Garlic knots are little twists of soft, chewy bread coated in buttery garlic and sprinkled with fresh parsley and a bit of Parmesan cheese. They’re simple but packed with flavor, making them the perfect snack or side to any Italian meal.
I love making garlic knots because they’re so easy to prepare but feel special. The smell of garlic and butter filling the kitchen is unbeatable, and the dough gets nice and fluffy after baking. When I make them, I always leave a little garlic sauce on the side for dipping—I just can’t get enough!
These garlic knots are great to serve warm right out of the oven, alongside spaghetti, salad, or even soup. They’re also fantastic for sharing at parties or family dinners. Whenever I bring them to a gathering, they’re usually the first thing to disappear, which makes me feel like a kitchen hero!
Key Ingredients & Substitutions
Yeast: Active dry yeast is great here; it gives the knots their soft, airy texture. If you’re in a hurry, instant yeast works too and can be mixed directly with flour.
Flour: All-purpose flour is perfect for a tender crumb. For a slightly chewier knot, try bread flour instead. Gluten-free flours are tricky but you could try a blend made for baking.
Butter & Garlic: Butter adds richness and moisture. If you prefer, olive oil can be used for the garlic topping for a lighter flavor. Fresh garlic is best for that punch of aroma and taste, but garlic powder can work when fresh isn’t available.
Parsley: Fresh parsley brightens the flavor and adds color. If you don’t have fresh, dried parsley is an okay substitute, just use a smaller amount.
How Do I Shape and Tie Perfect Garlic Knots?
Shaping the knots is a fun step but can be a little tricky. Here’s how I do it:
- After dividing the dough, roll each piece into a rope about 8 inches long. Keep them fairly even in size so they bake evenly.
- To tie the knot, make a loose loop and pull one end through it, then tuck the ends under to keep a clean look.
- Place knots spaced apart so they don’t stick together while rising and baking.
- Let the knots rest before baking; this helps them puff up nicely, making the bread light and fluffy inside.
Don’t worry if they look a little imperfect—homey garlic knots have their own charm. Just focus on even sizing and a gentle hand when tying!
Equipment You’ll Need
- Mixing bowl – big enough to mix and let the dough rise comfortably.
- Measuring cups and spoons – for precise ingredient amounts to get perfect dough.
- Wooden spoon or dough hook – helps mix sticky dough easily.
- Baking sheet lined with parchment paper – stops knots from sticking and makes cleanup simple.
- Pastry brush – perfect for brushing on that buttery garlic sauce evenly.
Flavor Variations & Add-Ins
- Add shredded mozzarella inside each knot before baking for a gooey, cheesy treat.
- Use fresh rosemary or thyme instead of parsley to add a different herbal twist.
- Mix red pepper flakes into the garlic butter for a mild spicy kick.
- Swap out garlic for roasted garlic for a sweeter, milder garlic flavor.
Garlic Knots
Ingredients You’ll Need:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water (about 110°F/45°C)
- 3 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus more for greasing)
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- Coarse sea salt, for sprinkling
- Marinara sauce, for serving (optional)
Time Needed:
This recipe takes about 15 minutes of active prep, around 1 to 1.5 hours for the dough to rise, plus 15-18 minutes baking time. Plan for about 1 hour 45 minutes to 2 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Dough:
Start by dissolving the yeast and sugar in warm water in a small bowl. Wait about 5 minutes until it’s foamy — this means the yeast is alive and ready! In a large bowl, mix the flour and salt, then add the yeast mixture and olive oil. Stir until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and springy. Place it in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
2. Shaping the Knots:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Punch down the dough and turn it onto a floured surface. Divide into about 12 equal pieces. Roll each piece into a rope roughly 8 inches long. Tie each rope into a knot and tuck the ends underneath for a neat look.
Place the knots on the baking sheet with a little space between each. Cover loosely and let them rest for 15-20 minutes to puff up.
3. Baking and Finishing Touches:
Bake the garlic knots for 15-18 minutes or until they turn a beautiful golden brown. While they’re baking, mix the melted butter with the minced garlic and chopped parsley to make your garlic butter sauce.
Right after baking, brush the warm knots generously with the garlic butter and sprinkle with coarse sea salt. Serve warm, with marinara sauce on the side if you like for dipping.
Enjoy your soft, flavorful garlic knots fresh from the oven!
Can I Use Frozen Dough to Make Garlic Knots?
Yes! You can prepare the dough ahead and freeze it after the first rise. Thaw it overnight in the fridge, then let it come to room temperature and rise again before shaping and baking.
How Should I Store Leftover Garlic Knots?
Store them in an airtight container at room temperature for up to 2 days. To enjoy later, reheat in the oven at 350°F (175°C) for 5-7 minutes to keep them soft and warm.
Can I Substitute Fresh Garlic with Garlic Powder?
Yes, but fresh garlic gives the best flavor and aroma. If using garlic powder, start with about 1 tsp mixed into the melted butter and adjust to taste.
Are Garlic Knots Dairy-Free?
Not as written—this recipe uses butter. You can make them dairy-free by swapping butter for olive oil or a dairy-free margarine when making the garlic topping.
