Rosemary Garlic Knots
These homemade Rosemary Garlic Knots are so soft & fluffy, they are brushed with two layers of rosemary garlic butter, finished with Parmesan, and they are absolutely heavenly! Made with a simple homemade yeast dough, each knot is rolled, twisted, and baked until lightly golden. Can’t wait to add these to my holiday table!
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Why You’ll Love These Rosemary Garlic Knots
- Soft and fluffy centers. The homemade yeast dough bakes up light, tender, and pillowy with a slightly golden exterior. It’s absolute perfection.
- Loaded with garlic butter. Brushed before and after baking, these knots soak up plenty of buttery garlic flavor.
- Fresh rosemary makes them special. Chopped rosemary and parsley add a ton of herby flavor that pairs beautifully with the garlic.
- Finished with Parmesan. A sprinkle of freshly grated Parmesan adds a salty, nutty finish that makes these knots even better than ordinary garlic knots.
- Perfect for sharing. These are great for family dinners, holiday gatherings, or serving alongside a big bowl of pasta.
- Made with simple ingredients. The dough comes together with pantry staples and a handful of fresh herbs. You probably already have everything in your pantry and garden.
Tips for the Best Knots
- Check your yeast. Once the yeast, warm water, and sugar are combined, let the mixture sit for 5–10 minutes. It should become foamy on top. If nothing happens, your yeast may be inactive or the water temperature may have been too hot or too cold.
- Don’t add too much flour. The dough should be soft and slightly tacky, not dry. Add additional flour one tablespoon at a time if it’s difficult to work with.
- Knead until smooth and elastic. Proper kneading develops the gluten, which gives the knots their soft, chewy texture. The dough should spring back slightly when gently pressed.
- Give the dough enough time to rise. Let it rise in a warm, draft-free spot until doubled in size. Depending on the temperature of your kitchen, this may take a little longer than 1½ hours especially during the cold months.
- Keep the ropes even. Divide the dough into 12 equal pieces and roll each into an approximately 8-inch rope. Keeping them similar in size helps them bake evenly.
- Tie loose knots. Avoid pulling the dough too tightly when shaping. The knots need a little room to expand during the second rise and baking.
- Don’t skip the second rise. Allowing the shaped knots to rest for another 20–25 minutes makes them lighter and fluffier.
- Brush twice with garlic butter. Brush the knots before baking to infuse them with flavor, then brush again immediately after they come out of the oven. This second coating is what gives them that irresistible garlic buttery finish.
What to Pair With Rosemary Garlic Knots
These garlic knots are perfect for soaking up sauces, rounding out a cozy dinner, or serving as an appetizer with a dipping sauce. Here are a few of my favorite pairings:
- Creamy Tuscan sausage pasta: The garlic, rosemary, and Parmesan flavors pair beautifully with a rich, creamy Italian sausage pasta.
- Classic spaghetti and meatballs: Serve alongside a big bowl of spaghetti with marinara and homemade meatballs.
- Lasagna: These knots are perfect for soaking up any extra marinara sauce on the plate.
- Tomato basil soup: A warm bowl of tomato soup with buttery garlic knots makes a comforting lunch or dinner.
- Italian wedding soup: The fresh herbs and garlic complement the savory broth, tender meatballs, and vegetables.
- Chicken Parmesan: Serve these alongside crispy chicken Parmesan for a hearty Italian-inspired meal.
- Marinara sauce: Keep things simple and serve the knots with warm marinara for dipping.
- Holiday turkey, ham, or roast: This year, I’m adding these knots to my table!
How to Store Rosemary Garlic Knots
Room temperature: Store leftover garlic knots in an airtight container or resealable bag at room temperature for up to 2 days. Make sure they’ve cooled completely before storing.
Refrigerator: I don’t recommend refrigerating these knots, as the cold temperature can cause the bread to dry out and lose its soft texture.
Freezing: These knots freeze well. Allow them to cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 2 months. Thaw at room temperature before reheating.
Reheating: Warm the knots in a 300 F oven for about 5–8 minutes until heated through. Brush with a little extra melted garlic butter before serving to bring back their buttery flavor.
Make ahead: You can prepare the dough a day ahead and let it rise slowly in the refrigerator overnight. Cover the bowl tightly and refrigerate after kneading. The next day, let the dough sit at room temperature until it’s easier to work with, then shape, allow the second rise, and bake as directed. You can also prepare the garlic rosemary butter ahead of time and gently rewarm it before brushing over the knots.
CHECK OUT A FEW OF MY FAVORITE DINNERS & SIDES!
- Coconut Thai Curry Beef Broth Bowls
- Olive Garden House Salad (Copycat Recipe)
- Viral Tortilla Beef Kebab Roll-Ups
- Roasted Sheet Pan Veggies
- Spicy Gochujang Chicken Broth Bowl
If you make these Rosemary Garlic Knots, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Rosemary Garlic Knots
Ingredients
For the Dough
- ¾ cup warm water (110 F)
- 2¼ teaspoon active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 2½ cups all-purpose flour, plus more as needed
For the Garlic Rosemary Butter
- ½ cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ cup freshly grated Parmesan cheese, for finishing
- Flaky sea salt, for finishing
Instructions
- Activate the yeast: In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy.
- Make the dough: Add olive oil, salt, and flour. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until smooth and elastic. Add flour a tablespoon at a time if the dough is overly sticky.
- First rise: Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1½ hours, or until doubled in size.
- Shape the knots: Punch down the dough and divide into 12 equal pieces. Roll each piece into a long skinny rope about 8 inches long. Tie each rope into a loose knot, tucking the ends underneath.
- Second rise: Arrange knots on a parchment-lined large baking sheet, spacing them about 2 inches apart. You may use two baking sheets and divide the knots between the two sheets if you need more room. Cover loosely and let rise for another 20–25 minutes. Preheat oven to 400 F.
- Make the topping: While the knots are in the process of the second rise, combine the melted butter, garlic, rosemary, parsley, and salt in a small bowl.
- Bake: Brush the knots with some of the butter topping. Set aside the rest until after the knots have baked. Place the knots into the oven and bake for 13–16 minutes, until puffed and lightly golden brown.
- Immediately after removing the knots from the oven, brush the tops with more of the butter topping (you should have a little left over for dipping). Sprinkle with Parmesan and flaky sea salt (if desired).
- Serve warm with extra garlic butter for dipping or marinara sauce.
