I might have found the secret to turning someone into a bread person.
Bake your own garlic knots and finish them with nutty brown butter and plenty of fresh herbs. It’s an easy way to make simple dough feel special.
Yes—this is the answer.
Another route to bread conversion? Choosing these knots over the pecan pie on the counter that’s technically reserved for a party. I won’t pretend I haven’t mentally devised brilliant (and horrifying) schemes to sneak a slice or two. Priorities, right?
I first photographed these knots in late September when my herb garden was thriving. I was smug about having more herbs than I knew what to do with—especially after a history of killing houseplants—so indulge my plant-bragging for a moment.
Since that first batch, I’ve made the knots at least three more times. There’s something about dough tied into little knots that’s oddly addictive. Eddie and I can’t stop.
How are these knots so adorable? And how much street cred do I lose for calling food adorable? I’ll take the hit.
I’ve long insisted I’m not really a “bread person” with a few exceptions. Garlic knots are one such exception. They’re essentially pizza dough shaped and baked, then drenched in garlicky butter. You can dip them in sauce, dunk them in cheese—whatever your bread-loving heart desires.
I used a favorite garlic bread pizza crust recipe for this dough, but store-bought pizza dough works fine in a pinch. Add browned butter and fresh herbs and even a shortcut dough will taste extraordinary—very Thanksgiving-appropriate.
P.S. The real reason I often claim not to love bread is that I prefer bread as a vehicle for cheese—grilled cheese, pizza, or a cheesy bread bowl. It’s not snobbery, just priorities. P.P.S. CHEESE.
Small confession: Thanksgiving always sneaks up on me now. Maybe it’s the mom life, or being in my thirties, or the simple fact that I haven’t had enough stuffing and mashed potatoes yet. Whatever the reason, I sometimes turn into a full-on bread person on Thanksgiving—ironically the worst day to become one, since the menu is already overflowing with delicious things.
There’s one Thanksgiving move I can’t resist: if I have a little gravy or some leftover mashed potatoes on my plate, I grab a roll or a crusty bun and mop it up. If that isn’t a holiday win, I don’t know what is.
Brown Butter Herb Garlic Knots
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Ingredients
- 1 1/8 cups warm water, about 100-105 degrees
- 3 teaspoons active dry yeast
- 1 1/2 tablespoons honey
- 1 1/2 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
herbed brown butter
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons freshly chopped basil
- 1 tablespoon freshly chopped parsley
- 1/2 tablespoon freshly chopped oregano
- freshly grated parmesan cheese for topping
Instructions
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In a large bowl, combine the warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups of the flour, salt, garlic powder, dried basil and oregano; stir until the dough comes together but remains sticky. Use your hands to form the dough into a ball and incorporate the remaining 1/2 cup flour as needed. Knead on a floured surface for a few minutes. Rub the same bowl with olive oil, place the dough inside and turn to coat. Cover with a towel and let rise in a warm spot for about 1 1/2 hours.
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Punch down the risen dough and roll it out on a floured surface into a thin rectangle or oval. Cut the dough into strips. Tie each strip into a loose knot and place on the prepared baking sheet. Cover with a towel and let rest in a warm place for 20 minutes.
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Bake the knots for 20 to 25 minutes, until golden. Remove from the oven and immediately brush with the herbed brown butter. Sprinkle with freshly grated Parmesan if desired and serve warm.
herbed brown butter
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Heat a small saucepan over medium and add the butter. Whisk as it melts and bubbles; after 2–3 minutes you’ll see brown bits form and a nutty aroma develop. Remove from heat, add the minced garlic and whisk another 30 seconds. Stir in the chopped basil, parsley and oregano. Brush this mixture over the hot knots.
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