Finding a bread dough recipe that you can use to make all sorts of baked goods really ramps up your productivity in the kitchen. These parmesan garlic knots are absolutely delicious to make with my yogurt all purpose bread dough. They’re so addicting your family and friends will love them! That is if they get the chance to try them before you eat them all up ;).
What you will need to make parmesan garlic knots
First you’ll need some bread dough. Follow the recipe for the all purpose bread dough through to the first rise. After it’s finished rising, divide the dough into four parts and proceed to turn that dough into garlic knots.
If you’d like you can add minced garlic and herbs to the dough itself. If you plan to use all of the dough for parmesan garlic knots you can add this as your making your dough. However, if you plan to use some of the dough for other baked goods, knead in the garlic and herbs after partitioning the dough.
For the garlic butter filling
- You’ll need 1/2 cup of butter. We always use salted butter in our home.
- 1/2 cup of freshly grated parmesan. Buy the block of parmesan to save money, plus the taste of freshly grated is positively divine.
- 3 cloves minced garlic, about 1 tbsp.
- 1 1/2 tsp parsley
- a few pinches of salt, depending on your preference.
How to assemble the garlic knots
Take your dough on a well floured surface and roll it out into a rectangle, about 10″x15″. It doesn’t need to be precise. If you’ve ever made cinnamon rolls from scratch, the idea is the same. Roll it out and spread the filling over the top. Reserve some of the garlic butter mixture for brushing over the top of the knots once they are done cooking.
How much flour do you need to use when rolling out the dough?
Depending on your climate you may need more or less. The yogurt bread dough can be very sticky, so add a generous amount of flour to your work surface. We live in a humid climate, so our dough tends to get more sticky as a result. If you live in a dry climate you may be fine with less flour.
After buttering your dough, close it up like a door. Folding each side into the middle, then pinch the seams closed. Gently roll it out a bit more so that we can work with longer strips of dough for tying. If some of the filling gets pushed out, just brush that butter on top of the dough. No need to worry 🙂
Using a pizza cutter, wheel, or sharp knife, cut horizontal ribbons on the dough. We usually get about 12 ribbons per loaf’s worth of dough. Take each ribbon and tie a knot. Take a ribbon of dough and cross the ends to make an “x”. Tuck the top tail under the knot and push into the opening in the middle.
If you have little kids this is a great way to teach them how to tie knots! For the longest time I tried teaching my sons how to make a basic knot and it never computed until they helped me make these parmesan garlic knots.
Line a baking sheet with parchment paper, for easier cleaning, or simply grease the sheet with butter, olive oil or animal fat. Place garlic knots on the baking sheet and bake at 400°F for about 15 minutes. You want them to reach a nice golden brown color.
You don’t need to let these rest after shaping. They will puff up in the oven and you don’t want them too big anyways. If you’re anything like me you want that garlicky goodness in every bite. 😀
Brush the hot knots with the remaining garlic butter mixture and serve warm. You and your family will absolutely love these! They are so soft with a slight crunch on the bottom from the butter and cheese 😁.
You can make these knots ahead of time if you are planning to bring them to a gathering. You can freeze them after shaping to bake later, you can par-bake them, or you can cook them all the way through and then freeze them for later. Although the temptation to eat them fresh out of the oven will be strong so if you plan to make these ahead of time, for the sake of your will, freeze them before baking.
Let uncooked dough thaw fully before baking, and consider cooking them at a lower temperature if they are still cool. To reheat fully cooked garlic knots, wrap knots in tinfoil and place on oven rack. Set the temperature between 250-300°F, depending on how frozen they are. Check them every 15-20 minutes until they are fully thawed and warmed through.
If you’ve tried these knots I’d love to hear how you liked them 🙂 And if you are the creative type, what other types of knots have you tried? I’m sure a sweet, chocolatey version of bread knots would be divine! Let me knot what you think in the comments below! Happy baking 🙂
Parmesan Garlic Knots
The perfect savory side to add to any meal. These super soft garlic knots are sure to be a hit for the whole family!
Ingredients
For the Dough
- 1 loaf's worth of yogurt all purpose bread dough (see post)
For the Parmesan Garlic butter
- 1/2 cup butter, softened
- 1/2 cup freshly grated parmesan cheese
- 3 cloves minced garlic
- 1 1/2 tsp parsely
- A few pinches of salt, depending on preference
Instructions
- Preheat oven to 400°F.
- Follow the instructions for the yogurt all purpose bread dough through the first rise. Divide the dough into four parts, each is the equivalent of one loaf of bread. The garlic butter will cover one loaf's worth of dough. So, if you wish to make more than one batch of garlic knots, increase the amount of the parmesan garlic butter accordingly.
- Mix all ingredients for the parmesan garlic butter in a small bowl.
- Roll out one loaf's worth of dough into a rectangle. About 10"x15". Spoon the butter over the rectangle and evenly spread it over the dough. Leave some butter remaining in the bowl to brush over the knots when they finish baking.
- Fold the dough like a door, each half meeting in the middle. See the post for reference photo's. Pinch the seams closed, and gently roll out the dough a little more. Don't worry if some of the butter mixture spills out.
- Using a pizza wheel or sharp knife cut the dough into about 12 ribbons. Tie each ribbon into a knot and place on a baking sheet, either greased or lined with parchment paper.
- Once all ribbons have been tied into knots, bake for about 15 minutes or until golden brown. Brush the knots with the remaining butter mixture. Serve warm.
Notes
The yogurt all purpose dough can be halved to only make two loaves worth, if you'd rather work with a smaller amount of dough. You could then easily turn both loaves into these garlic knots by doubling the butter mixture. We usually make these knots while making our sandwich bread for the week, baking these while waiting for the loaves to finish rising.
If you'd like the dough to have a more garlicky flavor, you can add minced garlic to the dough as you are making it. Or, if you are using part of the dough for other things, knead minced garlic into the dough after the first rise and the dough has been separated.
You can make these knots ahead of time if you are planning to bring them to a gathering. You can freeze them after shaping to bake later, you can par-bake them, or you can cook them all the way through and then freeze them for later. Although the temptation to eat them fresh out of the oven will be strong so if you plan to make these ahead of time, for the sake of your will, freeze them before baking.
Let uncooked dough thaw fully before baking, and consider cooking them at a lower temperature if they are still cool. To reheat fully cooked garlic knots, wrap knots in tinfoil and place on oven rack. Set the temperature between 250-300°F, depending on how frozen they are. Check them every 15-20 minutes until they are fully thawed and warmed through.
If you are unsure of any of the instructions, view the post for reference photo's 🙂 Enjoy!
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