Every time I make these garlic knots, my kitchen smells like an Italian bakery .
The first time I tried garlic knots was at a small pizzeria in New York. They were soft on the inside, golden on the outside, and brushed with the most fragrant garlic butter.
I remember thinking: “Why don’t I make these at home?” So, I did — and honestly, they’re even better fresh out of the oven.
Why You’ll Love These
Garlic knots strike that perfect balance between soft bread and savory flavor. Each bite has that hint of butter and garlic with a slight chewiness that makes them addictive. They’re the kind of side dish that disappears from the table before the main course even arrives.
They’re also versatile — you can serve them with pasta, soups, or salads, or just enjoy them warm with a dipping sauce. And the best part? You don’t need to be a baker to make them. The dough is forgiving, easy to work with, and comes together with pantry staples.
Ingredients
(About 12 Garlic Knots)
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water (around 100°F)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Garlic Butter:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
Optional for serving: grated Parmesan cheese, red pepper flakes, or marinara sauce for dipping
Make the Dough
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This means the yeast is active and ready to work.
In a large mixing bowl, combine flour and salt. Add the olive oil and the yeast mixture. Stir with a wooden spoon until a rough dough forms, then knead by hand for about 6–8 minutes until smooth and elastic.
If the dough feels too sticky, add a bit more flour; if it’s dry, add a teaspoon of water at a time. It should be soft and slightly tacky to the touch.
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
Shape the Knots
Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it into a rectangle about ½ inch thick. Cut the dough into 12 even strips (about 1 inch wide).
Take each strip and gently tie it into a loose knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet, leaving space between them to rise again.
Cover and let them rest for another 20–30 minutes. They’ll puff up slightly — that’s exactly what you want.
Bake to Golden Perfection
Preheat your oven to 400°F (200°C).
Bake the knots for 15–18 minutes, or until they’re golden brown and slightly crisp on the edges. The smell at this point will fill your kitchen — buttery, garlicky, and absolutely irresistible.
Make the Garlic Butter
While the knots bake, prepare the garlic butter. In a small saucepan, melt the butter with olive oil over low heat. Add the minced garlic and cook for about a minute until fragrant (don’t let it brown). Stir in parsley and salt.
Once the knots are done baking, brush them generously with the warm garlic butter. The dough will soak up all that buttery flavor. If you like, sprinkle with Parmesan or red pepper flakes for an extra touch.
Serve and Enjoy
Garlic knots are best served warm, right out of the oven. They pair beautifully with marinara sauce, creamy pasta, or even a fresh salad.
When I serve these at dinner parties, they’re always the first thing to disappear. There’s something about pulling apart a soft, buttery knot that just feels satisfying — simple ingredients turning into something special.
Tips for the Best Garlic Knots
- Use warm water, not hot: Too much heat can kill the yeast.
- Let the dough rest: Don’t skip rising time — that’s where the softness comes from.
- Brush while warm: The butter soaks in better and gives a glossy finish.
- Fresh garlic wins: Powder works in a pinch, but fresh gives real flavor.
- Serve immediately: Garlic knots are best fresh, but you can reheat them if needed.
How to Reheat Garlic Knots
If you have leftovers (which is rare), reheat them in a 325°F oven for about 5 minutes or until warm. You can also brush them with a little extra garlic butter to refresh that just-baked flavor.
They’ll keep in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. For longer storage, freeze baked knots and reheat directly from frozen when needed.
Flavor Twists
You can easily give these garlic knots your own spin:
- Cheesy Garlic Knots: Add shredded mozzarella or Parmesan inside the dough before tying.
- Herb Butter Knots: Mix in rosemary, thyme, or oregano for a fragrant twist.
- Spicy Knots: Add a pinch of chili flakes to the butter for a little heat.
- Sweet Version: Skip garlic and brush with cinnamon sugar butter for a dessert version.
Each variation keeps that soft, fluffy texture but brings a whole new flavor personality.
Why I Love This Recipe
I love how something as simple as dough, butter, and garlic can create a restaurant-level side dish. These knots remind me of family dinners, Italian takeout nights, and lazy Sundays — the kind of food that makes people linger at the table.
And honestly, it’s a recipe that never fails. Whether you’re baking for friends, family, or just yourself, these knots always feel like a little celebration.
Can I Use Store-Bought Dough?
Yes! If you’re short on time, you can absolutely use store-bought pizza dough. It works beautifully — just let it come to room temperature before shaping. Homemade dough has a little more flavor, but this shortcut still gives you soft, golden, garlicky knots in no time.
Can I Make Garlic Knots Ahead of Time?
You can make and shape the knots, then refrigerate them overnight before baking. The next day, let them sit at room temperature for about 30 minutes before putting them in the oven. You can also bake them ahead and reheat with fresh garlic butter before serving — they’ll taste just as good.
My Final Verdict
Homemade garlic knots are one of those recipes that feel fancy but are secretly simple. The ingredients are basic, the method is easy, and the results are incredible.
They’re soft, buttery, and perfect for soaking up any leftover sauce on your plate. Once you’ve tried them, you’ll start finding excuses to make them again — pasta night, soup night, or just because.
So the next time your kitchen needs a little warmth (and your dinner needs a star side dish), try these. One bite, and you’ll know why they’re worth making from scratch.
