Buttery Parmesan Garlic Knots
Everyone loves a good Italian knot. In this easy kid-friendly recipe, we show you how to make Parmesan garlic knots that are buttery, cheesy and delicious. They’re perfect for a quick and tasty snack or appetizer, and your kids will love them too. Best of all, they’re super simple to make – just a few ingredients and minutes in the oven. So what are you waiting for? Give them a try today!
How to Shape Garlic Knots
It’s not difficult to shape garlic knots. Just follow these simple steps:
1. Cut a ball of dough in half.
2. Roll each piece of dough into a snake-like shape.
3. Coil the dough around your fingers, tucking the end underneath.
4. Place the shaped garlic knot on a baking sheet lined with parchment paper and repeat with the remaining dough.
5. Brush garlic knots with olive oil and sprinkle with salt and dried herbs, if desired.
6. Bake at 375 degrees for 15-20 minutes or until golden brown.
Knots can also be seasoned with herbs, cheddar cheese and more. For a sweet version, try brushing them with butter and sprinkling them with cinnamon sugar before baking. Garlic knots are also delicious served with marinara sauce, pesto or even ranch dressing for dipping.
Garlic knots are an easy recipe that you can make with your kids. They’re easy to shape and even easier for little hands to enjoy! If you want the full recipe, check below for all of our favorite garlic knot ingredients. We hope these inspire you to try something new in the kitchen this weekend – happy cooking!
Buttery Parmesan Garlic Knots
Equipment
- 1 Kitchen Aid Stand Mixer
Ingredients
Dough
- 1 1/3 c warm water (100-110°F)
- 2 1/4 tsp yeast 1 standard packet*
- 1 tbsp sugar
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp garlic powder see note
- 3 1/2 c all-purpose flour plus more for hands and work surface
Garlic Butter Topping
- 1/4 c unsalted butter melted
- 2 tbsp freshly grated Parmesan
- 3/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley flakes
- 1/4 tsp salt
Instructions
- Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and let rest for 5 minutes.
- Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. Lightly flour your hands and knead the dough for 3-4 minutes. After kneading, the dough should still feel a little soft.
- Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise at room temperature for 1-2 hours (until doubled in size).
- Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. Slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out. Arrange the knots on 2 parchment-lined baking sheets.
- Lightly cover the shaped knots and let them rest/proof for at least 30 minutes and up to 45 minutes.
- When the knots are just about ready, preheat your oven to 400 degrees F.
- In a small bowl, whisk together the melted butter, Parmesan cheese, garlic powder, oregano, parsley and salt. Set aside.
- Brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 20 minutes.
- Serve immediately, brushed with remaining butter mixture.
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