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Homemade Garlic Knots

Garlic Knots

Swati
Homemade Garlic Knots recipe
5 from 2 votes
Prep Time 45 minutes
Cook Time 15 minutes
Dough Proofing Time 4 minutes
Course Appetizer, Sides
Cuisine American, International
Servings 16 knots

Ingredients
  

For Dough

  • 2 Cups Whole Wheat Flour or 260 gm
  • tsp Instant Yeast
  • ½ tsp Sugar
  • 1 tsp Salt
  • 2 tbsp Milk Powder
  • 1 tsp Garlic Powder
  • cup Water 200 ml
  • 1 tbsp Melted Butter or use plain Extra Virgin Olive Oil(EVVO)
  • 1 tsp Italian Seasoning optional

Garlic Butter/Glaze

  • 4-5 tbsp Butter for EVVO for Vegans
  • tsp Garlic Powder
  • Red Chilli Flakes as required skip when making for kids
  • 1 tbsp Finely chopped Parsley/Cilantro or use dried parsley
  • Parmesan Cheese as required (optional)

When using Pizza/Bread Dough

  • 11 ounce Pizza Dough/Roll 311 gm

Instructions
 

Making Dough for Garlic Knots

  • In a mixing bowl add whole wheat flour, instant yeast, sugar, salt and garlic powder and milk powder.
    2 Cups Whole Wheat Flour, 1½ tsp Instant Yeast, ½ tsp Sugar, 1 tsp Salt, 2 tbsp Milk Powder, 1 tsp Garlic Powder
  • Add water and mix all the ingredients.
    1¾ cup Water
  • Leave dough for 5 mins, to let the gluten develop.
  • One a clean counter, transfer dough add melted butter/oil and knead to a smooth soft dough. Please note-Dough will be sticky at first, but keep on kneading. It will get smooth after 5 mins. Do not add more flour or water. You can oil your hands very lightly while kneading the dough.
    1 tbsp Melted Butter
  • Once the dough is soft and smooth, keep it in a lightly oiled mixing bowl for proofing. Cover with a damp cloth or cling film.
  • After 45 mins-1 hr. check the dough. It should double up. Check with dimple test, whether the dough is proofed or not. Check Notes.
  • Take the proofed dough on the counter dusted with little flour.
  • Lightly knead dough for 5 mins, and then roll the dough into a 16" long log.
  • Divide the log into 16 portions each of 1" thickness.
  • Roll each portion in a cylindrical shape and make knots. Follow the pictorial collage in the main post. Soon will add the video also.
  • Roll and flatten each portion to ½" thick dough.
  • Cut each flattened log into 8-9 strips about 1 inch . (Refer the video /pic in the main post)
  • Make knots with all the portions. (Refer to the pics and the video in the main post)
  • Line all the knots on a baking sheet (lightly brushed with oil/butter and dusted with flour or use a silicone mat/parchment paper.
  • Keep it for second proofing. It should take around 15-20 mins.
  • Preheat oven at 400 °F or 200 °C , 15 mins before you start baking. It ;s takes almost the same time for the second proofing.
  • Bake in a preheated oven at 400 °F or 200 °C for 15-20 mins.

With Pizza Dough

  • Pre-heat the oven to 400 °F or 200 °C.
  • Cut pizza dough log into 1" thick equal potions.
    11 ounce Pizza Dough/Roll
  • Roll out each potion to 7"-8" long strip. Refer the pics in the main post.
  • Shape each rolled strip into a knot. Refer the pics in the main post.
  • Brush the knots with garlic butter . Bake for 12-15 minutes or until the top is nicely browned.
  • If the top is not as brown as the color you want, change the settings of the oven to grill mode and grill the knots for 3-5 mins. Be very careful in this step else the knots may get burned.

Make Garlic Butter/Glaze

  • Melt butter in a pan, add garlic powder, Italian seasoning, Red Chili flakes.
    1 tsp Italian Seasoning, 4-5 tbsp Butter, 1½ tsp Garlic Powder, Red Chilli Flakes as required
  • Add very finely chopped cilantro/ coriander or parsley and mix well.
    1 tbsp Finely chopped Parsley/Cilantro

Serving Suggestions

  • Brush warm baked knots with garlic glaze and parmesan cheese and serve as required.
    Parmesan Cheese

Notes

Total Time specified in the recipe card is when dough is prepared from scratch.
  • 10 mins to Knead the dough
  • 45 mins for the first proof
  • 15 mins to make the knots
  • 20-30 mins for second proof
  • 15-20 mins for baking
When Knots are prepared with pizza/bread dough
  • 15 mins to make the knots
  • 15-20 mins for the proofing
  • 15-20 mins for baking
For Vegan Friendly Garlic Knots substitute butter with olive oil.
To make Garlic Butter, in place of garlic powder add minced garlic(2-3 cloves) and fry for few minutes in butter, till the raw smell of garlic goes away. Do not brown the garlic. Add finely chopped cilantro/parsley. Keep aside for use. If you don't like garlic coming in bites, then you can discard garlic bits by straining the oil.
To use Active Dry Yeast--25% more the amount of active dry yeast for the amount of instant yeast given in the recipe.
Take lukewarm water(105°F-110°F or 40-43°C) in a bowl. If you do not have the food thermometer, then check water should be warm enough to touch.
Add sugar and mix. Then add/sprinkle 1½tsp yeast on the top let it stand for few seconds and then stir. Cover the bowl or container. It will start to froth or form bubbles.
If there are no bubbles after 10-15 mins. discard the liquid and start all over again.
Keyword Garlic Knots, Whole Wheat Garlic Knots
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