Garlic and Herb Knots
Prep time
Cook time
Total time
Recipe type: Miscellaneous
Serves: 20-22 knots
  • ¾ cup warm water (100-110 degrees Fahreneheit)
  • 2 teaspoons dry yeast
  • 1 teaspoon sugar
  • 3 Tablespoons olive oil, divided, plus more to brush the knots
  • 2 cups bread flour (or all purpose flour)
  • 1 teaspoon salt
  • 4 Tablespoons butter
  • 3-5 garlic cloves, minced
  • ¼ cup Parmesan cheese, finely grated
  • 1 Tablespoon fresh herbs, such as parsley, thyme, rosemary, etc., finely chopped
  1. Pour the warm water into a large mixing bowl. Sprinkle the yeast and sugar over it and set is aside for about 5 minutes until it starts foaming.
  2. Add 1½ Tablespoons of olive oil, flour and salt to the mixing bowl. Mix to combine. Knead the dough until it's smooth and elastic. Coat the dough lightly in oil, cover the bowl with plastic wrap or a towel and set aside to rise in a warm place until doubled in size, 45 minutes to 90 minutes.
  3. Line a rimmed baking sheet with parchment paper and preheat the oven to 400 degrees Fahrenheit.
  4. Transfer the dough from the bowl to the counter. Divide it in half and roll each half into the shape of a rope.
  5. Cut each rope into 10-12 pieces.
  6. Shape each piece of dough into a cigar and then use the palms of your hands to roll it back and forth against the counter, about 5 inches long. Tie it into a knot.
  7. Place the knots on the prepared baking sheet and brush lightly with olive oil.
  8. Cover lightly with plastic wrap or a kitchen towel and set aside in a warm place to rise until doubled, about 30 minutes.
  9. Brush the knots lightly with olive oil again and bake in the preheated oven for 15 minutes.
  10. While the knots are baking, melt the butter and the last remaining 1½ Tablespoons of oil in a small saucepan or a skillet.
  11. Add the minced garlic and cook on low heat until the garlic is lightly golden. Be careful that the garlic doesn't scorch.
  12. Pour the garlic butter mixture into a large bowl. Add the fresh herbs and Parmesan cheese.
  13. When the knots are baked, cool briefly for about 3 minutes and then place them into the bowl. Toss gently to coat in the butter and herbs. You can also add some extra salt if you'd like. It's important to do this while the knots are still hot so that the Parmesan will melt and the butter coats the knots evenly.
  15. Shaped knots can be refrigerated, covered, for 24 hours. When you're ready to bake them, take them out of the refrigerator and place them in a warm place to rise for about an hour. Proceed with the rest of the recipe.
Recipe by Olga's Flavor Factory at