Homemade Garlic Knots Recipe

Quick and easy garlic knots made in a pressure cooker for tender, fluffy bites.

Prep Time 20

Cook Time 13

Total Time 33

Servings 9 knots

Calories 200 kcal

2 to 2 ⅓ cups bread flour a little range because dough likes a bit of wiggle room
1 packet instant yeast 2 ¼ teaspoons
1 ½ teaspoons sugar just enough to feed the yeast and sweeten up a bit
¾ teaspoon salt to keep flavor balanced and not flat
½ teaspoon garlic powder the base layer of garlic goodness
2 tablespoons olive oil mixed into the dough and another bit to coat your bowl
¾ cup warm water right between 105 and 115 degrees Fahrenheit - gotta keep yeast happy
4 tablespoons salted butter melted with 3 cloves minced garlic for that rich buttery coat
1 tablespoon minced fresh basil adds a little bright snap if you wanna fancy it up

In a big bowl, mix 2 cups bread flour, instant yeast, sugar, salt, and garlic powder. Dry stuff comes together first so it’s all nice and even.
In a smaller bowl, blend warm water with olive oil before pouring it into your dry mix. This helps it come together easier.
Start stirring until dough forms, then knead around 5 to 7 minutes. Add more flour if it’s sticky or feels too loose. You want soft but not stuck to your fingers.
Coat a clean bowl with olive oil and pop your dough in. Cover it with a damp cloth. Let it rest in a warm spot for about an hour or till it doubles.
While the dough rises, get your pressure cooker ready with its sealing ring and all. Preheat your oven to 400 degrees Fahrenheit for the bake part.
Punch the dough down and divide into 12 pieces. Roll each into a long rope and tie into a knot. Place knots on a parchment-lined baking sheet.
Melt your butter in a small pan, add minced garlic and cook it gently for a couple minutes, let that flavor infuse deep.
Brush garlic butter over knots, then bake for 15 to 20 minutes till golden. If you want, add more butter right after they come out.

Serve warm with a sprinkle of grated parmesan if desired.