Garlic knots are soft, chewy bread twists slathered in garlicky butter and baked until golden. This recipe gives you the classic pizzeria-style knot at home, with a calorie count you can actually control. The dough is simple to make, and the knots come out tender and flavorful, perfect for dipping or serving alongside your favorite Italian dishes.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (12 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 4 tablespoons (56 g) unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 cup (10 g) fresh parsley, chopped
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, 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. Divide into 8 equal pieces. Roll each piece into a rope about 8 inches (20 cm) long. Tie each rope into a knot, tucking the ends under.
- Place the knots on the prepared baking sheet, leaving 2 inches (5 cm) between them. Cover loosely and let rest for 15 minutes.
- Bake for 15–18 minutes, until golden brown and cooked through. The internal temperature should read 190°F (88°C) for fully baked bread.
- While the knots bake, mix the melted butter, minced garlic, oregano, and parsley in a small bowl.
- Brush the hot knots with the garlic butter mixture. Sprinkle with Parmesan if using. Serve warm.
Tips
- If you don’t have active dry yeast, use instant yeast. Skip the proofing step and mix it directly with the flour. The rise time stays the same.
- For a softer crust, cover the knots with a clean kitchen towel for 5 minutes after brushing with butter. This traps steam and softens the exterior.
- Don’t over-knead. The dough should be smooth but not stiff. Over-kneading makes the knots tough.
- If the garlic butter browns too quickly, add a splash of olive oil to the butter before brushing. This lowers the smoke point and prevents burning.
Serving Suggestions
Serve garlic knots as an appetizer with marinara sauce for dipping. They also pair well with a fresh green salad, roasted vegetables, or alongside a bowl of tomato soup. For a heartier meal, serve them with spaghetti and meatballs or a slice of lasagna.
Variations
- Cheesy Garlic Knots: Sprinkle shredded mozzarella over the knots during the last 5 minutes of baking.
- Spicy Garlic Knots: Add 1/4 teaspoon red pepper flakes to the garlic butter.
- Whole Wheat Garlic Knots: Replace half of the all-purpose flour with whole wheat flour. Add 2 tablespoons (30 ml) extra water, as whole wheat absorbs more liquid.
- Herb Garlic Knots: Mix 1 teaspoon dried basil and 1 teaspoon dried thyme into the dough before rising.
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 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 longer storage, freeze the unbuttered knots in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed.
Frequently Asked Questions
How many calories are in a garlic knot?
One homemade garlic knot made with this recipe has approximately 180–220 calories, depending on the amount of butter and Parmesan used. A typical pizzeria garlic knot can range from 150 to 300 calories each, so making them at home lets you control the size and toppings.
Can I make garlic knots without yeast?
Yes, you can use self-rising flour or a baking powder-based dough. Mix 3 cups (375 g) self-rising flour with 1 cup (240 ml) plain yogurt and 1 teaspoon salt. Knead, shape, and bake as directed. The texture will be denser and more biscuit-like, but still delicious.
Why are my garlic knots tough?
Tough knots usually come from over-kneading or using too much flour. Knead just until the dough is smooth and elastic. When shaping, dust the surface lightly but avoid adding extra flour to the dough itself.
Can I use garlic powder instead of fresh garlic?
Yes. Substitute 1/2 teaspoon garlic powder for each clove of fresh garlic. Mix it into the melted butter and let it sit for 5 minutes so the flavor develops. Fresh garlic gives a sharper, more aromatic taste, while powder is milder.
Do I have to let the dough rise for a full hour?
Yes, the rise is essential for a light, airy texture. If you’re short on time, you can use instant yeast and let the dough rise for just 30 minutes, but the knots will be less fluffy.
Can I make the dough ahead of time?
Absolutely. After kneading, place the dough in a greased bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and baking. This slow rise actually develops more flavor.
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