Garlic Knots
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These homemade Garlic Knots turn out soft, fluffy, and golden, with a tender inside and just enough chew. After baking, they are tossed in rich garlic herb butter and topped with parmesan for a delicious, savory finish.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Garlic Knots
- Serving Suggestions
- Can these be made ahead of time?
- How to store leftovers
- More Homemade Bread Recipes
Garlic knots are the kind of warm, cozy side dish that disappears fast. Serve them alongside pasta, soup, salad, or a big tray of lasagna, and watch everyone reach for seconds. They also make a wonderful party appetizer, because they are easy to grab and even easier to love.
The best part is that this recipe is simple and easy to follow. The dough uses basic pantry ingredients, and shaping the knots is easier than it seems. Whether you make them by hand or with a mixer, the results are worth it.
Here’s Why You’ll Love This Recipe
- Soft and pillowy texture with beautifully golden edges.
- Brushed and tossed in buttery garlic-herb flavor.
- Perfect as an appetizer, snack, or dinner side!
- Made with basic ingredients you probably already have on hand.
- Easy to shape and fun to make.
- Great for holidays, pasta nights, and casual entertaining.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Sugar: I typically use white granulated sugar, but other natural sweeteners will work as well. You can try brown sugar, honey, or maple syrup if you like. The purpose of the sugar is not only to sweeten the bread, but also to aid in browning, keep the rolls moist, and feed the yeast.
- Water: Water will bloom the yeast. You want to use warm water, like a baby’s bath. Aim for a temperature of 105 to 110 degrees F. If your water is too hot, it could kill the yeast.
- Yeast: I recommend dry active yeast for this recipe. (Instant yeast can be substituted. Just keep in mind that it will lessen the rise time.) Either way, make sure it isn’t past the expiration date! If it is, your garlic knots may not rise.
- Flour: I typically use bleached all-purpose flour. You can probably substitute with other types of flour if you like, but you may need slightly less if you’re using anything whole-grain.
- Olive oil: This ingredient adds flavor to the garlic knots and helps keep them moist. I prefer extra-virgin olive oil. It is the most flavorful option.
- Garlic powder: I like to use garlic powder, but fresh garlic can be substituted, if that’s your preference. If you do, you’ll want to use less, since fresh garlic is much more pungent than garlic powder.
- Salt: Kosher salt is my favorite. There are no additives, so it has a clean, pure taste, and it’s inexpensive. In this recipe, salt carries and intensifies the flavors.
- Egg wash: Egg wash is just a large egg, beaten with enough water to thin it out to a brushable consistency. It helps the garlic knots to bake up golden brown, with a really pretty sheen. This ingredient is optional if you’re looking for an egg-free or vegan recipe. Just know that your garlic knots will bake up quite a bit paler in color if you omit it.
- Butter: Butter gives these garlic knots the most indulgent flavor! I prefer to use unsalted butter because different brands contain varying amounts of salt. Unsalted butter gives a little more control over the final product’s saltiness. You could sub in your favorite dairy-free butter substitute for a vegan option.
- Dried herbs: My favorites are basil and oregano, and I like dried herbs for this recipe because they’re shelf-stable. But you can substitute for fresh if you like! You’ll need more fresh herbs to get the same amount of flavor you’d get with dried. You can also just use a teaspoon of Italian seasoning, if that’s something you keep on hand.
- Crushed Red Pepper Flakes: I like a garlic knot with just a little hint of spice, but not too much! You can omit this ingredient if you like, or add more if you prefer more heat.
- Ground Parmesan: I love the added flavor and richness it brings! Pecorino Romano cheese would also be really good here.
In Photos: How To Make Garlic Knots
Step 1: Make the dough
It all starts with my go-to pizza dough recipe! <–There’s lots more info on it in this post (just click the link).
Start by combining the sugar and warm water in a large mixing bowl. Then sprinkle the yeast on top and allow it to dissolve.
Once it’s starting to look foamy, mix in a few cups of flour.
Add the olive oil, salt, and garlic powder, then continue mixing in the flour until the dough gathers into a ball and pulls cleanly away from the sides of the bowl.
At this point, I like to continue kneading the dough for about 10 minutes. This develops the gluten in the flour, creating a stretchy, elastic texture that is so satisfying.
Step 2: Shape the garlic knots
Once the dough feels really satiny and elastic, divide it into 32 equal portions.
Then roll each portion into a rope.
Cross one end of the rope over the other.
Then pass one end of the rope through the loop.
Tuck the top end of the rope underneath.
And pass the bottom end of the rope through the center of the knot, securing it underneath the roll.
Make sure you really get it through the center and underneath, otherwise it will come apart as it rises and bakes!
Place the unbaked roll on a parchment-lined baking sheet.
Cover with lightly greased plastic wrap (I just mist a sheet with non-stick spray).
And allow the dough to rise until it’s doubled in size.
Gently brush the knots with the egg wash, taking care not to push any air out.
Step 3: Bake
These will bake in a preheated oven until they’re puffy and golden brown.
