Quick Yeasted Garlic Knots

Ingredients

Quick Dough

• 180g (¾ cup) warm water (100-110°F / 38-43°C)
• 9g (1 tbsp) instant yeast (using more yeast for the quick rise)
• 15g (1 tbsp) granulated sugar
• 30g (2 tbsp) olive oil
• 5g (1 tsp) fine sea salt
• 2g (½ tsp) garlic powder
• 360g (2¾ cups) bread flour or all-purpose flour, plus more for dusting

Garlic Herb Butter

• 56g (4 tbsp (½ stick)) unsalted butter
• 9g (1 tbsp) fresh garlic, minced (about 3 cloves)
• 3g (1 tsp) dried Italian seasoning (or ½ tsp each dried oregano and basil)
• 2g (½ tsp) garlic salt
• 15g (1 tbsp) fresh parsley, finely chopped
• 15g (1 tbsp) grated Parmesan cheese (optional)

Total flour: 360g

Hydration: 50%

Pro tip: The higher amount of yeast is intentional. More yeast = faster rise. Since we're not developing complex flavor through long fermentation, the garlic herb butter does the flavor work. Speed is the goal here.

Equipment

• Digital Kitchen Scale
• Stand Mixer with Dough Hook (optional)
• Large Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Pastry Brush
• Small Saucepan
• Bench Scraper or Sharp Knife
• Instant-Read Thermometer (optional) (optional)

Method

Make the Dough (10 minutes active)

A quick pizza-style dough with garlic powder built right in. The olive oil keeps it pliable and easy to shape.

1. Activate the Yeast. In the bowl of a stand mixer (or large bowl), combine warm water, instant yeast, and sugar. Stir gently and let sit for 3-5 minutes until it starts to foam.
2. Add Wet Ingredients. Pour in the olive oil and salt. Stir briefly.
3. Add Flour and Knead. Add the flour and garlic powder. Using the dough hook on low speed, mix until a shaggy dough forms. Increase to medium speed and knead for 4-5 minutes until smooth and slightly tacky. By hand: stir with a wooden spoon until combined, then knead on a lightly floured surface for 6-8 minutes.
4. Check the Dough. It should be soft, smooth, and barely tacky. Not sticky, not dry. It should pull away from the sides of the bowl cleanly.

Rest & Shape (15 minutes)

A short rest, then shape the knots. If you can tie a shoelace, you can tie a garlic knot.

1. Quick Rest. Cover the dough in the mixing bowl with plastic wrap or a damp towel. Let it rest for 10 minutes. It won't fully double, and it doesn't need to. You just want it to relax.
2. Prep the Pan. Line a large baking sheet with parchment paper. Preheat oven to 400°F (200°C).
3. Divide the Dough. Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide into 12-14 equal pieces (about 40-45g each).
4. Roll Into Ropes. Roll each piece between your palms and the counter into a 7-8 inch rope.
5. Tie the Knots. Take one rope and form a loose loop. Pull one end through the loop (just like tying a single knot). Tuck the loose ends underneath. Place seam-side down on the prepared baking sheet.
6. Second Rest. Arrange knots about 1½ inches apart on the baking sheet. Cover loosely and let rest for 10 minutes while the oven finishes preheating.

Wait: Dough Rest

Make the Garlic Herb Butter (5 minutes)

This is where the flavor lives. Fresh garlic, herbs, butter, a hit of Parmesan. Make enough to brush before AND after baking.

1. Melt and Infuse. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. You want the garlic soft and aromatic, not crispy.
2. Add Seasonings. Remove from heat. Stir in the Italian seasoning, garlic salt, parsley, and Parmesan (if using).
3. Divide (Mentally). You'll use about half the butter before baking and the rest after. Don't use it all at once.

Bake & Butter (Again) (15 minutes)

Brush before baking for color and flavor penetration. Brush after baking for that glossy, irresistible finish.

1. First Butter. Brush each rested knot with about half the garlic herb butter. Get it on the top and sides.
2. Bake. Place the baking sheet on the center rack. Bake for 12-14 minutes until the knots are golden brown on top and lightly firm when pressed.
3. Second Butter. As soon as the knots come out of the oven, brush generously with the remaining garlic herb butter. If you have extra Parmesan, sprinkle it on now while the butter is still wet.
4. Serve Immediately. These are at their absolute peak within 15 minutes of coming out of the oven.

