These homemade Garlic Knots are made completely from scratch in just over an hour! My recipe is easy (no mixer needed) and makes perfectly chewy, buttery, and garlicky knots. Includes a how-to video!
Quick & Easy Garlic Knots
So many recipes for garlic knots start with pre-made dough, and while I totally understand being in a rush, nothing stacks up to the taste of a completely from-scratch recipe. Maybe I’m biased, but homemade is always better! Especially with a recipe as easy as this one.
Just like my homemade breadsticks, this homemade garlic knots recipe starts with my simple, from-scratch pizza dough. It’s a very easy yeast dough that’s great for beginners, so don’t be intimidated if you don’t often bake with yeast (like I was for the longest time). If you can stir and you can tie a knot, you can make this recipe!
Once your knots are tied and baked, you will generously brush them with garlic butter before serving. The butter (and that garlicky flavor) will absorb into the bread for a burst of lip-smacking goodness. The final result is equally as tasty on its own as it is when dipped in sauce from baked ziti, beef ragu, or chicken pasta. You are just going to love these!
What You Need
Look at that, only 10 ingredients! I told you this recipe was easy 😉 Here’s what you need:
- Flour. Either bread flour or all-purpose flour will work, but you will get slightly different results from each. Bread flour is my preference, as it gives the knots a slightly more crisp exterior and a chewier interior. All-purpose flour will make them softer and fluffier. While I like my cakes to be soft and fluffy, I prefer my garlic knots to be a bit chewier.
- Yeast. This recipe uses instant/rapid rise yeast for quick and easy results. If you’d like to use active dry yeast, you can. I talk a bit more about this below!
- Garlic. 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.
- Fresh basil. Fresh parsley would alternatively work!
- Parmesan cheese. Optional, but highly recommended for restaurant-style knots.
SAM’S TIP: As with many of my yeast recipes, the amount of flour you will ultimately need will vary depending on the conditions of your kitchen. Do NOT dump it all in at once; just add it gradually until your dough reaches the right consistency. Watch the video below if you would like a visual of what this looks like!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Garlic Knots
- Dry ingredients – Combine 1 cup of flour with the remaining dry ingredients, then stir in the oil and warm water.
- Gradually add more flour as needed until the dough becomes elastic and cohesive.
- Let rise – Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot for 30 minutes or until doubled in size.
- Deflate and divide – Gently deflate the dough and form it into a 15″ log before cutting into 9 even pieces.
- Tie into knots – Roll each piece into an 8″ rope, tie in a knot, and place on a parchment lined baking sheet.
- Bake – Brush each garlic knot with olive oil (optional) and let sit for 5 minutes. Bake for 13 minutes at 400F.
- Brush with garlic butter after baking and sprinkle with grated parmesan just before serving.
SAM’S TIP: This is optional, but I like to brush my knots with olive oil before baking to encourage them to turn a beautiful golden brown in the oven. It’s a quick and simple extra step!
Frequently Asked Questions
Yes! You can prepare the dough as indicated and place in an airtight container in the fridge overnight. When ready to bake, brush your knots with olive oil and bake as directed.
If you’d like to freeze your homemade garlic knots before baking, make sure to do so in an airtight container as well. Frozen knots can be baked straight from the freezer (don’t forget to brush with olive oil before baking!), but they will need to a minute or two longer in the oven.
Active dry yeast will work, but your rise times will be longer than indicated here. I suggest you proof the yeast with the warm water and a pinch of the sugar before adding it to the dry ingredients.
Just like you would tie a regular knot! Once you have your dough in a rope shape, bring the two ends together, then cross one end over, under, and through the other. I demonstrate this in my video below, if you’d like a visual.
I hope you enjoy this recipe! We make these frequently and pair them with everything from my meatballs to beef stew! If you’re serving them as an appetizer instead of a side, I highly suggest making a batch of my homemade marinara for dipping.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Garlic Knots
Ingredients
- 2-2 ⅓ cups (250-295 g) bread flour* divided
- 1 packet instant yeast 2 ¼ teaspoons
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional
- ¾ cup (180 ml) warm water 105-115F [40-46C]
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.2-2 ⅓ cups (250-295 g) bread flour*, 1 packet instant yeast, 1 ½ teaspoons sugar, ¾ teaspoon salt, ½ teaspoon garlic powder
- Add olive oil and warm water and use a wooden spoon to stir until all ingredients are well-combined.2 Tablespoons olive oil + additional, ¾ cup (180 ml) warm water
- 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 ⅓ 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. Meanwhile, 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.4 Tablespoons salted butter, 3 cloves minced garlic
- Remove from heat and stir in minced basil. Once knots have finished baking, use a pastry brush to generously brush garlic butter mixture over each knot. Sprinkle with grated parmesan, if desired.1 Tablespoon minced fresh basil, Grated parmesan cheese
- Enjoy served warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Ines
Can these garlic knots be baked the day before serving. How would I store them? How about freezing them/ I’m thinking of baking a double batch. They look so delicious.
