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  • Freeman Herbs

Garlic Parmesan Knots



  • 3/4 cup warm water

  • 1 teaspoon instant dry yeast

  • 1/2 teaspoon sugar

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon olive oil

Garlic Butter

  • 11 teaspoons garlic powder

  • 6 cloves of garlic, crushed

  • 2 tablespoons fresh Freeman Herbs Organic Curled Parsley, chopped

  • 2 tablespoons freshly grated parmesan

  • salt to taste


In a stand mixer bowl, combine water, yeast, sugar, flour, salt, and olive oil. Use the dough hook to knead until a ball forms. Shape into a ball, place in an oiled bowl, cover, and let it double (1-2 hours).

If you don't have a stand mixer, simply use a mixing bowl and mix the dough with a wooden spoon or spatula

On a floured surface, punch down the dough, shape it into a log, and cut it into 8 strips. Roll each into a knot, dust with garlic powder, cover, and let rest for 30 minutes.

Preheat the oven to 400°F.

Make garlic butter: melt butter, add garlic, cook until soft (2-3 mins).

Brush knots with garlic butter, and bake for 13-15 mins until golden. Dunk in remaining butter, and sprinkle with parmesan and parsley. Enjoy plain or with pizza sauce!

For air fryer: air fry knots at 350°F for 10-12 mins until golden.

Storage: Keep at room temp for 2 days or in the fridge for 1 week. Freeze cooled knots in a freezer bag for up to three months. Thaw at room temp and reheat as desired.



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