Joanna Gaines’ Garlic Knots Are Buttery Perfection

You won’t be able to stop eating one (or two, or three).

On the heels of Joanna Gaines’ enormously successful cookbook “Magnolia Table,” the star of HGTV’s “Fixer Upper” and founder of Magnolia, a home and lifestyle brand, has released a follow up cookbook: “Magnolia Table, Volume 2.” Packed with personal stories and a slew of recipes, the cookbook showcases Joanna’s devotion to food, and how it serves as a constant, humming soundtrack, one indelibly woven into her life.

Recipes run the gamut from pumpkin cream cheese bread to mushroom-gruyère quiche—inviting dishes that will actually make you excited to dive into the kitchen. The book also highlights a host of fundamental cooking skills and know-how, like an introductory guide to herbs, seasonings, and spices, and how to transition to making your own pantry staples at home, such as pie crust, pesto, and pizza dough.

Ahead, Joanna shares an easy recipe for garlic knots, perfect for if you’re craving a pile of oil-slicked dough balls but can’t go out and get some yourself. This version relies on a simple mix of water, yeast, and bread flour, which rises for a little under two hours. The dough is divided and rolled into long logs, tied into make-shift knots, and slipped into the oven. They emerge golden brown and hot, primed to be doused in a garlicky-butter mixture—which should be applied liberally and immediately.

Garlic Knots Recipe

These are classic garlic rolls that I shape into a knot for a more elevated dish. It’s a fun baking process to include the kids in—they love to help form the dough into knots (some take more creative liberty than others) and watch how they rise in the oven. I typically serve these with pasta—I just love the way the garlic flavors meld with a creamy sauce.

Garlic Knots

Prep Time: 3 hours 25 minutes Cook Time: 15 minutes Makes: 16 knots

INGREDIENTS

Dough: ¾ cup warm water (95° to 110°F)
1 teaspoon sugar
One ¼-ounce packet active dry yeast
2¼ cups bread flour, plus more for the work surface
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bow
Garlic Topping: 5 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon flaky sea salt, such as Maldon

INSTRUCTIONS

To make the dough: In a small bowl, combine the warm water, sugar, and yeast. Let sit for about 5 minutes, until the sugar and yeast are dissolved.
In a stand mixer fitted with the dough hook, combine the bread flour and salt. Add the yeast mixture and 1 tablespoon of the olive oil and mix on medium-low speed for about 5 minutes, until the dough is a little sticky but pulls away from the bowl.
Shape the dough into a ball. Place in a bowl well coated with olive oil and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 hour 30 minutes to 1 hour 50 minutes (or refrigerate overnight for a slow rise).
Line two baking sheets with parchment paper.
Uncover the bowl and punch down the dough to release the air. On a surface sprinkled with flour, divide the dough into quarters. Work with one portion at a time, covering the remaining portions with plastic wrap or a damp towel. Divide each portion into quarters and roll each until 6 to 7 inches long. Tie into a knot and place on the prepared pans. Repeat to make 16 total knots, leaving 2 inches between the knots.
Brush the knots with the remaining 1 tablespoon olive oil and cover with plastic wrap or a damp towel. Let rise until doubled in size, about 1 hour.
Meanwhile, preheat the oven to 400°F.
Transfer the pans to the oven and bake until the knots are golden brown on the top, 12 to 15 minutes.
Meanwhile, to make the garlic topping: in a small saucepan, melt the butter. Add the garlic and swirl until fragrant, then remove from the heat. Add the parsley and stir to combine. As soon as the knots come out of the oven, brush the tops with the garlic butter. Sprinkle with the sea salt and serve warm.
Store in a zip-top bag or airtight container at room temperature for up to 3 days.