I can smell the nutty brown butter and garlic bread while writing this. These garlic knots are everything you could want and more. They are fluffy and soft on the outside but crisp and golden on the outside. Brown butter, garlic, parsley, and salt are brushed on top, making it extra flavorful and savory.
Cmon now, garlic knots have to take the cake for the cutest bread, right? Tiny bread knots of garlicky, buttery goodness! What more could you want? Also, since they are individual knots rather than a loaf of bread, you could eat 5, and no one would know. The secret stays between us!
Brown Butter Garlic Knots
Garlic Knot Dough
- 1 ⅓ cups warm water
- 2 ¼ teaspoons active yeast
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 3 ½ cups all purpose flour
Brown Butter Topping
- 1 stick unsalted butter cut into 1 tablespoon pieces
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ cup parmesan cheese grated
- 2 tablespoons parsley chopped
- In the bowl of your stand mixer or a large bowl, whisk together the warm water, yeast, and sugar. Allow to rest for about 5 minutes until the surface is foamy. Ensure that the water is not too hot, or it will kill the yeast.
- Add the olive oil, salt, garlic powder, and flour. Using your stand mixer, beat on low for 2 minutes and then turn the dough out on a lightly floured surface. If you’re not using a stand mixer, combine all ingredients until a dough begins to form, then turn the dough out on a lightly floured surface. Knead for about 10 minutes until the dough is soft to poke. To note, it is a pretty heavy dough.
- Lightly grease a large bowl with oil. Lightly coat the top of the dough in oil. Cover the bowl with plastic wrap and then a hand towel. Set in a warm place to rise for about 1 hour or until doubled in size.
- Once the dough has risen, turn the dough onto a clean work surface. Shape the dough into a 14-inch log. Using a sharp knife or bench scraper, cut the log into even 14 1 inch pieces. Roll each section into 8-inch ropes. Tie each rope into a knot. You can leave the edges untucked or tuck them under the knot.
- Place the knots on 2 parchment-lined sheet pans. Lightly cover each sheet pan with a hand towel and let rise in a warm place for about 45 minutes. This second rise will make the rolls super soft and fluffy.
- While the dough rises, preheat the oven to 400F and prepare the brown butter topping. Place the butter in a light-colored pan over medium heat. Stir the butter constantly until melted. Once it is melted, it will begin to foam and sizzle. Continue to stir. The butter will start to brown and smell nutty. Immediately remove from the pan once browned and pour into a medium bowl. Add the minced garlic, Italian seasoning, and salt. Stir and set aside.
- Uncover the risen knots and brush with half of the brown butter topping. Bake for about 20 minutes or until golden brown on top. Remove from the oven and brush the remaining brown butter topping and sprinkle with parmesan and parsley.