Garlic knots are soft, pull-apart bread twists coated in garlicky butter and sprinkled with parsley. This version uses a simple homemade dough that bakes up tender and chewy, then gets brushed with a generous garlic-butter mixture while still warm. They are a perfect side for pizza night, pasta, or as a standalone snack.
Ingredients
- 1 cup (240 ml) warm water (110-115°F / 43-46°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon (4 g) granulated sugar
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons (9 g) salt
- 2 tablespoons (30 ml) olive oil
- 4 tablespoons (56 g) unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 teaspoon garlic powder
- 2 tablespoons (8 g) fresh parsley, finely chopped
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium-low for 5-6 minutes.)
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough. On a lightly floured surface, roll it into a 12×8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough into 8 strips, then cut each strip in half crosswise to make 16 pieces.
- Roll each piece into a 6-inch rope. Tie each rope into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 2 inches apart.
- Cover the knots loosely with the towel and let rise for 15 minutes while the oven heats.
- Bake for 14-16 minutes, until golden brown on top.
- While the knots bake, combine the melted butter, minced garlic, and garlic powder in a small bowl. As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with fresh parsley and flaky salt, if using.
- Serve warm.
Tips
- Check your yeast: If the yeast doesn’t foam after 5-10 minutes, it may be dead. Start over with fresh yeast, or your knots will be dense.
- Don’t skip the second rise: The 15-minute rest after shaping helps the knots stay soft. Skipping it makes them tougher.
- Brush while hot: The knots absorb the garlic butter best when they’re still steaming. Brush them immediately after baking.
- Substitute: No fresh garlic? Use 1 teaspoon garlic powder mixed into the butter instead of minced fresh garlic. The flavor will be milder but still good.
Serving Suggestions
Serve garlic knots alongside a bowl of marinara sauce for dipping. They pair perfectly with spaghetti and meatballs, lasagna, or a simple Caesar salad. They also make a great appetizer for a crowd—just double the recipe and bake on two sheets.
Variations
- Cheesy garlic knots: After brushing with garlic butter, sprinkle with 1/2 cup (50 g) grated Parmesan and 1/2 cup (60 g) shredded mozzarella, then return to the oven for 2-3 minutes until melted.
- Spicy: Add 1/4 teaspoon red pepper flakes to the garlic butter.
- Herb butter: Mix 1 teaspoon dried oregano or Italian seasoning into the butter.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour. Add 2 extra tablespoons of water if the dough feels dry.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 20-30 seconds. For longer storage, freeze the baked, unbuttered knots in a zip-top bag for up to 3 months. Thaw at room temperature, then reheat and brush with garlic butter.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 1/4 teaspoons). Mix it directly into the flour and skip the proofing step. You may need to add 10 minutes to the first rise.
Why are my garlic knots tough? Over-kneading or adding too much flour during shaping can make them dense. Knead just until smooth, and use only as much dusting flour as needed to prevent sticking.
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.
What if I don’t have a stand mixer? You can knead by hand—it takes about 8 minutes. The dough should feel smooth and spring back when poked.
How do I get more garlic flavor? Use 4-5 cloves instead of 3, or add a pinch of garlic powder to the dough itself.
Can I use bread flour? Yes. Bread flour will give a chewier texture. Use the same amount, and you may need to add 1-2 tablespoons more water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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