Garlic knots are soft, chewy bread twists tied into a knot, brushed with garlic butter, and often sprinkled with parsley and Parmesan. They are a popular side dish in Italian-American pizzerias, served alongside pizza, pasta, or as a standalone appetizer. This recipe uses a simple pizza dough and a generous garlic-butter coating, giving you bakery-style results at home.
Ingredients
- 1 cup warm water (110°F/43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon sugar
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5 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. (Alternatively, use a stand mixer with a dough hook for 4-5 minutes.)
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 10-inch rope.
- Tie each rope into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them 2 inches apart.
- Cover the knots loosely with plastic wrap and let them rise for 15 minutes while the oven heats.
- Bake the knots for 12-15 minutes, until golden brown.
- While the knots bake, combine the melted butter and minced garlic in a small bowl. Microwave for 30 seconds to infuse the garlic flavor.
- As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with Parmesan, parsley, and oregano.
- Serve warm.
Tips
- Dough consistency: If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water.
- Garlic intensity: For a milder garlic flavor, sauté the minced garlic in the butter for 1-2 minutes before brushing. For a stronger kick, use raw garlic as directed.
- No yeast? You can use 1 pound of store-bought pizza dough to skip the rising time. Just proceed from step 5.
- Even browning: Rotate the baking sheet halfway through baking to ensure even color.
Serving Suggestions
Serve garlic knots as an appetizer with marinara sauce for dipping. They also make a great side to spaghetti, lasagna, or a fresh green salad. For a heartier meal, split them and stuff with mozzarella and pepperoni for a quick sandwich.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle with 1/2 cup (60 g) shredded mozzarella and bake for an additional 2-3 minutes until melted.
- Spicy Garlic Knots: Add 1/2 teaspoon red pepper flakes to the garlic butter for a kick.
- Herb Garlic Knots: Mix 1 teaspoon dried basil and 1/2 teaspoon dried thyme into the flour for an herbed dough.
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour and increase the water by 2 tablespoons.
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 microwave for 20-30 seconds. For extra crispness, reheat in an air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
Can I freeze garlic knots? Yes, bake the knots without the garlic butter, let them cool completely, and freeze in a zip-top bag for up to 3 months. To serve, reheat from frozen in a 350°F (175°C) oven for 10 minutes, then brush with garlic butter.
Why did my knots come out dense? Dense knots are usually caused by not kneading enough or letting the dough rise in a cold place. Make sure your yeast is fresh and active, and give the dough enough time to double.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. Skip the proofing step in step 1 and mix the yeast directly with the flour. The dough may rise slightly faster.
What if I don’t have fresh parsley? Use 2 teaspoons of dried parsley, or substitute with dried basil or oregano. The flavor will be slightly different but still good.
How do I make the knots look like the photos? After tying the rope into a knot, tuck the ends snugly underneath. This keeps the shape neat during baking. Brushing with garlic butter immediately after baking gives that glossy, appetizing sheen.
Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly less chewy, but they’ll still be delicious.
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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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