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!
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


  • 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


  • 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.



*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).


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