2-Step Garlic Knots Recipe: Irresistibly Buttery & Easy

There’s nothing like the smell of garlic knots baking in the oven—rich, buttery, and so garlicky it makes your mouth water before you even take a bite. These little knotted wonders are my go-to when I want something quick, comforting, and guaranteed to disappear fast. Whether it’s movie night, game day, or just a lazy Sunday, garlic knots always steal the show. I still remember the first time I made them at home—my kitchen smelled like an Italian pizzeria, and my family hovered around the oven like it was a treasure chest about to open. Trust me, once you try these, you’ll never want the store-bought kind again!

Why You’ll Love These Garlic Knots

These garlic knots are my absolute weakness, and here’s why they’ll be yours too:

• So soft and fluffy inside with that perfect golden crust
• Garlic butter heaven – fresh minced garlic makes all the difference
• Shockingly easy to make (way better than frozen!)
• Disappear instantly at parties – I have to hide some just to get seconds
• That intoxicating smell will have everyone asking “What are you making?!”

Ingredients for Garlic Knots

Here’s everything you’ll need to make these addictive garlic knots – trust me, these simple ingredients transform into something magical:

• 2 cups all-purpose flour (spooned and leveled, not packed)
• 1 teaspoon sugar – just enough to help the yeast work its magic
• 1 teaspoon salt – I use kosher salt for the best flavor
• 1 packet (2 1/4 teaspoons) active dry yeast – your dough’s best friend
• 3/4 cup warm water – about 110°F, like a nice bath
• 2 tablespoons olive oil – extra virgin is my go-to
• 4 cloves garlic, minced – fresh is non-negotiable here!
• 2 tablespoons butter, melted – real butter only, please
• 1 tablespoon fresh parsley, chopped – the perfect finishing touch

See? Nothing fancy – just pantry basics that come together in the most delicious way. Now let’s make some dough!

Equipment You’ll Need

You probably have everything already – that’s the beauty of garlic knots! Here’s what you’ll want to grab:

• Large mixing bowl – for that glorious dough
• Baking sheet – your knot’s golden throne
• Pastry brush – to slather on the garlic butter
• Clean kitchen towel – for the dough’s beauty nap
• Measuring cups/spoons – no eyeballing that yeast!

That’s it – now let’s get those hands messy!

How to Make Garlic Knots

Okay, let’s dive into the fun part – turning those simple ingredients into golden, garlicky perfection! I’ll walk you through each step because trust me, once you smell these baking, you’ll understand why I make them at least twice a week.

Preparing the Dough

First, let’s wake up that yeast! In a large bowl, mix together the flour, sugar, salt, and yeast. Now pour in your warm water (test it on your wrist – it should feel pleasantly warm, not hot) and olive oil. Stir everything together until it forms a shaggy dough. This is when I ditch the spoon and get my hands in there – knead for about 5 minutes until the dough becomes smooth and elastic. If it’s too sticky, add a tiny bit more flour, but don’t overdo it! You want it slightly tacky. When it’s ready, form it into a ball, cover the bowl with a clean towel, and let it rise in a warm spot for about an hour. You’ll know it’s ready when it’s doubled in size – poke it gently and if the indentation stays, it’s perfect!

Shaping the Knots

Now for the fun part – knot making! Punch down that gorgeous puffy dough and turn it out onto a lightly floured surface. Divide it into 12 equal pieces (I eyeball it, but you can weigh them if you’re feeling precise). Roll each piece into a rope about 6 inches long – don’t worry about perfection here, rustic is charming! To tie the knots, I make a simple loop (like tying your shoelaces) and tuck the ends underneath. Place them about an inch apart on your baking sheet – they’ll puff up more as they rest. Let them sit for about 15 minutes while your oven preheats to 375°F. This little nap helps them stay tender inside.

Baking and Coating

Pop those beauties in the oven for 15 minutes – you’ll know they’re done when they turn a gorgeous golden brown and sound hollow when tapped. While they bake, mix up the magic: melt your butter (I zap it in the microwave for 30 seconds), then stir in the minced garlic and chopped parsley. As soon as the knots come out of the oven, use that pastry brush to slather them generously with the garlic butter – don’t be shy! The heat helps the flavors soak right in. Serve immediately (if you can wait that long) and watch them disappear!

Tips for Perfect Garlic Knots

After making hundreds of batches (no joke!), here are my foolproof secrets for garlic knot perfection:

• Fresh garlic only – powdered garlic just doesn’t give that punchy flavor
• Let dough rise in a warm spot – I use my oven with just the light on
• Don’t over-flour when kneading – slightly sticky dough makes softer knots
• Brush garlic butter while hot – they’ll soak it up like little flavor sponges
• Eat immediately – they’re best fresh, though I won’t judge if you hide some!

Follow these, and you’ll have everyone begging for your recipe!

Variations for Garlic Knots

Once you’ve mastered the basic garlic knots, try these fun twists that always impress:

• Cheesy delight: Sprinkle grated Parmesan or mozzarella on top before baking
• Herb garden: Add rosemary or oregano to the garlic butter
• Spicy kick: Mix red pepper flakes into the butter coating
• Everything bagel: Top with sesame seeds, poppy seeds before baking

The possibilities are endless—just don’t tell my grandma I messed with her classic recipe!

Serving Suggestions

Oh, the possibilities! These garlic knots disappear fast on their own, but they’re even better dunked in warm marinara like a mini breadstick. I also love them with creamy tomato soup—perfect for sopping up every last drop. For game days? Serve them alongside wings instead of celery sticks (trust me, your guests will thank you).

Storing and Reheating Garlic Knots

Here’s the sad truth – garlic knots are best fresh. But if you somehow have leftovers (rare in my house!), store them in an airtight container at room temperature for up to 2 days. To revive that just-baked magic, pop them in a 350°F oven for 5 minutes – they’ll come back to life with that perfect crisp exterior and soft center. Pro tip: brush them with a little extra garlic butter before reheating for maximum deliciousness!

Nutritional Information

Here’s the scoop per knot (but let’s be real – who stops at one?): about 120 calories, 5g fat, and all that garlicky goodness. These are estimates – your exact numbers might dance a bit depending on ingredients. Now go enjoy!

Frequently Asked Questions

Can I use garlic powder instead of fresh garlic?
Oh honey, I know it’s tempting when you’re out of fresh garlic – but trust me, the flavor just isn’t the same! Fresh minced garlic gives that punchy, aromatic quality that makes these knots special. If you absolutely must substitute, use 1/4 teaspoon garlic powder per clove, but expect a milder flavor.

Why didn’t my dough rise properly?
Your yeast might have taken an unexpected nap! Check that your water was warm (not hot) and that your yeast wasn’t expired. My trick? Let the dough rise in my oven with just the light on – it creates the perfect cozy environment for happy, puffy dough.

Can I make the dough ahead of time?
Absolutely! After the first rise, you can refrigerate the dough overnight (covered tightly). Just let it come to room temperature for about 30 minutes before shaping and baking. The cold actually develops more flavor – bonus!

How do I keep them from getting soggy?
The key is timing! Brush on that garlic butter right when they come out of the oven – the heat helps them absorb rather than get soggy. And don’t stack them until they’ve cooled a bit – I learned that the hard way when hosting book club!

Share Your Experience

Did you make these garlic knots? I’d love to hear how they turned out! Leave a comment below and tell me all about your baking adventure – and don’t forget to rate the recipe if you loved them as much as I do!

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