Parmesan Garlic Knots

These Italian Restaurant-Style Parmesan Garlic Knots are so easy to bake. Here is a detailed recipe to make these. These are perfect as Super Bowl Appetizers.

Parmesan Garlic Knots
Parmesan Garlic Knots

Parmesan Garlic Knots

Are you drooling at these knots yet? These were soft, buttery, garlicky, tossed in Parm and oh-so melt in the mouth. You gotta grab 1…2…3…4 and just pop in the mouth.

Parmesan Garlic Knots
Parmesan Garlic Knots

I am doing a Super Bowl Collective and have invited the bloggers that are connected with me over the Facebook to pitch in and I am blessed that most of the actually created a fresh post and have posted the links with me. If you are hosting a Super Bowl Party next weekend, keep an eye on my collective that I am putting together tomorrow. It is going to be an amazing collection of finger foods, dips, and desserts.

If you think you have created something vegetarian for super bowl tailgating, then post the Link here! More the merrier. My work might increase but WTH!! Bring it on!!

Parmesan Garlic Knots
Parmesan Garlic Knots

I searched and searched and googled for a good recipe for Garlic Knots. Read a lot of recipes and then stumbled across a beautiful blog “White on Rice Couple”. It had that foolproof, easy, no fuss, no knead and just the perfectly accurate recipe. So I didn’t adapt much to it. Followed much of it as is besides, reduced the quantity to half and used instant yeast.

For the original Recipe, click here!

Parmesan Garlic Knots
Parmesan Garlic Knots

These were just perfect. When dunked into Marinara Sauce, were warm and comforting!

You must consult the original recipe for better understanding since they have jotted down all the dos and don’ts and lot of tips. The link is given up! 👆

Sharing these with lovely people at Fiesta FridayThrowback Thursdays and Saucy Saturdays!

This is how I made these!

Parmesan Garlic Knots

  • Servings: 4-6
  • Difficulty: medium
  • Print

Parmesan Garlic Knots
Parmesan Garlic Knots

Makes – approximately 16 knots

Kitchen Equipment Required

A microwave safe bowl, a big mixing bowl, a strong stirring spoon, plastic cling wrap or clean kitchen towel (damp), measuring cups and spoons, a big bowl to proof the dough, fork, wooden chopping board, rolling pin, pizza cutter or sharp knife, parchment or butter paper, 2 baking sheets.



All-purpose flour – 2&1/4 cups

Warm water – 3/4 cup + 2 tbsp

Olive oil – 2 tbsp

Salt – 1/2 tsp

Sugar – 1/2 tbsp

Instant Yeast – 3/4 tbsp / 1 packet

Parmesan Garlic Coating

Butter – 1 tbsp

Olive Oil – 1 tbsp

Garlic Pods – 2 tsp

Parmesan cheese, powdered form – 1 tbsp

Parsley – 1 tbsp, dry or 2 tbsp fresh


Making the Dough and First Proofing 
  1. Heat water in microwave safe bowl for a minute. Take it out. Ideally, it should be 115*F. But honestly, everybody doesn’t have a thermometer to read that. My thumb rule is – I dip my finger in the water and count till 5. If I can keep my finger there till the count of 5 and no less and no more, it is ideal temperature. So heat the water and test for the right temperature.
  2. Once water is all set, add sugar, salt, olive oil and yeast to it. Stir with a fork. Set aside for 2-3 minutes.
  3. Take the flour in big mixing bowl. Make a well in the middle. Add the warm water with all the works to the well.
  4. Use the stirring spoon and start stirring, binging the dough together. Once it comes together, use your hands to collect it all. Work on it to bring together just for 2 minutes. Oil your hands if necessary.
  5. Take another big bowl and grease it lightly with olive oil. Set this dough in the middle. Cover with damp kitchen towel or cling plastic wrap it. Set in a warm spot of your home. I normally shove it in my oven.
  6. Let it rest and rise for 2-3 hrs till it doubles in quantity. Take it out.  Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready.
  7. As the original recipe advises to refrigerate it for 20 minutes, I did that and noticed that the dough was much more manageable.
Shaping and Baking the Parm Garlic Knots
  1. Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the wooden chopping board nicely. Line the baking sheets with parchment or butter paper and set aside.
  2. Take out the dough off the bowl. Deflate it gently on the wooden chopping board. Oil the rolling pin and roll out a big rectangle about 1/2 inch thick. If necessary, divide the dough into 2 portions and work on them individually. You may also refrigerate the second portion to use later next day for fresh batch.
  3. Mark and cut 5 inch x 1/2 inch strips. Sprinkle some flour on top of the strips and on a clean kitchen surface near by.
  4. Pick one strip. Roll it in little dry flour and make a rope out of it.
  5. Now make a knot with that dough rope.
  6. Keep it on the Lined Baking sheet.
  7. Finish all the strips likewise. Place them 2 inches apart from each other.
  8. Cover them again with a damp towel and set aside for 2nd proofing. Set aside for an hour. They will double up by then.

Baking the Knots

  1. Preheat the oven at 410*f and adjust the rack toward the 3rd tier.
  2. Bake these knots for 10-12 minutes till they become golden brown on the top.

Making Parmesan Garlic Coating

Mince the garlic or grate it or process in food processor. Mince the parsley also if using fresh parsley. In a saucepan heat butter along with olive oil till butter melts. Take it off the gas stove. Add minced garlic, parsley, and Parmesan to the saucepan. Set aside till ready to toss the knots in it.

Finishing the Knots

Once the knots are golden and baked. Take them out. Toss them in the butter garlic Parmesan mix. Serve hot with warm Marinara sauce!

I had fun creating these in my Indian American kitchen. I hope you would too :).

Have fun people!



Do let me know what you think. Your thought matters.

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