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You are here: Home / Breads / Homemade Garlic Knots Recipe

Homemade Garlic Knots Recipe

January 18, 2019 By Sam 149 Comments

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Garlic Knots

A Homemade Garlic Knots recipe made completely from scratch! We’re keeping the prep simple, too: only 30 minutes of rise-time and there’s no mixer required! 

For today’s recipe we start with my easy (from-scratch) pizza dough and add a few garlicky, buttery tweaks. Be sure to check out the video showing you exactly how I make garlic knots in my own kitchen, it’s just below the printable recipe!

Freshly baked garlic knots

As promised, today’s recipe for Garlic Knots is perfect for sopping up flavorful tomato sauce from your new favorite Baked Ziti.

I know that plenty of recipes for garlic knots start with pre-made dough, and I totally understand being in a rush sometimes, but nothing stacks up to the taste of a completely from-scratch recipe. Maybe I’m biased, but homemade is always better!

We start with a simple yeast dough. Don’t be intimidated if you don’t often bake with yeast (like I was for the longest time), this is a great recipe for beginners. If you can stir and can tie a knot, you can make this recipe.

Tying dough rope into knot for garlic knots

Bread Flour vs All-Purpose Flour in Garlic Knots

You can use either bread flour or all-purpose flour when making garlic knots. Either one will work, but you will get slightly different results.

Bread flour is my preference for this recipe. Using bread flour will give your garlic knots a slightly more crisp exterior and a chewier interior. All-purpose flour will make them softer and fluffier. While I like my cake recipe to be soft and fluffy, I prefer my garlic knots to be a bit chewier and more like a breadstick, so I stick with bread flour here.

Make sure to brush them with just enough olive oil to coax them to turn a beautiful golden brown in the oven.

Brushing garlic knot dough with olive oil

freshly baked golden brown garlic knots

Melted Garlic Butter

Now let’s get to all that garlicky goodness I talked about earlier.

We are adding a bit of garlic powder (just half a teaspoon) into our dough, but most of the garlic flavor is going to come from our buttery garlic-infused topping. You’ll need just three ingredients for this topping:

  • Butter (salted)
  • Minced garlic
  • Fresh basil

While your garlic knots are baking, combine your butter and garlic on the stove over low heat, cooking until the butter is melted and the garlic is fragrant. Remove from heat and stir in fresh minced basil (parsley will also work).

melted butter with garlic and basil for garlic knots

Once your garlic knots are out of the oven, generously brush them with garlic butter before serving. The butter (and that flavor) will absorb into the garlic knots as they cool down just enough for you to dig in.

Soft interior of garlic knots

Enjoy!

Recipes that pair well with garlic knots:

  • Potato Soup
  • Corn Chowder
  • Chili
  • Baked Mac & Cheese

How to Make Garlic Knots

Garlic knots

Garlic Knots

A Homemade Garlic Knots recipe made completely from scratch! We're keeping the prep simple, too: only 30 minutes of rise-time and there's no mixer required! 
Be sure to check out the how-to VIDEO at the bottom of the recipe!
5 from 42 votes
Print Pin Rate
Course: Bread
Cuisine: American, Italian
Keyword: bread, breadstick, garlic bread, garlic knot, homemade garlic knot
Prep Time: 20 minutes
Cook Time: 13 minutes
Rising Time: 30 minutes
Total Time: 33 minutes
Servings: 9 garlic knots
Calories: 200kcal
Author: Sam Merritt

Ingredients

  • 2-2 1/3 cups bread flour* divided (250-295g)
  • 1 packet instant yeast 2 1/4 teaspoons
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil + additional
  • 3/4 cup warm water 105-115F [40-46C] (180ml)

Garlic Butter:

  • 4 Tablespoons salted butter
  • 3 cloves minced garlic about 1 ½ Tablespoons
  • 1 Tablespoon minced fresh basil
  • Grated parmesan cheese optional

Instructions

  • Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, salt, and garlic powder and stir well.
  • Add olive oil and warm water and use a wooden spoon to stir until all ingredients are well-combined.
  • Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough forms a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video below recipe for visual). The dough will still be tacky but still should be manageable with your hands.
  • Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  • Transfer your dough to prepared bowl and roll the dough through the oil until the entire surface of the dough is lightly coated with oil, then cover the bowl tightly with plastic wrap and place on top of your oven to rise for 30 minutes or until doubled in size.
  • Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface. Form into a log about 15” long and cut into 9 even pieces.
  • Roll each piece between your palms and slightly pull it to form a rope about 8” long (lightly dust the dough with flour if needed).
  • Carefully tie each rope into a knot (see video for guidance) and place on prepared baking sheet. Lightly brush with olive oil if desired.
  • Set tray on top of warm oven and let garlic knots rest/rise for 5 minutes before baking.
  • Transfer to oven and bake on 400F (205C) for 13 minutes or until just beginning to turn a light golden brown.
  • While garlic knots are baking, prepare Garlic Butter.

