Home-made Parmesan Garlic Knots Recipe
These Garlic Knots are super delicious and taste like the ones in the restaurant. Soft & Buttery, these are must make.
Servings: 16 knots
Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Instant Pot 6 quart or Mealthy Multipot
- 2&1/4 cups All Purpose Flour
- 3/4 cup + 2 tbsp Warm Water see instructions
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tbsp Sugar
- 1 packet /7 gram Instant Yeast see notes
Parmesan Garlic Coating
- 1 tbsp Butter or more for more buttery knots
- 1 tbsp Olive Oil
- 2 large Garlic Cloves finely minced
- 2 tbsp Parsley fresh, finely minced
Read the complete recipe before starting. Make sure to gather all the ingredients and recipe tools before starting.
Read the NOTES for tips, more information about the recipe, & substitutes + storage.
MAKING THE DOUGH
Foremost heat the water in microwave safe bowl for a minute. Take it out and check the temperature of the water. Ideally, it should be 115*F. But honestly, everybody doesn’t have a thermometer to read that. My rule of thumb 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. Once water is all set, add Salt ,Sugar ,Instant Yeast, and Olive oil to it. Stir with a Fork. Set aside for 2-3 minutes. Now take the All-purpose flour in big Mixing bowl. Make a well in the middle. Add the warm water with all the works to the well. Use the Stirring spoon and start stirring. Bring the dough together. Now use your hands to collect it all and knead the dough for 2 minutes. Oil your hands if necessary.
FIRST PROOF OF THE DOUGH IN INSTANT POT OR REGULAR BOWL
INSTANT POT PROOFING - In order to proof the dough in Instant Pot, make sure that it has YOGURT BUTTON. Place the dough inside the lightly greased inner liner. Set the instant pot to yogurt setting on normal for 1 hr. Cover with a plate or the lid. Let it rise there till it doubles. Take it out. Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready. Now refrigerate it for 20 minutes. This step makes the dough manageable to work with. KITCHEN COUNTER PROOFING - If you do not have Instant Pot, then proof it on the kitchen counter. For kitchen counter proofing, take a big bowl and grease it lightly with Olive oil . Set this dough in the middle of the bowl. Cover with damp kitchen towel or Plastic cling wrap. Set in a warm spot of your home. I normally shove it in my oven. 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. Now refrigerate it for 20 minutes. This step makes the dough manageable to work with.
SHAPING THE GARLIC KNOTS & 2ND PROOFING
Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the Chopping board nicely. Line the baking sheets with Parchment paper or butter paper and set aside. Now take out the dough off the bowl and deflate it gently on the Chopping board. Further 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.
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.
Pick one strip. Roll it in little dry flour and make a rope out of it. Now make a knot with that dough rope. Keep it on the Lined Baking sheet.
Finish all the strips likewise. Place them 2 inches apart from each other. Cover them again with a damp towel and set aside for 2nd proofing. Set aside for an hour. They will double up by then.
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 cheese to the saucepan. Set aside till ready to toss the knots in it.
Instant Pot Air fryer Lid instructions
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HOW DO YOU MAKE GARLIC KNOTS FROM PIZZA DOUGH?
You can make this recipe with store bought Pizza Dough too. Skip the steps of making the dough from the given recipe. Shape & Bake as per the instructions included in the recipe.
HOW TO MAKE SURE THAT MY BREAD DOESN’T FAIL TO RISE?
It is very important that you use the best quality Yeast and make sure that it is not too old or expired. If in doubt, go buy a fresh packet of yeast from the market. INSTANT YEAST makes great Breads. And you do not have to bloom it as for the regular yeast.
WHAT DO YOU EAT WITH KIND OF BREAD?
You can pair these with the Soups of your choice, or salads or eat as an appetizer.
CAN I MAKE THESE FROM SCRATCH WITHOUT THE YEAST?
Although I haven’t made it myself but here is a recipe to follow for Yeast Free Knots.
CAN I FREEZE THESE?
Yes you can freeze these before baking. Shape them and spread out on a baking sheet. Place the baking sheet in the freezer and freeze these individually. Once that is done, take out and store the frozen ones in a ziplock container and put back in freezer. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 lined baking sheets, cover lightly, and allow to rest/rise for 1 hour before continuing with baking.
A microwave safe bowl
Instant Pot for proofing the dough
Plastic cling wrap or clean kitchen towel (damp)
Measuring cups and spoons
Big bowl to proof the dough
Chopping board & Knife
Pizza cutter or sharp knife
Parchment paper or butter paper
2 baking sheets
Serving: 16knots | Calories: 181kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg