Garlic Parmesan Dough Knots (Printable)
Soft golden dough knots brushed with garlic butter and topped with Parmesan cheese.
# What You’ll Need:
→ Dough
01 - 2¼ tsp active dry yeast (1 packet)
02 - 1 cup warm water (110°F)
03 - 2 tbsp granulated sugar
04 - 3 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp olive oil
→ Garlic Butter
07 - 4 tbsp unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 2 tbsp fresh parsley, finely chopped
10 - ½ tsp salt
→ Topping
11 - ½ cup freshly grated Parmesan cheese
12 - Extra chopped parsley (optional)
# How-To Steps:
01 - In a large bowl, dissolve sugar and yeast in warm water. Let stand 5 to 10 minutes until foamy.
02 - Add olive oil, salt, and 2½ cups of flour to the yeast mixture. Stir until dough begins to form, then gradually add remaining flour as needed.
03 - Turn dough onto a floured surface and knead 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl. Cover and let rise in a warm area for 1 hour or until doubled in size.
05 - Preheat oven to 400°F. Line baking sheet with parchment paper.
06 - Punch down dough and divide into 12 equal pieces. Roll each into a 10-inch rope and tie into a loose knot.
07 - Arrange knots on prepared baking sheet. Cover loosely and rest for 10 minutes.
08 - Combine melted butter, minced garlic, chopped parsley, and salt in a small bowl.
09 - Brush knots generously with garlic butter mixture.
10 - Bake knots for 16 to 18 minutes until golden brown.
11 - Brush hot knots immediately with remaining garlic butter. Sprinkle with Parmesan cheese and extra parsley if desired. Serve warm.
# Expert Advice:
01 -
- They're soft and pillowy inside with just enough chew to feel substantial, but that garlic butter seals the deal.
- You can have warm, restaurant-quality bread in under two hours, which somehow feels like a secret the fancy bakeries don't want you to know.
- They disappear faster than anything else you'll bake, and people always ask for the recipe.
02 -
- Don't skip the first brush of garlic butter before baking—it helps them brown and locks in flavor.
- If your dough isn't rising, your kitchen might be too cold; try putting the bowl in an oven with just the light on, or near a sunny window.
- Freshly grated Parmesan melts better and tastes brighter than the stuff in the green can, and it's worth the 30 seconds it takes to grate it yourself.
03 -
- If you have a stand mixer, you can use the dough hook to knead for about 5 minutes on medium speed, which saves your arms and creates a more consistent result.
- Room temperature matters more than you think—if your kitchen is cold, your dough will rise slowly, so don't rush it or you'll end up with dense, gummy knots instead of fluffy ones.