Garlic Knots are little bites of soft, buttery dough twisted into perfect knots and generously coated with garlic, parsley, and a sprinkle of parmesan cheese. They come out golden and fragrant, making it impossible to resist reaching for just one more. These tasty knots are a simple yet satisfying treat that pairs beautifully with almost any meal.
I love making garlic knots because they fill the kitchen with such a warm, inviting smell. The garlic butter glaze is where the magic happens, and I always make sure to brush it on right after they come out of the oven so it sinks into every nook and cranny. Sometimes I even add a little extra parmesan just because I can’t help myself!
These knots work perfectly as a side dish with pasta, a dipper for marinara sauce, or just on their own as a snack when you need something cozy and flavorful. I often serve them fresh and warm, straight from the baking sheet, because they’re best enjoyed right away when the outside is slightly crisp and the inside is pillowy soft. Trust me, once you try making garlic knots at home, you’ll want to keep the recipe handy for every occasion.
Key Ingredients & Substitutions
Active Dry Yeast: Yeast is key for fluffy, soft knots. If you’re short on time, instant yeast works well and skips the proofing step. Just mix it right with the flour.
All-Purpose Flour: This gives the dough structure. You can swap half the flour for bread flour for a chewier texture. Gluten-free flour blends also work, but the texture will change.
Butter and Garlic: Butter adds richness while garlic gives punchy flavor. You can use olive oil instead of butter for a lighter coating, but butter gives that classic taste I love.
Fresh Parsley: Parsley adds fresh, herby notes. If you don’t have fresh, use dried parsley, but add a little less as it’s more concentrated.
Parmesan Cheese: This is optional but adds a lovely salty finish. Pecorino Romano or a sprinkle of nutritional yeast works as alternatives if you want a different twist.
How Do I Tie Perfect Garlic Knots Without the Dough Unraveling?
Shaping the knots is the fun part but can be tricky. Here’s how to keep them neat and secure:
- After rolling each dough piece into a rope, tie a loose knot but don’t pull too tight. This keeps the dough from flattening and lets it expand as it bakes.
- Tuck the ends firmly under the knot—this helps them stay put during baking.
- Place knots spaced apart on the baking sheet. Crowding can cause them to stick together and lose shape.
- Allow the second rise after shaping. This relaxes the dough and helps hold form while baking.
Following these tips will give you perfectly shaped knots that bake evenly and look great on the plate!
Equipment You’ll Need
- Mixing bowl – big enough to hold and mix your dough comfortably.
- Wooden spoon or dough whisk – great for stirring sticky dough without a mess.
- Stand mixer with dough hook (optional) – makes kneading faster and easier.
- Baking sheet – for baking the garlic knots evenly.
- Parchment paper – helps prevent sticking and makes cleanup simple.
- Pastry brush – perfect for brushing on garlic butter generously.
- Kitchen towel or plastic wrap – to cover dough during rising for a warm, moist environment.
Flavor Variations & Add-Ins
- Add shredded mozzarella or cheddar inside the knots for a cheesy surprise that melts as you bite.
- Mix finely chopped rosemary or thyme into the garlic butter for an herby twist.
- Sprinkle red pepper flakes on top for a bit of heat and extra flavor kick.
- Brush knots with a mix of olive oil and balsamic glaze after baking for a tangy, rich finish.
How to Make Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm water (about 110°F/43°C)
- 2 cups all-purpose flour, plus extra for dusting
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil
For the Garlic Butter Topping:
- 1/4 cup unsalted butter (half a stick), melted
- 3-4 cloves garlic, minced or finely grated
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp salt
- Optional: grated Parmesan cheese for sprinkling
Optional for Serving:
- Marinara or pizza sauce
How Much Time Will You Need?
Expect about 15 minutes to prepare the dough and shape the knots. Then there’s a first rise that takes around 1 to 1.5 hours, a second rise of 30 minutes, and finally about 15-18 minutes for baking. Altogether, about 2.5 hours from start to finish, mostly waiting time, which is great for relaxing or prepping other dishes.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, gently mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it looks frothy—that means the yeast is active and ready to work.
2. Make the Dough:
In a large bowl, whisk the flour and salt. Pour in the yeast mixture and olive oil, stirring as you go until the dough comes together.
3. Knead the Dough:
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and stretchy. If you have a stand mixer, use the dough hook for about 5 minutes.
4. Let It Rise First Time:
Put the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and place it somewhere warm to rise until doubled in size—about 1 to 1.5 hours.
5. Shape the Knots:
Once risen, punch down the dough to release air. Divide into 10–12 pieces. Roll each piece into an 8-inch long rope and tie it into a loose knot, tucking the ends underneath.
6. Let It Rise Again:
Arrange the knots on a parchment-lined baking sheet, leaving room between them. Cover lightly with a kitchen towel and let rise for 30 minutes.
7. Bake:
Preheat your oven to 375°F (190°C). Bake the knots for 15–18 minutes until they’re golden brown.
8. Prepare the Garlic Butter:
While baking, mix melted butter with minced garlic, chopped parsley, and salt.
9. Brush on Garlic Butter:
When the knots come out of the oven, brush them generously with your garlic butter so the flavor soaks right in while they’re warm and soft.
10. Optional Garnish and Serve:
Sprinkle with grated Parmesan and extra parsley if you like. Serve warm, perfect with marinara or pizza sauce for dipping.
Enjoy your delicious homemade garlic knots — soft, buttery bites full of garlic goodness!
Can I Use Frozen Dough to Make Garlic Knots?
Yes! If you have frozen dough, thaw it in the refrigerator overnight and let it come to room temperature before shaping. This helps the dough rise properly and results in soft, fluffy knots.
Can I Make Garlic Knots Ahead of Time?
Absolutely! You can prepare and shape the knots, then refrigerate them covered for up to 24 hours before baking. Let them come to room temperature and rise a bit before popping them in the oven.
How Should I Store Leftover Garlic Knots?
Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes to refresh their softness and crisp the outside.
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, dried parsley works as a substitute—use about one-third the amount. You can also try fresh basil or oregano for a different but tasty herb twist.
