I like how these garlic knots are both quick and incredibly flavorful. The dough is tender and easy to work with, while the garlic butter infuses every bite with richness. They’re ready in just 30 minutes of total time (plus rise time) and make any meal feel special. I often bake them fresh for dinner parties or freeze extras for a quick, homemade treat anytime.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough: 2 ¼ tsp active dry yeast (1 packet) 1 cup warm water (about 110°F / 43°C) 2 ½ cups all-purpose flour 1 tbsp sugar 1 tsp salt 2 tbsp olive oil
For the Garlic Butter: 4 tbsp unsalted butter, melted 3–4 cloves garlic, minced or grated 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley) ½ tsp salt Optional: ¼ tsp red pepper flakes for a bit of heat
Directions
I start by activating the yeast. In a small bowl, I dissolve the yeast and sugar in warm water and let it sit for about 5–10 minutes until foamy. In a large bowl, I mix the flour and salt, then pour in the yeast mixture along with olive oil. I stir until a dough starts to form, then knead it on a floured surface for about 8–10 minutes until smooth and elastic.
Next, I place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about an hour or until doubled in size. Once it’s ready, I punch down the dough and divide it into 12 equal pieces. I roll each piece into a 6-inch rope, tie it into a knot, and tuck the ends underneath before placing them on a parchment-lined baking sheet.
I cover the knots loosely with a towel and let them rise again for 20–30 minutes while preheating the oven to 400°F (200°C). For the garlic butter, I mix melted butter, minced garlic, parsley, salt, and red pepper flakes if I want a little heat. I brush half of this mixture over the knots before baking.
The knots bake for about 12–15 minutes, just until they’re beautifully golden brown. As soon as they come out of the oven, I brush them with the remaining garlic butter, letting it soak in while they’re still hot. I serve them warm—often with a side of marinara sauce for dipping.
Servings and Timing
This recipe makes about 12 garlic knots. It takes around 15 minutes of prep time, 15 minutes of cook time, and about 1 hour for rising, for a total of roughly 1 hour and 30 minutes from start to finish.
Variations
I like adding a sprinkle of grated Parmesan cheese or a pinch of Italian seasoning to the garlic butter for an extra layer of flavor. Sometimes I stuff the dough ropes with bits of mozzarella before tying the knots for cheesy garlic knots. For a vegan version, I use olive oil or plant-based butter instead of regular butter. If I’m short on time, I even make them using pre-made pizza dough—it works beautifully.
Storage/Reheating
I store leftover garlic knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I wrap them in foil and warm them in a 350°F oven for 5–7 minutes until soft and warm. They can also be frozen—either baked or unbaked—for up to 2 months. I thaw them in the fridge overnight and reheat in the oven until warmed through.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I use the same amount of instant yeast and skip the proofing step—just mix it directly with the dry ingredients.
How do I make the knots extra soft?
I make sure not to overbake them and brush plenty of butter on top right after baking.
Can I use store-bought dough?
Absolutely! Pizza dough works perfectly if I want a shortcut version.
What can I serve these with?
I love serving them with marinara sauce, alfredo sauce, or alongside pasta, soup, or salad.
How do I keep them warm for serving?
I keep them in a covered basket lined with a clean towel or in a warm oven set to low heat.
Can I add cheese inside the knots?
Yes, I add small mozzarella cubes inside the dough before tying for gooey, cheesy garlic knots.
Can I make the dough ahead of time?
Yes, I refrigerate the dough overnight and let it come to room temperature before shaping.
Can I air fry these garlic knots?
Yes, I air fry them at 350°F for about 8–10 minutes until golden brown.
How do I know when the dough has risen enough?
It should double in size and feel puffy when I gently press it with my fingertip.
Can I make them gluten-free?
Yes, I use a gluten-free all-purpose flour blend designed for yeast baking and adjust the water slightly if needed.
Conclusion
I love how homemade garlic knots turn any meal into something special. They’re soft, buttery, and bursting with garlicky goodness—simple to make yet always impressive. Whether I serve them at a dinner party or just make a batch for myself, these knots never fail to fill the kitchen with warmth and irresistible aroma.
These Homemade Garlic Knots are soft, buttery, and infused with rich garlic flavor. Perfect for pairing with pizza, pasta, or soup, they’re made from simple yeast dough and brushed with flavorful garlic butter for an irresistible side or snack.
