Fresh from the oven, these homemade buttery garlic knots are packed full of flavour and the perfect accompaniment to pizza night!
Let me tell you right now, I am a HUGE garlic bread fan. I like the baguettes, the slices, the fancy mini ciabatta ones, tear and share breads, swirls, rolls…and of course, knots! Basically stick some garlic butter on any form of bread and I’m interested!
I have however never made my own, until now! Anddddd I’m kinda obsessed. I’m already thinking about a cheesy option. These knots are buttery, soft and so so moreish! And the great thing about this recipe, is that they freeze really well. And more importantly you can reheat them directly from frozen! So hellooo, homemade garlic knots impressing all your friends and family! And the smell of buttery garlicy dough baking is just SUBLIME, surely excuse in itself to bake them! 😉
So how do you make homemade garlic knots?
Garlic knots are essentially a twisted up pizza. I believe traditionally they were made from pizza scraps in pizzerias as a way of using up the dough! Sometimes the best things are made by accident after all.
My knots are therefore made with a basic pizza dough, but with added garlic powder throughout, and then smothered in a delicious melted garlic butter before AND after baking. They really are a pretty simple bake, and the fact that you can re-heat them directly from frozen is a real winner in my eyes!
This recipe makes about 16 knots – the perfect amount for dinner and the freezer! However you could totally use half of the dough as a garlicky pizza base and the other half for knots. Its pretty versatile in that way!
So lets get dough to it…..get it 😉
You’ll need to put some elbow grease into this dough, but I promise you its worth it! And I find making bread with my hands sooo rewarding so I hope you will too!
Once all your ingredients are in a large bowl – yeast on the opposite side to the salt! – you can start using your hand like a mixer. With your fingers spread move your hand round the bowl in a circle, catching the ingredients and mixing them into a rough dough. Once your rough dough has formed, begin kneading (still in the bowl!). Your dough will be really sticky and lumpy for a while, but keep working it and eventually it will be smooth and come away from the bowl. It will still be super stretchy though and you want it to pass the ‘windowpane’ test.
The windowpane test is where a small section of dough can be pulled apart thinly so it doesn’t crack, but is thin enough to see light through.
Getting to the windowpane level took me around 25 minutes, but I do suffer with cramping in my hand, so it would likely take you less time! After this, your dough (and you!) can rest for an hour until its doubled in size (the dough, not you this time!).
Now we get to the fun bit.
Where our homemade garlic knots really come to life! Roughly shape your dough into a log (around 16inches in length), then cut into 1inch strips. Mine were roughly 55g each – you want them to be as close in weight as possible so they all cook at the same rate!
I then strectched each strip to around 9inches, and then tied into a knot and placed on baking tray. I’ve got process photos below showing what I mean by a ‘knot’, but I think when you’re actually doing it it feels fairly obvious.
The next step is to pre-heat the oven, and leave your knots to puff up a little. Finally, they are doused in the melted garlic butter before baking, and then doused for a second time once baked!
I loveddd these straight out of the oven, and with a little tomato salsa to dip they can totally be a little appetiser at a party! Or just a side for pizza night, the possibilities are endless!
I really hope you love these as much as I do!
On with the recipe!
Homemade Buttery Garlic Knots
- 500 g strong white bread flour
- 7 g fast action yeast
- 10 g salt
- 10 g garlic granules
- 325 g tepid water
- 40 g olive oil
- 4 large garlic cloves
- 100 g salted butter
- 1 tsp oregano or italian seasoning
- 1/2 bunch of fresh parsley
- For the dough: In a large bowl pour in the flour, yeast, salt and garlic granules (making sure the yeast and salt are on opposite sides). Then pour in the water and olive oil. Using your hand, mix the ingredients together to make a rough dough. Then while still in the bowl, knead the dough for 20-25 minutes until the dough is smooth, stretchy, comes away from the sides of the bowl and is much less sticky. Your dough will be ready once it passes the windowpane test. Cover the bowl and leave to prove in a warm environment for 1 hour until doubled in size.
- Once your dough has risen, pour it out onto a floured surface and knock the air out slightly. Then shape and roll into a log, about 16inches long. Then cut into 1inch strips, weighing roughly 55g each.
- Stretch each strip out to around 9inches and then tie into a knot shape (see pictures in blog post) and place on a baking tray lined with baking paper. You will need two baking trays to make sure the knots have room to grow when baked. Leave the knots to puff up slightly, while you preheat the oven to 200C/180C Fan/Gas Mark 6.
- For the topping: Melt the butter and place into a small bowl. Then crush the garlic cloves and add to the butter, with the oregano (or Italian seasoning). Using a pastry brush, brush the knots with the majority of the garlic butter, and then place in the oven. Bake for 32-34 minutes until golden brown, making sure to rotate the trays half way through if you don't have a fan oven.
- Whilst the knots are baking, chop the parsley leaves. Once the knots are ready, remove them from the oven and brush the remaining garlic butter over each and sprinkle with parsley leaves.