Bread Story
These little knots never make it to tomorrow. Soft, buttery dough tied into rustic knots, baked until beautifully golden before being drenched in garlic butter and showered with freshly grated Parmesan. They're perfect with pasta, soups, barbecue food or simply eaten straight from the cooling rack.
You’ll Need
Makes 12 garlic knots
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
2 tbsp olive oil
Garlic Butter
75g unsalted butter, melted
4 garlic cloves, finely grated
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
Freshly ground black pepper
Topping
75g freshly grated Parmesan
Extra chopped parsley
Optional but Dangerous
Mozzarella
Chilli flakes
Marinara dipping sauce
Garlic mayonnaise
Pizza sauce
Method
In a large bowl, combine the flour, yeast, caster sugar and sea salt.
Add the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Mix together the melted butter, garlic, parsley, oregano and black pepper.
Divide the dough into 12 equal pieces.
Roll each piece into a rope approximately 20cm long.
Tie each rope into a simple loose knot, tucking the ends underneath.
Place onto baking paper and leave to prove for another 20–30 minutes.
Brush each knot generously with half of the garlic butter.
Preheat the air fryer to 180°C.
Air fry in batches for 10–12 minutes, until beautifully risen and golden brown.
While still hot, brush with the remaining garlic butter.
Finish with plenty of freshly grated Parmesan and a scattering of chopped parsley before serving.