Garlic Knots

These homemade Garlic Knots are soft, buttery, and perfectly golden, brushed with a flavorful garlic butter and parsley topping. Made from scratch with simple ingredients, this easy bread recipe pairs perfectly with pasta, pizza, or soup. Bake restaurant-style garlic knots at home for a fluffy, aromatic side that’s perfect for family dinners or parties.

Soft, buttery, and full of garlic flavor, these homemade Garlic Knots are the perfect side dish for pasta, pizza, or soup. Made from scratch with a tender, fluffy dough and brushed with a garlic butter topping, they’re easy to make and always crowd-pleasing.

Ingredients

For the Dough:

• ⅓ cup very warm water (79g)
• 2¼ teaspoons active dry yeast
• ¼ cup + ¼ teaspoon granulated sugar (51g total)
• 1⅓ cups warm milk (332g)
• 5 tablespoons butter, softened (76g)
• 1 large egg
• 1½ teaspoons salt
• 4–4½ cups all-purpose flour (about 500g)

For the Garlic Topping:

• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 teaspoon garlic powder
• ½ teaspoon dried parsley flakes
• Marinara sauce, for dipping (optional)

Instructions

1. Activate the Yeast:
   In a small bowl, combine warm water, yeast, and ¼ teaspoon sugar. Stir and let sit for 5–10 minutes until foamy.
2. Make the Dough:
   Pour the yeast mixture into a stand mixer bowl (or a large mixing bowl if kneading by hand). Add remaining ¼ cup sugar, warm milk, softened butter, egg, and salt. Mix until combined.
3. Add the Flour:
   Gradually add the flour while mixing on low speed until the dough is smooth, elastic, and slightly tacky to the touch—about 5–6 minutes. You may not need all the flour.
4. First Rise:
   Grease a large bowl lightly with oil or cooking spray. Place the dough inside, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
5. Shape the Knots:
   Punch down the dough and turn it onto a floured or greased surface. Divide into small pieces (about golf ball size). Roll each piece into a 9-inch rope and tie it into a knot. Place on a parchment-lined baking sheet.
6. Second Rise:
   Cover loosely with plastic wrap and let rise again in a warm spot until doubled, about 1 hour.
7. Bake:
   Preheat oven to 400°F (200°C). Bake the knots for 10–12 minutes, or until lightly golden on top.
8. Make the Garlic Butter:
   While the knots bake, mix together olive oil, melted butter, garlic powder, and parsley flakes.
9. Brush and Serve:
   Brush the warm knots with garlic butter as soon as they come out of the oven. Serve warm, with marinara sauce for dipping if desired.

Tips

• The dough should be soft and slightly tacky, not sticky. Add flour gradually to avoid dryness.
• Let the yeast activate properly for the fluffiest texture.
• Don’t overbake — remove the knots when just golden brown for a soft interior.
• Use real butter for richer flavor in the garlic topping.

Variations and Substitutions

• Add fresh minced garlic instead of garlic powder for stronger flavor.
• Sprinkle Parmesan cheese over the knots after brushing with garlic butter.
• Use whole wheat flour for a heartier version.
• For a spicy twist, mix in a pinch of red pepper flakes with the garlic butter.

FAQs

Can I make the dough ahead of time?
Yes. Prepare the dough, let it rise once, then refrigerate overnight. Bring to room temperature before shaping and baking.

Can I freeze garlic knots?
Yes. Freeze baked knots for up to 2 months. Reheat in a 350°F (175°C) oven until warm.

Why didn’t my dough rise?
Your yeast may have been inactive or the water too hot. Ensure the water is warm (about 105°F/40°C), not hot.

Serving Suggestions

Serve Garlic Knots with spaghetti, lasagna, chicken parmesan, or pizza night. They’re also great as appetizers with marinara, ranch dressing, or pesto for dipping.

Why You’ll Love This Recipe

These Garlic Knots are soft, fluffy, and packed with buttery garlic flavor. Perfect for any meal, they’re easy to make, freezer-friendly, and taste just like your favorite pizzeria breadsticks — homemade and fresh every time.

Garlic Knots

Servings

24

servings

Prep time

2

hours 

Cooking time

15

minutes

Ingredients

• For the Dough:

• ⅓ cup very warm water (79g)

• 2¼ teaspoons active dry yeast

• ¼ cup + ¼ teaspoon granulated sugar (51g total)

• 1⅓ cups warm milk (332g)

• 5 tablespoons butter, softened (76g)

• 1 large egg

• 1½ teaspoons salt

• 4–4½ cups all-purpose flour (about 500g)

• For the Garlic Topping:

• 1 tablespoon olive oil

• 1 tablespoon butter, melted

• 1 teaspoon garlic powder

• ½ teaspoon dried parsley flakes

• Marinara sauce, for dipping (optional)

Directions

• Activate the Yeast:
• In a small bowl, combine warm water, yeast, and ¼ teaspoon sugar. Stir and let sit for 5–10 minutes until foamy.
• Make the Dough:
• Pour the yeast mixture into a stand mixer bowl (or a large mixing bowl if kneading by hand). Add remaining ¼ cup sugar, warm milk, softened butter, egg, and salt. Mix until combined.
• Add the Flour:
• Gradually add the flour while mixing on low speed until the dough is smooth, elastic, and slightly tacky to the touch—about 5–6 minutes. You may not need all the flour.
• First Rise:
• Grease a large bowl lightly with oil or cooking spray. Place the dough inside, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
• Shape the Knots:
• Punch down the dough and turn it onto a floured or greased surface. Divide into small pieces (about golf ball size). Roll each piece into a 9-inch rope and tie it into a knot. Place on a parchment-lined baking sheet.
• Second Rise:
• Cover loosely with plastic wrap and let rise again in a warm spot until doubled, about 1 hour.
• Bake:
• Preheat oven to 400°F (200°C). Bake the knots for 10–12 minutes, or until lightly golden on top.
• Make the Garlic Butter:
• While the knots bake, mix together olive oil, melted butter, garlic powder, and parsley flakes.
• Brush and Serve:
• Brush the warm knots with garlic butter as soon as they come out of the oven. Serve warm, with marinara sauce for dipping if desired.