Quick Recipe Version (TL;DR)
Quick Ingredients
- Warm water (105–110°F): 1 cup (240 ml)
- Granulated sugar: 1 tbsp (12 g)
- Active dry or instant yeast: 2 1/4 tsp (7 g)
- All-purpose flour: 3 cups (360 g) + 2 tbsp (16 g) for dusting
- Kosher salt: 1 1/2 tsp (9 g)
- Extra-virgin olive oil: 2 tbsp (30 ml) + 1 tsp (5 ml) for greasing
- Unsalted butter: 6 tbsp (85 g)
- Garlic, finely minced: 4 cloves (12 g)
- Fresh parsley, chopped: 2 tbsp; fresh basil, chopped: 1 tbsp
- Dried oregano: 1/2 tsp; red pepper flakes: 1/4 tsp
- Finely grated Parmesan: 1/3 cup (30 g)
- Optional marinara for dipping: crushed tomatoes 15 oz (425 g), olive oil 1 tbsp, garlic 2 cloves, dried oregano 1/2 tsp, sugar 1/2 tsp, kosher salt 3/4 tsp, pinch red pepper flakes
Do This
- 1. Stir warm water and sugar, sprinkle yeast, and let foam 5–10 minutes (if using instant, skip proofing and add yeast with flour).
- 2. Mix in flour and salt; add olive oil. Knead 8–10 minutes until smooth and slightly tacky. Grease bowl, cover, rise 60–75 minutes.
- 3. Punch down, divide into 12 pieces (about 55 g each), roll into 9-inch ropes, tie into knots, tuck ends.
- 4. Place on parchment-lined sheet, cover, rise 20–30 minutes. Preheat oven to 425°F (220°C).
- 5. Gently melt butter; lightly sizzle garlic 30–60 seconds. Stir in parsley, basil, oregano, red pepper flakes, salt, and pepper.
- 6. Bake knots 12–14 minutes until golden with lightly crisp edges.
- 7. Brush/toss hot knots with herby butter, shower with Parmesan. Warm marinara 10 minutes and serve.
Why You’ll Love This Recipe
- Soft-chewy inside with lightly crisp, golden edges.
- Bold garlic-herb butter and a delicate Parmesan finish.
- Pantry-friendly dough that rises reliably and shapes easily.
- Perfect for dunking in a quick, bright marinara.
Grocery List
- Produce: Garlic, fresh parsley, fresh basil, lemon (optional for zest)
- Dairy: Unsalted butter, Parmesan cheese
- Pantry: All-purpose flour, granulated sugar, active dry or instant yeast, extra-virgin olive oil, kosher salt, black pepper, dried oregano, red pepper flakes, crushed tomatoes (15 oz) or jarred marinara
Full Ingredients
Dough for the Knots
- Warm water (105–110°F): 1 cup (240 ml)
- Granulated sugar: 1 tbsp (12 g)
- Active dry or instant yeast: 2 1/4 tsp (7 g)
- All-purpose flour: 3 cups (360 g) plus 2 tbsp (16 g) for dusting
- Kosher salt: 1 1/2 tsp (9 g)
- Extra-virgin olive oil: 2 tbsp (30 ml)
- Olive oil for greasing bowl: 1 tsp (5 ml)
Herby-Garlic Butter
- Unsalted butter: 6 tbsp (85 g)
- Garlic, finely minced or grated: 4 cloves (about 12 g)
- Fresh parsley, finely chopped: 2 tbsp
- Fresh basil, finely chopped: 1 tbsp
- Dried oregano: 1/2 tsp (or 1 tsp finely chopped fresh)
- Red pepper flakes: 1/4 tsp
- Kosher salt: 1/4 tsp, plus a pinch to taste
- Freshly ground black pepper: 1/8 tsp
- Optional: Lemon zest 1/2 tsp
Finishing
- Finely grated Parmesan: 1/3 cup (30 g)
- Extra chopped parsley: 1 tbsp (for garnish)
- Flaky sea salt: a pinch (optional)
Quick Warm Marinara (Optional for Dipping)
- Extra-virgin olive oil: 1 tbsp (15 ml)
- Garlic, thinly sliced: 2 cloves
- Crushed tomatoes: 1 can, 15 oz (425 g)
- Dried oregano: 1/2 tsp
- Granulated sugar: 1/2 tsp
- Kosher salt: 3/4 tsp (or to taste)
- Red pepper flakes: pinch
- Optional: Chopped basil or parsley, 1 tbsp
Step-by-Step Instructions
Step 1: Proof the yeast
In a large bowl, stir the warm water and sugar until dissolved. Sprinkle the yeast over the top. Let stand until foamy, 5–10 minutes. If the mixture does not foam, the yeast may be inactive; start over with fresh yeast. If using instant yeast, skip this proofing and simply add the instant yeast with the flour in Step 2.