Garlic Butter

  • Combine butter and garlic in a small saucepan over medium/low heat. Cook until butter is melted and garlic is fragrant.
  • Remove from heat and stir in minced basil. Once Garlic Knots have finished baking, use a pastry brush to generously brush garlic butter mixture over each knot. Sprinkle with grated parmesan, if desired.
  • Enjoy served warm.

Notes

*You can use all purpose flour instead (a straight one for one substitution). However, all purpose flour will make these garlic knots softer and fluffier while bread flour keep them chewier (and more like a breadstick).

Nutrition

Serving: 1garlic knot | Calories: 200kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 231mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.4mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Filed Under: Breads, Savory, Sides

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Comments

  1. Andres says

    January 12, 2021 at 2:51 pm

    Would the rising time be the same if i double the recipe? I’m having your stuffed shells with the Italian sausage tomato sauce from your baked ziti with these garlic knots.

    Reply
    • Sam says

      January 13, 2021 at 8:40 am

      Hi Andres! The rise time shouldn’t double, it may be a little bit longer but shouldn’t be quite double.

      Reply
  2. Poonam says

    December 27, 2020 at 8:47 pm

    5 stars
    Superb !! We loved it !

    Reply
  3. Melinda says

    December 13, 2020 at 7:06 pm

    5 stars
    Very awesome. The fresh garlic in the butter sauce gives them a spicy flavor. Recommend sauté the garlic in some olive first then add to the melted butter.

    Reply
    • Sam says

      December 13, 2020 at 9:42 pm

      I am so glad you enjoyed them so much, Melinda! 🙂

      Reply
  4. Jacqueline Rubenstein says

    December 12, 2020 at 9:54 pm

    5 stars
    These were easy and great! Will make them again soon! Used the bread flour, great texture, very light. Tried to post a picture but couldn’t figure out how!

    Reply
    • Sam says

      December 13, 2020 at 10:11 pm

      I am so glad you enjoyed them so much, Jacqueline! Unfortunately you can’t post pictures here, but if you tag me on instagram @SugarSpun_Sam or join my facebook group I would love to see them. 🙂

      Reply
  5. Jill says

    December 5, 2020 at 4:15 pm

    5 stars
    These are excellent! We added a sprinkle of parmesan cheese before serving. We’ll definitely be making them again.

    Reply
    • Sam says

      December 5, 2020 at 9:07 pm

      I’m so glad you enjoyed, Jill! Thank you for letting me know how they turned out for you! 🙂

      Reply
  6. Kurt Miller says

    December 5, 2020 at 1:19 pm

    5 stars
    I’ve never made anything like this except out of a can. I am exceptionally pleased with these.
    I’m 56 years old and this is the first time I’ve made garlic knots from scratch. I sure wish I would have known this recipe much earlier in life.
    My wife and u I love each and every one.
    We only tried these because the pizza dough recipe came out perfect 3 times in a row. We love that recipe too!

    Reply
    • Sam says

      December 5, 2020 at 9:12 pm

      I am so happy to hear this recipe (and the pizza dough!) was such a success for you, Kurt! Thank you so much for commenting, and for trying my recipes, I really appreciate it! 🙂

      Reply
      • Kurt Miller says

        December 8, 2020 at 3:06 pm

        Thank you for sharing!

  7. Dan L says

    December 4, 2020 at 7:13 pm

    When I tried the recipe, the ball of dough turned into a really dry mix that had a lot of cracks. Is this really just 3/4 cup of warm water or is it double? The video looks a lot more than 3/4 cup and the dough was a lot wetter than mine. Not sure if it’s just because our air is too dry in the winter?

    Reply
    • Sam says

      December 4, 2020 at 9:13 pm

      Hi Dan! The amount of flour isn’t an exact amount here because you should add flour gradually as needed as step 3 says. It sounds like you may have added too much flour at once. You only need the 3/4 cup of water. I hope they turn out better next time! 🙂

      Reply
      • Dan L says

        December 4, 2020 at 9:28 pm

        Thanks for the quick feedback! We are determined to taste garlicky fluffy goodness this weekend!

  8. VERONICA MARTIN DOWDY says

    December 2, 2020 at 8:54 pm

    Awesome!

    Reply
  9. VASkipper says

    December 2, 2020 at 9:02 am

    So delicious. Thank you for making this easy. And I’m with you on the amount of garlic sauce. We used the residual to dip our bread in. Mmmmm

    I only had AP flour and traditional (not rapid) yeast and both worked fine.

    Reply
    • Sam says

      December 2, 2020 at 9:44 pm

      I am so glad you enjoyed them so much! :0

      Reply
  10. Malak says

    November 29, 2020 at 3:48 am

    Thank you sam now I can make the garlic knots I can preheat the oven to the middle

    Reply
  11. Malak says

    November 28, 2020 at 1:16 pm

    Hi sam I am going to try your garlic knots later. But I have one question I have my oven preheated at 180 Celsius and 220 Celsius and you said in the video to preheat the oven to 400 f means 205 Celsius so do I choose 180 Celsius or 220 Celsius

    Reply
    • Sam says

      November 28, 2020 at 8:48 pm

      Hmmm can you set it somewhere in the middle so it’s at 205C. That’s really the ideal temperature to bake these.

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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