Go Back
–+ servings
Garlic Bread (Garlic Knot)
Print

How To Make Garlic Bread (Garlic Knots)

Soft, fluffy garlic knots made from scratch with a no-knead dough and brushed with a rich garlic butter mixture. Perfect as a side or snack.
Course Breakfast/Lunch/Dinner
Cuisine American
Keyword bread, homemade
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 15 minutes
Total Time 35 minutes
Servings 15 garlic bread knots
Calories 209.9kcal
Author Lola Osinkolu

Ingredients

Ingredients for the Garlic Knots

  • 4½ cups all purpose flour
  • 4 tablespoon sugar
  • ½ teaspoon salt
  • 1 tablespoon yeast
  • 3 tablespoon butter
  • 2 large eggs
  • 1½ cup warm milk or warm water
  • 2 teaspoon garlic powder
  • ¼ cup scallions chopped

For the Garlic Butter

  • 1 clove garlic
  • 2 tablespoon butter unsalted (melted)
  • 1 clove garlic minced
  • 1-2 tablespoon chopped parsley Rosemary, Chives or scallion
  • 1 pinch salt

Instructions

  • In a large bowl, combine the yeast, 1 tablespoon of sugar, and warm milk. Let it sit for about 5 minutes until frothy. (Milk should be between 95°F and 115°F.)
  • Add the flour, remaining sugar, salt, eggs, garlic powder, scallions, melted butter, and the proofed yeast mixture. Mix with a wooden spoon for 2 to 3 minutes until fully combined. The dough will be soft and sticky.
  • Cover the bowl with a lid or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until nearly tripled in size.
  • Grease a baking pan with butter and lightly dust with flour. Shake off any excess and set aside.
  • Punch down the dough to release trapped air. Divide and shape into knots.
  • Arrange the knots in the prepared pan and let them rest for 15 minutes.
  • Brush with egg wash (1 egg + 2 tablespoons water, whisked). Bake in a preheated oven at 350°F (175°C) for 20 minutes or until golden brown.
  • Remove from the oven and immediately brush with garlic butter while still hot.
  • Let cool slightly before serving.

Notes

  • Do not overproof after shaping
  • Use fresh garlic for the best flavor
  • Dough should remain soft for the best texture
  • Ensure yeast is active before mixing

Nutrition

Calories: 209.9kcal | Carbohydrates: 33.7g | Protein: 5.8g | Fat: 5.6g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.4g | Trans Fat: 0.2g | Cholesterol: 37.8mg | Sodium: 130.5mg | Potassium: 102.1mg | Fiber: 1.2g | Sugar: 4.6g | Vitamin A: 231.3IU | Vitamin C: 0.8mg | Calcium: 43.3mg | Iron: 1.9mg