Cowboy Butter makes just about everything better, and these garlic knots are no exception! I took my Garlic Knots and made them with my popular cowboy butter. The soft, homemade knots are brushed with that buttery mix of garlic, herbs, and a little kick, then topped with Parmesan cheese.
Once you taste how much flavor cowboy butter can bring, you will want to try more of my Cowboy Butter Recipes! Which one is your favorite?
Ingredients & Substitutions
- Cowboy Butter: You will need one batch of my homemade Cowboy Butter. It is used to brush the knots before and after baking, giving them lots of garlic, herb, and buttery flavor.
- Instant yeast: Instant yeast helps the dough rise and does not need to be activated separately. You can use active dry yeast, but allow a little extra time for the yeast to become foamy in the warm water before adding the other ingredients.
- Granulated sugar: A little sugar helps feed the yeast and supports a good rise.
- Warm water: Use water between 105°F and 115°F to help activate the yeast without making it too hot.
- Olive oil: Adds moisture and helps keep the dough soft. You can use another neutral-flavored oil if needed.
- All-purpose flour: Gives the knots their structure. Start with the amount listed and add a little more only if the dough is too sticky to handle.
- Kosher salt: Adds flavor to the dough.
- Garlic powder: Adds a little more garlic flavor to the knots themselves.
- Parmesan cheese: Finely grated Parmesan melts slightly onto the buttery knots and adds a salty, cheesy finish. Freshly grated Parmesan is my preference.
- Fresh parsley: Optional, but a little extra parsley makes a nice garnish.
Tips for Making the Best Cowboy Butter Garlic Knots
- Check the water temperature: Use warm water between 105°F and 115°F. Water that is too hot can kill the yeast and keep the dough from rising.
- Don’t add too much flour: The dough should be soft and slightly tacky. Add extra flour only if needed, a tablespoon at a time. Too much flour can make the knots dense.
- Let the dough rise: Let the dough double in size during the first rise. After shaping, let the knots rest for 15 to 20 minutes to become slightly puffy before baking.
- Tie loose knots: Roll the dough into even ropes and tie each one loosely. This gives the dough room to expand as it bakes.
- Brush with Cowboy Butter twice: Brush the knots with melted Cowboy Butter before baking, then generously brush them again as soon as they come out of the oven. This gives them plenty of garlic and herb flavor.
- Add the Parmesan while warm: Sprinkle the Parmesan cheese over the knots right after brushing with Cowboy Butter so it sticks to the tops.
FAQs
Can I make the dough ahead of time?
Yes! Prepare the dough, cover it, and refrigerate it overnight after the first rise. When ready to use, let it sit at room temperature until it is easier to work with, then shape the knots and continue with the recipe.
Can I freeze the garlic knots before baking?
Yes! Shape the knots and arrange them on a parchment-lined baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, place the frozen knots on a parchment-lined baking sheet, cover loosely, and let them thaw and rise until puffy. This may take a few hours, depending on the room temperature. Brush with the reserved Cowboy Butter and bake as directed.
Can I use store-bought pizza dough?
Yes! Store-bought pizza dough can save time. Divide it into 12 portions, roll each into a rope, and tie into knots. The texture may be a little different from homemade dough, but it will still work. Or, try using my pizza dough recipe!
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount of active dry yeast. Stir it into the warm water with the sugar and let it sit for about 5 to 10 minutes, until foamy, before adding the remaining dough ingredients.
Can I make these garlic knots without a stand mixer?
Absolutely! Mix the dough ingredients in a large bowl, then knead by hand on a lightly floured surface for about 8 to 10 minutes, or until smooth and elastic.
Can I make the garlic knots without Parmesan cheese?
Yes! You can leave out the Parmesan cheese. The Cowboy Butter adds plenty of flavor on its own, so the knots will still be delicious.
Can I adjust the spice level?
Yes! You can adjust the cayenne pepper and red pepper flakes in the Cowboy Butter to your taste. Leave them out for a milder flavor or add a little more if you prefer extra heat.
What To Serve With Cowboy Butter Garlic Knots
These garlic knots are a great addition to so many meals! The buttery garlic and herb flavor goes especially well with pasta, soups, and hearty dinners. Here are a few ideas to serve alongside them:
- Pasta: Serve with Spaghetti and Meatballs, or find your favorite in my list of Pasta Recipes!
- Italian Favorites: Add them to a meal with Crispy Chicken Parmesan or Stuffed Peppers.
- Soups: Pair them with Roasted Tomato Soup or another favorite homemade soup. They are perfect for dipping!
- Salads: Serve alongside a simple side salad or Chicken Caesar Salad to round out the meal.
How To Store Cowboy Butter Garlic Knots
Room Temperature: Store leftover garlic knots in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but you can warm them briefly in the microwave or oven before serving.
To Reheat: Warm the knots in a 300°F oven for about 5 to 8 minutes, or until heated through. You can brush them with a little extra melted Cowboy Butter before serving to refresh the flavor.
Freezer: Freeze the baked and cooled garlic knots in a freezer-safe container or bag for up to 2 months. Thaw at room temperature and reheat in the oven before serving.
Cowboy Butter Garlic Knots
Ingredients
- 1 recipe Cowboy Butter
Garlic Knot Dough
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 teaspoon granulated sugar
- ¾ cup (180 g) warm water, 105 to 115°F
- 2 tablespoons olive oil
- 2 ¼ cups (281 g) All-purpose flour, plus up to ¼ cup more as needed
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
Finishing
- ¼ cup (25 g) finely grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
Make the dough
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and warm water. Stir briefly.
- Add the olive oil, flour, salt, and garlic powder. Mix on low speed until a shaggy dough forms.
- Increase to medium-low speed and knead for 5 to 6 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not excessively sticky. Add additional flour, 1 tablespoon at a time, only if necessary.
- Transfer the dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 30 to 45 minutes, or until doubled in size.
Shape the garlic knots
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Transfer the risen dough to a lightly floured work surface and gently press out the air.
- Divide the dough into 12 equal portions, approximately 45 to 47 grams each.
- Roll each portion into a rope approximately 7 to 8 inches long.
- Tie each rope into a loose knot, gently tucking the ends underneath.
- Arrange the knots on the prepared baking sheet, leaving approximately 2 inches between them. Cover loosely and let rest for 15 to 20 minutes, until slightly puffy.
Bake
- Reserve 2 tablespoons of Cowboy Butter for brushing before baking. Gently melt it in a microwave-safe bowl, using short intervals and stirring between each.
- Lightly brush the tops of the knots with the melted Cowboy Butter.
- Bake for 13 to 16 minutes, or until golden brown and cooked through.
- While the knots bake, gently melt the remaining Cowboy Butter.
- Immediately after removing the knots from the oven, generously brush them with the melted Cowboy Butter, including the sides and crevices.
- Sprinkle with Parmesan cheese while the butter is still warm. Garnish with additional parsley, if desired, and serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
