Bunny-Shaped Garlic Bread Knots, a delicious appetizer for your Easter menu. The knots are fluffy and golden, and the rich buttery garlic glaze adds so much flavour. The perfect starter to please a crowd.
Who doesn't like garlic bread? I certainly do. And I also love garlic, way too much! For us, Romanians, there is no such thing as too much garlic. I guess it's been our salvation from Dracula, so yeah, the more, the better.
Garlic knots make such simple, but delicious bites for any celebration. You can make them in no time, and apart from the proving time, there is hardy any effort going into making them. The wait is the only hard thing here.
You can add garlic granules to the dough for an extra garlic kick, but what really makes all the difference is the fresh garlic glaze. I chose butter for more richness, but olive oil is a good substitute too.
Fresh parsley adds colour and a subtle fresh touch too, but dried herbs can be added if you don't have any fresh herbs. Make sure you glaze the knots as soon as they come out of the oven, as they absorb the glaze better. Let's see how to make them!
Step-by-step photos and instructions
I used this dough for my Classic Homemade Veggie Pizza, it's the very best base for any pizza, garlic bread, pretzels or flat breads too. Plus, it uses basic ingredients that are super easy to find in any large or small shop.
- add the warm water, yeast, a tablespoon of flour and a tablespoon of sugar to a glass jug
- give it a stir, and set aside in a warm place for 10-15 minutes until the mixture becomes frothy
- sift the flour, add the yeast mixture, salt, olive oil, garlic granules and dried Italian herbs
- knead well until the dough no longer sticks to your hands, and it's elastic - add more flour if necessary
- shape into a ball, cover with clingfilm, and leave it to prove in a warm place for 1-2 hours until it doubles its size
- divide the dough into 6 balls, then shape each ball into a rope
- twist the rope to resemble a bunny
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until golden
- in a small bowl, mix the melted butter with the minced garlic and chopped parsley
- brush each knot with the garlic glaze, and leave to cool
I chose to shape the knots into bunnies just because my little girls love bunnies, and they really enjoyed these knots. But if you want to make them for any other occasion, just shape them into regular knots, or you can give them a pretzel shape too.
Whatever shape works with you, the baking time should not change by much, or at all. Or, you can shape them as a large pizza, or 2 smaller pizzas, that should also do.
If you go for the pizza shape, you can also add grated cheese or mozzarella balls for extra goodness, that would be a fantastic garlic bread pizza! Or, shape them as buns, there are so many shapes to choose from.
Do give them a try, either simple or with the dip of your choice, and I can guarantee you everybody will love them! Happy Easter everyone!
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Bunny-Shaped Garlic Bread Knots
- 2 cups strong white bread flour
- ⅔ cup luke warm water
- 1 teaspoon dried yeast
- 1.5 tablespoon olive oil
- 1 tablespoon sugar
- 1 tsp garlic granules
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ cup butter
- 3 cloves of garlic
- 2 tablespoon fresh parsley
- Pour the warm water in a glass jug, add the yeast, sugar and a tablespoon of flour.
- Leave the mixture aside for 10-15 minutes to become frothy.
- Sift the flour and add it to a bowl together with the yeast mixture, olive oil, garlic granules, herbs and salt.
- Knead well into a dough that is elastic and no longer sticks to your hands- add more flour if necessary.
- Leave to prove for 1-2 hours in a warm place until the dough doubles its size.
- Divide the dough into 6 balls, and shape each ball into a rope, then twist it to resemble a bunny.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes or until golden.
- In a small bowl, add the melted butter, peeled and chopped garlic and chopped parsley.
- Brush each knot with the garlic mixture and leave to cool.