Blissfully Delicious

Soft Garlic Knots

I’m probably the only food blogger left who hasn’t tried these wonderful buttery Soft Garlic Knots from King Arthur’s website. I made these amazing Golden Pull-Apart Butter Buns a couple of years ago, and remember thinking that I was looking for some sort of garlicky addition to it. I must say that if I were given the choices, I would always go for the garlic bread/toast/knots in the bread basket. These rolls were perfect for me: very tender yeasty crumbs with nice crust, slathered in garlicky goodness!

I skipped a couple of the ingredients listed in the original recipe, and adapted as written below – and they were perfect. My kitchen is slightly in the cold side (the granite counter top doesn’t help!), so it took me longer than an hour to get this to rise. Just like most yeasty type of breads, you just want to make sure you allow enough time for it to rise. Other than that, if you are one of the very few folks who hasn’t tried this amazing recipe, I would say make these now.

3 cups (12- 3/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 ounce) powdered milk
3 tablespoons (1 1/4 ounces) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tsp garlic powder
2 tsp dried oregano
2 tablespoons (7/8 ounce) olive oil
1 cup (8 ounces) lukewarm water (Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate)

2 to 6 cloves peeled, crushed garlic
4 tablespoons melted butter
1/2 teaspoon Pizza Seasoning or Italian seasoning, optional

Whisk the dough dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead (by hand, mixer, or bread machine) to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.

Divide the dough into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

For the glaze, whisk together the melted butter and garlic. Set it aside.

Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm.

Yield: 16 garlic knots

Adapted from King Arthur Flour


18 Responses to “Soft Garlic Knots”

  1. #
    Erin — January 17, 2012 at 8:02 am

    Well you definitely aren’t the last person to try these…I still haven’t! But oh my do they look delicious!
    Do you ever put your bread in the oven (with the oven off) to rise? If you have a granite counter top that keeps everything too cold you might try that.

    • Yudith — January 17th, 2012 @ 8:51 am

      No, I have not tried that (with the oven off)! I will have to do that next time. Thanks Erin.

  2. #
    Erin — January 17, 2012 at 9:41 am

    I love garlic knots, so soft and yummy

  3. #
    Bridget — January 17, 2012 at 1:02 pm

    You’re definitely not the last one to try these – they’ve been on my “to bake list” for 3 years now! I love your pics of them – they look delicious! Maybe I’ll finally get my bum in gear to make these soon:)

    • Yudith — January 17th, 2012 @ 1:17 pm

      Haha! Good to know :) This was on my list for about 3 yrs too – so I finally said that I had to make them this year :)

  4. #
    Juliana — January 17, 2012 at 4:37 pm

    Beautiful your garlic knots…I still have to try to make these…and the pictures are awesome!
    Have a great week Yudith :-)

  5. #
    Maureen — January 17, 2012 at 4:40 pm

    I haven’t tried these either but they’re definitely on the list now! Thanks a lot for posting the recipe!

  6. #
    Joy — January 17, 2012 at 6:37 pm

    The bread looks wonderful.

  7. #
    Tracey — January 17, 2012 at 7:21 pm

    I am among the few who haven’t tried the recipe but I’m going to change that very soon ;) They look awesome!

  8. #
    jess white @athriftyfoodie — January 18, 2012 at 4:40 am

    These looks so gourmet and delightful! is there a way to make this without powdered milk, real milk maybe?

    • Yudith — January 22nd, 2012 @ 5:22 pm

      Jess, I have been thinking about your question – and not really sure how the substitution with work because then you’re swapping the dry ingredients with the wet. But if you do try it, let me know! :)

  9. #
    Arudhi@Aboxofkitchen — January 18, 2012 at 7:03 am

    Hi Yudith, I`m so glad I found your lovely blog! Those garlic knots look incredibly delightful! I`ve been meaning to make ones and you certainly gave me a nudge with this post. Thanks for that and for sharing the recipe too!

  10. #
    Rachel — January 18, 2012 at 12:11 pm

    Are they dense and bready like proper garlic knots?

    I’ve tried the buttermilk biscuit garlic knots recipe I saw on foodgawker and it was horrible and it’s really hard to get good garlic knots out here in the Midwest.

    I’m going to have to try this recipe out though.

    • Yudith — January 19th, 2012 @ 12:16 pm

      Hi Rachel, sorry you didnt have a good luck with the other recipe. These rolls are definitely bready, with tender crust.

  11. #
    Mae — January 20, 2012 at 3:24 pm

    These look delicious! Would it be just as tasty without the potato flour? Or could anyone suggest a substitute?

    • Yudith — January 20th, 2012 @ 5:22 pm

      Instant mashed potato flakes would work as well!


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