Updated BySam 251 Comments
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
Jump to RecipeJump to VideoPrint Recipe
These homemade Garlic Knots are made completely from scratch in just over an hour!My recipe is easy (no mixer needed) and makes perfectly chewy, buttery, and garlicky knots. Includes a how-to video!
Quick & Easy Garlic Knots
So many recipes for garlic knots start with pre-made dough, and while I totally understand being in a rush, nothing stacks up to the taste of a completely from-scratch recipe. Maybe I’m biased, but homemade is always better! Especially with a recipe as easy as this one.
Just like my homemade breadsticks, this homemade garlic knots recipe starts with my simple, from-scratch pizza dough. It’s a very easy yeast dough that’s great for beginners, so don’t be intimidated if you don’t often bake with yeast (like I was for the longest time). If you can stir and you can tie a knot, you can make this recipe!
Once your knots are tied and baked, you will generously brush them with garlic butter before serving. The butter (and that garlickyflavor) will absorb into the bread for a burst of lip-smacking goodness. The final result is equally as tasty on its own as it is when dipped in sauce frombaked ziti, beef ragu, or chicken pasta. You are just going to love these!
What You Need
Look at that, only 10 ingredients! I told you this recipe was easy 😉 Here’s what you need:
- Flour. Either bread flour or all-purpose flour will work, but you will get slightly different results from each. Breadflour is my preference, as it gives the knots a slightly more crisp exterior and a chewier interior.All-purpose flour will make them softer and fluffier. While I like my cakesto be soft and fluffy, I prefer my garlic knots to be a bit chewier.
- Yeast. This recipe uses instant/rapid rise yeast for quick and easy results. If you’d like to use active dry yeast, you can. I talk a bit more about this below!
- Garlic. We are adding a bit of garlic powder (just half a teaspoon) into our dough, but most of the garlic flavor is going to come from our buttery, garlic-infused topping.
- Fresh basil. Fresh parsley would alternatively work!
- Parmesan cheese. Optional, but highly recommended for restaurant-style knots.
SAM’S TIP: As with many of my yeast recipes, the amount of flour you will ultimately need will vary depending on the conditions of your kitchen. Do NOT dump it all in at once; just add it gradually until your dough reaches the right consistency. Watch the video below if you would like a visual of what this looks like!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Garlic Knots
- Dry ingredients – Combine 1 cup of flour with the remaining dry ingredients, then stir in the oil and warm water.
- Gradually add more flour as needed until the dough becomes elastic and cohesive.
- Let rise – Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot for 30 minutes or until doubled in size.
- Deflate and divide – Gently deflate the dough and form it into a 15″ log before cutting into 9 even pieces.
- Tie into knots – Roll each piece into an 8″ rope, tie in a knot, and place on a parchment lined baking sheet.
- Bake – Brush each garlic knot with olive oil (optional) and let sit for 5 minutes. Bake for 13 minutes at 400F.
- Brush with garlic butter after baking and sprinkle with grated parmesan just before serving.
SAM’S TIP: This is optional, but I like to brush my knots with olive oil before baking to encourage them to turn a beautiful golden brown in the oven. It’s a quick and simple extra step!
Frequently Asked Questions
Can garlic knots be made in advance?
Yes! You can prepare the dough as indicated and place in an airtight container in the fridge overnight. When ready to bake, brush your knots with olive oil and bake as directed.
If you’d like to freeze your homemade garlic knots before baking, make sure to do so in an airtight container as well. Frozen knots can be baked straight from the freezer (don’t forget to brush with olive oil before baking!), but they will need to a minute or two longer in the oven.
Can I use active dry yeast?
Active dry yeast will work, but your rise times will be longer than indicated here. I suggest you proof the yeast with the warm water and a pinch of the sugar before adding it to the dry ingredients.
How do you fold a garlic knot?
Just like you would tie a regular knot! Once you have your dough in a rope shape, bring the two ends together, then cross one end over, under, and through the other. I demonstrate this in my video below, if you’d like a visual.
