade garlic bread that is so delicious and easy to make! Buttery, garlicky, cheesy goodness. You won’t be able to resist these!
To say I’ve been baking a lot is an understatement. I’ve never made so much bread, pizza, cakes, cookies and cupcakes in a month span before. Or, wait, has it been six weeks now? However long we’ve been at home; I can’t even remember now.
Baking has been so therapeutic for me. It’s funny, so many of us are baking. We’ve never had this much time before but now time at home is about all we have.
Last night, my family and I watched Wonder again. If you have kids and haven’t watched this movie, I highly recommend it. I’m writing this post with puffy eyes because I cried so much. It’s a great movie to watch with your family.
My kids love bread so I’ve been baking more and more. We can literally eat an entire loaf in about a day and a half; sometimes in one day. We love fresh bread with butter so much. Is there anything better? Well, maybe Parmesan Garlic Knots.
How To Make Parmesan Garlic Knots
If you’re looking for something different to bake, you must try this homemade garlic knot recipe. I am not responsible for how quickly you and your family will devour this unique take on garlic bread. This is definitely your next baking project and one you can do with the kids too.
Don’t Have a Stand Mixer?
If you were watching my stories from yesterday, I showed how to make these by hand and I couldn’t even find my rolling pin or any proper baking utensils so I used what I could find. Anything will work for a rolling pin: a wine bottle, I used a bottle of red wine vinegar. And you can absolutely mix this by hand of you don’t have a stand mixer. I couldn’t find my dough hook so did this by hand. Start with a rubber spatula to combine the wet + dry ingredients and then just use your hands to knead a little and then form and shape the homemade garlic bread dough into a ball.
We hope you try this recipe!
Parmesan Garlic Knots
- Stand mixer with dough hook (or see information above)
- Rolling pin
For the dough:
- 1 teaspoon white granulated sugar
- 1 (1/4 oz) packet active dry or instant yeast*
- 3/4 cup warm water (95 to 110 degrees F)
- 2 tablespoons olive oil split + some for oiling your mixing bowl
- 2 1/4 cups bread or all-purpose flour + more for rolling
- 1 teaspoon kosher salt
For the garlic coating:
- 6 tablespoons unsalted butter cubed
- 2 tablespoons olive oil extra virgin
- 4 cloves garlic minced
- 3 tablespoons fresh parsley finely diced or minced
- 1/4 to 1/2 cup parmesan cheese freshly grated
- sea salt or Maldon sea salt flakes for garnish; optional
For the dough:
- Combine the sugar, yeast, water and 1 tablespoon of olive oil in a large mixing bowl. Wait about 5 minutes to ensure the yeast is activated*.
- In a stand mixer fitted with the dough hook, combine with flour and salt. Add in your wet yeast mixture and mix on medium-low speed for about 5 minutes, until the dough is sticky but still pulls away from the bowl. Alternatively, do this by hand: Add in the flour and the salt, and starting with a rubber spatula, use it to combine everything together. Then, use your hands to mix and shape the dough. You just want to do enough to combine everything and form and shape the dough. Your dough might still look a little shaggy but that's ok. Pour a little olive oil into the bowl on the bottom and leave your dough ball there and cover with saran wrap and a kitchen towel. Set in a warm spot to proof until doubled in size (usually 2 to 3 hours depending on initial water temp and warmth of proofing area). When ready, uncover the bowl and punch down the dough in the center to release the air.
- Set up your knotting station: Prep two baking sheets lined with parchment paper. Put out a large wooden cutting board lightly floured, or simply lightly flour your countertop. Roll out your dough, and using a pizza cutter or bread knife, cut out the dough into strips (see photo). Alternatively, you can split your dough into 4 and then work with a little at a time. Roll out the dough and cut; each quarter of dough should yield 4 knots.
- Make knots: Oil your hands to help keep the dough from sticking if you need to. Tie each strip into a knot (over, under, and through) and place on your prepared baking sheet until all of the knots are finished. Place knots about an 1 1/2" apart. Brush the knots with the remaining 1 tablespoon of olive oil. Cover each baking sheet with a dry, thin kitchen towel, and place in a warm, draft-free spot to rise; for at least one hour.
- Preheat your oven to 400° F. After knots have doubled in size, remove the kitchen towel and place sheet pans in the oven. Bake for about 15 to 18 minutes, or until golden brown. (I wouldn't bake more than 20 minutes).
For the garlic coating:
- While the rolls are baking, prepare the garlic coating: Gently warm the butter, olive oil and garlic in a small saucepan over medium low heat. Remove from the heat and stir in the chopped parsley and set aside.
- After removing knots from oven, while still warm, either brush with the garlic coating, or drizzle over the top. Sprinkle and garnish with the freshly grated parmesan cheese and a little salt if desired. These are best served warm, enjoy!
If wanting to make a larger batch, click here for the recipe that makes 40 garlic knots.