Garlic knots are little twists of soft, fluffy dough baked to golden perfection and then smothered in buttery garlic sauce sprinkled with fresh parsley. They’re perfect as a snack, side, or whenever you’re craving something warm and comforting with a big garlic punch.
I love making garlic knots because they’re surprisingly easy to whip up and always vanish quickly at the table. There’s something about those little knotted breads that just makes everyone smile — they’re fun to eat and taste amazing dipped in marinara or even just plain.
Whenever I serve these, I make sure to pull them out fresh from the oven, still warm and buttery. Sharing garlic knots feels like sharing a little moment of happy, and I always find myself going back for just one more. They’re a simple treat that never fails to bring people together.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and become soft. If you don’t have it, instant yeast works too—just add it straight to the flour.
Flour: All-purpose flour is best for a soft yet elastic dough. Bread flour can give a chewier texture if you prefer that. Gluten-free flour blends may need extra binding agents.
Butter & Garlic: Butter gives richness and carries the garlic flavor well. Use olive oil if you want a lighter or dairy-free option. Fresh garlic is key for that bright, punchy garlic taste.
Parsley: Fresh parsley adds color and a fresh herb note. You can swap with fresh basil or oregano for a different twist.
How Do You Get Soft, Fluffy Dough for Garlic Knots?
Making the dough soft and fluffy starts with the yeast and good kneading:
- Warm water: Use water around 110°F to activate the yeast. Too hot and it kills the yeast, too cold and it won’t work well.
- Knead well: Knead the dough about 8-10 minutes until smooth and elastic. This develops gluten, which gives structure and stretch.
- Let it rise: Cover and let the dough double in size. Patience here makes the knots airy and light.
Also, avoid adding too much extra flour when kneading — a slightly sticky dough keeps the knots tender after baking.
What’s the Best Way to Shape the Knots?
Shaping knots can be fun and simple with these steps:
- Roll each dough piece into a 6-7 inch rope.
- Tie the rope into a loose knot, tucking ends underneath so it holds shape while baking.
- Give them a second short rise before baking to keep them puffy and soft.
This shaping lets steam escape and creates a nice crust with a chewy inside.
How Should You Brush on the Garlic Butter for Maximum Flavor?
Apply the garlic butter right after baking while knots are hot. That way, it soaks in and makes them glossy and flavorful.
- Mix fresh garlic and parsley into melted butter for a fragrant, buttery topping.
- Brush generously but don’t drench—too much butter can make knots soggy.
- Finish with a sprinkle of coarse salt if you like a touch of crunch and saltiness.
Serve warm to enjoy that irresistible combination of soft bread, garlic aroma, and buttery goodness.
Equipment You’ll Need
- Mixing bowl – a large one makes it easy to combine and knead the dough without mess.
- Measuring cups and spoons – for accurate measurements, especially with yeast and flour.
- Wooden spoon or dough scraper – helps mix and handle the sticky dough.
- Baking sheet – to bake the knots evenly; line it with parchment paper for easy cleanup.
- Pastry brush – perfect for brushing garlic butter evenly over the hot knots.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keep it moist.
Flavor Variations & Add-Ins
- Add shredded mozzarella inside knots before baking for a cheesy, melty surprise.
- Mix chopped rosemary or thyme with the garlic butter for a fragrant herb twist.
- Try substituting parsley with fresh basil or oregano to change the herby flavor.
- For a spicy kick, sprinkle red pepper flakes onto the garlic butter before brushing.
How to Make Garlic Knots?
Ingredients You’ll Need:
For The Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing bowl
For The Garlic Butter:
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- Optional: coarse salt for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation, plus 1 to 1.5 hours for the dough to rise. You’ll spend a short 15 minutes baking and a few minutes brushing the garlic butter. Plan for around 2 hours total from start to finish, including rising and resting time.
Step-by-Step Instructions:
1. Activate the Yeast
In a small bowl, mix the yeast and sugar into warm water. Let it sit for 5 to 10 minutes until it becomes foamy—that means the yeast is active and ready to go.
2. Make the Dough
In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir everything until the dough starts to come together.
3. Knead the Dough
Turn the dough onto a floured surface and knead it for about 8 to 10 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you knead.
4. Let the Dough Rise
Lightly oil a large bowl and place your dough inside, turning it so it’s coated with oil. Cover the bowl with a damp cloth or plastic wrap. Put it in a warm spot and let it double in size—this usually takes about 1 to 1.5 hours.
5. Shape the Garlic Knots
Once the dough has risen, punch it down gently. Divide it into about 12 equal pieces. Roll each piece into a rope about 6 to 7 inches long. Tie each rope into a knot and tuck the ends underneath so they don’t unravel while baking.
6. Let Knots Rest
Place your knots on a baking sheet lined with parchment paper or lightly greased. Cover them loosely with a cloth and let them rest for 20 to 30 minutes so they puff up a bit more.
7. Bake
Preheat your oven to 400°F (200°C). Bake the knots for 12 to 15 minutes, until they turn a lovely golden brown.
8. Make and Brush Garlic Butter
While the knots are baking, mix together the melted butter, minced garlic, and chopped parsley. When the knots come out of the oven, immediately brush them generously with this garlic butter mixture. If you like, sprinkle some coarse salt on top for extra flavor.
9. Serve Warm and Enjoy!
Serve your delicious garlic knots warm. They’re fantastic on their own or dipped in your favorite marinara sauce. Watch how quickly they disappear!
Can I Use Frozen Dough to Make Garlic Knots?
Yes! Just thaw the dough completely in the fridge overnight before shaping. Let it come to room temperature and rise a bit again for best results before baking.
How Should I Store Leftover Garlic Knots?
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to refresh their softness and warmth.
Can I Make Garlic Knots Ahead of Time?
You can shape the knots and place them on the baking sheet covered in the fridge overnight. Bake them fresh when ready, adding a few extra minutes to baking time since they’ll be cold.
What Can I Substitute for Fresh Parsley?
Fresh basil or oregano work well as alternatives if you don’t have parsley. Dried herbs can be used but add them sparingly since their flavor is more concentrated.
