Pillow-soft light and airy bread strips tied in knot shapes and slathered with garlic flavoured butter – garlic knots are indeed a classic snack!
Shiny crusty outside (since they are slathered twice with butter), soft and fluffy inside (thanks to proofing the dough twice) and full of buttery garlic flavours and aroma – garlic knots are a perfect snack or even as a side dish for your pizza or pasta!
The butter-garlic topping is a dish in itself. I made a little extra and then used it as a dip later with breadsticks! Adding herbs (basil or coriander) gives it a little zing of freshness.
There’s something warm and comforting about eating garlic bread, especially when it’s windy outside and you have a hot bowl of soup to accompany it… you can smell them on your hands for hours later – making you regret baking only a small batch!
This recipe makes about 15 garlic knots which are just the right size to be gobbled up whole in one go!
- 420 g all purpose flour
- 2 tbsp caster sugar
- 2 1/4 tsp active dried yeast – 1 packet equivalent
- 240 ml lukewarm water
- 3 tbsp olive oil
- 1 tsp salt
- 100 g unsalted butter
- 5-6 cloves of garlic – minced or finely chopped
- 2 tbsp basil or coriander – finely chopped
- pinch salt
Preparing the dough
- Activate the yeast – take the lukewarm water in a small bowl or a mug, add 1 tbsp of sugar, sprinkle the yeast and mix. Let it rest for 10 minutes. The yeast will start getting frothy and bubbles will come up. (If this doesn’t happen, your yeast has either expired or the water is too hot).
- In a large bowl, sift your dry ingredients – flour, 1 tbsp of sugar and salt.
- Add the activated yeast mixture and oil to your dry ingredients. Mix with a wooden spoon till you get a shaggy dough.
- Transfer everything to a clean surface and knead it for about 10 minutes till you get a soft and elastic dough. You can use your stand mixer with dough hook attachment as well for this.
- Put the dough into a well-oiled bowl and cover with cling wrap and a clean kitchen towel. Let it rest for 60-90 minutes in a warm dry place till it doubles in size. (I keep mine in a switched-off microwave oven).
Preparing the knots
- Once the dough has proofed, punch it in the bowl to remove the air and take it out on a clean surface.
- Line a baking tray with parchment paper and keep aside.
- Cut 15 equal portions (about 45g each). Gently stretch each portion into a long thin strip (about 7-8 inches long). Tie each strip into a knot. Place the knots on the baking tray with enough space in between for them to grow.
- Cover the tray with cling film or a clean kitchen towel and leave it for second proofing of about 45-60 minutes. They should double in size.
Prepare the topping
- In a small saucepan, melt about 1 tbsp of butter and cook the garlic for 1-2 minutes. Add the rest of the butter into the saucepan and let it melt completely. Switch off heat and add the basil/coriander. Keep aside.
- Preheat the oven to 180C. Gently slather half of the butter-garlic mixture on each of the knots with a pastry brush.
- Bake the knots at 180C for 15 minutes. Remove the pan from oven and spread the remaining butter on each knot. Bake the knots for another 5 minutes till they turn golden brown.
- Remove from oven and let the garlic knots cool down for about 10 min on the baking tray. Remove and cool them completely on a wire rack. Serve warm.
- Garlic knots should ideally be consumed on the same day or at max the next day. You can freeze the leftovers for about 6-8 weeks – heat them up in an oven for few minutes after defrosting.
If you are into the zone of baking bread snacks, try out my recipe for cheesy pizza bites – they are bite-sized pizzas stuffed with your favourite fillings!