Garlic knots are a beloved Italian-American bakery staple: soft, pull-apart bread knots brushed with garlicky butter and sprinkled with parsley. This recipe uses a simple, forgiving pizza dough that you can make from scratch or buy from the store, so you get warm, fragrant knots with a tender crumb and a golden, buttery sheen every time. The key is a quick second rise and a generous garlic-butter bath right out of the oven.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 ½ teaspoons (9 g) fine salt
- 1 tablespoon (15 g) granulated sugar
- 1 ¼ cups (300 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil
- For the garlic butter:
- 6 tablespoons (85 g) unsalted butter, melted
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- ½ teaspoon (2 g) garlic powder
- ¼ teaspoon (1 g) salt, or to taste
- 2 tablespoons (8 g) fresh parsley, finely chopped
- For finishing:
- 2 tablespoons (30 ml) olive oil, for brushing
- Flaky sea salt (optional)
- Grated Parmesan cheese (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If using a stand mixer, use the dough hook on medium speed for 6–7 minutes. The dough should be soft and slightly tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–1 ½ hours, until doubled in size.
- Shape the knots: Punch down the dough and transfer to a lightly floured surface. Divide the dough into 16 equal pieces (about 45 g each). Roll each piece 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 about 2 inches (5 cm) between them.
- Second rise: Cover the knots loosely with a clean kitchen towel and let rise for 30–45 minutes, until puffy but not doubled.
- Preheat and bake: Meanwhile, preheat your oven to 400°F (200°C). Brush the risen knots lightly with the 2 tablespoons olive oil. Bake for 12–15 minutes, until golden brown and cooked through. If you have an instant-read thermometer, the internal temperature should read at least 190°F (88°C) for fully baked bread.
- Make the garlic butter: While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic, garlic powder, and salt. Cook for 1–2 minutes, just until fragrant, being careful not to brown the garlic. Remove from heat and stir in the parsley.
- Coat the knots: As soon as the knots come out of the oven, brush them generously with the garlic butter. For even coating, you can also toss them in a large bowl with the butter. Sprinkle with flaky sea salt and Parmesan if using. Serve warm.
Tips
- Use store-bought dough: To save time, use 1 pound (450 g) of store-bought pizza dough. Let it sit at room temperature for 30 minutes before shaping, and skip the first rise.
- Don’t over-flour: Too much flour makes the knots dense. Use just enough to keep the dough from sticking to your hands.
- Make ahead: You can shape the knots, place them on the baking sheet, and refrigerate overnight. Let them come to room temperature and rise for 30 minutes before baking.
- Common mistake: Skipping the second rise yields tough knots. Be patient—the 30-minute rest makes them light and airy.
Serving Suggestions
Serve garlic knots warm as an appetizer, alongside pasta, or with a side of marinara sauce for dipping. They also make a great side for soups and salads. For a heartier meal, split them and stuff with Italian deli meats and provolone for a quick sandwich.
Variations
- Cheesy garlic knots: After brushing with garlic butter, sprinkle with ½ cup (50 g) grated mozzarella and return to the oven for 2–3 minutes until melted.
- Spicy: Add ¼ teaspoon red pepper flakes to the garlic butter.
- Herb butter: Replace parsley with 1 teaspoon dried oregano or Italian seasoning.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour; add 2 tablespoons more water if the dough feels dry.
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. You can also microwave them for 20 seconds, but they will be softer. For longer storage, freeze unbuttered knots for up to 3 months; thaw and reheat as directed.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount (2 ¼ teaspoons) and dissolve it in the warm water with a pinch of sugar first. Let it sit for 5–10 minutes until frothy, then add to the flour mixture.
Why are my knots too dense? Usually it’s from too much flour during kneading or not enough rising time. Make sure the dough is soft and tacky, and let the knots rise until puffy before baking.
Can I make the dough in a bread machine? Absolutely. Add the ingredients in the order recommended by your machine and use the dough cycle. Then shape and proceed from step 4.
Do I have to brush the knots with butter while hot? Yes, brushing while hot helps the butter soak into the crust. If you wait until they cool, the butter will just sit on top.
Can I use salted butter? Yes, just reduce the added salt in the garlic butter to a pinch.
What if I don’t have a thermometer for the water? The water should feel warm but not hot to the touch—like bath water. If it’s too hot, it will kill the yeast.
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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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