These garlic knots, inspired by the hearty, rustic style of Bear Creek, are soft, chewy bread knots coated in a generous garlic-herb butter. They’re the perfect sidekick to soups, stews, or pasta, and they come together with a simple homemade dough that’s surprisingly forgiving. Whether you’re a seasoned baker or a first-timer, this recipe delivers warm, aromatic knots that disappear fast.
Ingredients
- 1 cup (240 ml) warm water (110°F/43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tsp (4 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 ml) olive oil, plus more for greasing
- 1/4 cup (56 g) unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp (15 ml) olive oil (for brushing)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. If it’s too sticky, add a little flour; if too dry, add a teaspoon of water.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough and turn it out onto a lightly floured surface. Divide it into 8 equal pieces (about 60 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 the prepared baking sheet, leaving about 2 inches between them.
- Cover the knots loosely with a towel and let them rest for 15 minutes while you 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, but not browned. Remove from heat and stir in the olive oil, oregano, basil, thyme, garlic powder, and salt.
- Brush the knots generously with the garlic butter mixture, reserving about half for after baking.
- Bake for 12–15 minutes, until golden brown. The internal temperature should reach at least 190°F (88°C) for a fully baked bread.
- Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with fresh parsley if using. Serve warm.
Tips
- Yeast check: Always proof your yeast in warm water with sugar. If it doesn’t bubble, toss it and start over—old yeast is the #1 reason for dense knots.
- Don’t over-knead: Knead just until the dough is smooth and springs back when poked. Over-kneading makes the knots tough.
- Make ahead: You can prepare the dough through step 4 and refrigerate it overnight. Let it come to room temperature for 30 minutes before shaping.
- Butter brush: Brush the knots immediately after baking—the residual heat helps the butter soak in, giving you that classic garlic-knot flavor.
Serving Suggestions
These garlic knots are fantastic alongside a bowl of hearty soup, like minestrone or tomato basil. They also shine next to pasta dishes, salads, or as a standalone snack with marinara sauce for dipping. For a Bear Creek–style meal, serve them with a rich beef stew or creamy potato soup.
Variations
- Cheesy: Sprinkle shredded mozzarella or Parmesan over the knots 2 minutes before the end of baking.
- Spicy: Add 1/4 teaspoon red pepper flakes to the garlic butter for a kick.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor—add an extra tablespoon of water if needed.
- Herb swap: Use fresh herbs instead of dried—double the amount and chop finely.
Storage and Reheating
Store leftover knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or microwave for 15–20 seconds. For a crispier exterior, reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp). Mix it directly into the flour, then add the warm water and sugar. You can skip the proofing step, but you’ll need to let the dough rise for the same time.
Why are my knots too dense? This usually happens if the dough wasn’t kneaded enough, or if the yeast was old. Make sure your water is not too hot (over 120°F/49°C kills yeast) and knead for the full 8 minutes.
Can I freeze the dough? Absolutely. After the first rise, punch down and shape into knots. Freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, let them thaw in the fridge overnight, then proceed with the second rise and baking.
How do I make this vegan? Use a plant-based butter or olive oil in place of the butter. The dough is already vegan. The knots will be slightly less rich but still delicious.
What if I don’t have a stand mixer? No problem—mix by hand with a wooden spoon, then knead on a floured surface. It takes a bit more effort but works perfectly.
Can I use bread flour? Yes, bread flour will give you a chewier texture. Use the same amount, but you may need to add an extra tablespoon of water.
Related
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- 3 Way Peking Duck: Crispy Skin, Meat & Soup
- Couscous and Quinoa: A Simple, Nutritious Blend
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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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