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Garlic knot


For the dough:

  • 2 1/4 teaspoons active dry yeast (or 1 packet)
  • 1 cup warm water (about 110°F or 45°C)
  • 1 tablespoon granulated sugar
  • 2 1/2 to 3 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

For the garlic butter:

  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 teaspoon salt

For brushing on top (optional):

  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped


For the dough:

  1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until it becomes frothy.
  2. In a large mixing bowl, combine 2 1/2 cups of flour, olive oil, and salt. Pour in the yeast mixture and stir until a dough forms.
  3. Turn the dough onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  4. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

For the garlic butter:

  1. In a small bowl, mix together the melted butter, minced garlic, chopped parsley (if using), and salt. Set aside.

To make the knots:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Punch down the risen dough and turn it onto a lightly floured surface. Divide it into 12 equal portions.
  3. Roll each portion into a rope, about 10 inches long.
  4. Tie each rope into a knot and tuck the ends underneath.
  5. Place the knots on the prepared baking sheet.
  6. Brush each knot generously with the garlic butter mixture.
  7. Optional: Sprinkle grated Parmesan cheese and chopped parsley on top of each knot.
  8. Bake in the preheated oven for about 15-18 minutes, or until the knots are golden brown.
  9. Serve warm and enjoy!

These garlic knots make a great side for pasta dishes, soups, or as a snack on their own.


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