I hope you enjoy this recipe! We make these frequently and pair them with everything from my meatballs to beef stew! If you’re serving them as an appetizer instead of a side, I highly suggest making a batch of my homemade marinara for dipping.
Enjoy!
Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook
Garlic Knots
These homemade garlic knots are made completely from scratch in just over an hour!My recipe is easy (no mixer needed) and makes perfectly chewy, buttery, and garlicky knots.
Recipe includes a how-to video!
4.99 from 147 votes
Print Pin Rate
Course: Bread
Cuisine: American, Italian
Prep Time: 20 minutes minutes
Cook Time: 13 minutes minutes
Rising Time: 30 minutes minutes
Total Time: 1 hour hour 3 minutes minutes
Servings: 9 knots
Calories: 200kcal
Author: Sam Merritt
Ingredients
- 2-2 ⅓ cups (250-295 g) bread flour* divided
- 1 packet instant yeast 2 ¼ teaspoons
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional
- ¾ cup (180 ml) warm water 105-115F [40-46C]
Garlic Butter:
- 4 Tablespoons salted butter
- 3 cloves minced garlic about 1 ½ Tablespoons
- 1 Tablespoon minced fresh basil
- Grated parmesan cheese optional
Instructions
Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, salt, and garlic powder and stir well.
2-2 ⅓ cups (250-295 g) bread flour*, 1 packet instant yeast, 1 ½ teaspoons sugar, ¾ teaspoon salt, ½ teaspoon garlic powder
Add olive oil and warm water and use a wooden spoon to stir until all ingredients are well-combined.
2 Tablespoons olive oil + additional, ¾ cup (180 ml) warm water
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough forms a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video below recipe for visual). The dough will still be tacky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Transfer your dough to prepared bowl and roll the dough through the oil until the entire surface of the dough is lightly coated with oil, then cover the bowl tightly with plastic wrap and place on top of your oven to rise for 30 minutes or until doubled in size.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface. Form into a log about 15” long and cut into 9 even pieces.
Roll each piece between your palms and slightly pull it to form a rope about 8” long (lightly dust the dough with flour if needed).
Carefully tie each rope into a knot (see video for guidance) and place on prepared baking sheet. Lightly brush with olive oil if desired.
Set tray on top of warm oven and let garlic knots rest/rise for 5 minutes before baking.
Transfer to oven and bake on 400F (205C) for 13 minutes or until just beginning to turn a light golden brown. Meanwhile, prepare garlic butter.
Garlic Butter
Combine butter and garlic in a small saucepan over medium/low heat. Cook until butter is melted and garlic is fragrant.
4 Tablespoons salted butter, 3 cloves minced garlic
Remove from heat and stir in minced basil. Once knots have finished baking, use a pastry brush to generously brush garlic butter mixture over each knot. Sprinkle with grated parmesan, if desired.
1 Tablespoon minced fresh basil, Grated parmesan cheese
Enjoy served warm.
Notes
*You can use all purpose flour instead (a straight one for one substitution).However, all purpose flour will make them softer and fluffier while bread flour keep them chewier (and more like a breadstick).
Nutrition
Serving: 1garlic knot | Calories: 200kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 231mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.4mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
Related Recipes
- Garlic Cheese Drop Biscuits
- Homemade Breadsticks
- Homemade Crescent Rolls
- The Best Dinner Rolls
« Baked Ziti Recipe
Nutella Brownies »
Reader Interactions
Comments
Elaine M Lalonde
You have wonderful recipes and very easy Muffin recioe are very good
Reply
Kimmy
A huge hit for May family! Sprinkled a little garlic/parm bagel topping mix on after the garlic butter. Even the fussiest critic in my house (husband) said can you make these again!Thank you for the recipe and easy to follow instructions!
Reply
Bruce
I would have given these 3 stars, but the other three people liked them better than I did, so you get a group vote. I’m sure this dough makes great pizza crust, but I like garlic knots to be lighter and less crusty. I definitely like how easy they were to make.Reply
Emily @ Sugar Spun Run
See AlsoScrapple Recipe on Food52Thanks for the honest review, Bruce! Using all-purpose flour instead of bread flour might give you the results you are looking for.
