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The Softest Garlic Knots

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3.5 from 4 reviews

  • Author: Tamara Novacovic


These are the softest garlic knots ever! The dough is perfect to work with and I guarantee the success!



For the dough

  • 5 cups (500 g) all purpose flour
  • 1 tsp (7 g) instant dry yeast
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 cup (250 ml) warm water
  • 1/4 cup (60 ml) olive oil

You will also need

  • 1.4 oz (40 g) butter
  • 2 cloves garlic
  • 1 tsp chopped parsley


  1. Combine dry ingredients, add wet ingredients and knead until it forms into a soft, elastic dough. Dough should be softer, but not too sticky. Test it: touch it with your fingertip and if it sticks to your finger when you pull away, it’s too sticky and you need to add a bit more flour.
  2. Transfer the dough into a ligthly oiled bowl, turn once to coat and cover with plastic wrap. Let rise for 1 hour.
  3. Divide the dough into 15 equal balls. Shape each ball on floured surface into 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped knots to baking sheet covered with parchment paper, cover with clean kitchen towel and let rise again for 45 minutes.
  4. Heat oven to 356 F (180 Celsius). Bake them for about 35-45 min.
  5. Make the glaze: melt butter with some parsley and minced garlic (or press it through a garlic press). Brush the glaze onto the hot, baked knots. Serve.
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