Garlic Knots are super-delicious and can be enjoyed as it is with your favourite sauces.

Time: 1 hour 30 minutes


  • 3 cup all purpose flour
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoon extra virgin olive oil
  • 4 cloves minced garlic
  • For Dough
  • 2 1/2 teaspoon dry yeast
  • 2 teaspoon virgin olive oil
  • 1 cup boiling water
  • 1 1/4 teaspoon salt
  • 1/4 cup lukewarm milk
  • 1 tablespoon sugar


  • In a dough kneading plate, add all purpose flour, sugar, salt, dry yeast, virgin olive oil, milk and lukewarm
  • water. Knead the dough for about 10-15 minutes and use the dough scraper to get the dough together at
  • intervals. (Note: You can also use Instant yeast for the dough.)
  • Place the dough in a greased bowl with enough room for the rise. Cover with a cling film and put the bowl
  • aside for about 45 minutes to an hour. Let the dough rise, it will double in size.
  • Once the dough rises, remove it from the bowl and deflate gently to release the air. Knead very briefly (a few
  • seconds) and gently. Divide the dough in equal proportions and make as many balls as possible. You can make
  • it into 10, if you have a large oven.
  • Line a baking tray with parchment paper. You will need multiple pans or trays, as all the knots will not fit in one
  • baking tray. Do remember, once the knots rises again, you can not lift them off the surface.
  • Place the knots in the tray spaced well apart. Cover them with a clean cloth and allow to double in size again.
  • Towards the end of the second rise, pre-heat the oven at 190 degrees Celsius. Then, take a small bowl and mix
  • together minced garlic, extra virgin olive oil, and Italian seasonings. Using a pastry brush, gently apply this
  • minced garlic mixture over the knots and bake until slightly browned. Cool slightly and savour.