Buttery, Garlic Parmesan Bread Knots on a Beige Platter
Breads,  Recipes

Garlic Parmesan Bread Knots

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Garlic Parmesan Bread Knots are perfect with your next barbeque or Italian dinner. They have a sumptuous buttery garlic bread flavor!

Garlic Parmesan Bread Knots on a Rectangular Taupe Colored Serving Dish
Close up of Garlic Parmesan Bread Knots
Close up of Garlic Parmesan Bread Knots
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5 from 2 votes

Garlic Parmesan Bread Knots

Encharted Cook | Jan Nunes
Perfect with your next Barbeque or Italian Dinner! No Knead – Garlic Parmesan Bread Knots have a delicious buttery garlic bread flavor.
Prep Time30 mins
Cook Time18 mins
Raising Time2 hrs 40 mins
Total Time48 mins
Course: Bread
Servings: 20
(Tap or Hover to Scale Servings)



  • 1 Cup Lukewarm Water
  • 1 Tablespoon Yeast
  • 1/4 Cup Granulated Sugar
  • 3 Cups All-Purpose Flour
  • 3/4 Teaspoon Garlic Salt
  • 3/4 Teaspoon Salt
  • 2 Tablespoons Butter, Softened
  • 1 Large Egg

Garlic Oil Topping:

  • 3 Tablespoons Butter
  • 2 Tablespoons Vegetable Oil
  • 2 Cloves Garlic, Pressed or Minced
  • 2 Tablespoons Finely Chopped Fresh Chives or Parsley
  • 1 Tablespoon Grated Parmesan Cheese



  • Add lukewarm water to a large mixing bowl. Add yeast and sugar and mix well. Allow to stand 10 minutes.
  • Add flour, salt, softened butter, and egg. Mix until all is combined and dough comes together. Dough will be elastic and slightly sticky.
  • Gather dough into a ball and place dough in a large lightly oiled bowl. Turn dough over, so all sides are lightly covered with oil. Cover bowl with a clean damp towel and allow dough to rise until double, about 2 hours.

Garlic Oil Topping

  • While dough is rising, melt butter in a very small sauce pan. Add vegetable oil and garlic and cook over very low heat for 1 to 2 minutes until garlic is fragrant. Remove from heat, pour into a small bowl, and set aside.

Knots Con’t

  • Preheat oven to 350°F.
  • Gently punch down the dough and divide it into 20 pieces. Shape each piece into a 6” rope and tie into a simple knot.
  • Dip each knot into the garlic oil and place the knots on a parchment-lined baking sheet. Let knots rise until doubled in size, about 1 hour.
  • Drizzle knots with any remaining garlic oil and sprinkle them with the parmesan cheese and the herbs.
  • Bake knots for 15 to 18 minutes, until lightly golden brown.
  • Remove knots from baking sheet and cool on a wire rack.


Recipe Notes

  Quantity of knots will be dependent on size. This recipe makes a minimum of 20 knots.


Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 207mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.9mg
All nutritional information on this site is an estimate. Your results may vary.
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