Garlic knots are soft, pull-apart bread rolls tied into a simple knot, brushed with garlicky butter, and often finished with parsley and a sprinkle of Parmesan. They are a classic pizzeria side dish, and this version uses a straightforward yeast dough that bakes up tender and fluffy. The key is a double dose of garlic—both in the dough and in the butter bath—so every bite is aromatic and savory.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon (4 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) fine salt
- 2 tablespoons (30 ml) olive oil, plus more for the bowl
- 4 tablespoons (56 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tablespoon / 10 g)
- 1 tablespoon (15 ml) olive oil (for the garlic butter)
- 2 tablespoons (8 g) fresh parsley, finely chopped
- ¼ cup (25 g) grated Parmesan cheese (optional)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough. Turn it out onto a floured surface and divide into 12 equal pieces (about 50 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, spacing them about 2 inches (5 cm) apart. Cover loosely with a towel and let rise for 20 minutes while the oven preheats.
- Preheat the oven to 400°F (200°C).
- Bake the knots for 15–18 minutes, until golden brown. The internal temperature should read 200°F (93°C) for fully baked bread (this is a doneness guide, not a safety minimum).
- While the knots bake, make the garlic butter: in a small saucepan, melt the butter with 1 tablespoon olive oil and the minced garlic over low heat. Cook for 2–3 minutes until fragrant, but do not let the garlic brown. Remove from heat and stir in the parsley.
- As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with Parmesan if using. Serve warm.
Tips
- Yeast water temperature: Water that’s too hot (above 130°F / 54°C) will kill the yeast. Use a thermometer to get it right, or test on your wrist—it should feel like a warm bath.
- No stand mixer? You can knead by hand, but it takes a bit more time. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6–7 minutes.
- Garlic intensity: For a mellower garlic flavor, roast the garlic cloves before mincing. For a sharper kick, add a pinch of garlic powder to the butter.
- Don’t skip the second rise: The 20-minute rest after shaping ensures the knots stay soft and airy. Skipping it makes them dense.
Serving Suggestions
Serve garlic knots as a side with marinara sauce for dipping, alongside a hearty Italian pasta dish, or as an appetizer at a party. They also pair well with a crisp green salad or a bowl of tomato soup. For a game-day spread, offer them with extra garlic butter and a sprinkle of red pepper flakes.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle with shredded mozzarella and return to the oven for 2–3 minutes until melted.
- Herb Garlic Knots: Add 1 teaspoon of dried oregano or Italian seasoning to the garlic butter along with the parsley.
- Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour. The knots will be denser and nuttier; add an extra 2 tablespoons of water if needed.
- No-Yeast Quick Version: Use self-rising flour and skip the yeast, but the texture will be more like a biscuit than a bread roll.
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 until heated through. You can also microwave them for 20–30 seconds, but they will be less crispy. For longer storage, freeze the baked (unbuttered) knots in a zip-top bag for up to 3 months. Thaw at room temperature, then reheat and brush with fresh garlic butter.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 ¼ teaspoons). Instant yeast doesn’t need to be dissolved in water first; mix it directly with the flour. You can skip the 5-minute proofing step, but the dough will still need about 1 hour to rise.
Why didn’t my dough rise? The most common reasons are expired yeast, water that was too hot or too cold, or a cold room. Check the date on your yeast, use a thermometer for the water, and place the dough in a warm spot (like an oven with the light on, but turned off).
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate it overnight in an oiled bowl covered with plastic wrap. The next day, let it come to room temperature for about 30 minutes, then shape and proceed with the second rise.
How do I get the knots to stay tied? Make sure the ropes are not too thick—about 1 inch in diameter. Tie them loosely, and tuck the ends underneath to secure them. If they come undone during baking, they’re still delicious, just less neat.
Can I use garlic powder instead of fresh garlic? Yes, use 1 teaspoon of garlic powder mixed into the melted butter. Fresh garlic gives a more pungent, aromatic flavor, but garlic powder is more convenient and has a milder taste.
Are garlic knots vegan? As written, no, because of the butter. To make them vegan, substitute the butter with a plant-based butter or olive oil, and skip the Parmesan or use a vegan alternative.
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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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