Garlic and Herb Bread Knots

Name: Garlic and Herb Bread Knots
Prep time: 30 min
Cook time: 18 min
Total time: 168 min
Yield: 12
Cuisine: British
Ingredients: 500 g strong white bread flour; 10 g caster sugar ((2 tsp)); 7 g fast-action dried yeast ((1 sachet / 1.5 tsp)); 8 g fine sea salt ((1.5 tsp)); 30 g unsalted butter (softened); 300 ml lukewarm water; 75 g unsalted butter ((melted)); 4 large garlic cloves (, finely minced or crushed); 15 g fresh flat-leaf parsley (, finely chopped); 1 tbsp fresh rosemary or oregano (, finely chopped); 0.5 tsp flaky sea salt ((for finishing)); 30 g Parmesan cheese (optional) (, freshly grated)

by J_C • 2026

Why some badges are missing

Not vegan: Parmesan cheese (optional) (usually made with animal rennet) → try vegan parmesan-style cheese (or nutritional yeast)
Not vegetarian: Parmesan cheese (optional) (usually made with animal rennet) → try vegetarian hard cheese (Italian-style, made without animal rennet)
Not gluten-free: strong white bread flour → try gluten-free plain flour
Not dairy-free: unsalted butter (softened) → try dairy-free butter
Not low-FODMAP: strong white bread flour → try gluten-free plain flour
Not low-histamine: Parmesan cheese (optional)
Not low-GI / diabetic-friendly: strong white bread flour → try wholemeal flour
Not kidney-friendly: fine sea salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

About this recipe

Golden, buttery, and packed with aromatic garlic and fresh herbs, these braided bread knots combine soft, chewy dough with a rich glaze. Tied into individual portions and finished with flaky sea salt and Parmesan, they offer a delightful savoury bite that makes a stunning centrepiece for any baking spread.

Prep

30m

Cook

18m

Rest

120m

Serves

Rating

—

Total time · 48m

Ingredients

Kitchen Help

Shopping list

500 g strong white bread flour
10 g caster sugar — (2 tsp)
7 g fast-action dried yeast — (1 sachet / 1.5 tsp)
8 g fine sea salt — (1.5 tsp)
30 g unsalted butter (softened)
300 ml lukewarm water
75 g unsalted butter — (melted)
4 large garlic cloves — , finely minced or crushed
15 g fresh flat-leaf parsley — , finely chopped
1 tbsp fresh rosemary or oregano — , finely chopped
0.5 tsp flaky sea salt — (for finishing)
30 g Parmesan cheese (optional) — , freshly grated

Tools

· mixing bowl
· spatula
· clean surface
· baking tray
· parchment paper
· small saucepan or microwave-safe bowl

Instructions

Step by step

1
Combine dry ingredients: In a large mixing bowl, whisk together the 500g strong white bread flour, 10g caster sugar, and 7g fast-action yeast. Add the 8g fine sea salt to the opposite side of the bowl from the yeast so they do not touch directly.
2
Add liquids: Pour in the 300ml lukewarm water and add the 30g softened unsalted butter. Mix with a spatula or your hands until a rough, shaggy dough forms and all flour is absorbed.
3
Knead: Turn the dough out onto a clean, lightly floured surface. Knead vigorously for 10 to , stretching and folding the dough until it becomes smooth, elastic, and springs back slightly when poked. (Alternatively, use a stand mixer fitted with a dough hook attachment on medium speed for ).
4
First Rise: Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover tightly with cling film or a damp tea towel. Leave to rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
5
Preparing the Garlic Herb Butter: While the dough is rising, melt the 75g of unsalted butter in a small saucepan or microwave-safe bowl.
6
Stir in the 4 minced garlic cloves, chopped parsley, and rosemary (or oregano). Let the mixture infuse gently while the dough finishes rising.
7
Knock back: Gently tip the risen dough out onto a lightly floured work surface and press it out slightly to release any large air bubbles.
8
Divide: Weigh the dough and divide it evenly into 12 equal pieces (roughly 65g–70g each). Roll each piece into a smooth little ball.
9
Roll and tie: Take one ball and roll it back and forth with your palms into a rope about 20–25cm (8–10 inches) long.
10
Knot technique: Tie the rope into a simple loose knot, tucking one end up and over through the centre loop, and tucking the other end underneath. Place the shaped knot onto a large baking tray lined with parchment paper, leaving space between them.
11
Second Proof: Cover the shaped knots loosely with an oiled sheet of cling film or a tea towel and let them rise for 30 to until puffy and light.
12
Preheat oven: Preheat your oven to 200°C (180°C fan / 400°F).
13
First brush: Just before baking, brush half of your prepared garlic and herb butter mixture generously over the risen knots.
14
Bake: Place the tray in the oven and bake for 15 to , or until the knots are deeply golden brown and sound hollow when tapped on the bottom.
15
Final glaze: Remove from the oven and immediately brush the hot knots with the remaining garlic herb butter. Sprinkle with flaky sea salt and freshly grated Parmesan cheese (if using) while they are still piping hot. Serve warm!