Savory LifeRECIPES

Texas Toast Garlic Knots Recipe: Easy Pull-Apart

Updated November 6, 2026

Total time
30 min
prep 15 min · cook 15 min
Serves
6
portions as written

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Texas Toast Garlic Knots Recipe: Easy Pull-Apart

Texas toast garlic knots are a fun, pull-apart twist on the classic garlic bread side dish. Using thick-cut Texas toast slices, you can create soft, buttery knots that are perfect for dipping in marinara or serving alongside pasta, soup, or salad. This recipe is quick, uses simple ingredients, and delivers that irresistible garlicky, buttery flavor in every bite.

Ingredients

  • 12 slices Texas toast (about 1 inch / 2.5 cm thick), thawed if frozen
  • 6 tablespoons (85 g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tablespoons (8 g) fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • Marinara sauce for dipping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a small bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, and garlic powder if using. Set aside.
  3. Cut each slice of Texas toast in half lengthwise to create 2 long strips per slice. You will have 24 strips total.
  4. Take one strip and tie it into a loose knot. Tuck the ends underneath to secure. Place the knot on the prepared baking sheet. Repeat with all strips, spacing them about 1 inch apart.
  5. Brush the garlic butter mixture generously over each knot. Reserve a little for brushing after baking.
  6. Bake for 12–15 minutes, until the knots are golden brown and crisp on the edges.
  7. Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with Parmesan cheese and parsley.
  8. Serve warm with marinara sauce for dipping, if desired.

Tips

  • Thaw frozen Texas toast: If using frozen Texas toast, let it thaw in the refrigerator overnight or at room temperature for 30 minutes. Slightly stale bread works even better because it holds its shape when tied.
  • Don’t over-brush: Too much butter can make the knots soggy. Use just enough to coat the surface; you can always add more after baking.
  • Even knots: For uniform cooking, try to make each knot the same size. If a strip tears, just press it back together—it will still bake fine.
  • Make ahead: You can assemble the knots a few hours ahead, cover, and refrigerate. Bake just before serving, adding 2–3 minutes to the baking time.

Serving Suggestions

These garlic knots are fantastic alongside spaghetti and meatballs, lasagna, or a hearty minestrone soup. They also make a great appetizer for game day, served with marinara or a creamy ranch dip. For a complete meal, pair them with a simple Caesar salad.

Variations

  • Cheesy Herb Knots: Add 1 teaspoon of dried Italian seasoning to the butter mixture and sprinkle with mozzarella cheese along with the Parmesan.
  • Spicy Kick: Add 1/2 teaspoon of red pepper flakes to the butter for a little heat.
  • Garlic-Parmesan Twist: Instead of olive oil, use all butter and increase the Parmesan to 3/4 cup (75 g) for a richer flavor.
  • Whole Wheat Option: Use whole wheat Texas toast for a nuttier taste and extra fiber.

Storage and Reheating

Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 20–30 seconds, but they will be softer. For best texture, avoid reheating more than once.

Frequently Asked Questions

Can I use regular bread instead of Texas toast? Yes, but the knots will be smaller and may not be as fluffy. Use thick-cut sandwich bread or even dinner rolls cut into strips. Adjust baking time as needed.

Why are my knots not staying tied? The bread may be too fresh and soft. Try using slightly stale bread, or let the strips sit out for 10 minutes to dry a bit. Tucking the ends firmly underneath helps them hold.

Can I make these gluten-free? Absolutely. Use gluten-free Texas toast or thick-sliced gluten-free bread. The texture will be slightly different, but the flavor will be great.

Can I prepare the garlic butter ahead of time? Yes, you can mix the butter, oil, garlic, and seasonings up to 3 days in advance. Store it in the refrigerator and melt gently before using.

What if I don’t have fresh garlic? Use 1 teaspoon of garlic powder mixed with the butter, or 1 tablespoon of jarred minced garlic. Fresh garlic gives the best flavor, but these substitutes work in a pinch.

Can I freeze the unbaked knots? Yes, arrange the tied knots on a baking sheet and freeze until solid, then transfer to a zip-top bag. Bake from frozen at 400°F (200°C) for 18–20 minutes, adding a few extra minutes if needed.

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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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