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Bread Machine Garlic Knots recipe
Soft, fluffy garlic knots brushed with homemade garlic butter and finished with Parmesan cheese perfect for serving alongside pasta, soup, or your favorite dips.
Servings 12 garlic knots
Calories 156kcal
Ingredients
For the Dough
- 4 g Salt
- 195 ml Warm water
- 15 g Sugar
- 20 g Unsalted Butter softened
- 350 g All-purpose Flour maida
- 5 g Instant Yeast
For the Garlic Butter
- 50 g Unsalted Butter
- 5 Garlic cloves finely minced
- 1 tbsp Chopped fresh coriander or parsley
- ¼ tsp Red chilli flakes optional
- Freshly grated Parmesan cheese for serving
Instructions
- Add the salt, water, sugar, and softened butter to the bread machine pan. Top with the flour and make a small well in the center. Add the yeast to the well.
- Select the Dough Cycle and allow the machine to mix, knead, and complete the first rise.
- Transfer the dough to a lightly floured surface and gently deflate it. Divide into 4 equal portions, then divide each portion into 3 pieces to make 12 equal pieces in total.
- Working with one piece at a time, roll the dough into a rope about 8 to 10 inches long. Bend it into a U-shape, cross one end over the other, and pull the lower end through the center opening to form a knot.
- Arrange the knots on a parchment-lined baking tray. Cover loosely and allow to rise for 30 to 45 minutes, or until puffy.
- Meanwhile, prepare the garlic butter. Melt the butter in a small saucepan over low heat. Add the garlic and cook for 30 to 60 seconds, just until the raw aroma disappears. Remove from the heat and allow to cool slightly before stirring in the coriander or parsley and chilli flakes.
- Preheat the oven to 190°C.
- Bake the garlic knots for 18 minutes, or until lightly golden.
- While still warm, brush generously with the garlic butter and sprinkle with Parmesan cheese. Serve immediately.
Notes
- Different brands of flour absorb liquid differently. If the dough appears overly sticky during mixing, add a little extra flour, 1 tablespoon at a time.
- Keep the remaining dough covered with a clean tea towel while shaping to prevent the surface from drying out.
- Lightly grease your palms with olive oil if the dough feels tacky. This makes rolling the dough into ropes easier without adding excess flour.
- Milk can be used in place of water for a softer crumb and deeper colour on the baked knots.
- There is no need to brown the garlic. A brief sauté is enough to remove the raw flavour while keeping the garlic butter smooth and aromatic.
- Add the herbs after the butter has cooled slightly to help preserve their fresh flavour and vibrant green colour.
- For best results, brush the garlic knots with garlic butter as soon as they come out of the oven so the warm bread can absorb the flavour.
- Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, lightly sprinkle with water and microwave for 10–15 seconds before serving.
Nutrition
Calories: 156kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg
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