Reply
Mita Kassanjee
Hi Sam.
My 9 year old loves this recipe. Can I half the size to garlic knots to make double the number of smaller dainty knots? If so, how would it affect the baking time and temperature?Reply
Sam
You could certainly make them smaller. The temperature will remain the same, but I’m not sure on a bake time. It will certainly be shorter, just keep an eye on them. 🙂
Reply
Katherine Taylor
I haven’t tried this yet, but am going to asap. I just had to say that I LOVE that you post the ingredient details again under each step! Why have I never seen this before?! Genius!
Sam
Thank you for the feedback, Katherine! I hope you love these. 🙂
Hannah Brasher
I want to try this recipe for an upcoming Italian Christmas dinner with family! This is probably a silly question, but if I’m freezing after baking, do I wait to add the garlic butter mixture after I reheat the day of? Or do I still do that after the first bake, before freezing?Reply
Sam
Hi Hannah! I would probably brush the garlic mixture on after you reheat them. 🙂
Reply
Autumn
I love this recipe so much! do you think I could shape these into “rolls” instead of knots if I wanted to make dinner rolls?Reply
Sam
I think that would be just fine, let me know how it works for you! 🙂
Reply
Reanin
These were very simple to make and came out perfect! Thank you!!Reply
Sherry Lee Savacool
these garlic knots were absolutely perfect in every way! down to the easy to follow recipe, and accompanying video and the fact that they are absolutely out of this world delicious thank you for making this so stress free and rewarding.Reply
T
This was a great recipe! I admittedly made some modifications, but they came out wonderfully and this is my new go-to garlic knots recipe. For the dough, I subbed garlic oil for the olive oil and omitted the garlic powder. I didn’t have instant yeast, so just proofed the yeast I had then followed the rest of the directions. I also brushed the knots with the garlic butter mix before baking, and then poured on the rest + parmesan when they came out. Huge hit – they were gone in two days!Reply
Caroline D Bell
Hello Sam! Your recipes are my “go-to” because they always work out and are fabulous. I have never had success making bread but thought, with the help of you video, that I might try these for our upcoming party. I do have a question – can I double or triple the recipe? Or, do I have to make separate batches of dough?
Thanks!
CarolineReply
Sam
Hi Caroline! I don’t foresee any issues in doubling or tripling this recipe. 🙂
Reply
Ines
Absolutely LOVE this recipe. I have prepared these garlic knots a couple of times already! These will always be included in my bread baskets which contain a variety of breads for future dinners. The baked knots freeze beautifully too.Reply
Presley
this is my first garlic knot recipe that i’ve tried!! i had active dry yeast so i used that instead of instant yeast and it works perfectly! i did have to add a little more water when mixing the dough. i also am going to add a little bit more garlic powder next time because i love that extra garlic flavor. but this recipe is so perfect and i will be making these all of the time! thank you 🙂Reply
Emily @ Sugar Spun Run
We’re so happy you loved them, Presley! Thanks for using our recipe 😊
Reply
Kate
The holy grail of Garlic Knots –
I’ve made these twice, once with (non-instant) yeast, and again with my sourdough starter. Both turned out fabulous and I am so impressed!I’m hardly a baker, and I’m also known for not measuring a thing, however each time I made these they turned out great. This is a solid recipe for those who don’t actually follow recipes! Thank you!
Reply
Monica
Tasted sooo good! My only issue was mines came out soft on inside and tuff on outside. I did use Ap flour. Any suggestions ?Reply
Sam
Hi Monica! They may have needed a little bit less time in the oven or your oven may be running just a bit hot. I’m glad you enjoyed them! 🙂
Reply
Missy
Mine breads always do that. If you put butter on them and cover them for a sec, the steam softens them.
Reply
Gabriella
super easy recipe, delicious, and a big hit for my family. Thank you.
Stacey
These were soft and pillowy and so garlicky and buttery. Perfection. Also, surprisingly quick and easy to make.Reply
Deirdre
These were absolutely delicious and so easy to make!Reply
« Older Comments
