Garlic Parmesan Knots: Irresistible 12-Minute Bread Perfection

There’s nothing quite like walking into a kitchen filled with the smell of warm bread and garlic butter—it’s pure comfort. That’s exactly what you get with Garlic Parmesan Knots, my go-to recipe whenever I need something simple yet impressive. I’ve been making these little bundles of joy for years, ever since my Aunt Marie brought them to a family reunion. They disappeared so fast I had to beg her for the recipe!

What I love most about these knots is how versatile they are. Need a quick appetizer for unexpected guests? Check. Want something special to serve with pasta night? Double check. They’re soft, fluffy, and packed with that irresistible garlic-Parmesan flavor everyone loves. The best part? They’re surprisingly easy to make—just a bit of patience while the dough rises, and you’ll have golden-brown knots ready to disappear off the plate.

After countless batches (and many happy taste-testers), I’ve perfected this recipe to give you consistently delicious results. Whether you’re a seasoned baker or just starting out, these Garlic Parmesan Knots will make you feel like a kitchen rockstar.

Why You’ll Love These Garlic Parmesan Knots

Once you try these knots, you’ll see why they’re my most-requested recipe. Here’s what makes them so special:

• Cloud-soft texture – The dough bakes up light and fluffy every time, with just the right amount of chew
• Savory garlic-Parmesan punch – Fresh garlic and real Parmesan create that addictive flavor you can’t get from powdered substitutes
• Foolproof simplicity – Just basic pantry ingredients and a little patience while the dough rises
• Endless versatility – Equally at home beside spaghetti or as a party appetizer with marinara for dipping
• Impressive presentation – Those pretty knots look way fancier than the effort they actually take!

Trust me, your kitchen will smell amazing, and your plate will empty fast!

Garlic Parmesan Knots Ingredients

Gather these simple ingredients—I bet you have most in your pantry already! The key is using everything at room temperature (yes, even the water) for the best texture. Cold ingredients can make your dough stubborn and tough.

• 2 cups all-purpose flour – Spoon it into your measuring cup and level it off for accuracy
• 1 tablespoon sugar – Just enough to feed the yeast without making the dough sweet
• 1 teaspoon salt – I use fine sea salt for even distribution
• 1 packet active dry yeast (about 2¼ teaspoons) – Check the expiration date!
• ¾ cup warm water (about 110°F) – Like bathwater—too hot kills the yeast
• 2 tablespoons olive oil – Extra virgin gives the best flavor
• 3 tablespoons melted butter – Use unsalted so you control the saltiness
• 2 cloves garlic, minced – Fresh is non-negotiable here
• ¼ cup grated Parmesan cheese – The real stuff, not the powdery kind
• 1 tablespoon chopped fresh parsley – For that bright finishing touch

See? Nothing fancy—just good, honest ingredients that work magic together.

Essential Equipment for Garlic Parmesan Knots

You don’t need fancy gadgets for these knots—just a few basic tools most home cooks already have:

• Large mixing bowl – For bringing your dough together
• Baking sheet – Parchment-lined for easy cleanup
• Pastry brush – For that final garlic butter glaze
• Measuring cups/spoons – Accuracy matters with baking
• Sharp knife or bench scraper – For dividing dough

That’s it! Now let’s get those hands floury.

How to Make Garlic Parmesan Knots

Alright, let’s get to the fun part—making these irresistible knots! Don’t let the yeast scare you; I’ll walk you through every step. Just follow along, and you’ll have golden, garlicky perfection in no time.

Making and Proofing the Dough

First, grab that big mixing bowl and whisk together your flour, sugar, salt, and yeast. Make sure your yeast isn’t expired—nothing worse than waiting an hour for dough that never rises! Now, pour in the warm water (test it on your wrist—it should feel comfortably warm, not hot) and olive oil.

Stir everything with a wooden spoon until it starts coming together, then dump it onto a lightly floured surface. Here’s where the magic happens—knead that dough for about 5 minutes until it’s smooth and elastic. If it sticks to your hands, add just a sprinkle more flour, but don’t go overboard. You want it slightly tacky, not dry.

Pop the dough back in the bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour. My favorite trick? Turn your oven to 200°F for 1 minute, then turn it off—the perfect cozy spot for your dough to double in size!

