Garlic Knots

Garlic Knots


  • All purpose flour – 2 ½ cups
  • Instant dry yeast – 1 pkt / 2 ½ tsp
  • Warm water – 1 cup
  • Sugar – 1 tblsp
  • Salt – 1 tsp
  • Cold pressed olive oil – 2 tblsp (extra virgin)

For butter topping:

  • Unsalted butter – ½ cup
  • Garlic – 2 tsp (grated)
  • Salt – a pinch


  • In a mixer bowl, add the warm water along with sugar and active dry yeast(ref pic)

  • Now add the extra virgin olive oil, salt and sieved flour into the bowl and knead the dough for about 7-8 mins under medium-high (ref pic)

  • Spread some olive oil into a wide bowl and tuck the dough gently towards the center and keep it into the oiled bowl
  • Allow it to ferment for about an hour
  • Divide the dough into two equal parts (ref pic) and divide each dough into 8 equal size pieces (ref pic)

  • Take one piece at a time and stretch the dough little longer (ref pic) and make shape out of it (ref pic)

  • Repeat the same process for the remaining pieces and cover the knots with a cloth for about 30 mins or until doubled in size (ref pic)

  • Preheat the oven to 425˚F
  • Meanwhile, prepare the butter spread; heat the butter in a pan under medium-low flame and add the grated garlic along with a pinch of salt (ref pic)

  • Cool completely and brush it generously over the knots
  • Bake it for about 8-10 mins

  • Brush the top with garlic butter and serve hot

  • The super simple, tasty and fluffy “GARLIC KNOTS” are ready

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