New York garlic knots are soft, chewy bread knots coated in garlicky butter and sprinkled with parsley, a classic pizzeria side dish. This recipe uses a simple enriched dough that bakes up golden and tender, and the garlic butter is applied generously while the knots are still warm so every bite is flavorful. They are easy to make at home with basic ingredients and are perfect for dipping in marinara sauce.
Ingredients
- 1 cup (240 ml) warm water (110°F/43°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 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 1/2 cup (1 stick / 113 g) unsalted butter
- 4 cloves garlic, minced (about 4 teaspoons / 12 g)
- 2 tablespoons (8 g) fresh parsley, finely chopped
- 1/4 teaspoon (1 g) garlic powder (optional)
- 1/4 teaspoon (1 g) salt (for the butter)
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be inactive—start over.
- 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 onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 70 g each).
- Roll each piece into a rope about 8 inches (20 cm) long. Tie each rope into a knot, tucking the ends underneath. Place the knots on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
- Cover the knots loosely with a towel and let them rest for 15 minutes while the oven heats.
- Bake for 15–18 minutes, until golden brown and cooked through. The internal temperature of the bread should read 200°F (93°C) if you check with a thermometer.
- While the knots bake, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant, but not browned. Remove from heat and stir in the parsley, garlic powder (if using), and salt.
- As soon as the knots come out of the oven, brush them generously with the garlic butter. Serve warm.
Tips
- Yeast check: If your yeast doesn’t foam in step 1, it’s dead—discard and start with fresh yeast. Water that’s too hot (above 120°F/49°C) will kill the yeast.
- Knotting technique: If tying knots feels tricky, simply roll the dough into ropes and twist into a spiral shape—they’ll still look great and taste the same.
- Garlic butter: Don’t let the garlic burn in the butter; it turns bitter. Cook just until fragrant, about 1 minute.
- Make ahead: You can prepare the knots through step 7, cover, and refrigerate overnight. Let them come to room temperature and rise for 30 minutes before baking.
Serving Suggestions
Serve the garlic knots warm as an appetizer or side dish. They pair perfectly with a bowl of warm marinara sauce for dipping, or alongside a fresh green salad, pasta, or pizza. They’re also great alongside a bowl of tomato soup or as a game-day snack.
Variations
- Cheesy garlic knots: Sprinkle 1/2 cup (50 g) grated Parmesan cheese over the knots right after brushing with butter.
- Spicy: Add 1/4 teaspoon red pepper flakes to the garlic butter.
- Herb butter: Add 1 teaspoon dried oregano or Italian seasoning to the butter.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour; you may need to add 1–2 tablespoons more water.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20 seconds for a quick fix. For longer storage, freeze the baked knots (without butter) in a zip-top bag for up to 3 months. Thaw at room temperature, then reheat and brush with fresh 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, then add the warm water and oil—no need to proof it first. You can skip the 5-minute waiting step.
Why are my garlic knots tough? Tough knots usually come from over-kneading the dough or adding too much flour. Knead only until smooth and elastic, and resist adding extra flour when shaping—use a light dusting.
Can I make the dough in a bread machine? Yes, add the ingredients in the order recommended by your machine (usually liquids first, then flour, then yeast). Use the dough cycle, then proceed with shaping and baking.
How do I know when they’re done? The knots should be golden brown on top and sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 200°F (93°C).
Can I use salted butter? Yes, just reduce or omit the extra salt in the garlic butter sauce.
Why did my knots not rise? The yeast might be expired, or the water was too hot or too cold. Check the temperature with a thermometer and always proof the yeast first.
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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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