Garlic Knots

18 Sep
Garlic Knots

It’s been 2 weeks now since we’ve been having only south Indian food. Don’t know about you, but I can’t have any more, need something different now.

When I was thinking what I could make, dint want anything much, just a simple soup for myself and pasta for the kids. So, what would go along with this?

Yes, garlic knots….

These are absolutely easy to make and the kids love them ‘cos they are tiny and covered with garlic butter. The inner layer of the knots are soft and spongy and can soak up any soup.



For the dough:

All purpose flour                                                                  –              2 ½ cups

Olive oil                                                                              –              ¼ cup

Dry yeast                                                                           –              1 ½ tsp

Warm water                                                                        –              1 cup (almost)

Sugar                                                                                 –              ¾  tbsp

Salt                                                                                    –              ½ tsp

For the garlic coating:

Olive oil                                                                               –              2-3 tbsps

Unsalted butter                                                                    –              2 tbsps

Powdered garlic                                                                   –              2 tbsps

Parsley (finely chopped)                                                       –              2 tbsps

Salt to taste



In a medium bowl, combine the olive oil, salt, sugar and the dry yeast with the warm water. Mix well for the yeast to dissolve and froth.

Leave it aside for 10 minutes.

In a slightly larger bowl, add the flour. Pour in the yeast mixture and knead well to form a dough.

The dough will not be a sticky dough, it will be soft to touch but will not stick to the hands.

Cover the dough and keep in a warm place for it to proof and double in volume. This process should take approx an hour or two.

Once the dough has doubled in volume, it is ready for knotting.

Divide the dough into smaller balls and with the help of a rolling-pin, roll them into ½” thick rectangles.

Now, with the help of a knife or a pizza cutter, cut them into strips 5” in length and 1/2” wide.

Sprinkle flour on the counter top and roll the cut strips into a rope.

Tie into a knot i.e. over the rope, then under and then through. (follow the picture)


Place these knots on a tray lined with parchment paper. Place the knots 1” apart giving them enough space to double, again.

Continue making the remaining knots, making sure to cover the prepared knots with a tea-towel.

Place them in a warm place again for them to double. This would take around 20-25 minutes.

Pre-heat the oven to 180 degrees centigrade. Bake the knots in the oven for 15-18 minutes, till they have a golden crust. Keep checking after 15 minutes as every oven has a different temperature setting.

While the knots are baking, we need to prepare the garlic butter.

In a pan, over medium heat warm the olive oil, butter, powdered garlic, salt and the chopped parsley. When all the butter has melted, remove from heat and set aside.

After the knots are done, remove from the oven and brush the garlic butter over them while they are still hot.

Serve with pasta or just soup.




For the amount of flour used, I got roughly 15 knots.

The dough after having doubled in volume, can be stored in the fridge for use later. Just wrap the dough with cling film or put it into a zip-lock pouch and store in a fridge. Before using, bring it back to room temperature and tie the knots.


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Posted by on September 18, 2014 in Breads, Eggless baking


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