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.

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