Step 2: Make and knead the dough
Add the flour and salt to the yeast mixture (or flour, salt, and instant yeast if using instant). Add the olive oil. Mix with a sturdy spoon until a shaggy dough forms, then knead on a lightly floured surface until smooth and slightly tacky, 8–10 minutes. The dough should feel soft and elastic, not sticky.
Step 3: First rise
Lightly oil a medium bowl with 1 tsp olive oil. Place the dough inside, turning once to coat. Cover tightly and let rise in a warm spot until doubled in size, 60–75 minutes.
Step 4: Divide and shape the knots
Punch down the dough and turn it onto a clean surface. Divide into 12 equal pieces (about 55 g each). Roll each piece into a 9-inch rope. Tie each rope into a simple knot and tuck the ends underneath for a neat shape. Transfer to a parchment-lined baking sheet, spacing evenly.
Step 5: Second rise and preheat
Cover loosely and let the knots puff until slightly pillowy, 20–30 minutes. Meanwhile, preheat the oven to 425°F (220°C) with a rack in the center.
Step 6: Make the herby-garlic butter
In a small saucepan over low heat, melt the butter. Add the minced garlic and cook gently until fragrant and just barely sizzling, 30–60 seconds; do not brown. Remove from heat and stir in the parsley, basil, oregano, red pepper flakes, salt, pepper, and optional lemon zest. Keep warm on the lowest heat or set aside; it will re-melt on contact with the hot knots.
Step 7: Bake until golden
Bake the knots for 12–14 minutes, rotating the pan once halfway, until golden with lightly crisp edges and an internal temperature around 200°F (93°C). Do not overbake; you want soft-chewy centers.
Step 8: Butter, Parmesan, and marinara
Immediately brush or toss the hot knots with about half of the herby butter. Sprinkle evenly with Parmesan and the extra parsley, then brush with a little more butter so it clings. For dipping, warm the olive oil in a small saucepan, sizzle the sliced garlic for 30 seconds, then add crushed tomatoes, oregano, sugar, salt, and red pepper flakes. Simmer 10 minutes; finish with basil or parsley if using. Serve the knots warm with marinara.
Pro Tips
- Measure by weight if possible; 360 g flour gives the ideal soft-chewy texture.
- Keep water at 105–110°F so the yeast wakes up without being shocked.
- Soft dough equals tender knots. Dust lightly during shaping but avoid adding lots of extra flour.
- Roll ropes evenly to 9 inches so the knots bake uniformly.
- Garlic burns easily; cook it low and slow in butter, then remove from heat before it colors.
Variations
- Mozzarella-Stuffed: Enclose a 1/2-inch cube of low-moisture mozzarella in each piece before tying. Bake 1–2 extra minutes.
- Herb Swap: Use rosemary and thyme in place of basil and oregano, then finish with lemon zest and cracked black pepper.
- Overnight Dough: After kneading, refrigerate dough 12–24 hours. Shape cold, proof 45–60 minutes, then bake for deeper flavor.
Storage & Make-Ahead
Store baked knots in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Reheat at 300°F (150°C) for 8–10 minutes or in an air fryer at 320°F (160°C) for 3–4 minutes; re-brush with a little melted butter if desired. Freeze baked knots up to 2 months; reheat from frozen at 325°F (165°C) for 12–15 minutes. For make-ahead, refrigerate the dough after kneading for up to 24 hours, or shape the knots, cover, and chill up to 12 hours; bring to room temp and finish proofing before baking. Marinara keeps refrigerated 5 days or frozen 2 months.
Nutrition (per serving)
Approximate for 1 knot (without marinara): 200 calories; 8.5 g fat; 25 g carbohydrates; 5 g protein; 1 g fiber; 370 mg sodium.
