Description

There’s nothing quite like the aroma of freshly baked bread infused with garlic and butter filling your kitchen. These Garlic Parmesan Knots are soft, fluffy, and golden brown, brushed with a rich garlic butter sauce and finished with a sprinkle of Parmesan cheese. Perfect for family dinners, potlucks, or cozy nights in, they’re a delightful twist on classic dinner rolls. Inspired by Italian-American pizzerias, these knots deliver that same irresistible, garlicky flavor right at home — simple, comforting, and absolutely delicious.

Ingredients

Scale

3 cups all-purpose flour
2¼ teaspoons (1 packet) active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
1 cup warm water (about 110°F / 43°C)
2 tablespoons olive oil

For the Garlic Butter Topping

4 tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1 tablespoon olive oil
2 tablespoons fresh parsley, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional, for extra flavor)

For Finishing

½ cup freshly grated Parmesan cheese
1 tablespoon fresh parsley, for garnish

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Instructions

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until frothy and activated.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring with a spoon until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for 6–8 minutes until soft and elastic. If sticky, add a bit more flour, one tablespoon at a time.
Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1–1½ hours, or until doubled in size.
Punch down the dough and transfer it to a floured surface. Divide it into 12 equal pieces. Roll each piece into an 8-inch rope and tie it into a knot, tucking the ends underneath.
Place the knots on a parchment-lined baking sheet, leaving space between each. Cover with a towel and let rise for another 20–30 minutes, until puffy.
Preheat oven to 400°F (200°C).
Bake knots for 12–15 minutes, or until golden brown and lightly crisp on top.
While baking, melt butter in a small saucepan. Stir in minced garlic, olive oil, parsley, salt, pepper, and garlic powder. Let sit for a few minutes to allow the flavors to blend.
Remove the knots from the oven and immediately brush with the warm garlic butter mixture.
Sprinkle freshly grated Parmesan cheese over each knot and garnish with a bit of parsley.
Serve warm and enjoy as a side dish or snack.

Notes

For a quicker version, use store-bought pizza dough and skip the first rise.
You can refrigerate the dough overnight for a deeper flavor; bring it to room temperature before shaping.
To reheat leftovers, place them in a 350°F oven for 5–7 minutes or microwave for 20 seconds.
Freeze baked knots in a sealed bag for up to 3 months; reheat directly from frozen at 350°F for 10 minutes.
Try swapping Parmesan for Asiago or Romano cheese for a sharper taste.
For extra garlicky flavor, roast the garlic before mixing it into the butter.

Prep Time: 20 minutes
Cook Time: 15 minutes