Garlic knots are soft, chewy bread knots brushed with garlic butter and often sprinkled with parsley and Parmesan. They are a classic pizzeria side, served warm with marinara for dipping. This recipe walks through the carb count for a standard homemade version and gives you a complete from-scratch recipe so you know exactly what is in each piece.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tbsp (30 g) granulated sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for the bowl
- 4 tbsp (60 g) unsalted butter, melted
- 3 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (20 g) grated Parmesan cheese (optional)
- Marinara sauce for dipping (optional)
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5–10 minutes until frothy. If it does not foam, the yeast is dead; start over with fresh yeast.
- In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp (30 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky; add flour 1 tbsp at a time if needed.
- Lightly oil a large bowl with the remaining 1 tbsp (15 ml) olive oil. Place the dough in the bowl, turn to coat, and cover with a damp kitchen towel. Let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough. On a floured surface, roll it into a rectangle about 12 by 8 inches (30 by 20 cm). Using a pizza cutter or knife, cut the dough into 12 strips, each about 1 inch (2.5 cm) wide.
- Roll each strip into a rope about 8 inches (20 cm) long. Tie each rope into a loose knot, tucking the ends underneath. Place the knots on a baking sheet lined with parchment paper, leaving 2 inches (5 cm) between them. Cover loosely with plastic wrap and let rise for 30 minutes.
- While the knots rise, preheat the oven to 400°F (200°C).
- Bake the knots for 12–15 minutes, until golden brown on top and cooked through. The internal temperature of the bread should reach 200°F (93°C) if you want to check, though this is not a food-safety requirement for bread.
- While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Remove from heat and stir in the parsley.
- As soon as the knots come out of the oven, brush each one generously with the garlic butter. Sprinkle with Parmesan if using. Serve warm with marinara for dipping.
Tips
- Yeast water temperature: Water that is too hot (above 130°F / 54°C) will kill the yeast. Use a thermometer if you have one; otherwise, it should feel like warm bath water.
- Substitute for active dry yeast: Use instant yeast (also called rapid-rise) in the same amount. Skip the first proofing step; mix it directly into the flour and proceed with the recipe.
- Common mistake: Over-flouring the dough makes tough knots. Add flour only until the dough pulls away from the bowl, not until it feels dry.
- Storage: Store leftover knots in an airtight container at room temperature for up to 2 days. Do not refrigerate them, as that dries them out faster.
Serving Suggestions
Serve garlic knots warm as a side to pasta, pizza, or a simple green salad. They also work well as an appetizer with a bowl of warm marinara or a garlic-herb dip. For a fuller spread, pair them with a tomato-basil soup or a hearty minestrone.
Variations
- Whole wheat: Replace half the all-purpose flour with whole wheat flour. The knots will be denser and slightly nuttier; add 2 tbsp (30 ml) extra water to the dough.
- Spicy: Add ½ tsp (1 g) red pepper flakes to the garlic butter along with the parsley.
- Cheese-stuffed: Flatten each dough strip, place a small cube of mozzarella in the center, then roll and tie into a knot. Bake 1–2 minutes longer to ensure the cheese melts.
- Herb butter: Swap the parsley for 1 tsp (1 g) dried oregano or 1 tbsp (4 g) fresh basil, chopped.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place frozen or room-temperature knots on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Avoid the microwave, which makes them rubbery. If reheating more than one batch, add 2–3 minutes to the oven time.
Frequently Asked Questions
How many carbs are in one garlic knot? A standard homemade garlic knot made from this recipe contains roughly 28–32 grams of carbohydrates. This number comes from the flour and sugar; the butter, garlic, and parsley add negligible carbs. A typical pizzeria garlic knot may contain 35–40 grams because the dough is often larger and may include added sugar or honey.
Can I use store-bought pizza dough? Yes. Use 1 lb (450 g) of store-bought pizza dough in place of the homemade dough. Let it come to room temperature for 30 minutes before shaping, and skip the first rise. The total prep time will drop to about 20 minutes, and the carb count stays similar because the dough ingredients are comparable.
Why did my knots come out dense? Dense knots usually mean the dough was not kneaded enough or the yeast was dead. Make sure the yeast foams before adding it, and knead for the full 8–10 minutes until the dough springs back when poked. Also, do not skip the second rise; it is what gives the knots their light texture.
Can I make the dough ahead of time? Yes. After the first rise, punch the dough down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to use, let it sit at room temperature for 30 minutes, then shape and proceed with the second rise.
Are garlic knots vegan? This version is not vegan because of the butter. To make it vegan, substitute the butter with 4 tbsp (60 ml) olive oil or a plant-based butter, and skip the Parmesan or use a vegan alternative. The dough itself is vegan as written.
Can I air-fry garlic knots? Yes. After shaping and the second rise, brush the knots with olive oil and place them in the air fryer basket in a single layer. Cook at 350°F (175°C) for 8–10 minutes, until golden brown. Brush with garlic butter immediately after cooking.
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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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