These Easy Garlic Knots are the perfect side dish to a bowl of pasta or a warm bowl of soup!

Servings: Makes 12 knots

GREEN: 3 SmartPoints per knot or 2 knots for 6 SmartPoints

BLUE: 2 SmartPoints per knot or 2 knots for 5 SmartPoints

PURPLE: 2 SmartPoints per knot or 2 knots for 5 SmartPoints

What kind of sauce can I serve with these Two Point Garlic Knots?

One of my favorite ways to enjoy these delicious Garlic Knots is dipping them in my  Zero Point Marinara Sauce

Click HERE for my  Zero Point Marinara Sauce recipe.

How do I make these Two Point Garlic Knots?

Preheat oven to 400 degrees.

In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 5-10 minutes. 

To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon until dough forms into a ball.

Let the dough ball rest for in the bowl for at least 5 minutes. 

Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. 

Roll the dough ball out into a large rectangle.

Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.

Roll each strip into a dough rope.

Tie each rope into a loose knot.

Continue until 12 knots are made.

Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.

In a small bowl combine, large beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper

1/4 tsp kosher salt. Whisk until well combined.

Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 

Bake for 14-16 minutes or until lightly brown. 

Remove from oven.

Using a basting brush, brush tops of the cooled knots with melted butter. 

 

Dough Ingredients: 

• 2 cups or (258 grams or 9 oz.) bread flour or all-purpose flour – I use Pillsbury Best Bread Flour 
• 1 and 1/2 tsp active dry yeast
• 1/2 tsp white granulated sugar
• 1 cup warm water (110-115°F)
• 1/2 tsp salt

 

Topping Ingredients:

• 1 tsp kosher salt
• 1 large egg, beaten 
• 1 Tbsp Land O’ Lakes light butter made with canola oil, melted 
• 1/2 tsp crushed red pepper
• 1 1/2 Tbsp grated Parmesan cheese
• 1 Tbsp minced garlic 
• 1 tsp dried oregano

Garnish:

• 1/2 Tbsp Land o’ Lakes light butter made with canola oil, melted

Directions:

1. Preheat oven to 400 degrees.
2. In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 5-10 minutes. 
3. To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon until dough forms into a ball.
4. Let the dough ball rest for in the bowl for at least 5 minutes. 
5. Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. 
6. Roll the dough ball out into a large rectangle.
7. Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.
8. Tie each rope into a loose knot. Continue until 12 knots are made.
9. Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.
10. In a small bowl combine, beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 1/4 tsp kosher salt. Whisk until well combined.
11. Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 
12. Bake for 14-16 minutes or until lightly brown. Remove from oven.
13. Using a basting brush, brush tops of the cooled knots with melted butter. 

Servings: Makes 12 knots

GREEN: 3 SmartPoints per knot or 2 knots for 6 SmartPoints

BLUE: 2 SmartPoints per knot or 2 knots for 5 SmartPoints

PURPLE: 2 SmartPoints per knot or 2 knots for 5 SmartPoints

Notes:

1. This recipe includes zero point foods therefore in order to calculate the point value you would use the WW recipe builder in the WW app instead of entering the nutritional information-otherwise the WW app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info only which is not accurate.