Homemade garlic knots are one of those reliable recipes that fit almost any meal. These knots come out soft, fluffy, and loaded with warm garlic herb butter. The dough is simple, beginner-friendly, and shaped into ropes that bake into golden knots with a tender interior. A finishing brush of garlic butter gives them the classic pizzeria flavor that makes these knots so irresistible.

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Whether it’s pizza night, pasta night, a potluck, or a cozy appetizer platter, these garlic knots are easy to make, freeze well, and work with countless meals. This version focuses on simplicity, consistent results, and a clean ingredient list you can rely on.

Why These Garlic Knots Work

• Soft, pillowy dough with great structure
• Two coats of garlic butter for maximum flavor
• Easy shaping method suitable for beginners
• Freezer-friendly for meal prep
• Versatile dough that doubles as pizza dough or breadstick dough

Ingredients

Dough

• 1⅓ cups warm water (100–110°F / 38–43°C)
• 2¼ tsp instant yeast
• 1 tbsp sugar
• 3 tbsp olive oil or melted butter
• 1 tsp salt
• ½ tsp garlic powder
• 3½ cups all-purpose flour (spooned & leveled), plus extra for kneading

Garlic Butter Topping

• 5 tbsp melted unsalted butter
• 3 garlic cloves, minced (or ½ tsp garlic powder)
• 1 tsp Italian seasoning
• ¼ tsp salt
• Optional: grated Parmesan
• Optional: chopped parsley

How to Make Homemade Garlic Knots

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Activate Yeast

Mix warm water, yeast, and sugar. Let stand 5 minutes until lightly foamy.

2. Mix Dough

Add olive oil, salt, garlic powder, and half the flour. Mix briefly. Add remaining flour and mix until a dough forms.

3. Knead

Knead 5 minutes with a dough hook or 5–7 minutes by hand until soft and slightly tacky.

4. First Rise

Place dough in a greased bowl, cover, and let rise 1–2 hours or until doubled.

5. Shape Knots

Punch down dough. Shape into a 16-inch log and cut into 16 equal strips. Roll each into an 8-inch rope and tie into a knot.

6. Second Rise

Place knots on lined baking sheets, cover loosely, and rest 30–45 minutes.

7. Garlic Butter

Stir melted butter, garlic, seasoning, and salt.

8. Bake

Brush knots with garlic butter. Bake at 400°F (204°C) for 20–23 minutes, until golden.

9. Finish

Brush warm knots with remaining garlic butter. Add Parmesan or parsley if you like.

Tips for Perfect Garlic Knots

• A slightly tacky dough creates softer knots.
• Avoid adding extra flour unless absolutely needed.
• Brush with butter before and after baking for best flavor.
• Fresh garlic gives stronger flavor than garlic powder.
• For faster rising, place covered dough in a warm (not hot) oven.

Variations

• Cheesy Knots: Add mozzarella or Parmesan.
• Spicy Knots: Add crushed red pepper to the butter.
• Herb Knots: Add basil, thyme, or rosemary.
• Sweet Dessert Knots: Brush with butter + cinnamon sugar and add vanilla glaze.

How to Serve, Store & Reheat

How to Serve

Serve garlic knots with:

• Marinara sauce
• Alfredo sauce
• Pizza
• Italian soups
• Pasta dishes
• Salad plates

How to Store

• Room temp: Up to 2 days
• Refrigerated: Up to 7 days
• Keep tightly covered to prevent drying

How to Reheat

• Oven: 300°F for 8–10 minutes (best texture)
• Microwave: 10–12 seconds (soft but not crisp)
• Air fryer: 300°F for 3–4 minutes

How to Freeze

Baked Knots

Freeze cooled knots up to 3 months. Reheat from frozen.

Unbaked Knots

Freeze shaped knots on a tray until solid. Thaw and rise 1 hour before baking.

