Quick and easy garlic knots made with lots of butter, two kinds of garlic, and done in under an hour!
- 2 tsp active dry yeast
- 1 cup warm water
- 3 cups all-purpose flour
- 1 tsp sea salt
- 2 tsp garlic powder
- 2 tsp oregano
- 6 tbsp melted butter, divided
- 4 garlic cloves, minced
- Preheat the oven to 500 (using a baking steel) or 450 (using a baking sheet).
- Combine the yeast with the warm water in a liquid measuring cup. Let the mixture sit for 2-3 minutes. Stir together the flour, salt, granulated garlic, and oregano in a medium mixing bowl. Melt 2 tablespoons of butter in a small dish.
- Pour the yeast mixture into the mixing bowl, then the melted butter, and stir to form a soft dough. When the dough begins to come together and is no longer sticky, transfer it to a clean counter, sprinkled with a little flour, and knead for a few minutes until a smooth ball of dough is formed.
- Divide the dough into 12 portions. Roll each portion into an eight-inch rope, then tie into a knot, tucking the ends under. Place the knots on a piece of parchment paper to rise 30 minutes. Meanwhile melt another 2 tablespoons of butter and add the minced garlic. Heat the garlic butter over medium-low heat until the mixture is hot and fragrant, 5-10 minutes.
- After the garlic knots have risen 30 minutes, brush the knots with the garlic butter. Bake for 8-10 minutes (on a baking steel) or 12-14 minutes (on a baking pan).
- Melt 2 more tablespoons of butter to brush on the garlic knots when they finish cooking.
- When the garlic knots are cooked through and toasty brown on top, remove them from the oven and immediately brush with additional butter.
- Serve and enjoy. These knots are best fresh, but can be reheated for a day or two later.