Homemade Garlic Knots Recipe
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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
- ¾ cup (180 ml) warm water, 105-115F [40-46C]
- Additional olive oil for coating bowl
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.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, 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.Additional olive oil for coating 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Great recipe! I’ve made these several times with bread flour and with all purpose flour. Both are great but making the rolls with bread flour is the best. I used to buy them from Walmart in their bakery aisle but these are better! Without all the additives! Thanks for sharing this amazing recipe!
Very good recipe. Thank you for your kindness in sharing. They were at hit with the family
Great recipe!
So easy! I periodically make Bagna Cauda so I used my garlic infused olive oil…and OMG! These are going in my family recipe book I’ll pass down to my daughter. Endless thanks!
Thanks for the review, Mary! We are so happy they were such a hit for you ❤️
easy to make and so delicious!
Looks like another winner. I’ll try them soon.
My question is, can I freeze them and if so how do I reheat?
Hi Diane! We haven’t tried it, but we think it should work. You can reheat in the microwave or oven. Enjoy!
I got a new stand mixer and wanted a simple bread type recipe to test. This was so easy and yummy! I froze half and they baked up just as good as the fresh ones.
Ah, congrats Kelly! That’s exciting. We’re so happy you chose our recipe and enjoyed it so much 🥰
Sam,
I just watched your video on garlic knots and I can’t wait to try your recipe. They look delicious. Your recipe does look super easy. Bravo! 😀
Can I double the recipe as is or should I make two separate batches? Thanks!
Hi Emily! You shouldn’t have any issues doubling this recipe. 🙂
Very good knots!! But no video, I must’ve tried 15x, only worthless ads 😞…definitely using your recipe from now on, ty!!
I’m so glad you enjoyed them so much, Gina! I am so sorry the video did not show up! I will make sure to fix that on my end. I do have the video for the garlic knots, as well as all of my other videos on YouTube if you ever need them. Thank you for letting me know about the video and happy baking! 🙂
I freeze mine after they are 100% done and cooled. They thaw very nicely and taste great.
Excellent! So easy to make and everyone loved them. Thank you!
If I want to freeze the knots, do I let them rise for the 2 second time before or after freezing?
Hi Eileen! While I haven’t tried it personally, I would likely do it before the second rise. 🙂
I can’t wait to try this today
didn’t rise at all .. not sure why
I’m so sorry to hear this, Stacey! Is it possible that your yeast was no longer good or your water was too hot when being added?
I just made a batch and mine rised…. is your yeast fresh? and was your water warm enough?
Made these for Easter and everyone wanted the recipe
I have made these multiple times and everyone loves them! I want to try making a mozza stuffed version of these. Do you think it would work if I gently rolled out a round, stuffed it with a mozza chunk and punched it up into a bun shape??
Hi Shauna! I’m so glad you’ve enjoyed them so much! I can’t say for sure how stuffing these with cheese would go, but if you do try it I would love to know the results! 🙂
Will make again. Mine burned on the bottom but tasted great, maybe used the wrong shelf. Still tasted great