Description
Savory garlic knots whisper Italian street charm with their buttery, herb-infused twists. Crisp edges and tender centers make these classic appetizers a crowd-pleasing starter you’ll want to share with friends.
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 2 ¼ tsps (1 packet) instant yeast
- 1 cup (240 ml) warm water (110°F/45°C)
- 2 tbsps olive oil
- ¼ cup (60 g) unsalted butter, melted
- 2 tsps granulated sugar
- 1 tsp salt
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
- ¼ tsp salt
Instructions
- Yeast Activation: Dissolve sugar and yeast in warm water, allowing the mixture to foam and develop for 5 minutes, signaling live yeast culture.
- Dough Formation: Combine flour and salt in a large mixing bowl, creating a central well for the activated yeast and olive oil. Blend liquid and dry ingredients until a cohesive, slightly rough dough forms.
- Kneading Process: Transfer dough to a floured surface, using palm heels to knead vigorously for 6-7 minutes. Develop a smooth, elastic texture that springs back when gently pressed.
- First Fermentation: Place dough in a lightly oiled bowl, rotating to coat entire surface. Cover with a clean kitchen towel and position in a warm, draft-free zone for 1-1.25 hours until volume doubles and surface becomes puffy.
- Shaping Preparation: Punch down risen dough to release trapped air, then divide into uniform portions for creating classic garlic knot shapes.
- Flavor Infusion: Roll each dough segment into a rope, tie into a knot, and brush with garlic-infused olive oil mixture to enhance aromatic profile.
- Baking Transformation: Arrange knots on a parchment-lined baking sheet, allowing slight spacing for expansion. Preheat oven to 425°F and bake for 12-15 minutes until golden brown and fragrant.
- Finishing Touch: Remove from oven, immediately brush with additional garlic herb butter, and sprinkle with fresh parsley for vibrant presentation and enhanced flavor.
Notes
- Check Yeast Activation: Ensure water temperature is precisely between 100-110°F to activate yeast without killing it, creating perfect frothy bloom.
- Master Kneading Technique: Use consistent, firm hand motions when kneading, applying steady pressure to develop strong gluten structure for chewy, elastic texture.
- Control Proofing Environment: Place dough in consistently warm spot around 80-85°F, away from drafts, to guarantee optimal rising and soft, airy final result.
- Prevent Dryness Strategically: Lightly brush dough with olive oil during rising process to maintain moisture and create smooth, supple surface that prevents cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg