Frozen garlic knots are soft, pull-apart bread rolls twisted into a knot, brushed with garlic butter, and baked until golden. This make-ahead recipe lets you prepare a big batch of dough, shape it into knots, and freeze them for fresh, warm garlic knots whenever you need them. The dough is enriched with olive oil and honey, giving the knots a tender crumb and a slightly sweet note that balances the savory garlic butter.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1/4 cup (60 ml) olive oil, plus more for greasing
- 2 tbsp (30 g) honey
- 1 1/2 tsp (9 g) salt
- 1 large egg, beaten (for egg wash)
- For the garlic butter:
- 1/2 cup (113 g / 1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 tsp (2 g) salt
Instructions
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand for 5 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and honey. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough. Divide it into 12 equal pieces (about 70 g each). Roll each piece into a rope about 8 inches (20 cm) long.
- Tie each rope into a knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet, about 2 inches (5 cm) apart. Cover and let rise for 30 minutes.
- Meanwhile, make the garlic butter: in a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Remove from heat and stir in the parsley and salt.
- Preheat the oven to 375°F (190°C). Brush the risen knots with the beaten egg.
- Bake for 15–18 minutes, until golden brown. Immediately brush the hot knots with the garlic butter mixture. Serve warm.
Tips
- Freezing: To freeze, shape the knots and place them on a baking sheet. Freeze until solid (about 2 hours), then transfer to a zip-top bag. They will keep for up to 3 months. To bake from frozen, add 5–7 minutes to the baking time.
- Substitution: If you don’t have active dry yeast, use instant yeast. You can skip the proofing step and mix it directly with the flour. The dough will rise slightly faster.
- Common mistake: Over-flouring the dough makes the knots tough. Add flour only as needed to prevent sticking, and use a light touch when kneading.
- Storage: Store baked knots in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispness.
Serving Suggestions
Serve these garlic knots as a side with pasta, soup, or salad. They are also great as an appetizer with marinara sauce for dipping. For a heartier meal, split them and make mini sliders with Italian meats and cheese.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle with 1/2 cup (50 g) grated Parmesan cheese and bake for an additional 2 minutes.
- Spicy: Add 1/2 tsp (1 g) red pepper flakes to the garlic butter for a kick.
- Herb: Replace the parsley with 1 tbsp (4 g) dried Italian seasoning or 2 tbsp (8 g) fresh basil.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour. You may need an extra 2–3 tbsp (30–45 ml) of water.
Storage and Reheating
Baked garlic knots can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked knots in a zip-top bag for up to 2 months. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes, or until heated through. For frozen unbaked knots, bake directly from frozen at 375°F (190°C) for 22–25 minutes, then brush with garlic butter.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. You may need to add a little more water (about 2 tbsp / 30 ml) to compensate for the higher protein content.
Why didn’t my dough rise? The yeast may be old, or the water was too hot (above 120°F / 49°C) and killed the yeast. Always check the expiration date on the yeast and use a thermometer to ensure the water is between 105°F and 115°F (40°C–46°C).
Can I make the garlic butter ahead? Yes, you can prepare the garlic butter up to 3 days in advance. Keep it refrigerated in an airtight container, and reheat gently before brushing.
How do I know when the knots are done? The knots should be deep golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 190°F (88°C) indicates they are fully baked.
Can I skip the egg wash? Yes, the egg wash gives a shiny crust. Without it, the knots will be more matte but still delicious. You can brush with olive oil instead.
Can I make these gluten-free? Yes, but you’ll need a gluten-free all-purpose flour blend that contains xanthan gum. The dough will be stickier, and the knots will be more delicate. Bake at 375°F (190°C) for 12–15 minutes, as they brown faster.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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