Shaping the Garlic Parmesan Knots

Once your dough is puffy and gorgeous, punch it down (so satisfying!) and turn it out onto your work surface. Divide it into 12 equal pieces—I use a bench scraper for precision, but a sharp knife works too.

Now, roll each piece into a rope about 6 inches long. Don’t stress about perfection here; rustic is charming! To tie the knot, simply make a loose loop (like tying your shoelaces) and tuck the ends underneath. Place them on your parchment-lined baking sheet about 2 inches apart—they’ll need room to grow.

Cover them with that damp towel again and let them rise for 20 minutes while you preheat your oven to 375°F. You’ll see them puff up slightly—that means they’re ready for their golden transformation!

Baking and Finishing the Knots

Slide those beauties into the oven and bake for 12-15 minutes. You’ll know they’re done when they’re golden brown and sound hollow when tapped. Meanwhile, mix your melted butter and minced garlic—your kitchen will smell incredible!

The minute the knots come out of the oven, brush them generously with that garlic butter. Be thorough—every nook and cranny deserves that flavor! Then, sprinkle with Parmesan and parsley while they’re still warm so everything sticks.

Try to let them cool for at least 5 minutes before serving… if you can resist! That first bite of warm, buttery, cheesy goodness is pure heaven.

Expert Tips for Perfect Garlic Parmesan Knots

After making more batches of these knots than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to great:

• Fresh garlic is non-negotiable – That jarred stuff just can’t compete with the bright, pungent kick of freshly minced cloves
• Find that sweet spot for rising – If your kitchen’s chilly, let dough rise in the microwave with a cup of just-boiled water to create a warm, steamy environment
• Serve them warm – They’re good at room temp, but that first bite when they’re fresh from the oven? Absolute magic
• Go easy on the flour – When shaping, use just enough to prevent sticking. Too much makes dough tough and dry
• Double the garlic butter – I always make extra for brushing halfway through baking and again right after – nobody ever complains!

These little tweaks make all the difference between “pretty good” and “can you make these every week?”

Serving and Storing Garlic Parmesan Knots

These garlic Parmesan knots disappear fast when served fresh from the oven, but here’s how to make them shine (and keep them tasting great later):

• Serve warm – They’re perfect alongside pasta dishes or as an appetizer with marinara for dipping. My family fights over the last one!
• Store properly – Cool completely, then tuck them into an airtight container at room temp for up to 2 days. Any longer, and they’ll start to dry out.
• Revive leftovers – Pop them in a 350°F oven for 5 minutes or until warm. A quick brush with melted butter brings back that just-baked magic.
• Freeze for later – Wrap cooled knots tightly in foil, then freeze for up to 3 months. Thaw and reheat as needed – perfect for impromptu gatherings!

Pro tip: Make a double batch – they disappear faster than you’d think!

Garlic Parmesan Knots Nutritional Information

Each garlic Parmesan knot packs flavor without weighing you down. Here’s the estimated nutrition per serving (one knot):

• Calories: 120
• Fat: 5g (2g saturated)
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 1g
• Protein: 3g
• Sodium: 150mg

Remember, these numbers are estimates—your exact counts may vary slightly depending on ingredient brands and measurements. But let’s be honest, when they taste this good, who’s counting?

Frequently Asked Questions

I get asked about these garlic Parmesan knots all the time—here are the answers to the questions that pop up most often:

Can I use garlic powder instead of fresh?
Oh honey, I wouldn’t recommend it! Fresh minced garlic gives that bright, punchy flavor we love. Powder just tastes dusty in comparison. If you’re absolutely desperate, use 1/4 teaspoon garlic powder per clove—but fresh is best!

Can I make the dough ahead?
Absolutely! After the first rise, punch it down, wrap tightly in plastic, and refrigerate overnight. Let it come to room temp before shaping—about 30 minutes should do it.

How do I know when the dough has risen enough?
It should double in size—poke it gently with a finger. If the indentation stays, it’s ready. If it springs back, give it more time.

Can I freeze these knots?
You bet! Freeze after baking but before the garlic butter topping. When ready to eat, thaw, warm in a 350°F oven, then brush with fresh garlic butter and cheese.

Share Your Feedback

Did you make these garlic Parmesan knots? I’d love to hear how they turned out! Leave a rating below and tell me about your experience—did you add any special twists? Snap a photo too; nothing makes me happier than seeing your golden-brown creations. Happy baking!

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