Garlic Knots

Rain is predicted all week and although my garden is loving it, I must admit I’m getting a little bored. I don’t do “inside” very well, not for extended periods.  My soul SINGS! to be outside.  But when the weather’s like this, it’s only so long before my hands start to prune & the chill seeps to my bones.  And soon I’m running back to the kitchen, flinging off the misty damp that clings to my clothes & basking in the glow of a hot oven. Baking is the perfect rainy day activity. A little hands-on time, lots of hands-off time, and ooh the reward! Today’s recipe is adapted from White on Rice Couple, a fabulous blog showcasing food, photography and travel. If you’ve never checked it out, DO! Although these little knots are salt free, the garlicky lick of butter & oil lends so much flavor you’ll never miss it. And the texture itself.. pure comfort. Each pillowy mound is so soft and tender, I want to rest my head (maybe just tongue) on its folds and go to sleep.  Good thing there’s no kneading required and very little clean-up!

Yields 36 garlic knots.

SODIUM CONTENT: 2 mg per knot


1 3/4 c. lukewarm water
1/4 c. olive oil
1 T. sugar
1 1/2 T. active dry yeast
5 1/2 c. flour

1/8 c. olive oil
2 T. unsalted butter
4 cloves garlic, finely minced
1/4 c. finely chopped fresh flat-leaf parsley


First make the dough. Combine water, olive oil, sugar and yeast in a large mixing bowl and whisk well to combine. Add the flour, 1/2 cup at a time, and stir well to combine. Once combined, cover the bowl with plastic wrap and set someplace warm to rise. Let rise until doubled in size, roughly 1-3 hours.

Get out two baking sheets and cover with parchment; set aside.

Once dough has doubled, turn out onto a lightly floured surface. Lightly oil your hands to keep dough from sticking to them. Divide the dough into two equal parts for ease, setting one half aside. Roll the other half into a (roughly 16 x 5 inch) rectangle using a lightly oiled rolling pin. Once rolled out, slice the dough into (roughly 18) 1/2-inch strips using a pizza cutter.

Roll each strip gently into a short rope, then tie the rope into a little knot.  NOTE: sprinkle dough liberally with flour to prevent dough from sticking and make knot tying simple.  Place knot on the baking sheet and repeat process with remaining dough, spacing the tied knots roughly 2 inches apart.  Once all of the dough is knotted, place sheets in a warm place to rise until doubled in size, roughly 30 minutes.

Preheat oven to 400 degrees.

Once knots have doubled in size, place baking sheets on middle racks in oven.  Bake for roughly 15 minutes, or until golden, switching sheet positions halfway through baking to ensure even browning.

While knots are baking, make garlic coating.  Gently warm olive oil, butter and garlic in a small saucepan, until butter has melted and garlic has softened.  Remove from heat, add chopped parsley and stir to combine.  Set aside.

After removing knots from oven, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating.  Serve immediately.

Print Friendly and PDF

This entry was posted in Bread, Vegetarian and tagged . Bookmark the permalink.

14 Responses to Garlic Knots

  1. Oh no!
    I still have trouble tying my shoes (3 cheers for Velcro)!
    Seriously, though… these look wonderful, Dishy! 🙂

  2. Christy says:

    They are delicious Inky — and good thing I took the spam blocker off or that ‘velcro’ would’ve gotten this comment sent to the trash faster than you can spell V-I-A-G-R-A!


  3. Tammy says:

    I’m definitely making these for my husband. He is addicted to the garlic knots from Whole Foods. Thanks for the recipe!

  4. Christy says:

    Wonderful to hear! And b.c you’re not strictly low-so – feel free to add up to 1 t. sea salt to the dough. ENJOY!

  5. Not to steal your comment, but “PHOTOS, please!!!” Specifically the photo of you resting your tongue on those pillowy folds.

    Garlic knots are some of my favourite things to daydream about, since I never actually let myself get them at the pizza shop. Mmmmmmm, pure breeeeeead.

  6. Christy says:

    I know, I know – this is one post deserving of far more photos. But as you can see clearly from the cave shots above, it’s DARK here in Portland. I’m sitting here wearing my coat as I type, and if I don’t get off the computer now, I’m gonna catch cold. Time to move!!

  7. Regina says:

    this is a recipe everyone needs to have! the rain is taking over here too. good day to buy fun things for your place and make yummy food!!!

  8. YUMMMMMM again Christy! I may try these tonight–we’re having Lentil Loaf and it would be nice to have some starchy, garlicky bread next to the “loaf!”

  9. Christy says:

    go regina! rain + cozy inside = GOOD 🙂

    speaking of yummy, cindy, that lentil loaf sounds perfect for today. if only i could get maddie to eat lentils.. or beans.. or …. enjoy!

  10. Shambo says:

    You know I’m a sucker for breads of any kind. Add garlic, and I’m in love. These sound so very good.

  11. Christy says:

    OOh Shambo, they were. And by ‘were’ I mean past tense b/c they sure didn’t last long!

  12. Pingback: Thanksgiving is around the Corner | CW's The More You Know

  13. Teresa says:

    Would this work as well to make clover type rolls.

    • Christy says:

      Hey Teresa! I think it would – just divide accordingly, roll into little balls, and let rise in oiled muffin pans instead. GOOD LUCK! Wishing you all the best, Christy

Leave a Reply

Your email address will not be published. Required fields are marked *