Garlic Parmesan Bread Knots

Close-up of golden bread knots with bits of parmesan cheese and green chives on a neutral plate.

Garlic Parmesan Bread Knots

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.

Prep Time 30

Cook Time 18

Raising Time 2 40

Total Time 3 28

Course Bread

Cuisine American

Servings Knots

Author Jan Nunes

Ingredients

Bread Knot Dough:

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

Garlic Butter Topping:

3 Tablespoons Salted Butter
2 Tablespoons Vegetable Oil
2 Cloves Garlic Pressed or Minced

Cheese and Herb Topping:

1 Tablespoon Grated Parmesan Cheese
2 Tablespoons Finely Chopped Fresh Chives or Parsley

Instructions

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.
1 Cup Lukewarm Water, 1 Tablespoon Active Dry Yeast, ¼ Cup White Granulated Sugar
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.
3 Cups All-Purpose Flour, ¾ Teaspoon Garlic Salt, ¾ Teaspoon Salt, 1 Large Egg, 2 Tablespoons Salted Butter
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.
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.
3 Tablespoons Salted Butter, 2 Tablespoons Vegetable Oil, 2 Cloves Garlic
Preheat & Prepare. Preheat the oven to 350°F/177°C and line a large baking sheet with parchment paper.
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.
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.
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.
1 Tablespoon Grated Parmesan Cheese, 2 Tablespoons Finely Chopped Fresh Chives or Parsley
Drizzle and Serve. Remove the bread knots from the oven and drizzle them with any remaining garlic butter. Serve warm & Enjoy!

Notes

My Top Tip

♡ The number of knots will be dependent on the size of each knot. This recipe generally makes a minimum of 20 knots.

Make-Ahead & Storage

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.

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.

Nutrition

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