Sam
Hi Ines! You can make them the day in advance and store them in an air tight container at room temperature. They are best fresh, but they will still be good the next day. You may want to warm them in the microwave for a few seconds before serving. 🙂
Kathleen Lupes
I haven’t made them yet,however I have a question. I worked in a pizzeria, and our garlic mixture was made with oil. I believe it was Olive Oil, however not 100% sure. Have you ever tried it with oil? If so what kind did you use?
Sam
Olive oil would be my choice if I were to go with an oil! I am sure it would be delicious that way, I just have a personal preference towards butter 🙂
Carla L.
hi i have planted a ton of fresh basil in my garden. can i freeze when done many of these?
Sam
Hi Carla! That should work just fine. 🙂
Anna
Made them today. Everyone in the family loved them (with tomato soup). Only used a bit more than 1 cup of flour though?
Sam
I’m so glad everyone enjoyed them so much, Anna! Yeast doughs can be tricky which is why I typically give you a range. It varies from kitchen to kitchen but only one cup seems a little short, but I’m glad they still turned out. 🙂
Maria
They were amazing 👍
M.L
Best garlic knot recipe I have ever used!!!
so easy and quick.
Priscilla
Sounds like from the blog that these can be made in batches and freeze before baking. Is this correct?
Sam
Hi Priscilla! Many people have frozen this dough with success. 🙂
Brandy
I make these at least twice a month if not more. Sooooooo stinking good. I got a batch rising right now 😋🤤
Sam
I’m so glad you enjoy them so much, Brandy! 🙂
Sam
I have made these MANY times since finding your recipe! I’d like to double the recipe and freeze a batch. Should I bake them fully but put the garlic butter on as I use them?
Sam
Hi Sam! I would follow the same procedure and brush them with the butter garlic mixture when you are finished baking them. 🙂
Nayy
Hi Sam, can I double this recipe or is it best to just make 2 batches separately? I want to make these today along with your lasagna recipe. I made your baked ziti yesterday my family & I love it so much! I appreciate you taking your time with your recipes & sharing them with us all, you are my go to girl! Your family is blessed to have you in their lives! Zack just knew he couldn’t let you slip through his fingers lol.
Sam
You can double this without issues. I’m so glad everyone has enjoyed everything so much. He sure is lucky isn’t he? 😉
Nayy
Ok thanks Sam & oops I meant “Zach” sorry where I’m from it’s spelled with a k.
Sam
You’re welcome! I won’t tell him don’t worry. 😉
Leonor
If you’re checking the reviews to see if you should make this.. JUST DO IT! These knots are so fluffy, garlic-y, and buttery! This recipe is super easy to follow and the results are restaurant worthy. I don’t write reviews on recipes but my family loved them so much, I had to share. Thanks Sam for the recipe!
Sam
I’m so happy to hear this, Leanor! Thank you so much for commenting and letting me (and everyone else!) know how they turned out for you, I really appreciate it! 🙂
KitchenWarrior
Perfect! Flaky in the very outermost layer, soft and comforting in the middle. Yum! My kids request 5-6 of them with their meal. I typically make two batches at once so I can partially cook and freeze for quick knots later. After baking I place them in freezer to get cold, then I put but garlic butter on them while their cold so the butter hardens into them and sticks well. Then I throw them all in a ziploc back and when their baked later for about 5 min at 400f, these taste as good as a fresh one.
Sam
I am so happy to hear this! Thank you so much for letting me know how they turned out for you, I appreciate it! 🙂
Walter B
Great recipe. We loved them and definitely be making them again.
Sam
I’m so glad you enjoyed them so much, Walter! 🙂
Lynda Lien
My family & I love these! Easy to make. I highly recommend trying these delicious garlic buttery knots with any meal.
Sam
I’m so glad you enjoyed them so much, Lynda! 🙂
Lindy
Hi! Enjoyed this so much! Do we double everything including the yeast for 2 servings?
Sam
I’m so glad you enjoyed them! Yes you will need to double all ingredients including the yeast here. 🙂
Beverly
FABULOUS & Easy!!! Perfection all the way!!!!
Sam
I’m so glad you enjoyed it so much, Beverly! 🙂
David
These are not only easy to make they also taste great. Thanks for sharing recipe.
Sam
I’m so glad you enjoyed them so much, David! 🙂
Rajni Sharma
I am sorry , I didn’t responded earlier, I tried the garlic knots today and it came out to be amazing! My kids and family enjoyed it a lot and it was finished in just 5 minutes after taking out of the oven 🙂👏 thank you so much for sharing this recipe , I have added this to my list for future too.
Sam, I love watching your cooking video and you’re Excellent in explaining your recipes 🤩
Also, I made the pizza dough many a times following your recipe , and it always worked for me. ☺️✌️
Sam
That is so awesome! I’m so glad everyone enjoyed them so much. 🙂