Imagine the pillowy garlic knots from your favorite pizza shop, supersized and woven into a beautiful braid. That’s exactly what you get with this playful recipe, which borrows the enriched dough and impressive shaping from babka. Inside, a savory filling of fresh garlic, garlic powder, Parmesan, butter, and parsley brings all the bold, aromatic flavors you crave, while a final brush of garlic oil and extra cheese seals the deal. Serve it warm with a bowl of marinara for dipping, and watch it disappear.
For the Dough
In a large bowl, whisk together one 1/4 ounce envelope of instant dry yeast (2 1/4 teaspoons), 1/4 cup (50 grams) sugar, 2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, and 4 cups (500 grams) all purpose flour. In a separate small bowl, whisk 2 large eggs with 1 cup of warm water, then pour the egg mixture into the dry ingredients. Add 10 tablespoons of unsalted butter at room temperature and mix with a sturdy rubber spatula or your hands until a shaggy dough forms, about 6 to 8 minutes. Cover the bowl with a lid or a plate and let it rest for 10 minutes; this short rest makes the dough easier to knead.
Turn the dough out onto a lightly floured surface and knead, sprinkling in a little extra flour as needed to prevent sticking, until it becomes smooth and elastic, 8 to 12 minutes. Return the dough to the bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, about 2 hours.
Do ahead: The dough can be made 1 day ahead. Let it sit at room temperature for 1 hour, then refrigerate until needed.
For the Garlic Butter Filling
Set aside 2 garlic cloves from a head of garlic, separating and peeling all the cloves. Place the remaining cloves, about 10, in a food processor. Add 6 tablespoons of room temperature unsalted butter, 1 teaspoon garlic powder, 1 teaspoon sugar, 1/2 teaspoon crushed red pepper flakes, 6 ounces finely grated Parmesan (about 3 cups), 1 cup packed parsley leaves with tender stems, and 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt. Process just until the butter is smooth and the parsley is finely chopped. If you don’t have a food processor, finely chop the garlic and parsley with a chef’s knife and mix them in a small bowl with the rest of the ingredients.
Shape and Assemble
Turn the dough out onto a lightly floured surface. Using a rolling pin, and dusting the dough and surface as needed, roll it into a roughly 20 by 14 inch rectangle with a short side facing you. Spread the garlic butter evenly over the dough with an offset spatula. Cut the dough in half lengthwise, then roll each half into a tight log starting from a long side, like you would for cinnamon rolls, to create two 20 inch logs. With a serrated knife, use long sawing motions to slice each log lengthwise in half, exposing the layered filling inside. If the dough and butter get too soft, chill the logs for 15 minutes before slicing.
On a large piece of parchment paper, arrange two strands parallel to you with the filling facing up and a little space between them. Lay the remaining two strands perpendicularly on top, also filling side up, spacing them slightly apart. Now weave the strands, alternating one over and one under. Lift one of the under strands and bring it over the strand next to it. Repeat with the other under strand, working your way counterclockwise until you return to the start. Then work back in the opposite direction, clockwise, placing the under strands over again until the weave is complete. Tuck the ends underneath and pinch them to adhere.
Slide the babka, still on the parchment, onto a large rimmed baking sheet. Cover loosely with plastic wrap and let it proof until puffy, about 1 hour depending on the room temperature; it may not quite double. To test for doneness, remove the plastic and gently press the dough with a wet finger. If it springs back slowly, leaving a shallow indent, it’s ready to bake.
Bake and Finish
Position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit. In a small bowl, whisk one large egg with a generous pinch of kosher salt. Using a pastry brush, carefully coat the babka with the egg wash. Bake until deep golden brown, 35 to 40 minutes, or until an instant read thermometer inserted in the center reads 190 degrees.
While the babka finishes baking, finely grate the reserved 2 garlic cloves into a small saucepan. Add 2 tablespoons extra virgin olive oil and a pinch of kosher salt, and warm over medium heat, stirring occasionally, just until the oil is fragrant, about 2 minutes. Let the oil cool briefly, then stir in 2 tablespoons finely chopped parsley.
Slide the warm babka onto a wire rack and brush it all over with the garlic oil. Sprinkle generously with extra Parmesan. Serve with marinara sauce on the side for dipping.
Looking for more fun eats for a crowd? Try the sheet pan pepperoni pasta, colossal crème brûlée, and a giant panna cotta. This garlic knot is the perfect centerpiece for your next gathering.
