First step: Whisk the warm water, yeast, and granulated sugar together in a large bowl. Cover it and let it rest for about 5 minutes until it becomes frothy, which means the yeast is active. This sets the foundation for soft garlic knots that rise perfectly.

Second step: Add the olive oil or melted butter, salt, garlic powder, and half of the flour to the yeast mixture. Beat this for 15 seconds on low speed if using a mixer, then incorporate the remaining flour and beat for another 2 minutes. This creates a shaggy dough that’s easy to handle.

Third step: Knead the dough using a mixer with a dough hook for 5 minutes, or by hand on a lightly floured surface until it’s soft and slightly tacky. If it sticks, add a bit more flour, but keep it minimal to avoid tough knots. Check readiness by poking the dough; it should slowly bounce back.

Fourth step: Place the kneaded dough in a lightly greased bowl, turning it to coat all sides. Cover and let it rise at room temperature for 1 to 2 hours until it doubles in size. This resting period is crucial for that airy texture, and you can adapt it for dietary needs by using gluten-free flour here.

Fifth step: Once risen, punch down the dough to release air bubbles. Shape it into a 16×5-inch log on a floured surface, then cut it into 16 equal 1-inch strips. For variations, consider adding herbs during this stage to customize flavors.

Sixth step: Roll each strip into an 8-inch rope and tie it into a knot, placing them on baking sheets lined with parchment paper. Space them out for proper rising and let them rest, covered lightly, for 30 to 45 minutes until puffed. This makes them ideal for party hosts needing make-ahead options.

Seventh step: Preheat your oven to 400°F (204°C) while the knots rest. In a small bowl, stir together the melted butter, minced garlic or garlic powder, Italian seasoning, and salt. Brush this mixture generously on the knots, saving some for later, to enhance their garlic flavor.

Eighth step: Bake the knots for 20 to 23 minutes until they’re golden brown. Right after baking, brush them with the reserved garlic butter and sprinkle with optional Parmesan and parsley. Serve warm, either plain or with a dip, and adjust for low-calorie preferences by using less butter.

Ninth step: For the final touch, let the knots cool slightly before serving to retain their soft interior. This recipe yields 16 knots, perfect for sharing, and you can store any leftovers following best practices. For a twist, try pairing them with other recipes on your site, like our homemade dips guide for added variety.