Common Mistakes to Avoid

• Adding too much flour
  This makes the dough stiff and dense instead of soft and fluffy.
• Over-kneading the dough
  Kneading too long develops excess gluten, resulting in tough garlic knots.
• Using water that’s too hot
  Water above warm (not hot) can weaken or deactivate the yeast.
• Skipping the second rise
  This step helps the knots bake up light and airy rather than compact.
• Under-buttering the knots
  Garlic knots get most of their flavor from the butter—brush generously.
• Over-baking
  Baking too long dries out the knots. Remove once golden, not dark brown.

FAQ – Garlic Knots

1. What kind of yeast works best?
Instant yeast is the easiest since it mixes directly into the dough. Active dry yeast works too but may require a longer rise.

2. How do I know if my dough is ready to shape?
It should feel soft, elastic, and slightly tacky. When pressed gently, it should bounce back slowly.

3. Can I use store-bought pizza dough?
Yes. Store-bought dough is a quick shortcut, though homemade dough gives a softer texture.

4. Why did my dough rise slowly?
Cold kitchens slow yeast activity. Place dough somewhere warm, such as a turned-off oven, to help it rise.

5. Can I freeze the dough?
Yes. Freeze the dough after the first rise. Thaw in the refrigerator overnight and let come to room temp before shaping.

6. Why are my knots tough?
Common causes include too much flour, over-kneading, or over-baking. Stick to measured times and weights.

7. How do I make stronger garlic flavor?
Use fresh minced garlic in the butter and brush twice. You can also add garlic powder directly to the dough.

8. Can I use bread flour?
You can, but it creates chewier knots. All-purpose flour gives the fluffiest texture.

9. Are these knots good for dipping sauces?
Yes. They pair well with marinara, Alfredo, garlic butter, pesto, or ranch.

10. Can I double or halve this recipe?
Yes. Adjust ingredients proportionally, keeping the yeast ratio the same.

Homemade garlic knots are one of those recipes that feel simple but taste unforgettable. With soft, fluffy dough and rich garlic herb butter brushed on twice, these knots bring bakery-level flavor to your kitchen with ingredients you likely already have. They pair with almost any meal, freeze beautifully, and make a great side for pizza nights, pasta dinners, soups, and party platters. Once you shape the first few knots, the process becomes effortless—and the smell of warm garlic butter alone makes the recipe worth making. Whether you’re cooking for your family or hosting friends, these garlic knots deliver comfort, flavor, and a fresh-baked touch that everyone appreciates. Save this recipe for your next cozy dinner or meal prep day!

Homemade Garlic Knots Recipe Card

Author: Isaac Blogger
Prep Time: 2 hours 30 minutes
Cook Time: 20–23 minutes
Total Time: About 3 hours
Yield: 16 garlic knots
Category: Bread / Appetizer / Side
Method: Baking
Cuisine: Italian-American

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Ingredients

• 1⅓ cups warm water
• 2¼ tsp instant yeast
• 1 tbsp sugar
• 3 tbsp olive oil or melted butter
• 1 tsp salt
• ½ tsp garlic powder
• 3½ cups all-purpose flour
• 5 tbsp melted butter
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• ¼ tsp salt
• Optional Parmesan + parsley

Instructions

1. Mix warm water, yeast, and sugar. Rest 5 minutes.
2. Add oil, salt, garlic powder, and half the flour. Mix.
3. Add remaining flour and knead 5 minutes.
4. Let dough rise 1–2 hours until doubled.
5. Shape into 16 ropes and tie into knots.
6. Let rise 30–45 minutes.
7. Stir garlic butter.
8. Brush knots and bake at 400°F for 20–23 minutes.
9. Brush warm knots with remaining butter. Add Parmesan or parsley.

Nutrition (per knot, approx.)

• Calories: 145
• Carbs: 20g
• Protein: 3g
• Fat: 5g
• Sodium: 120mg
• Sugar: 1g

Nutrition Disclaimer:
Nutrition information is provided as an estimate only and may vary depending on ingredient brands, portion sizes, and preparation methods.