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Platter of buttery mini garlic knots with bowl of marinara for dipping.

Homemade Mini Garlic Knots

Lauren Regnier
Irresistible mini garlic knots slathered in savory garlic butter and topped with fresh parsley and salty parmesan cheese.
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Prep Time 30 mins
Rising Time 2 hrs 10 mins
Total Time 2 hrs 40 mins
Course Appetizer, Side Dish, Snack
Cuisine American Fusion, Italian
Servings 48 knots

Ingredients
  

For the knots

  • 3 3/4 cups bread flour +extra for dusting
  • 1/2 tsp sugar
  • 2 tsp active dry yeast
  • 2 tsp salt
  • 1 1/2 cups warm water approx 110 degrees F
  • 2 tbsp olive oil +extra drizzle for bowl

For the garlic butter

  • 1 1/2-2 sticks unsalted butter
  • 4-6 cloves garlic pressed or minced
  • 1/2 bunch fresh parsley finely chopped
  • salt to tase

Optional toppings

  • parmesan cheese grated
  • warm marinara sauce for dipping

Instructions
 

For the dough

  • In a large mixing bowl whisk flour, sugar, and salt to combine. Make a well in the center of the flour mixture and pour in 2 tablespoons olive oil. Combine the yeast and warm water (110 degrees F) and add to the well.
    You can test the water temp with a meat thermometer, if you have one. It doesn't have to be exact, just get as close to 110 degrees F as you can. Check out my Tips Section above for detailed instructions on the easiest way to do this.
  • Mix with your hands and form a dough ball. If sticky add 1 tablespoon of flour at a time, and if dry add 1 tablespoon of water at a time, until the dough becomes solid. Knead for 5-10 minutes and form into a smooth firm ball. Grease a large bowl with a drizzle of olive in and put the dough in the bowl. Cover with plastic wrap and store in a warm area, such as the inside of your oven (turned off) for 90 minutes or until it has doubled in size.

To make mini knots

  • On a lightly floured surface, cut the dough into four equal pieces and let rise for 10 minutes.
  • Dust the tops of the dough with flour (if sticky) and slice each piece into quarters with a sharp knife or a square dough cutter to get 16 sections.
    Flatten each section with a rolling pin into a rectangle(ish) shape and cut into three strips. You should end up with 48 strips total.

To make large knots

  • On a lightly floured surface, cut the dough into two equal pieces and let rise for 10 minutes.
  • Dust the tops of the dough with flour (if sticky) and slice each piece into quarters with a sharp knife or a square dough cutter to get 8 sections.
    Flatten each section with a rolling pin into a rectangle(ish) shape and cut into three strips. You should end up with 24 strips total.
  • Lightly sprinkle the dough with flour. Roll each strip into a long rope and tie in a knot. They don’t have to be pretty. Place the knots on a baking sheet lined with parchment paper and cover loosely with plastic wrap. Set aside to let rise another 30 minutes

For the garlic butter mixture

  • Preheat oven to 400 degrees (F).
    Melt the butter in a small sauce pan over med-low heat. Add garlic to the butter using a garlic press. Add the chopped parsley and season with salt. Simmer on low, stirring occasionally for about 5 minutes, making sure not to burn the garlic. Then turn off the heat and set aside.
  • Remove plastic wrap and brush the garlic butter mixture onto the knots. Bake for about 15-20 minutes or until knots are golden brown on the top and bottom. While the knots are baking, heat up marinara sauce over low heat.
  • When the knots are done, let cool for 5 minutes while you reheat the butter mixture. Brush knots with the garlic butter again, making sure to get plenty of garlic and parsley bits. Sprinkle knots with a hefty hand of parmesan cheese if you like, and serve with a side of warm marinara.

Notes

For helpful tips and the best way to halve this recipe, check out the Tips for Making the Best Mini Garlic Knots section in the blog post. 
Keyword garlic knots, homemade