Homemade Garlic Parmesan Knots – From scratch, soft hand rolled garlic knots topped with Parmesan cheese, garlic and herbs for a perfect side or starter. Perfect with pasta and pizza.
This post is sponsored by Red Star Yeast.
Have you ever visited a pizza shop and ordered garlic knots? What is it about them? So simple, yet so good that you have to go back for a second. Soft, garlicky and irresistible.
So this is one of several reasons that this recipe is coming to you today. A while back I created a list of bread recipes that I kneaded ‘needed’ to conquer in the kitchen. Pun intended. 🙂
Garlic Knots were one of them. So I’m super excited to bring you Melanie’s version that is based off of her not-quite-famous pull apart garlic bread. Yes, this recipe is based from my most popular bread recipe to date. One that’s been pinned, shared and viewed thousands and thousands of times.
So here’s hoping that everyone will be equally excited about these homemade garlic knots brought to you by the amazing Red Star Yeast.
This recipe requires a little bit of work but it’s very forgiving. If they aren’t the perfect shape? No worries. If they aren’t a uniform size? No worries. It’s a pretty basic dough to start with. Let it rise. Divide into pieces and knot it up. Rest and rise. Brush on some butter, cheese and herbs and they’re ready for the oven. And after these babies bake that smell will leave you begging for the first taste!
Visit Red Star Yeast for lots of great recipes, tips and ideas for baking. You may also want to check out their Facebook page where they share lots of fabulous recipes.This post is sponsored by Red Star Yeast.
Til we meet and eat again,
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- ¾ cup warm water
- 1 package of Red Star Platinum Yeast
- ½ tablespoon sugar
- 2 cups all purpose flour
- 1 tablespoon butter, softened
- 1 teaspoon salt
- olive oil, for brushing
- 3 tablespoons butter, melted
- ¼ cup grated fresh Parmesan cheese
- 2 teaspoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 cloves garlic, mined
- 1 teaspoons kosher salt
- In the bowl of a stand mixer fitted with dough hook add warm water. Sprinkle water with Red Star yeast and sugar. Stir and let stand 5-10 minutes until foamy. Mix in flour, butter and salt. Begin mixing. If dough is too sticky add a tablespoon or two of flour. Knead for 6-10 minutes total. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. (Can also be kneaded by hand by will take closer to 10 minutes to achieve a smooth dough.)
- Cover with plastic wrap and let dough rise for 60-90 minutes or until doubled in size. Lightly grease 2 large baking sheets or line with non-stick baking mats. Set aside.
- Place dough on a lightly floured surface. Divide in half. Press each dough into a rectangle. Slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Roll each piece on the counter and then tie each strip loosely into a knot, stretching gently if necessary. Dust with flour as necessary to prevent sticking. Place on prepared baking sheets about 2-inches apart. Brush with olive oil. Cover with plastic wrap or a clean towel and let rise in a warm spot for about 30-60 minutes.
- Meanwhile towards the end of rising time preheat oven to 375 degrees. In a small bowl, combine the butter, Parmesan cheese, parsley, oregano and minced garlic.
- Brush knots with half the mixture.
- Bake until golden brown, about 20 minutes. Remove from oven and brush with remaining butter and herb mixture. Serve warm.
Adapted from my Pull Apart Garlic Bread recipe
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