Garlic Knots


It makes me sad to think that there are people in this world, who have not yet tasted the glory in these Garlic Knots. The first time I tried these, I never new something could possibly be so delicious. So I make them over and over again. It’s an automatic reflex to swipe one of these away while no one is looking. You think not? Make this recipe then I’ll get to say “I told you so.” repeatedly to you.


Garlic Knots go great with soups and with butter. They also go great with pastas such as Spaghetti and Alfredo. The garlicky flavor is so delicious and the bread is so soft and flaky. We like to serve them with Thanksgiving dinners and other holidays, or even just family dinners.


I have a great time making these Garlic Knots. I hope these turn out for you and I hope you love them!


Garlic Knots


For the Dough:

  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups all-purpose Flour
  • 1 teaspoon salt
  • 1/3 cup Extra Virgin Olive Oil

For the Coating:

  • 5 cloves garlic
  • 2 tsp. parsley
  • ¼ Cup of Extra Virgin Olive Oil
  • salt and pepper to taste


For the Dough:

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment paper.
  2. Sprinkle yeast over 1 1/2 cups warm water.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
  3. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and let rise for an hour.
  4. Place the ball of dough on a floured surface and cut it ½ inch strips. Form the knots from each strips and place them on the parchment lined baking sheet
  5. Bake for 15 to 20 minutes or until lightly golden brown, meanwhile make the oil.

For the Coating:

  1. In a small food processor, add the garlic, oil and parsley, blend until smooth.
  2. Immediately out of the oven add the knots to a large bowl and pour over the garlic oil, season with a little salt and pepper and toss together until they are well coated in the garlic oil.

Adapted from Laura in the Kitchen.


8 thoughts on “Garlic Knots

  1. I couldn’t eat these with the garlic, but I could change them out. What a cool thing to serve with dinner.

    Thanks so much for linking up at Teach Me Tuesday last week. You are very much appreciated. Hope to see you again this week. Starts tonight at 8PM CST.

    Have a great week!!

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