Italian Herb Garlic Knots Recipe

Ingredients

Dough Base

• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• 1  tablespoon granulated sugar
• 3 ½ cups all‑purpose flour, plus extra for dusting
• 1  teaspoon kosher salt

Herb‑Garlic Butter Glaze

• ¼ cup unsalted butter, melted
• 2  cloves garlic, minced
• 1  tablespoon fresh rosemary, finely chopped
• 1  tablespoon fresh thyme leaves
• ½  teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• Pinch of red‑pepper flakes (optional)

Instructions

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.