These Garlic Parmesan Knots are fluffy, buttery treats packed with garlic flavor and topped with cheesy goodness. They’re perfect as a snack or a side!
Honestly, who can resist warm bread covered in garlic and cheese? I can’t! 😄 I love serving these alongside pasta or just snacking on them while watching a movie.
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for making your knots rise and become fluffy. If you don’t have active dry yeast, you can use instant yeast in an equal amount. Just mix it directly with the flour.
All-Purpose Flour: This flour works best to give the knots a nice texture. If you’re looking for a lighter option, you might substitute half of it with whole wheat flour, but keep in mind it may change the texture slightly.
Garlic: Fresh garlic enhances the flavor greatly. If you don’t have fresh garlic, garlic powder can work as a substitute, but start with less since it’s more concentrated — about 1 teaspoon should do.
Parmesan Cheese: Freshly grated Parmesan adds authenticity. If you can’t find it, a good substitute is Grana Padano or Pecorino Romano. For a dairy-free option, try nutritional yeast for a cheesy flavor.
Butter: Unsalted butter is best for controlling the saltiness. If you want to keep the recipe vegan, you can use vegan butter or olive oil instead.
How Do I Get the Perfect Rise for My Garlic Knots?
Getting your dough to rise well is key to fluffy knots. The trick is to use warm water when activating the yeast. Here’s how:
- First, ensure your water is about 110°F (43°C)—too hot can kill the yeast!
- Let the activated yeast bubble for 5-10 minutes; it should look foamy.
- During the first rise, cover the dough with a cloth and let it sit in a warm, draft-free spot—for example, inside the oven (turned off) or a sunny window.
Remember, patience is key! The longer you let it rise, the fluffier your knots will be.
How to Make Garlic Parmesan Knots
Ingredients You’ll Need:
- 1 package (about 2 1/4 tsp) active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 2 1/2 cups all-purpose flour, plus extra for kneading
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus extra for greasing)
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 2 hours for preparation and rising, plus another 15 minutes for baking. In total, you’re looking at around 2 hours and 15 minutes of time to enjoy these delicious garlic parmesan knots!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by combining the warm water and sugar in a small bowl. Sprinkle the yeast over the top of the water—don’t stir it right away. Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is alive and ready to work!
2. Make the Dough:
In a large mixing bowl, combine the all-purpose flour and salt. Pour in the yeast mixture and olive oil. Use a spoon to stir everything together until the dough begins to form. Don’t worry if it’s a bit sticky; that’s okay!
3. Knead:
Once your dough is mixed, transfer it to a floured surface. Begin kneading the dough for about 6-8 minutes. Your goal is a smooth and elastic dough, so add a little extra flour as needed to keep it from sticking.
4. First Rise:
Place the kneaded dough in a lightly oiled bowl, then cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, until it has doubled in size. This is when the magic happens!
5. Shape the Knots:
After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface again and divide it into 12 equal pieces. Roll each piece into a 6-inch rope, then tie each rope into a loose knot. Place the shaped knots on a baking sheet lined with parchment paper.
6. Second Rise:
Cover the knots with a towel and let them rise again for about 20-30 minutes. This second rise helps make them light and fluffy!
7. Preheat Oven:
While the knots are rising, preheat your oven to 400°F (200°C) so it’s nice and hot for baking!
8. Make Garlic Butter:
In a small bowl, mix the melted butter, minced garlic, chopped parsley, and a pinch of salt and pepper together. This buttery goodness is what will make your knots shine!
9. Bake:
Carefully brush the knots with the garlic butter mixture, making sure to coat them well. Place the baking sheet in the oven and bake for 12-15 minutes, or until they are golden brown. Your kitchen will smell amazing!
10. Finish with Parmesan:
Once baked, take your knots out of the oven and immediately brush them again with any leftover garlic butter. Then sprinkle them generously with freshly grated Parmesan cheese to add that extra yum!
11. Serve:
These knots are best enjoyed warm. Feel free to sprinkle extra parsley on top for a fresh touch. Dig in, and enjoy these irresistible Garlic Parmesan Knots!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! You can use instant yeast in place of active dry yeast. Simply add it directly to the flour mixture without the need to activate it in water. Use the same amount — about 2 1/4 teaspoons.
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! After kneading, wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. When you’re ready to bake, allow it to come to room temperature and complete the first rise before shaping the knots.
How Do I Store Leftover Garlic Parmesan Knots?
Store any leftover knots in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate them for up to a week. Reheat them in the oven at a low temperature or in the microwave for a few seconds until warmed through.
Can I Freeze the Garlic Knots?
Yes, you can freeze the garlic knots! After they have baked and cooled completely, place them in a freezer-safe container or a zip-top bag, separating layers with parchment paper. They can be frozen for up to 2 months. When ready to eat, thaw them in the refrigerator overnight and reheat in the oven for the best texture.
