Italian Herb Garlic Knots Recipe

First Rise & Shaping

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 45‑60 minutes, or until doubled in size. After the rise, punch it down, divide into eight equal pieces, and roll each piece into a 6‑inch rope. Form each rope into a loose knot, tucking the ends underneath. Place the knots on a parchment‑lined baking sheet, leaving a little space between them.

Baking & Glazing

1. Preheat Oven. Set the oven to 425°F (220°C) and allow it to fully preheat. A hot oven creates that coveted crisp exterior while keeping the interior airy.
2. Second Rise. Let the shaped knots rest on the sheet for 15 minutes. This short proof gives them a final puff before baking.
3. Bake. Slide the sheet into the oven and bake for 12‑15 minutes, or until the knots turn golden brown and sound hollow when tapped on the bottom.
4. Prepare Glaze. While the knots bake, whisk together ¼ cup melted butter, 2  cloves minced garlic, 1  tablespoon fresh rosemary, 1  tablespoon fresh thyme, ½  teaspoon dried oregano, and a pinch of red‑pepper flakes. The heat of the butter will release the aromatics instantly.
5. Brush & Finish. Remove the knots from the oven and immediately brush each generously with the herb‑garlic butter. Sprinkle ¼ cup grated Parmesan over the top while still hot so it melts into a fragrant crust.

Serving

Allow the knots to cool for 5 minutes before serving. This brief rest lets the butter set, giving each bite a perfect balance of crisp exterior and tender interior. Serve warm alongside scrambled eggs, fresh fruit, or a light cappuccino for a truly Italian‑inspired brunch.