There’s something irresistible about warm, buttery garlic knots fresh from the oven. I remember the first time I made them—I was surprised at how simple they were, yet how rewarding the result turned out to be. With a soft, chewy interior and a garlicky, golden crust, these homemade garlic knots quickly became a go-to side dish in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it turns basic pantry ingredients into something that feels truly special. The dough is easy to work with, the baking time is short, and the flavor is off the charts. Each knot is brushed with garlic butter right out of the oven, soaking up all that rich, savory goodness. I like serving them with marinara sauce, but they’re just as good on their own. Whether I’m hosting friends or enjoying a quiet night in, these knots always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by mixing warm water, yeast, and sugar in a bowl and let it sit for 5 minutes until it becomes foamy.
Then I add the flour, salt, and olive oil, mixing until a dough forms. I knead it for about 8 minutes by hand (or 5 with a stand mixer) until it’s smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.
Once risen, I punch it down gently and roll it out into a 12×8-inch rectangle. I cut it into 12 strips, roll each into a rope, and tie them into knots, tucking the ends underneath.
I place the knots on a parchment-lined baking sheet, cover them, and let them rest for 15 minutes while preheating the oven to 400°F (200°C).
I bake the knots for 12–15 minutes, until golden brown.
While they bake, I melt butter and mix in garlic, parsley, and salt. As soon as the knots come out, I brush them generously with the garlic butter and sprinkle Parmesan on top if I’m in the mood for extra flavor.
Servings and Timing
This recipe makes about 12 garlic knots and serves 4–6 people. It takes roughly 1 hour and 45 minutes in total—1 hour for rising, 15 minutes for shaping, and about 15 minutes for baking.
Variations
I like playing around with flavors when making garlic knots. Sometimes I add red pepper flakes to the butter for a little heat. Other times, I stuff the dough with mozzarella before tying the knots for a gooey, cheesy surprise. For a sweet twist, I skip the garlic and brush them with butter, cinnamon, and sugar instead. I’ve even turned them into mini pizza bites by adding marinara and cheese on top before the last few minutes of baking.
Storage/Reheating
I store leftover garlic knots in an airtight container at room temperature for up to 2 days. To reheat, I wrap them in foil and warm them in the oven at 350°F for about 8 minutes. If I make a large batch, I freeze the cooled knots in a single layer before transferring them to a freezer bag. When I want some, I reheat them straight from frozen in the oven until warm.
FAQs
How do I know my yeast is active?
I check that the mixture of warm water, yeast, and sugar becomes foamy after about 5 minutes—if it doesn’t, the yeast may be expired, and I start over.
Can I use store-bought pizza dough?
Yes, I’ve done that when I’m short on time. It works great—just skip the dough-making steps and jump straight to shaping and baking.
Can I make garlic knots ahead of time?
Yes, I sometimes prepare and shape them ahead of time, then refrigerate them. When I’m ready to bake, I let them come to room temperature for about 30 minutes before putting them in the oven.
What can I serve with garlic knots?
I love pairing them with marinara sauce, pasta, soups, or even salads. They’re also great as a snack on their own.
How can I make them vegan?
To make vegan garlic knots, I replace butter with vegan margarine and skip the Parmesan cheese. The result is still flavorful and delicious.
Conclusion
Making garlic knots at home always feels like a little kitchen triumph. They’re easy, satisfying, and full of garlicky flavor that never disappoints. Every time I bake a batch, I’m reminded how comforting homemade bread can be—and how these simple knots can steal the spotlight from any meal. Once you try them, they’ll become a regular part of your table too.
Warm, buttery garlic knots fresh from the oven—soft, chewy interior twisted into knots and brushed with garlicky, golden butter. A satisfying homemade side dish that’s easier to make than you think.
In a small bowl, mix the warm water, yeast, and sugar. Let sit ~5 minutes until foamy.
In a mixing bowl, combine flour, salt, and olive oil. Add the yeast mixture and stir until a dough forms. Knead by hand ~8 minutes (or ~5 minutes with a stand mixer) until smooth and elastic.
Place dough in a greased bowl, cover, and let rise ~1 hour until doubled in size.
Punch down the dough. On a lightly floured surface, roll out to ~12×8‑inch rectangle. Cut into 12 equal strips.
Roll each strip into a rope and tie into a knot, tucking the ends underneath. Place knots on a parchment‑lined baking sheet. Cover and let rest ~15 minutes while preheating oven to 400 °F (200 °C).
Bake the knots ~12‑15 minutes until golden brown.
While baking, melt the butter and stir in minced garlic, parsley and salt. As soon as the knots come out of the oven, brush them generously with the garlic butter. If desired, sprinkle Parmesan on top.
Notes
Add red‑pepper flakes to the garlic butter for a little heat.
For stuffed knots, fold in a small piece of mozzarella into each rope before tying.
To make sweet version: skip the garlic‑butter step and instead brush with butter, then toss in cinnamon & sugar.
Use store‑bought pizza dough if short on time—shape and bake just as directed.
