Garlic knots are little bites of soft, chewy bread twisted into fun shapes and coated with buttery garlic and herbs. They’re simple but packed with flavor, with that warm, garlicky smell that makes any kitchen feel like home. You can’t help but want to pop them right out of the oven and into your mouth.
I love making garlic knots because they’re such a crowd-pleaser. They’re perfect as a snack, a side with pasta, or even just on their own when you’re craving something comforting. I usually brush them with extra garlic butter right before serving—because why not have a little more of that delicious, buttery garlic goodness?
One tip I’ve learned is to use fresh minced garlic instead of powder for the best flavor, then toss the knots with chopped parsley to add a little fresh pop. I also find that baking them until they’re golden brown on the outside but still soft in the middle gives the best texture. Garlic knots always remind me of pizza nights with friends, where everyone can’t stop grabbing just one more.
Key Ingredients & Substitutions
Active Dry Yeast: This is what makes the dough rise and get that soft texture. If you don’t have active dry yeast, instant yeast works too—just mix it directly with the flour and skip the proofing step.
Flour: All-purpose flour gives a nice balance of tenderness and structure. For gluten-free, try a blend made for baking, but expect a slightly different texture.
Garlic: Fresh minced garlic is best for strong flavor. Garlic powder works in a pinch but won’t be as vibrant.
Butter: Unsalted butter is great because you control the salt. You can substitute with olive oil for a lighter twist, though flavor will be a bit different.
Parsley: Fresh parsley adds color and freshness. If you don’t have it, dried Italian herbs or basil can work too.
How Can I Make Soft, Fluffy Garlic Knots Every Time?
The secret is in the dough and baking:
- Proof the yeast: Warm water (not hot!) activates the yeast. Wait until it’s foamy before mixing with flour.
- Knead well: Spend 8-10 minutes kneading by hand to develop gluten, which gives dough strength and softness.
- Let the dough rise: Cover and keep warm for about 1–1.5 hours until doubled in size. This gives the bread that airy, tender crumb.
- Shape gently: When tying the knots, avoid squeezing too tight. Loose knots bake more evenly and stay soft inside.
- Bake just right: Golden brown means perfect doneness. Keep an eye to avoid drying out.
- Brush while warm: Garlic butter melts better on warm knots, soaking into every nook and adding flavor.
Following these steps helped me get soft, flavorful knots every time. Happy baking!
Equipment You’ll Need
- Mixing bowl – perfect for combining and proofing the yeast with the dough ingredients.
- Stand mixer with a dough hook (optional) – makes kneading easier and faster if you have one.
- Baking sheet – a flat surface where the knots bake evenly to a golden brown.
- Parchment paper – prevents sticking and makes cleanup super simple.
- Small saucepan – to melt butter and gently cook garlic for that rich coating.
- Basting brush – helps you spread the garlic butter evenly on warm knots.
Flavor Variations & Add-Ins
- Add grated Parmesan cheese on top before baking for a cheesy twist that melts beautifully.
- Mix chopped rosemary or thyme into the garlic butter for an herby, fragrant touch.
- For a spicy kick, stir in red pepper flakes with the garlic butter before brushing.
- Swap fresh parsley for chopped basil or oregano to change the fresh herb flavor profile.
How to Make Garlic Knots?
Ingredients You’ll Need:
For The Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F / 43°C)
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (plus more for brushing)
For The Garlic Butter Topping:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Coarse sea salt or kosher salt, for sprinkling
- Optional: marinara sauce for dipping
How Much Time Will You Need?
This garlic knots recipe takes about 2 hours total. It includes 10 minutes to prepare the dough and mix ingredients, 1 to 1.5 hours for the dough to rise, 12-15 minutes to bake, and a few minutes for making the garlic butter and brushing it on. It’s well worth the wait for fresh, warm knots!
Step-by-Step Instructions:
1. Proof the Yeast:
In a small bowl, mix the warm water, yeast, and sugar. Let it rest for 5-10 minutes until it becomes foamy. This means the yeast is active and ready.
2. Make the Dough:
In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until you get a rough dough.
3. Knead the Dough:
On a floured surface, knead the dough for 8-10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook to make this easier.
4. Let the Dough Rise:
Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
5. Shape the Knots:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the dough and transfer it to a floured surface. Cut into 12-16 equal pieces. Roll each into a rope about 6-7 inches long. Tie each rope into a loose knot and place on the baking sheet, spaced apart.
6. Bake:
Bake the knots for 12-15 minutes until golden brown.
7. Prepare Garlic Butter:
While the knots bake, melt the butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
8. Brush and Serve:
Remove the knots from the oven and brush them with the garlic butter right away. Sprinkle with chopped parsley and coarse salt. Serve warm, with marinara sauce on the side if you like!
Can I Use Frozen Dough for Garlic Knots?
Yes! You can prepare the dough ahead and freeze it before shaping. When ready to use, thaw it overnight in the fridge, then let it come to room temperature and rise before shaping and baking as usual.
How Should I Store Leftover Garlic Knots?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the oven to keep them soft and fresh.
Can I Make Garlic Knots Without Yeast?
Garlic knots rely on yeast for their soft, airy texture, so substituting yeast isn’t recommended. For a quick alternative, try garlic breadsticks or rolls made with baking powder instead.
What’s the Best Way to Reheat Garlic Knots?
The oven is best! Warm them at 350°F (175°C) for 5-10 minutes until heated through and slightly crisp on the outside. Avoid microwaving as it can make them chewy.
