Garlic knots are little bites of golden, fluffy bread that are packed with buttery garlic and sprinkled with fresh herbs. They’re soft on the inside with just the right bit of crispiness on the outside, making every knot a perfect little hug of flavor and texture.
I love making garlic knots when I want something simple but special. They’re super easy to whip up, and the house instantly smells amazing from all the garlic and butter. I usually like to brush on a little extra butter right when they come out of the oven because I can never get enough of that rich, garlicky goodness.
These knots are great for sharing with friends or as a side to pasta, soup, or salad. Sometimes I’ll serve them warm with a little marinara sauce on the side for dipping — everyone loves the combo! They’re the kind of snack or side that always brings people together, and I always feel like they make any meal feel a bit more cozy and festive.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and become soft and airy. If you’re in a hurry, instant yeast works too and skips the proofing step.
Flour: All-purpose flour gives structure, but bread flour can make your knots chewier if you like that texture.
Garlic: Fresh garlic is best for that bright, sharp flavor. If you want it milder, roast the garlic first or use garlic powder.
Butter and Olive Oil: Butter gives richness and flavor to the garlic topping, while olive oil keeps the dough tender. For dairy-free, swap butter for a vegan spread or extra olive oil.
Parsley: Fresh parsley adds color and freshness. If you don’t have it available, dried parsley or even fresh basil can work well.
How Do You Shape the Perfect Garlic Knots?
Tying the dough into knots gives these garlic breads their classic look and texture. Here’s how to do it smoothly:
- Roll each dough piece into a long rope, about 6–7 inches.
- Make a loop, then tie the ends around each other loosely.
- Tuck the ends underneath the knot to keep its shape while baking.
- Keep knots a bit loose so they puff nicely inside.
Practice helps! Don’t worry if your first knots aren’t perfect — they’ll still taste amazing.
Equipment You’ll Need
- Mixing bowl – big enough to mix and rise the dough comfortably.
- Measuring cups and spoons – to get your ingredients just right.
- Rolling pin – helps roll out dough evenly for easy knot shaping.
- Baking sheet – lined with parchment paper to prevent sticking and make cleanup easy.
- Pastry brush – perfect for brushing garlic butter onto the hot knots evenly.
Flavor Variations & Add-Ins
- Sprinkle shredded Parmesan before baking for a cheesy twist that adds a nice savory bite.
- Add chopped rosemary or thyme with the parsley for an herbal note that brightens the knots.
- Mix in red pepper flakes to the garlic butter if you like a little spicy kick.
- Spread a little pesto instead of garlic butter after baking for a fresh, layered flavor.
How to Make Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 1 package (about 2 1/4 tsp) active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 3 cups all-purpose flour, plus extra for dusting
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing and brushing
For the Garlic Butter Topping:
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, finely minced or pressed
- 2 tbsp fresh parsley, chopped
- Coarse sea salt, for sprinkling
- Optional: Marinara sauce, for serving
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes total. Most of the time is waiting for the dough to rise (about 1 hour), plus 15-18 minutes for baking, and a few minutes for prepping and brushing the garlic butter on the hot knots.
Step-by-Step Instructions:
1. Make the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit until it becomes foamy, about 5–10 minutes. This means the yeast is active and ready. In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a dough forms, then turn it out onto a floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
2. Let the Dough Rise:
Lightly grease a large bowl with olive oil and place the dough inside, turning it so all sides are coated with oil. Cover with a clean towel or plastic wrap. Set it somewhere warm and let it rest for about 1 hour, or until it has doubled in size.
3. Shape the Knots:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 6 to 7 inches long. Tie the rope loosely into a knot and tuck the ends underneath. Place the knots on the baking sheet, leaving some space between each one.
4. Bake and Finish:
Bake the knots for 15–18 minutes until they turn a lovely golden brown. While they bake, mix the melted butter with the minced garlic and chopped parsley to make your garlic butter. As soon as the knots come out hot from the oven, brush them all over with the garlic butter. Sprinkle some coarse sea salt on top for an extra pop of flavor. Serve warm, with marinara sauce if you like for dipping.
Enjoy your delicious garlic knots — soft and buttery, with that perfect garlic punch!
Can I Use Frozen Dough to Make Garlic Knots?
Yes, you can use frozen pizza or bread dough! Just thaw it completely in the fridge overnight, then bring it to room temperature before shaping and baking.
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 keep them soft and fresh.
Can I Make Garlic Knots Ahead of Time?
Absolutely! You can shape the knots, place them on a baking sheet, and refrigerate for up to 24 hours before baking. Just let them come to room temperature for about 20 minutes before baking as directed.
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, dried parsley works in a pinch—use about one-third the amount. You can also try fresh basil or oregano for a different but tasty herbal flavor.