Step 4: Top
While the bread rolls bake, you can mix your garlic butter.
Stir garlic powder, salt, dried herbs, and red pepper into the melted butter.
Then dump in your rolls and toss them around to coat them. You don’t have to wait for them to cool first!
The final step is to dust them generously with ground parmesan cheese. YUM!
Helpful Tips and Tricks
- Make sure your water is around 105 degrees F. If it is too hot, it can harm the yeast. If it is too cool, the yeast may not activate properly.
- Add the flour a little at a time instead of all at once. Dough texture can change with climate and measuring, so adjust as needed.
- Do not skip the kneading. A well-kneaded dough will be smoother, stretch better, and bake up with a softer texture.
- Grease the plastic wrap before covering the dough knots while they rise. That way, it will not stick when you remove it.
- Toss the knots in garlic butter while they are still warm, so they soak up all the flavor.
Serving Suggestions
These garlic knots are perfect with pasta dishes, bolognese, lasagna, tomato soup, creamy soups, Caesar salad, or a simple marinara dipping sauce.
They’d also be fantastic on a cheese board! With a little tangy balsamic vinaigrette for dunking.
Or serve them alongside a bowl of soup or a salad. They make a perfect accompaniment!
Can these be made ahead of time?
I like to keep a big batch of garlic knots in a zip-top plastic bag in my fridge or freezer. That way, I can whip a few out and warm them up whenever the craving strikes!
If you like, you can make overnight garlic knots. Make the dough, shape the rolls, then keep them in the fridge for up to 48 hours (covered) or in the freezer for up to 2 weeks. Then let them come to room temperature, rise, bake, and top as usual.
How to store leftovers
Wrap these garlic knots up tightly or place them in an airtight container, and they’ll keep at room temperature for a few days.
Stashing them in the fridge will extend their shelf life up to a few weeks.
In the freezer (baked), they should last for a couple of months, if not longer.
They are also a great addition to holiday dinners, game day spreads, or family-style meals.
More Homemade Bread Recipes
- Pepperoni Bread
- Challah Bread
- Easy Ciabatta Bread
- Potato Bread
- Milk Bread
- Outback Bread
- Pita Bread
- Focaccia Bread
Garlic Knots
Ingredients
For the Garlic Knot Dough:
- 2 teaspoons (8 g) granulated sugar
- 1 1/2 cups (354.88 g) warm water, (approx. 105 degrees F)
- 1/4 ounce (7.09 g) dry active yeast, (1 packet or about 2 teaspoons)
- 3 1/2 cups (437.5 g) all-purpose flour, (approx., you may need more or less)
- 1 tablespoon (14 g) extra-virgin olive oil
- 1 teaspoon (3 g) garlic powder
- 3/4 teaspoon (4.5 g) kosher salt
- egg wash, (1 egg beaten with a teaspoon or so of water)
For the Garlic Butter Topping:
- 1/2 cup (113.5 g) unsalted butter,, melted (1 stick)
- 2 teaspoons (6 g) garlic powder, (or 1 to 2 cloves fresh garlic, minced)
- 3/4 teaspoon (4.5 g) kosher salt
- 1/2 teaspoon (0.5 g) dried basil
- 1/2 teaspoon (1 g) dried oregano
- 1/8 teaspoon (0.25 g) crushed red pepper flakes, (optional)
- 1/4 cup (25 g) ground parmesan
Instructions
To Make the Garlic Knot Dough:
- Place the warm water and sugar in a large mixing bowl* and stir together to combine.
- Sprinkle the yeast on top and allow it to dissolve.
- When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 2 cups of the flour until incorporated.
- Stir in the olive oil, garlic powder, and salt.
- While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
- Knead the dough until it's smooth and elastic (min. 10 minutes).
- Divide the dough into 32 equal portions (approx. 1 ounce each).
- Roll each portion into a rope (approx. 8 inches long), then tie it into a knot and tucking the ends under the knot (see photos above).
- Place the knots on a parchment-lined baking sheet and cover lightly with greased plastic wrap.
- Allow the knots to rise to twice their original volume (approx. 1 1/2 hours).
- Preheat the oven to 400 degrees F and brush the knots lightly with egg wash.
- Bake the knots until puffy and golden brown (approx. 15 to 25 minutes).
- Toss the knots in the garlic butter topping.
To Make the Garlic Butter Topping:
- Stir the melted butter, garlic powder, salt, basil, oregano, and red pepper together in a large bowl until combined.
- Toss the baked knots in the mixture to coat.
- Sprinkle the garlic knots with ground parmesan and serve.
If you keep then in your fridge in an air right container, you said they would keep for 2 weeks. I assume you meant baked. Do you toss them in the butter first, or did it have to be done after reheating them? Also, can you reheat them in the microwave? I’m thinking of an “at work” setting, where you don’t have an oven. Thank you.
You can butter the rolls before or after reheating them. It’s up to you. And yes you can reheat them in the microwave. Instructions for storing unbaked rolls can be found under the heading “Can these be made ahead.” Good luck!