Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Make the knots, let them cool, then store in the refrigerator. Reheat gently and brush with fresh butter and garlic to wake them up. Many Southern cooks make bread ahead and let the flavors settle overnight.

Can I use instant yeast instead of active dry yeast?

You can. Instant yeast often requires no proofing and can be mixed directly with the flour. If you use instant yeast, you may not need the extra five to ten minutes of frothing time. Watch the dough as it rises; the timing may be slightly faster.

My dough feels sticky after kneading. What now?

A slightly tacky dough is normal. Dust your hands lightly with flour and continue kneading. If it stays very sticky and hard to handle, add a tablespoon of flour at a time until it reaches that elastic feel. Do not add too much at once or the knots will be dry.

Is there a gluten-free version?

You can make a gluten-free version using a good gluten-free baking mix and xanthan gum for structure. The texture will be different, softer and denser, but with the same comforting garlic butter top. Follow the gluten-free mix instructions for bread or rolls as a guide.

How do I make them ahead for a party?

Shape the knots and place them on a parchment-lined tray. Cover and refrigerate for up to 24 hours. Take them out an hour before baking so they can come to room temperature, then bake and finish as usual. This is a gentle way to spread work across two days and keep the table calm.

Homemade Garlic Knots: The Incredible 7-Step Recipe You’ll Love

Name: Homemade Garlic Knots 7-Step Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: Southern
Ingredients: 4 cups all-purpose flour; 1 packet (2 ¼ teaspoons) active dry yeast; 1 ½ cups warm water (about 110°F / 43°C); 2 tablespoons granulated sugar; 2 teaspoons salt; ¼ cup olive oil; 4 tablespoons unsalted butter (melted); 6 cloves garlic (minced); ¼ cup fresh parsley (chopped); ½ teaspoon Italian seasoning; ½ teaspoon red pepper flakes (optional); Grated Parmesan cheese (for topping, optional)

Description

These homemade garlic knots are a comforting bread that brings warmth and joy to any gathering, filled with the irresistible aroma of garlic and butter.

Ingredients

Scale

4 cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 ½ cups warm water (about 110°F / 43°C)
2 tablespoons granulated sugar
2 teaspoons salt
¼ cup olive oil
4 tablespoons unsalted butter (melted)
6 cloves garlic (minced)
¼ cup fresh parsley (chopped)
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Grated Parmesan cheese (for topping, optional)

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Instructions

In a small bowl, combine warm water, sugar, and yeast. Stir gently until the sugar dissolves.
Let it sit for about 5 to 10 minutes until it becomes frothy and smells slightly yeasty.
In a large mixing bowl, combine the flour and salt. Make a well in the center and gradually add the yeast mixture and olive oil.
Stir until a sticky dough forms, then knead for about 5 to 7 minutes until smooth and elastic.
Form the dough into a ball, place it in a lightly oiled bowl, and let it rise for about 1 hour or until doubled in size.
Punch down the dough, divide it into 12 pieces, and shape each into a knot.
Place the knots on a baking sheet, cover, and let rise for another 30 minutes.
Combine melted butter, minced garlic, parsley, Italian seasoning, and red pepper flakes in a bowl.
Preheat your oven to 375°F (190°C) and bake the knots for about 15 to 20 minutes or until golden brown.
Brush the knots with the garlic butter mixture after baking and serve warm.

Notes

Use warm water to activate the yeast properly, and feel free to adjust the garlic and seasoning to your taste. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 knot
Calories: 150
Sugar: 1g
Sodium: 300mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg