Tray of freshly baked garlic herb knotted bread rolls on a textured baking sheet.

Herbed Garlic Knots

Name: Herbed Garlic Knots | Thermador Recipes
Ingredients: 1 cup warm water (about 115°F); 2 Tablespoons olive oil; 1/2 teaspoon kosher salt; 2 teaspoons sugar; 2 teaspoons instant dry yeast; 2 3/4cups all-purpose flour, plus more for rolling; 1/4 cup (1/2 stick) butter, plus 2 Tablespoons for brushing knots while baking; 4 cloves garlic, finely chopped; 3 Tablespoons finely chopped parsley; Kosher salt, to taste

Fluffy, pull-apart Herbed Garlic Knots are a comforting crowd-pleaser—soft, golden dough twisted into bite-sized knots and drenched in fragrant garlic-parsley butter. This batch makes about 24 knots (serves 8) and is perfect alongside pasta, soup, or served as an irresistible party appetizer. The dough is easy to make ahead—chill after the first rise—then shape, proof briefly, bake until golden, and finish with warm herb-garlic butter for an unforgettable, family-friendly treat.Homemade garlic knots are always a family favorite. The herb garlic butter over these warm knots makes each bite extraordinary!

Ingredients

8 servings:

Dough:

1 cup warm water (about 115°F)

2 Tablespoons olive oil

1/2 teaspoon kosher salt

2 teaspoons sugar

2 teaspoons instant dry yeast

2 3/4cups all-purpose flour, plus more for rolling

Herbed Garlic Butter Coating:

1/4 cup (1/2 stick) butter, plus 2 Tablespoons for brushing knots while baking

4 cloves garlic, finely chopped

3 Tablespoons finely chopped parsley

Kosher salt, to taste

Instructions

Make the Dough:

Step 1.To Make the dough in a large bowl, combine the water, oil, salt, sugar, and yeast.

Step 2.Mix to dissolve the yeast.

Step 3. Mix in the flour just until no dry streaks of flour remain.

Step 4. 1st Proof: Place in Steam Oven on Proof mode at 100°F for 45 minutes - 1 hour or until doubled in volume (if using Proof mode on a non-steam oven, cover the bowl before proofing)

Step 5. After proofing, to make the dough easier to handle, chill the dough until ready to make knots, at least 1 hour and up to several days.

Make the Knots:

Step 6. Line a couple sheet pans with parchment paper. Have some flour ready for dusting and dust a board or another sheet pan with flour to hold the dough balls. Have another clean board ready for rolling and forming the knots.

Step 7. Pinch off dough balls the size of ping pong balls (about 1 ounce each) and set them on the floured board.

Step 8. Roll a dough ball back and forth between your hands and against the clean board to create a rope about 7 inches long (depending on the stickiness of the dough, you may need to lightly dust the board with flour).

Step 9. Tie the rope into a knot (over, under, and through), and place the knot on the lined sheet pan. Space the knots about 1 1/2 inches apart.

Step 10. 2nd Proof: Place in Steam Oven on Proof mode at 100°F for about 20 minutes. Remove from oven.

Step 11. Preheat the oven on Steam Convection at 425°F.

Step 12. Brush the knots with melted butter and Bake for 20-25 minutes or until golden.