Garlic Knots

I hear a lot of popular diets these days are low-carb and well… that’s just crazy. Let’s say I had to lose some weight; stop eating meat and dairy? Sure. Start running 10 miles a day? Uh… not fun, but ok. Cut off a limb? A bit drastic, but within the realm of possibilities. Give up bread? Nuh-uh, no way, not happening, not over my overweight dead body! Which is why I can eat these garlic knots with every meal, and probably in-between meals too. Well, not probably; I’m actually having one as I’m typing this. 
There really isn’t anything comparable to homemade fresh bread, but when you add butter and garlic, the whole thing just gets crazy delicious. I’ve made these garlic knots several times already, and they have never ever failed to satisfy my carbs cravings. 
Garlic Knots
Yields 10
Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
192 calories
26 g
6 g
8 g
4 g
2 g
69 g
357 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 192
Calories from Fat 71
% Daily Value *
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 6mg
Sodium 357mg
Total Carbohydrates 26g
Dietary Fiber 1g
Sugars 1g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/2 tsp yeast
  2. 2 teaspoons sugar
  3. 1 cup warm water
  4. 2 1/2 cups all-purpose flour
  5. 1 teaspoon sea salt
  6. 2 tablespoons olive oil
For the garlic mixture
  1. 6 cloves garlic
  2. 2 tablespoons butter
  3. 2 tablespoons olive oil
  4. 1/4 cup fresh parsley
  5. 1/2 teaspoon sea salt
  1. In a small measuring cup, add 1 cup of warm water, the yeast and sugar. Mix quickly and let it sit for a few minutes until the yeast is bubbly.
  2. In the bowl of a stand mixer, whisk together the flour and salt. Add the yeasty water and start kneading the dough. Slowly drizzle 2 tbsp of olive oil while the dough is kneading. Knead for about 5 minutes until the dough is tacky, but not overly sticky. Cover the bowl and let it rise in a warm place for about an hour, or until double in size.
  3. Lightly flour a working surface and roll out the dough into a 10x10 inch square. Using a pizza cutter, slice the dough into 10 1-inch strips. Tie each strip into a knot and tuck the ends under the knot. Play around with it, it doesn't have to be pretty, just knotty. Place the dough knots on a baking sheet and let them rise for about 30 minutes in a warm place. I usually just put them on top of the stove while the oven is preheating.
  4. Preheat the oven to 400F. Bake the knots for 15-18 minutes, until golden brown.
  5. In the mean time, let's make the garlic mixture. Melt 2 tbsp of butter in a glass bowl and then add 2 tbsp olive oil. Finely mince 6 garlic cloves and add them to the butter-oil mixture. Add some chopped fresh parsley and 1/2 tsp of salt. Mix well together with a spoon.
  6. When the rolls come out of the oven, immediately put them in a very large bowl and toss them with the garlic-y butter. Coat them well and evenly. Serve warm. These garlic knots are best served fresh, straight out of the oven. It's possible to warm them up later, but they're not as good.
Adapted from Joy the Baker
Adapted from Joy the Baker
A Kitchen Odyssey