Garlic Parmesan Knots Delight (Printable Version)
Soft golden knots brushed with fragrant garlic butter and topped with Parmesan cheese.
# What You'll Need:
→ Dough
01 - 2 ¼ teaspoons active dry yeast (1 packet)
02 - 1 cup warm water (about 110°F)
03 - 2 tablespoons granulated sugar
04 - 2 ½ cups all-purpose flour, plus additional for dusting
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil
→ Garlic Butter
07 - 4 tablespoons unsalted butter, melted
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - ¼ teaspoon salt
→ Topping
11 - ½ cup freshly grated Parmesan cheese
# Directions:
01 - Combine warm water, granulated sugar, and active dry yeast in a large bowl. Stir gently and let sit for 5 to 10 minutes until foamy.
02 - Add all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 to 60 minutes until doubled in size.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Punch down dough and divide into 12 equal pieces. Roll each piece into an 8-inch rope and tie into a loose knot. Arrange knots on the prepared baking sheet.
07 - Mix melted butter, minced garlic, chopped parsley, and salt in a small bowl.
08 - Brush half of the garlic butter mixture over the knots.
09 - Bake knots for 15 to 18 minutes until golden brown.
10 - Remove knots from oven and brush with remaining garlic butter while still warm.
11 - Sprinkle knots generously with freshly grated Parmesan cheese before serving.
# Expert Advice:
01 -
- These knots are like a warm hug from a dear friend, soft and flavorful with a subtle cheesy finish
- They bake up fluffy and golden every time, making them an easy go-to for any Italian meal or casual get-together
02 -
- If your yeast doesn’t foam, it’s a sign it’s time to get fresh yeast—this is crucial for fluffy knots
- Brushing the knots with garlic butter twice is what sets the flavor apart and keeps them moist
03 -
- Warm your mixing bowl slightly to speed up the yeast rising process
- For richer knots, substitute some butter for olive oil in the dough