Garlic knots are one of those simple pleasures that never fail to impress. Whether you’re serving them with a big bowl of spaghetti, as an appetizer for a cozy gathering, or just indulging in a savory snack on a weeknight, these soft, fluffy knots covered in rich garlic butter are pure magic. The best part? You don’t need a pizzeria to enjoy them. With a few pantry staples and a bit of love, you can whip up the most delicious garlic knots right in your own kitchen. Trust me, these will quickly become a staple in your home!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Making garlic knots at home is easier than you think. You only need basic ingredients, many of which you probably already have on hand.
For the dough, you’ll need all-purpose flour, instant yeast, olive oil, warm water, sugar, and salt. These combine to create a light, chewy base that’s perfect for soaking up the garlic butter.
For that signature garlic flavor, we use real unsalted butter, fresh garlic cloves, and a sprinkle of fresh or dried parsley. Add a pinch of salt, and if you’re feeling extra fancy, finish with some grated Parmesan for an irresistible touch.
Instructions
Prepare the Dough
First, activate your yeast. This step ensures your dough rises properly and gives the knots that soft, chewy texture. Combine warm water (not hot—about 110°F/45°C), sugar, and instant yeast in a bowl. Let it sit for about 5 minutes until it becomes foamy. This means the yeast is alive and ready to work its magic.
In a large bowl, whisk together the flour and salt. Once your yeast is bubbly, pour it into the flour mixture along with olive oil. Stir everything until a rough dough forms.
Now comes the fun part—kneading! You can do this by hand on a floured surface for about 5 to 7 minutes until the dough is smooth and elastic, or use a stand mixer with a dough hook attachment for 4 to 5 minutes. The dough should be slightly tacky but not sticky.
Transfer the dough to a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size. This typically takes about 1 to 1.5 hours. A warm oven (turned off) or a sunny window ledge works well.
Shape the Knots
Once your dough has doubled, gently punch it down to release the air. Divide it into 12 equal pieces. Roll each piece into a rope about 6 to 8 inches long, then tie it into a loose knot. Tuck the ends underneath for a neat look.
Place the knots on a parchment-lined baking sheet, leaving a little space between each one. Cover them with a towel again and let them rise for another 30 minutes. This second rise makes the knots extra fluffy.
Bake the Knots
Preheat your oven to 400°F (200°C). Once the knots have puffed up slightly, pop them in the oven and bake for 12 to 15 minutes, or until they’re golden brown and smell amazing.
Prepare the Garlic Butter Topping
While the knots are baking, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for about 1 to 2 minutes, just until it’s fragrant—don’t let it brown! Stir in the chopped parsley and a pinch of salt, then remove from heat.
As soon as the knots come out of the oven, brush them generously with the garlic butter. Be generous—this is where all that flavor comes in! If you’re adding Parmesan, now’s the time to sprinkle it on while the knots are still warm so it melts slightly into the butter.
Tips and Tricks
Use fresh garlic. While pre-minced garlic is convenient, using fresh cloves will give your garlic knots a much deeper, more vibrant flavor.
Don’t over-knead. Too much kneading can make the dough tough. You want it smooth and elastic, not dry or stiff.
Customize your toppings. Add red pepper flakes for a kick, sprinkle with shredded mozzarella before baking for cheesy garlic knots, or try a dash of Italian seasoning in the garlic butter.
Serve immediately. Garlic knots are best enjoyed fresh from the oven, when the outsides are crisp and the centers are fluffy and warm.
Serving Suggestions
These garlic knots are incredibly versatile. Serve them alongside pasta dishes like spaghetti, lasagna, or baked ziti. They also make a great addition to soup nights—try them with tomato basil soup or creamy mushroom soup. For parties, pair them with warm marinara or Alfredo sauce for dipping. They’re always the first to disappear!
Want to make them a meal? Pair with a fresh salad and a bowl of soup for a comforting lunch or dinner. Or serve them as part of a game day spread with other finger foods.
Variations
Cheesy Garlic Knots
Before baking, sprinkle each knot with shredded mozzarella or a blend of Italian cheeses. Bake as directed, then brush with garlic butter for a gooey, cheesy twist.
Spicy Garlic Knots
Add ¼ teaspoon of crushed red pepper flakes to the garlic butter for a subtle heat that complements the rich, savory flavor.
Herbed Garlic Knots
Add a teaspoon of dried Italian herbs or oregano to the garlic butter for a more aromatic finish.
Whole Wheat Garlic Knots
Swap half the all-purpose flour for whole wheat flour for a heartier, more nutritious version. Keep in mind this may affect the texture slightly, but they’ll still be delicious!
Storage Instructions
Room Temperature:
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. They’ll soften over time but are still tasty when reheated.
Freezer:
Let baked knots cool completely, then place them in a freezer-safe bag. Freeze for up to 1 month. When ready to eat, let them thaw at room temperature or reheat directly from frozen.
Reheating:
For best results, reheat in a 350°F (175°C) oven for about 5 to 7 minutes. This helps restore the crispy exterior. You can also microwave them for about 20 seconds, but they’ll be softer.
FAQs
Can I make the dough ahead of time?
Yes! After the first rise, punch it down and refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping and baking.
Do I have to use homemade dough?
Not at all. Store-bought pizza dough works great if you’re short on time. It’s a fantastic shortcut that still yields delicious results.
Can I make them vegan?
Absolutely. Use your favorite plant-based butter and skip the Parmesan cheese, or use a dairy-free alternative.
How do I keep them soft?
Brush them with garlic butter right out of the oven, and store in an airtight container. If you’re reheating later, wrap them in foil to prevent drying out.
Can I double the recipe?
Yes! This recipe scales beautifully. Just make sure to divide the dough evenly and give your knots enough space on the baking sheet.
Can I use a flavored butter?
Definitely! Garlic herb butter, roasted garlic butter, or even a truffle butter can take these knots to the next level.
Are they gluten-free?
Traditional garlic knots are not gluten-free, but you can use a gluten-free pizza dough if needed. Just be sure to follow the package instructions for best results.
How do I keep them from sticking to the pan?
Line your baking sheet with parchment paper or lightly grease it with olive oil to ensure the knots release easily after baking.
Garlic Knots
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1 cup warm water (110°F/45°C)
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley)
- 1/4 teaspoon salt
Instructions
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes.
- Place the dough in a greased bowl, cover it, and let it rise for 1 to 1.5 hours or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each into a rope and tie into loose knots. Place on a parchment-lined baking sheet.
- Cover with a towel and let the knots rise again for 30 minutes.
- Preheat oven to 400°F (200°C). Bake the knots for 12-15 minutes, or until golden brown.
- Meanwhile, in a small saucepan, melt the butter. Add minced garlic and cook for 1-2 minutes. Remove from heat and stir in parsley and salt.
- Brush the warm knots generously with the garlic butter topping after baking.
- Serve warm with marinara sauce or your favorite Italian dishes.
Nutrition
Final Thoughts
These homemade garlic knots are a total game-changer. They’re soft, warm, garlicky, and just plain irresistible. Whether you’re serving them for dinner, adding them to a party spread, or sneaking one (or three) straight off the pan, they’re sure to impress. Once you try them, you might never go back to store-bought again!
So roll up your sleeves, preheat that oven, and treat yourself to the ultimate comfort food—you’ll love how easy this is!
