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Buttery Garlic Bread Knots with Fresh rosemary

Buttery Garlic Bread Knots with Fresh Rosemary

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Prep Time 25 minutes
Cook Time 18 minutes
Dough Rising Time 1 hour
Total Time 1 hour 43 minutes
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 12 garlic knots

Equipment

  • Stand mixer with dough hook Ideal for kneading the dough thoroughly. If you don’t have one, hand kneading works just fine—just add a few more minutes to the process.
  • Mixing bowls You’ll need at least two—one for mixing and one for proofing the dough.
  • Pastry Brush For applying the garlic butter evenly over the warm knots.
  • Baking sheet Line with parchment or a silicone baking mat for easy cleanup.
  • Rolling pin (optional) Useful if you want evenly rolled ropes of dough before tying into knots.
  • Small saucepan To melt the butter and infuse it with garlic and rosemary.

Ingredients
  

For the Dough

  • 3 ½ cups all-purpose flour plus more for dusting
  • 2 ¼ tsp 1 packet active dry yeast
  • 1 cup warm water about 110°F
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 egg for a richer dough, optional but recommended

For the Garlic Butter

  • 6 tbsp unsalted butter
  • 4 cloves garlic minced or crushed
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh parsley finely chopped (optional, for color)
  • ½ tsp sea salt
  • ½ tsp cracked black pepper

Finishing Touch

  • Flaky salt for topping
  • Extra rosemary sprigs for garnish

Instructions
 

Activate the Yeast

  1. Start by combining warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until it becomes frothy. This ensures the yeast is active and ready to help the dough rise.

Make the Dough

  1. In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, olive oil, and egg (if using). Mix until a dough forms. Knead for about 8 minutes by hand or 5 minutes with a mixer until smooth and elastic.

First Rise

  1. Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about an hour or until doubled in size.

Shape the Knots

  1. Once risen, punch down the dough and turn it out onto a floured surface. Divide it into 12 equal pieces. Roll each piece into an 8-inch rope and tie gently into a knot, tucking ends under or leaving them loose for a rustic look.

Second Rise

  1. Place the shaped knots on a parchment-lined baking sheet. Cover and let them rest for 15-20 minutes while you preheat your oven to 375°F.

Bake

  1. Bake the knots for 16–18 minutes or until golden brown on top and slightly firm when tapped.

Make the Garlic Butter

  1. While the knots bake, melt butter in a small saucepan over low heat. Add the minced garlic, rosemary, parsley, salt, and pepper. Let it simmer gently for 2–3 minutes to allow the garlic to mellow and flavors to blend.

Glaze the Knots

  1. As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle flaky salt and a few rosemary leaves for that bakery-style finish.