For the dough:
- 3 and 3/4 cups bread flour
- 1 and 1/2 teaspoons granulated sugar
- 1 envelope active dry yeast
- 2 teaspoons salt
- 1 1/2 cups warm water, 110 - 115 degrees (F)
- 2 tablespoons plus 2 teaspoons olive oil, divided
- For the garlic coating:
- 1 stick unsalted butter
- 6 cloves garlic, minced
- 1/2 cup fresh parsley, minced
- 1 and 1/2 teaspoons garlic salt
- 1/4 cup Parmesan cheese, grated
- Instructions
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- For the dough:
- In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil; beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes. Dust the top of each round of dough with a light sprinkling of flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough. Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes.The knots will rise a little more during this time.
- Preheat oven to 450 degrees (F). When the 30 minutes are up, remove the plastic wrap and place the garlic knots in the preheated oven. Bake for 20 minutes, or until knots are golden brown and firm.
- Cool for 5 minutes, then brush the freshly baked knots with the garlic coating. Sprinkle with cheese and serve warm!
- For the garlic coating:
- Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed.
- NOTES
- For darker and more flavorful garlic knots, brush garlic coating on knots before and after baking.
- To freeze: Make garlic knots as instructed, but preheat your oven to 275 degrees. Bake garlic knots for 16 minutes. Don’t worry that the rolls look pale in color and slightly undercooked. Remove from the oven and cool completely. Then flash freeze on a sheet pan until they are frozen solid, about 3 hours. Transfer frozen garlic knots to a freezer safe bag and place in the freezer for up to 2 months. When you’re ready to warm and serve, preheat oven to 400 degrees. Then bake the frozen garlic knots until they are lightly golden brown and warm in the middle, about 10 to 15 minutes. Brush with garlic butter and serve
