Garlic Knots

Harper Behmer, Columnist



  • ¾ cup of warm water (110 degrees F)
  • 1 tsp. sugar 
  • 0.25 oz of active dry yeast 
  • 2 ¼ cups of all purpose flour 
  • 1 salt 
  • 2 tbsp. olive oil and extra for oiling bowl


Garlic Topping:

  • 5 tbsp.of melted butter
  • 4 cloves of minced garlic 
  • 2 tbsp.of minced parsley 
  • 1 tbsp.of Italian seasoning 
  • 1 tsp.of sea salt 



  1. To make the dough, stir together warm water, yeast and sugar until dissolved and let sit for 5 minutes or until bubbles form at the top of the mixture.
  2. In a separate bowl, mix together flour and salt. Then, in a stand mixer with a dough hook or mix by hand, combine yeast mixture, dry ingredients and olive oil for5 minutes or until smooth (adding more water if dough is dry). The dough should be sticky but still able to handle.
  3. Oil a medium bowl with olive oil and shape the dough into balls and place in the bowl then cover with a towel and put in a warm place to rise for 1 hour or until the dough has doubled in size. 
  4. When the dough has doubled in size, line two baking sheets with parchment paper and punch the dough to release air. Then divide the dough into quarters and divide the quarters into quarters once more. Start to shape the knots (should make 16) once shaped make sure all knots are about 2 inches apart.
    1. To shape knots: Create a string of dough about 5- 6 inches long then tie dough like a simple knot 
  5. Brush knots with olive oil and cover with towel and let stand in a warm place for 1 hour. 
  6. Preheat the oven to 400 degrees F. 
  7. Bake for 12 – 15 minutes or until golden brown. 
  8. While knots are cooking make the garlic topping by combining olive oil, garlic, parsley and Italian seasoning.
  9. When knots are done sprinkle with salt and serve hot and fresh.


Source: Modified from Joanna Gaines