The BEST Parmesan Garlic Knots

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  • Add the yeast, sugar, and water to the bowl of a stand mixer. Allow the yeast to activate, about 10 minutes. You will know the yeast is ready when a bubbly foam appears on top of the water.

    Activating the yeast in a bowl.
  • Next, add in 2 tablespoons of olive oil, salt, garlic powder, and flour to the yeast mixture. Mix on low for 8-10 minutes. The dough should feel tacky. It should feel sticky to the touch, but not stick to your hands.

    Dough in a greased bowl.
  • Add the remaining olive oil into a bowl and roll the dough ball in it. Cover with a kitchen towel and allow the dough to rise for 2 hours. Or until it has doubled inside.

    The dough doubled in size in a bowl.
  • Preheat the oven to 425℉ and lightly grease a baking sheet.

  • Next, remove the dough ball from the bowl and roll the dough ball into a 10-inch roll and cut into 8 pieces with a knife.

  • Roll each piece of dough into a 10-inch rope. Cross the pieces to tie a knot. Be sure to tuck the ends underneath. Place each knot onto the greased baking sheet.

    Rolling the dough into a 10 inch rope.
  • Add Italian seasoning, garlic, and crushed red pepper to the melted butter in a bowl and mix until combined. Use a pastry brush and generously brush the top of each garlic knot with the butter mixture.

    Garlic knots with oil and spices on a baking sheet.
  • Place the baking sheet in the oven and bake for 15 minute or until the top of the knots begin to become golden brown.

  • Once the knots are removed from the oven brush with the remaining butter and top with a tablespoon of parmesan cheese.

    Baked knots with butter brushed over the top.

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