Garlic Parmesan Bread Knots

Name: Garlic Parmesan Bread Knots
Prep time: 30 min
Cook time: 18 min
Total time: 208 min
Ingredients: 1 Cup Lukewarm Water; 1 Tablespoon Active Dry Yeast; ¼ Cup White Granulated Sugar; 3 Cups All-Purpose Flour; ¾ Teaspoon Garlic Salt; ¾ Teaspoon Salt; 1 Large Egg; 2 Tablespoons Salted Butter (Softened); 3 Tablespoons Salted Butter; 2 Tablespoons Vegetable Oil; 2 Cloves Garlic (Pressed or Minced); 1 Tablespoon Grated Parmesan Cheese; 2 Tablespoons Finely Chopped Fresh Chives or Parsley

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Garlic Parmesan Bread Knots have a sumptuous and buttery garlic bread flavor. They are perfect for your next barbecue, Italian dinner, or as a simple snack.

These Garlic Parmesan Bread Knots are really irresistible. They are made with a basic bread dough that is easy to make and bakes up soft and tender.

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Why These Are the Best Garlic Parmesan Bread Knots!
Ingredient Notes
How to Make Garlic Parmesan Bread Knots
Substitutions
FAQs for Storage and Reheating
More Yeast Bread Recipes & Info You'll Love
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💬 Comments

Why These Are the Best Garlic Parmesan Bread Knots!

This recipe for garlic bread knots is essentially the same as my Homemade White Sandwich Bread, which is a basic bread recipe both in ingredients and the method of mixing the dough and proofing it.

Once you have learned the basics of making this dough, it can be used over and over again, for various types of bread. Everything from hamburger buns to sweet rolls can be made with just a few additions and adjustments.

In this recipe, garlic salt is added to give garlic flavor to the basic dough. After the dough is proofed, it is easy to shape the knots and coat them in sumptuous garlic butter.

All that remains is to sprinkle each knot generously with Parmesan cheese and fresh herbs. After a trip to the oven, the knots are drizzled with more of the garlic butter.

So, let's bake!

Ingredient Notes

The ingredients - clockwise from top center: cooking oil, sugar, garlic salt, garlic, yeast, parmesan cheese, butter, salt, chives, egg, flour.

With the possible exception of the Parmesan cheese and the chives, you probably have all of these ingredients on hand in your pantry and refrigerator:

For the Bread Knots:

Lukewarm Water - Yeast needs a moist environment to grow and thrive and just plain warm water is all that is needed. Do not substitute milk or milk substitutes as these will make a bread that is too soft.
Active Dry Yeast - Any brand will work and it doesn't matter if it "Bread Machine" or "Active Dry". I prefer to purchase yeast in a jar as it is more economical than the packets.
White Granulated Sugar - White granulated sugar will give the yeast a nice meal to eat to get it growing quickly. It also gives balance to the savory garlic flavors in this recipe.
All-Purpose Flour - All-purpose flour makes an excellent bread dough and is the flour that is most commonly on hand. Because I want a tender bread, I don't recommend substituting bread flour.
Garlic Salt - In this recipe a portion of the salt is garlic salt to add garlic flavor to the dough.
Salt - Adding salt is all about adding and enhancing flavor. If you omit the salt, the bread will not have a good flavor.
Salted Butter - Butter adds rich buttery flavor and makes the bread tender.
Egg - A whole beaten egg will add additional protein structure to the bread, which makes the bread chewy but not too heavy. Plus the natural fats in the yolk will also soften the texture of the bread.

For the Garlic Butter:

Salted Butter - Butter smooths out the sharp flavor of the garlic.
Vegetable Oil - Vegetable oil raises the smoking point of the garlic butter and keeps the butter from burning as the knots bake.
Garlic - The star of garlic anything is... well, garlic!
Fresh Chives or Parsley - These herbs give good flavor and their green color is very attractive on the knots.
Grated Parmesan Cheese - Parm cheese brings more salty, delicious flavor to these bread knots.

Please see the recipe card for the exact quantities.

How to Make Garlic Parmesan Bread Knots

Process Photo 1 - Proofing the yeast in the large mixing bowl of a stand mixer.

Proof. Add lukewarm water to a large mixing bowl. Add the yeast and sugar and mix well. Allow the mixture to stand for 20 minutes to proof. The proofed mixture should be foamy and doubled in size.

Process Photo 2 - Mixing the bread knot dough with a stand mixer fitted with paddle attachment.

Make Dough. Add the flour, garlic salt, salt, egg, and softened butter to the proofed yeast. Mix until all is combined and the dough comes together. Dough will be elastic and slightly sticky.

Process Photo 3a - The dough is formed into a smooth ball, placed in a large bowl, and set aside to rise.

Process Photo 3b - The bread knot dough is risen.

First Rise. Gather the dough into a ball and place dough in a large, lightly oiled bowl. Turn the dough over, so all sides are lightly covered with oil. Cover the bowl with a clean, damp towel or cling wrap and allow the dough to rise until quadrupled in size, about 2 hours.

Process Photo 4 - Making the garlic butter in a small pan on the stove.

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

Process Photo 5 - A large rimmed baking sheet is lined with parchment paper.

Preheat & Prepare. Preheat the oven to 350°F/177°C and line a large baking sheet with parchment paper.

Process Photo 6 - Cutting the dough and tying it into knots.

Form the Knots. Gently punch down the dough and shape it into a rectangle. Cut the rectangle into 20 strips. Shape each strip into a 6" rope and tie it into a simple knot.

Process Photo 7 - Coating the uncooked bread knots with the garlic butter.

Second Rising. Dip each knot into the garlic butter and place the knots on the parchment lined baking sheet. Let the knots rise until doubled in size, about 1 hour.

Process Photo 8 - The knots have risen and are sprinkled with Parmesan cheese and chopped fresh chives.

Bake. Just prior to baking, sprinkle the knots with the Parmesan cheese and the herbs. Bake the knots for 15 to 18 minutes or until they are lightly golden brown.

Drizzle and Serve. Remove the bread knots from the oven and drizzle them with any remaining garlic butter. Serve warm & Enjoy!

Knots fresh from the oven on a parchment lined baking sheet.

Look how cute they are! I bet you can't eat just one!

Substitutions

Substitute Pizza Dough from the supermarket instead of making the fresh dough. Follow the instructions beginning at Step 4, where you cut the dough and tie the knots.

Substitute Freeze Dried Herbs for fresh chives or parsley.

Substitute Grated Romano Cheese for grated Parmesan cheese.

FAQs for Storage and Reheating

Can I store bread knots?

These bread knots can be stored for up to 3 days. The best way to store them is to place them in a resealable plastic bag and press out the extra air.

How do I easily reheat garlic bread knots?

The best way to reheat garlic bread knots is to place them in a damp paper bag and reheat them in a 350-degree oven for 3 to 5 minutes.

Here are the basic steps:
Place the knots in a paper bag.
Close the bag by crumpling it shut.
Lightly run water over the outside of the paper bag to make it slightly damp, but only on the outside of the bag.
Place the bag in an oven that is preheated to 350°F/177°C.
Reheat the knots in the paper bag for 3 to 5 minutes.

This paper bag reheating trick works for almost any bread or roll!

Can I freeze garlic bread knots?

Garlic bread knots are always best when freshly baked. However, you can freeze leftovers for up to 1 month in an airtight container, thaw them, and then reheat.