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(Experiment 215) Garlic knots

This is one of the best hits and for a good reason, garlic knots bread are easy to cook and so easy to eat. What’s not to like with these ? Crunchy exterior, moist inside and featuring an exquisite garlic butter taste…. we got a winner.

If you go ahead and make these, I highly recommend you make your own garlic butter to brush it off before serving 😉

I am not kidding you, these will be gone in 2 minutes.

This recipe is inspired by the one from Brian Lagerstrom with some different processes.

You need

  • 290g bread flour + a little extra for dusting
  • 9g salt
  • 5g sugar
  • 10g instant dry yeast
  • 180g warm water ( 90F or so)
  • 15g olive oil


  • 50g butter
  • 15g olive oil
  • 6 minced garlic cloves
  • 20g chopped parsley
  • pinch dried oregano
  • (Optional) chilli flakes, rosemary or whatever other herbs you fancy
  • (Optional) grated parmesan


  1. Add the water and yeast to a stand mixer bowl and wait 5 minutes for it to bloom.
  2. Add the remaining dough ingredients(except the oil) and mix using the dough attachment for about 1 minute until it’s mostly combined but still a bit crumbly.
  3. Add the oil now. Mix for 6 minutes.
    Adding the oil, in the beginning, would deter the creation of gluten as it would coat the flour
  4. Cover with plastic film and let rest for an hour
  5. Punch the dough and transfer it unto a lightly floured surface. Cut the large dough into 3 pieces and cut those pieces into 2 until you have 12 pieces. No need to be precise
  6. Roll 1 dough into a log shape about 4-5 inches long then tie a knot into it. Roll it gently dough so it all seals together. Repeat for all 12 pieces. Dust with a little bit of flour so they don’t stick together.
    If they are too sticky to tie, dust them with a little more flour
  1. In a small pot heat over medium heat the butter and oil. Once mostly melted throw in all the remaining ingredients and cook for a minute. Make sure not to burn the garlic. Let rest for 5-6 minutes.
  2. Pour the garlic butter over the dough pieces and gently toss them around to cover fully.
  3. Lightly oil a bread pan or whatever you can use to cook those. I used an 8×8 and it was perfect
  4. Line the dough piece in the bread pan
  5. If you opted for parmesan, generously spread some on top. Cover for 30 minutes
  6. Pre-heat at 450F
  7. Bake for about 13 minutes until they have a nice golden brown coloration
  8. If you want to make this even crazier brush some melted garlic butter on top

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