Easy Garlic Knots

5 from 6 votes

Easy Garlic Knots made in a food processor are truly restaurant-worthy. This recipe uses simple pantry staples and the power of your food processor to create a soft, fluffy dough that's perfect for these delicious garlic knots.

Prep Time5

Cook Time20

Resting and Rising Time2

Total Time2 25

Course: Bread

Cuisine: Italian

Servings: garlic knots

Calories: 96kcal

Author: Chula King

Equipment

Food Processor with Steel Blade

Ingredients

Dough

2 cups plus 2 tablespoons (11 ounces, 316bgrams) bread flour
1 Tablespoon (0.44 ounces, 12 grams) granulated sugar
1 ⅛ teaspoons instant yeast (See Tip 1)
¾ cup (6 ounces, 177 ml) filtered water (See Tip 2)
¾ teaspoon Kosher salt
1 Tablespoon olive oil, plus 1 tablespoon more to coat the finished dough

Garlic Knots

18 ounces pizza dough (from above)
¼ cup (½ stick, 2 ounces) unsalted butter
2 cloves garlic, minced
¼ teaspoon Kosher salt
¾ teaspoon Italian seasoning

Instructions

Dough

Add bread flour, sugar, and yeast to the bowl of a food processor fitted with a steel blade. Pulse 5 times to combine.
Remove the feed plunger. With the food processor running, slowly add the water through the feed tube; process until the dough is just combined and no dry flour remains for about 10 seconds. Let the dough rest for 10 minutes.
With the food processor running, add the salt and one tablespoon of olive oil through the feed tube. Process until the dough forms a satiny, sticky ball that clears the sides of the food processor, about 30 seconds.
Transfer the dough to a container; coat in remaining olive oil. Cover and let rise in a warm location until double in size, about 45 minutes. (See Tip 3)
Yield: 18 ounces of dough.

Garlic Knots

Transfer the dough to a floured surface. Cut it into 16 pieces, roughly 1.13 ounces each. Take each piece of dough and roll it into a rope approximately 9 inches long. Tie the rope into a knot, tucking the ends into the center of the knot. Place 8 knots on a silicone-lined baking sheet. Cover and let rest in a warm location until doubled in size, about 45 minutes. Repeat with the remaining dough. (See Tip 4)
While the knots are rising, melt the butter with the minced garlic. Let sit for 10 minutes to allow the garlic to infuse into the butter. Pour butter through a wire mesh strainer to remove the garlic bits. Add the salt and Italian seasoning to the garlic-infused butter. Set aside.
Preheat oven to 375°F.
Once the knots are puffy, brush with garlic butter. Bake in 375°F oven for 20 minutes or until golden brown. Remove from the oven and brush with additional garlic butter.
Yield: 16 garlic knots.

Video

Notes

Use either instant or bread machine yeast in this recipe because either can be added directly to the ingredients. Active dry yeast must be proofed before adding it to the other ingredients.
Use filtered water in this recipe. The reason is that tap water contains chlorine that can retard the growth of the yeast and even kill the yeast if the concentration is too high.
You can store the dough in a Ziploc bag and refrigerate it overnight if desired. Remove from the refrigerator. Allow to come to room temperature and proceed as above.
Once formed, the dough knots can be frozen and stored in the freezer for up to three months. Remove them from the freezer, allow them to thaw and come to room temperature, and proceed as above.

Nutrition