Shaping Options

Three ways to shape your garlic knots depending on how you want to serve them.

Classic Tied Knot (recommended)

The classic pizzeria shape. Individual portions, easy to grab.

1. Roll Rope. Roll each piece into a 7-8 inch rope.
2. Form Loop. Form a loose loop and pull one end through.
3. Tuck Ends. Tuck loose ends underneath.
4. Arrange. Place seam-side down on baking sheet.

Simple Twist

Even simpler than a knot. Quick and elegant.

1. Roll Rope. Roll each piece into a 6-inch rope.
2. Twist. Twist once in the center.
3. Arrange. Place flat on baking sheet.

Pull-Apart Cluster

Pack into a dish for tear-and-share format. Great for parties.

1. Shape Balls. Roll pieces into small balls (skip the rope step).
2. Pack Tight. Arrange in a 9x13 baking dish or cast iron skillet, touching each other.
3. Bake. Brush with butter, bake, and serve as pull-apart knots.

Proof test: After the 10-minute shaped rest, press lightly. The dough should feel slightly puffy and give a little. It won't be fully doubled, and that's fine. The oven spring will do the rest.

Baking Methods

Two approaches depending on your preferred presentation.

Oven: 200°C / 400°F. Internal temperature when done: 88°C / 190°F.

Standard Baking Sheet (recommended)

Individual knots on parchment-lined sheet. Even browning, easy to grab.

Equipment: Half sheet pan, parchment paper

1. Preheat. Preheat oven to 400°F (200°C).
2. Brush. Brush knots with garlic herb butter.
3. Bake. Bake 12-14 minutes until golden brown.
4. Butter Again. Brush with remaining butter immediately. Serve with marinara for dipping.

Cast Iron Skillet (Pull-Apart Style)

Pull-apart format with golden edges and extra-soft centers.

Equipment: 10-12 inch cast iron skillet

1. Grease. Grease the skillet with butter.
2. Arrange. Arrange knots in a single layer, touching each other.
3. Brush. Brush with garlic herb butter.
4. Bake. Bake at 400°F (200°C) for 14-16 minutes (slightly longer since they're packed together).
5. Butter. Brush with remaining butter and serve directly from the skillet.

Storage

• Room temperature: 2-3 days in an airtight container, though they're best same-day.
• Refrigerated: Do not refrigerate. Freeze what you won't eat within a day or two. The fridge dries them out.
• Frozen: Up to 2 months. Cool completely before freezing in an airtight bag. Reheat at 350°F (175°C) for 8-10 minutes, then brush with fresh garlic herb butter.
• Refresh: 350°F (175°C) oven for 5-7 minutes. Brush with a little extra butter after reheating for best results. Microwave works for 15-20 seconds but won't re-crisp the outside.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes. Use the same amount. After combining it with the warm water and sugar, let the mixture sit for 10 minutes until foamy before adding the remaining ingredients.

Can I use all-purpose flour?

Absolutely. All-purpose makes slightly softer, puffier knots. Bread flour gives a bit more chew and structure. Both work well.

My knots keep untying during baking. Help!

Make sure you tuck the loose ends firmly underneath the knot and place them seam-side down. Also, wetting your fingertips slightly before tucking helps the dough stick to itself. Don't stress if a few unravel. They still taste incredible.

Can I make these dairy-free?

Yes. Use olive oil instead of butter in both the dough and the topping. The flavor profile will be slightly different (more Italian, less rich) but still delicious.

Can I prep these ahead?

You can shape the knots, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 8 hours. When ready, let them sit at room temperature for 15 minutes while the oven preheats, then brush and bake as directed. Add 1-2 minutes to the bake time since they'll be cold.

What should I serve these with?

Marinara sauce is the classic. Also great alongside pasta, soups, stews, or just about anything Italian. For a party appetizer, serve with warm marinara and a side of ranch dressing.

Can I add cheese inside?

Yes! Wrap each rope around a small cube of mozzarella before tying the knot. Make sure the cheese is completely enclosed so it doesn't leak out during baking.

Nutrition

Per serving (1 knot): 170 calories, 24g carbohydrates, 4g protein, 6g fat, 1g fiber, 250mg sodium.