These copycat Domino’s garlic knots capture everything fans love about the takeout classic: soft, chewy bread knots brushed with garlicky butter and sprinkled with Parmesan and herbs. The dough comes together easily with pantry staples, and the garlic butter does the heavy lifting for that unmistakable flavor. Whether you’re serving them alongside pizza or as a standalone snack, these knots are best enjoyed warm and fresh from the oven.
Ingredients
- 3 cups (385 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tbsp (25 g) granulated sugar
- 1 tsp salt
- 2 tbsp (30 ml) olive oil
- For the garlic butter:
- 1/2 cup (115 g) unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley (optional)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy. If it doesn’t foam, the yeast is inactive—start over with fresh yeast.
- 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. The dough should be soft but not sticky; add a little flour if needed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, 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 12 equal pieces. 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 with a towel and let rise for 15-20 minutes while the oven heats.
- Bake for 12-15 minutes, until the knots are golden brown and sound hollow when tapped on the bottom.
- While the knots bake, prepare the garlic butter: in a small saucepan, melt the butter over low heat. Add the minced garlic, garlic powder, oregano, and basil. Cook for 1-2 minutes until fragrant, then remove from heat.
- As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with Parmesan cheese and parsley, if using. Serve warm.
Tips
- Dough consistency: If the dough feels too sticky, add flour one tablespoon at a time. If it’s too dry, add a teaspoon of water. The dough should be soft and slightly tacky but not wet.
- Garlic flavor: For a milder garlic flavor, use roasted garlic instead of raw. For a stronger kick, increase the minced garlic to 5 or 6 cloves.
- Make ahead: You can prepare the knots through step 7 and refrigerate overnight. Let them come to room temperature and rise for 30 minutes before baking.
- Don’t overbake: Overbaking will dry out the knots. Start checking at 12 minutes—they should be golden but still soft.
Serving Suggestions
Serve these garlic knots warm as an appetizer with marinara sauce for dipping. They also pair well with a fresh green salad, a bowl of tomato soup, or alongside your favorite pasta dish. For a game-day spread, arrange them on a platter with pizza and wings.
Variations
- Cheesy garlic knots: After brushing with garlic butter, sprinkle with shredded mozzarella and return to the oven for 2-3 minutes until melted.
- Spicy version: Add 1/2 teaspoon of red pepper flakes to the garlic butter for a kick.
- Herb butter: Replace the oregano and basil with 1 teaspoon of Italian seasoning or a mix of fresh rosemary and thyme.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour. The knots will be denser but still delicious.
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 microwave for 20-30 seconds. For best texture, avoid reheating in the microwave more than once.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast (also called rapid-rise) for active dry. Use the same amount, but you can skip the proofing step and mix it directly with the flour. The dough may rise a bit faster.
Why didn’t my dough rise? The most common reason is that the water was too hot or too cold. The water should be around 110°F (43°C)—warm to the touch but not hot. If the yeast doesn’t foam in the first step, it’s likely dead, and you’ll need to start over.
Can I make these gluten-free? Yes, you can use a 1:1 gluten-free flour blend. The dough will be stickier, so you may need to add extra flour. The knots will be slightly less chewy but still tasty.
How do I get the knots to stay tied? Make sure to tuck the ends underneath the knot so they don’t unravel during baking. Also, don’t roll the ropes too thin—about 1/2 inch (1.25 cm) thick is ideal.
Can I freeze the baked knots? Yes, let them cool completely, then place in a freezer-safe bag and freeze for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 10 minutes.
What if I don’t have fresh garlic? You can use 1 teaspoon of garlic powder instead of minced garlic. Add it to the melted butter with the other seasonings.
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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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