Garlic Bread Knots – Freezer Friendly, Lunchbox Friendly, Easy!

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600 grams plain flour

3 teaspoons dry yeast

1 teaspoon salt

380 mls of warm water

5 cloves garlic

1 cup parsley leaves

1 cup basil leaves

150 grams butter (or 3/4 cup olive oil for vegan)

1 cup chopped spinach or any other cooking green leaves you might have



  1. In a large bowl or the bowl of a stand mixer, add the flour, yeast and salt.
  2. Start mixing with the dough hook or a large wooden spoon while you slowly pour in the water.
  3. Knead for 6 minutes on the machine or about 10-12 minutes by hand until a smooth and elastic dough forms
  4. Scrape into a lightly oiled bowl and cover with a tea towel. Allow to rise for 1-2 hours or until doubled in size.
  5. Melt the butter
  6. Finely chop the garlic, herbs and greens together
  7. When risen, beat down the dough  and roll it into a large rectangle on a well floured surface. The dough should be about 3/4 to 1 cm thick.
  8. Spread the dough with melted butter and then scatter with the garlic and greens mixture
  9. Fold one third of the dough over (lengthways) and fold the other third over the top, so the filling is completely concealed
  10. Run your rolling pin over the dough a few times to press the filling into the dough
  11. Cut the dough into strips about 3cm wide from one end to the other
    garlic knot strips
  12. Tie each strip into a simple knot and place on a lined baking sheet to rise in a warm place for about 30 minutes. After this you can place the sheet in the freezer to freeze the unbaked buns. Once frozen, place buns into a zip lock bag. You can bake the buns from frozen. Place them on a lined baking tray and put in the oven as soon as you turn it on, to defrost and rise at the same time.
  13. Preheat the oven to 180 degrees celsius and bake the garlic knots for about 20-30 minutes or until golden brown and oozing butter.

These garlic bread knots are really good as a side for a soup, for a light lunch with salad and cold meat, or as a simple school lunch box.

once a week cooking

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