Soft, golden garlic knots are a beloved Italian-American bakery treat made from simple yeast dough tied into small knots and baked until fluffy. Once out of the oven, they are brushed with melted garlic butter and herbs, creating an irresistible aroma and flavor. These warm, savory bites are perfect as a side dish, appetizer, or snack for gatherings.
Why You’ll Love This Recipe
Garlic knots are simple to make yet incredibly satisfying. The dough becomes soft and airy inside while the outside turns lightly golden. The garlic butter coating adds a rich, savory flavor that pairs beautifully with the warm bread.
They are perfect for sharing with family or serving alongside pasta, soup, or salad. This recipe uses pantry staples and easy techniques, making it approachable even for beginners. You can also customize the herbs and seasonings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
2 ¼ teaspoons active dry yeast
1 cup warm water (about 110°F / 43°C)
1 tablespoon granulated sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
For the garlic butter topping
4 tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
Optional garnish
2 tablespoons grated parmesan cheese
extra chopped parsley
Directions
In a large bowl, combine warm water, sugar, and yeast. Stir lightly and let it sit for about 5–10 minutes until foamy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 12 equal pieces.
Roll each piece into a rope about 8 inches long and tie it into a loose knot. Place the knots onto the prepared baking sheet.
Bake for 15–18 minutes or until golden brown.
While the knots bake, mix the melted butter, minced garlic, parsley, salt, and pepper in a small bowl.
As soon as the knots come out of the oven, brush them generously with the garlic butter mixture.
Sprinkle with parmesan cheese and extra parsley if desired. Serve warm.
Servings and timing
Servings: 12 garlic knots
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 15–18 minutes
Total time: about 1 hour 40 minutes
Variations
Cheesy garlic knots
Add shredded mozzarella inside each dough piece before tying it into a knot for a cheesy center.
Herb garlic knots
Mix dried oregano, basil, and thyme into the garlic butter for extra flavor.
Spicy garlic knots
Add a pinch of red pepper flakes to the garlic butter mixture.
Whole wheat version
Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
Stuffed garlic knots
Place a small cube of cheese inside each dough piece before forming the knot.
Storage/Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 4 days.
To reheat, place the knots in a 350°F (175°C) oven for about 8–10 minutes until warm. You can brush them with a little extra melted butter before reheating to restore moisture.
Garlic knots can also be frozen for up to 2 months. Reheat directly from frozen in a 350°F oven for 12–15 minutes.
FAQs
What are garlic knots made of?
Garlic knots are made from simple pizza-style yeast dough that is tied into knots, baked, and brushed with garlic butter and herbs.
Can I make the dough ahead of time?
Yes. The dough can be prepared a day in advance and stored in the refrigerator. Allow it to come to room temperature before shaping.
Why didn’t my dough rise?
This usually happens if the yeast is expired or the water used was too hot or too cold.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and mix it directly with the flour without proofing.
Can I make garlic knots without parmesan cheese?
Yes. The cheese is optional and the knots will still taste delicious without it.
What can I serve with garlic knots?
They pair well with pasta, marinara sauce, soups, salads, and many Italian dishes.
How do I make them extra soft?
Avoid adding too much flour and brush them with garlic butter immediately after baking.
Can I freeze the dough?
Yes. After the first rise, wrap the dough tightly and freeze it for up to 2 months.
How do I keep garlic knots warm for serving?
Place them in a covered dish or wrap them loosely in foil until ready to serve.
Can I add other herbs?
Yes. Basil, oregano, thyme, or Italian seasoning all work well in the garlic butter mixture.
Conclusion
Garlic knots are a warm, comforting bread that is simple to make and full of flavor. With their soft interior, golden crust, and rich garlic butter coating, they are always a crowd favorite. Whether served as an appetizer, snack, or side dish, these homemade garlic knots bring bakery-style flavor straight to your kitchen.
Garlic Knots are soft, fluffy yeast bread knots baked until golden and brushed with a rich garlic butter mixture. This Italian-American bakery favorite is perfect as an appetizer, snack, or side dish for pasta, soups, and salads.
Total Time:1 hour 40 minutes
Yield:12 garlic knots
Ingredients
2 1/4 teaspoons active dry yeast
1 cup warm water (about 110°F / 43°C)
1 tablespoon granulated sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
4 tablespoons unsalted butter, melted
3 cloves garlic, finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese (optional)
Extra chopped parsley (optional)
Instructions
In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add the flour, salt, and olive oil. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 12 equal pieces.
Roll each piece into a rope about 8 inches long and tie into a loose knot.
Place the knots on the prepared baking sheet.
Bake for 15–18 minutes until golden brown.
While baking, mix melted butter, garlic, parsley, salt, and pepper.
Brush the warm knots with the garlic butter mixture.
Sprinkle with parmesan cheese and extra parsley if desired.
Serve warm.
Notes
Use fresh yeast and warm (not hot) water to ensure proper dough rising.
Brush the garlic butter immediately after baking for the best flavor absorption.
Instant yeast can replace active dry yeast without proofing.
Add dried oregano or basil to the butter for extra Italian flavor.
Avoid adding too much flour to keep the knots soft and fluffy.
