These Parmesan garlic knots are an irresistible comfort food. Soft fluffy dough knots loaded with garlic and parmesan cheese. Making them the perfect easy side to any meal!
Sides can make or break any meal, in my opinion. However, these melt in your mouth parmesan garlic knots, for sure will never disappoint! These homemade knots are incredibly buttery and garlicky, soft and fluffy little buns packed with flavour. When making them, they always fill the kitchen with such a wonderful smell, and makes me anxious to nibble on them instantly. In fact, almost all them the time I end up devouring more than I should!
How to serve these parmesan garlic knots
Homemade garlic knots are the perfect easy appetizer or side, a must for the festive season now approaching! As an appetizer, I suggest to serve them with a dip such as marinara sauce. Or else, serve them with cold cuts and cheese on the side. These cheesy parmesan garlic knots go well with soup, especially warm tomato soup or stews!
FAQs
Can I make these Parmesan Garlic Knots with store-bought dough?
Even though nothing beats fresh dough prepared at home, you can easily make these garlic knots with store-bought pizza dough or even bread dough. These are the best substitutes for this recipe, however I have seen other recipes online using puff pastry or even biscuit (US) dough.
How to store these buns?
Ideally these buns are eaten on the same day that they are baked. However, you can store these buns in an airtight container for not more than 3 days in the fridge. I like to slightly warm them up before serving.
Parmesan Garlic Knots
Ingredients
Garlic Knots Dough
- 500 g bread flour or plain flour
- 7 g active dry yeast 2 1/4 tsp
- 1 tsp sugar
- 10 g salt 1 1/2 tsp
- 1/2 tsp garlic powder
- 30 ml olive oil 2 tbsp
- 250 ml water lukewarm
- 100 ml milk lukewarm
Parmesan Garlic Topping
- 70 g unsalted butter melted
- 3 garlic cloves minced
- 1/2 tsp salt
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp dried mint
- parmesan grated
Instructions
- In a small bowl mix together the lukewarm water, milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes.
- In a mixer or in a large bowl, mix the flour, salt and garlic powder together and make a well. Add the olive oil and the yeast mixture in the well.
- Start kneading or mixing the dough in the mixer. If you are going to knead the dough by hand it should take you about 20 minutes. Whereas with the mixer, the dough should be done in 10 minutes. The dough should be sticky, so don’t add any extra flour to it.
- Place the dough in a bowl, cover and let it proof for about 1 hour. After this resting time, it should be double in size.
- Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside.
- Once rested, punch the dough down on a lightly floured surface. Divide into 16 pieces. Roll each piece into a 10cm rope and tigh into a knot.
- Place on the baking tray. Cover and let rest for 30 minutes.
- Brush the knots with some milk and bake for about 20 minutes until they have a nice golden brown colour.
- In a small bowl, whisk together the melted butter, minced garlic, oregano, parsley, mint and salt; set aside.
- Once ready, brush each knot with the garlic butter mixture and sprinkle grated parmesan on top.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox
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