Brushed with a delicious garlic and herb butter and a sprinkle of parmesan cheese, these Garlic Parmesan Knots are sure to be a hit at your next meal. Garlic knots are traditionally made with pizza dough and served with a pizza sauce style dip, but these garlic knots are light, fluffy and scrumptious all on their own. These knots were such a hit the first time I them. They were practically gone before the meal really got started.
How to make Garlic Parmesan Knots
This recipe really couldn’t be any easier. A simple yeast dough, separated into 24 equal pieces and knotted. The dough is straight forward. First, proof your yeast, mix everything in and allow to rise for one hour. Next, simply divide and roll each piece into a log and then, tie and tuck the ends under. You could easily get even more knots out of this recipe by making the knots a bit smaller, but I really like the size of a medium knot. After that, you want to allow the dough to rise a second time before brushing the tops.
After shaping your dough, the next thing you want to work on is the topping. The garlic butter topping for these Galic Parmesan Knots calls for two cloves of sliced garlic. However, you can omit this if you are not a fan of garlic. First, simmer garlic slices in your butter to extract all of the flavor and then remove. If you don’t have fresh garlic, you could totally add a few pinches of garlic powder or you can add it in addition. Next, stir in parsley for some color. Once the tops of them have been brushed with the garlic butter, immediately sprinkle on your parm. The butter will help it stick.
These knots are incredibly flaky and buttery and they just melt in your mouth. You may even want to double the recipe because I have no doubts that you and your family will devour these.
Do you love bread as much as I do? Try some of these other bread recipes!
Garlic Parmesan Knots
A tender, flakey dough brushed with garlic butter and a sprinkle of parmesan cheese right before baking.
- 1/2 cup milk 110 degrees F
- 1/2 cup water 110 degrees F
- 1/3 cup sugar
- 2 1/2 tsp dry yeast 1 (.25 oz) package
- 1 egg
- 1/2 cup softened butter 8 TBSP
- 2 cups bread flour
- 1 1/2 cups all purpose flour
- 1 tsp salt
Garlic Butter Topping
- 3 TBSP butter melted
- 2 cloves garlic sliced
- 1 tsp dried parsley flakes
- 1-2 TBSP parmesan cheese
To make your dough, heat your milk and water to about 110 degrees F and then add it to your mixing bowl with your sugar. Spinkle in yeast and allow to proof for 10 minutes.
With your dough hook, add in your butter, egg, flours and salt and knead until the dough comes together. add more flour as needed. Your dough should be slightly sticky (unsticking as you pull your finger away) and supple. Cover and allow to rise for one hour.
Divide into 24 eaqual pieces, tie into a knot and tuck the ends under. Placed evenly on a baking tray. Allow to rise for another hour.
When the hour is almost up, melt 3 TSBP and add 2 sliced garlic cloves. Simmer for about 3-5 minutes to extract the flavor of the garlic and stir in parsley. Try not to brown your butter at this point.
Right before baking, brush the tops of your knots with the garlic butter and sprinkle with parmesan cheese. Bake at 350 for about 15 minutes or until the tops of lighty golden.