Homemade Garlic Knots Recipe
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These homemade garlic knots are soft, buttery, and packed with garlicky goodness. They’re easy to make with a few basic ingredients and are the perfect side for pasta, soup, or salad. Plus, the aroma while they bake is absolutely irresistible!
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I’ve made these garlic knots more times than I can count, and they’re always a hit. They’re best fresh out of the oven, warm and fluffy, with that golden garlic butter coating. They’re perfect for cozy evenings, family dinners, or even as a snack. Trust me, you’ll want to make extras—they disappear fast!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Homemade Garlic Knots
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to guide you through the easiest way to make these irresistible garlic knots. Grab your ingredients, and let’s get started!
Activate the Yeast
In a large bowl or stand mixer, mix warm water, instant yeast, sugar, melted butter, salt, and garlic powder. Let it sit for about 5 minutes until it turns foamy. This is when the yeast gets to work, creating a fluffy dough later on.
Mix the Dough
Add the flour to the yeast mixture. Stir until it forms a soft dough. Knead for about 7 minutes, either by hand or with a dough hook, until the dough is smooth and slightly sticky.
Let It Rise
Place the dough in a greased bowl (I just coat it with some extra virgin olive oil), cover it with plastic wrap or a damp towel, and let it rest in a warm place. After 1–2 hours, it should double in size and be ready for the fun part—shaping!
Shape the Knots
Divide the risen dough into two portions. Roll each into a 1½-inch thick, long rope, then cut into 4-inch pieces. Tie it into a knot and tuck the ends underneath. Repeat for the remaining dough.
Prepare for Baking
Place the knots on a parchment paper-lined large baking sheet or pan, leaving enough space between them to rise a bit more.
Make Garlic Butter
In a small bowl, melt butter and mix in minced garlic, Parmesan cheese, parsley, and pepper and salt. Brush this over the knots generously, saving some for later.
Bake to Golden Perfection
Bake the knots in a preheated oven at 350°F (180°C) for about 20 minutes, or until they’re golden brown and smell amazing.
Add the Final Touch
Brush the hot knots with the remaining garlic butter for extra flavor. Serve warm and enjoy!
Ingredients
- 1 ⅓ cups warm water
- 2 ¼ teaspoons 1 package Instant Yeast
- 1 tablespoon sugar
- 3 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 ½ cups all-purpose flour
Garlic butter coating:
- 5 tablespoons unsalted butter
- 2 tablespoons Parmesan cheese
- 4 cloves garlic minced
- ¼ cup parsley minced
- 1 teaspoon sea salt
Video
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer, add the warm water, yeast, sugar, butter, salt and garlic powder. Let it sit for 5 minutes, or until foamy.1 ⅓ cups warm water, 2 ¼ teaspoons 1 package Instant Yeast, 1 tablespoon sugar, 3 tablespoons melted butter, 1 teaspoon salt, ½ teaspoon garlic powder
- Add the flour and mix until you get a soft texture. Continue kneading (with the dough hook, or by hand) for 7 more minutes in the same greased mixing bowl. Let it rest in a warm spot for 1–2 hours, or until it doubles in size.3 ½ cups all-purpose flour
- Once the dough has doubled, cut into two parts and roll them into a 1 ½ inch thick cylinder. Cut each into 4-inch logs and make a knot with your hands, then tuck the loose ends at the bottom.
- Place the knots on a parchment-lined baking sheet.
- In a small bowl, melt the butter in the microwave. Whisk in the fresh garlic, garlic powder, Parmesan cheese, salt, pepper, and parsley and brush the knots with the mixture (you will have a bit left to serve).5 tablespoons unsalted butter, 2 tablespoons Parmesan cheese, 4 cloves garlic, ¼ cup parsley, 1 teaspoon sea salt
- Bake the knots until golden brown and fully cooked, about 20 minutes.
- Brush with the remaining butter.
- Serve and enjoy!
Notes
- Flour: White bread flour works as well as all-purpose flour for this recipe.
- Warm water: Make sure it’s not too hot or too cold—aim for about 110°F (warm, but not scalding).
- Kneading is key: If the dough feels too sticky, sprinkle in a little more flour, one tablespoon at a time.
- Let the dough rest: Don’t skip the rising time; this is what gives the knots their soft, fluffy texture.
- Add some cheese: Sprinkle extra Parmesan or mozzarella on top before baking for an extra cheesy flavor.
- Make-ahead: You can shape the knots and let them rise in the fridge overnight. Bake them fresh the next day for maximum flavor and fluffiness.
- No stand mixer: No worries! You can mix and knead the dough by hand. It’s a great arm workout and just as effective.
- Keep them warm: Wrap them in foil and keep them in a low oven (about 200°F) until you’re ready to serve.
- Vegan option: Use plant-based butter and skip the Parmesan, or use a dairy-free alternative. They’ll still be delicious!
Storage and Reheating Instructions
- Room temperature: Place the cooled garlic knots in an airtight container or a resealable plastic bag. They’ll stay fresh at room temperature for up to 2 days.
- Freeze: For longer storage, pop them in the freezer! Wrap each knot in foil and store them in a freezer-safe bag or container.
- Reheat: To reheat, just bake at 350°F (180°C) for about 10 minutes, or until they’re warm and soft again. Easy peasy!
Nutrition
Recipe Notes and Tips
I’ve got a few extra tips to make your garlic knots turn out perfectly every time:
- Flour: White bread flour works as well as all-purpose flour for this recipe.
- Warm water: Make sure it’s not too hot or too cold—aim for about 110°F (warm, but not scalding).
- Kneading is key: If the dough feels too sticky, sprinkle in a little more flour, one tablespoon at a time.
- Let the dough rest: Don’t skip the rising time; this is what gives the knots their soft, fluffy texture.
- Add some cheese: Sprinkle extra Parmesan or mozzarella on top before baking for an extra cheesy flavor.
- Make-ahead: You can shape the knots and let them rise in the fridge overnight. Bake them fresh the next day for maximum flavor and fluffiness.
- No stand mixer: No worries! You can mix and knead the dough by hand. It’s a great arm workout and just as effective.
- Keep them warm: Wrap them in foil and keep them in a low oven (about 200°F) until you’re ready to serve.
How to Store Leftover Garlic Knots
If you somehow have leftovers (rare, I know), storing them properly is a breeze. Place the cooled garlic knots in an airtight container or a resealable plastic bag. They’ll stay fresh at room temperature for up to 2 days.
For longer storage, pop them in the freezer! Wrap each knot in foil and store them in a freezer-safe bag or container. To reheat, just bake at 350°F (180°C) for about 10 minutes, or until they’re warm and soft again. Easy peasy!
What to Serve With Garlic Knots
Garlic knots go with just about anything! Pair them with a hearty bowl of marinara sauce or garlic butter for dipping.
They’re also fantastic with pasta dishes like lemon pasta or penne alla vodka, minestrone soup, or a simple Caprese salad. For pizza nights, they’re the perfect bonus carb on the table!
More Recipes You Will Love
Looking for more delicious recipe inspiration? Try some of my favorites!
- Spaghetti Aglio e Olio (with garlic and oil)
- Homemade Garlic Aioli
- Garlic Dip
- Homemade French Bread
- Vegetarian Lasagna Recipe
