browned butter green garlic knots on a baking sheet

Browned Butter Green Garlic Knots

These Browned Butter Green Garlic Knots take the nostalgic snack to a whole new level, with a nutty browned butter bath and mild green garlic, also known as spring garlic.

Course Appetizer
Cuisine Italian
Prep Time 2 hours
Cook Time 13 minutes
Total Time 2 hours 13 minutes
Servings 20


For the dough:

  • 3/4 cup warm water 105°F-115°F
  • 2 1/4 teaspoons active dry yeast 1 package
  • 1 3/4 cups all-purpose flour or bread flour bread flour will yield crispier knots
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

For the brown butter topping:

  • 5 tablespoons unsalted butter
  • 2 bulbs green garlic white and light green parts minced
  • 1/4 cup fresh parsley minced
  • 1 teaspoon flaky salt


  1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until a froth begins to form. 

  2. Add flour, salt and sugar and olive oil. Mix on medium speed with the dough hook (or knead by hand for about 5-10 minutes until an elastic dough forms). Shape the dough into a ball and lightly coat with olive oil. Place in a large bowl, cover with plastic wrap and set it at room temperature to rise to double its size, about 1 1/2 hours. 

  3. Cut the dough into quarters and shape into 1/2 inch thick rectangles. Line a baking sheet with a silpat or parchment paper. Working on a lightly floured surface, slice each rectangle into 5 strips and form each strip into a knot. Place knots on baking sheet, leaving space for the dough to rise, and brush with olive oil. Loosely cover baking sheet with plastic wrap and allow to rise a second time until doubled in size, about 60-90 minutes.

  4. Preheat the oven to 400°. Uncover the knots and bake in the oven 12-14 minutes, or until nicely browned on top. 

  5. Melt the butter in a small pot over low heat until browned. Add the green garlic and cook for another about 1-2 minutes. Add the parsley and stir to combine. Remove from heat. Brush cooked knots with garlic parsley butter mixture and sprinkle with sea salt just before serving.