I could go on and on about my love for bread, but I don’t want to bore you. I tried staying away from bread, and that lasted for only a month. I actually eat very little bread, but when I make these for my family, I can’t resist sneaking a few for myself. There is something about the way a yeast made dough smells when baking.
Garlic Knot Fun Facts
- Garlic knots are popular in many pizzerias and are thought to have originated in Brooklyn in the 1940s
- Less expensive item on a menu as they are made from leftover dough
- Many variations, but most are usually brushed with oil to enhance the browning process
- 3 ½ cups Bisquick
- 1 cup warm water
- 1 egg
- 1 tbsp white sugar
- 3 tsp active dry yeast
- 2 tbsp butter, softened
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- In a small bowl, add one cup of warm water, one tablespoon of white sugar and three teaspoons of active dry yeast. Stir and let sit for ten to fifteen minutes or until foamy.
- In the bowl of a mixer, mix three and a half cups of Bisquick, one egg, two tablespoons of softened butter and the yeast mixture. Mix ingredients until well combined.
- Transfer the dough to a lightly greased bowl and cover with a clean towel. Let rise for one hour or until the dough has doubled in size.
- Preheat the oven to three hundred and seventy-five degrees and line a baking sheet with parchment paper.
- Punch down the dough and roll it out on a lightly Bisquick floured surface. Roll out to a thickness of one half of an inch.
- Cut the dough into sixteen equal length pieces and roll each one into a ten-inch rope.
- Tie each rope into a knot and place on the prepared baking sheet.
- In a small bowl, combine four tablespoons of melted butter and three cloves of minced garlic. Brush over each knot and let sit for approximately fifteen minutes.
- Bake for ten to fifteen minutes or until golden brown. Enjoy!
Cheesy Filled Garlic Knots
- 1 ½ cups lukewarm milk
- ¼ cup vegetable oil
- 2 tbsp white sugar
- 1 tbsp active dry yeast
- 1 tsp garlic powder
- 4 cups Bisquick
- 1 egg
- 4 oz mozzarella cheese cubed into 12 pieces
- 4 oz butter
- 3 cloves garlic, minced
- 2 tbsp chopped parsley
- In a small mixing bowl, combine one and one-half cups of lukewarm milk, two tablespoons of white sugar and one tablespoon of active dry yeast. Set aside for fifteen minutes until mixture becomes foamy.
- In the bowl of a stand mixer, blend four cups of Bisquick and one teaspoon of garlic powder. Add one egg, one-quarter cup of vegetable oil and the yeast mixture mixing at low speed for ten minutes.
- Transfer the dough onto a lightly Bisquick floured surface and divide into twelve equal pieces.
- Roll each piece of dough into an eight-inch rope and tie into a knot. Insert a cube of mozzarella cheese into the center of each knot, sealing the dough around the cheese and place each one onto a parchment lined baking sheet and cover with a clean towel to rise for twenty minutes.
- Preheat the oven to three hundred and seventy-five degrees.
- Bake for fifteen minutes or until golden brown, Let cool while preparing the garlic butter.
- In a small mixing bowl, combine four ounces of butter, three cloves of minced garlic, and two tablespoons of chopped parsley.
- Dip each knot into the garlic butter, coating evenly and transfer to a serving dish to be enjoyed.
Pretzel Garlic Knots with Nacho Cheese
- 1 ½ cups warm water
- 1 tbsp sugar
- 1 tsp garlic powder
- 2 ¼ tsp active dry yeast (1 envelope)
- 5 cups Bisquick
- ¼ cup olive oil
- 10 cups water (for water bath)
- ⅔ cup baking soda (for water bath)
- 2 tbsp melted butter for brushing
- 1 cup whipping cream
- 1 cup Monterey jack cheese, grated
- 1 cup sharp cheddar cheese, grated
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp garlic powder
- 1 tbsp cornstarch
- In a small bowl, combine one and one-half cups of warm water, one tablespoon of sugar and one envelope of active dry yeast. Set aside for fifteen minutes until mixture becomes foamy.
- In the bowl of a mixer, blend five cups of Bisquick and one teaspoon of garlic powder.
- Add one-quarter cup of olive oil and the yeast mixture and mix well. Continue mixing at low speed for five minutes, or until the dough pulls away from the sides of the bowl.
- Shape the dough into a ball, cover with plastic wrap, and place it into a lightly greased bowl. Cover with a clean towel and let rise for one hour, or until the dough has doubled in size.
- Preheat the oven to four hundred degrees and line two baking sheets with parchment paper.
- Bring ten cups of water and two-thirds of a cup of baking soda to a boil in a large pot.
- Place the dough onto a lightly Bisquick floured surface and divide into twelve equal pieces. Roll out each piece into an eighteen-inch knot.
- Place the knots individually in the boiling water for thirty seconds. Remove with a slotted spoon and place on the parchment lined baking sheets.
- Brush each knot with melted butter.
- Bake for twelve minutes or until golden brown and prepare the nacho cheese sauce.
- In a medium saucepan, heat one cup of whipping cream. Stir in the cheese, one-half teaspoon of paprika, one-half teaspoon of chili powder, one-quarter teaspoon of garlic powder and one tablespoon of cornstarch. Stir until the cheese has melted, and the mixture becomes thick. Be careful not to burn.
- Dip the cooled garlic pretzel knots into the nacho cheese sauce and enjoy!
Garlic, butter, and bread. Does it get any better? You can choose to eat these with or without a dip. It’s truly a preference. I have one kid that enjoys eating them with the garlic butter, another who loves dipping them in ranch dressing and my youngest who enjoys them with a nacho cheese sauce or hummus. Whatever you choose, I hope you enjoy these recipes.