These homemade garlic knots will transform your pasta nights and make you the star of every potluck!
Soft, pillowy bread twists absolutely smothered in buttery garlic goodness – they’re irresistibly aromatic and impossibly addictive.
They’re surprisingly simple to make, requiring just basic ingredients and a little patience to create bakery-quality results!
What you will love about these garlic knots
They’re the perfect companion to pasta dishes, soups, and salads, but they’re also substantial enough to serve as an appetizer with a side of marinara for dipping. The smell alone will have everyone gathering in your kitchen!
All I know is, once you’ve pulled apart your first warm, garlicky knot and experienced that perfect chew, you’ll be hooked!
This recipe will inevitably become your new go-to whenever you want to elevate a simple meal or impress dinner guests with homemade bread that looks and tastes professional.
Ingredients for Garlic Knots
Bread Flour: For this recipe, you’ll want to use bread flour rather than all-purpose for that perfect chewy texture. The higher protein content in bread flour gives these knots their distinctive texture. In this recipe, you’ll learn how to work the dough to develop gluten for that ideal chewiness.
Yeast: Active dry yeast or instant yeast both work well here. I prefer instant yeast because it doesn’t require proofing, but either will give you great results.
Water, Oil, and Sugar: The dough’s liquid base includes warm water, olive oil for richness, and a touch of sugar to feed the yeast and help with browning.
Garlic: Fresh garlic is non-negotiable for authentic garlic knots. While pre-minced garlic is convenient, nothing beats the aroma and flavor of freshly minced garlic cloves in the butter mixture.
Butter: A generous amount of melted butter forms the base of our garlic coating. Use unsalted butter so you can control the salt level in the final product.
Herbs: Fresh parsley is traditional, but a combination of parsley, basil, and oregano adds complexity. If you only have dried herbs, they’ll work in a pinch, but fresh really makes a difference here.
Parmesan Cheese: A sprinkle of freshly grated Parmesan cheese on top adds a salty, savory dimension that complements the garlic perfectly.
Marinara Sauce: While not part of the knots themselves, a side of warm marinara sauce for dipping takes these knots to the next level.
Optional Ingredients
Italian Seasoning: For a more complex flavor profile, add a teaspoon of Italian seasoning to the garlic butter mixture.
Red Pepper Flakes: For a spicy kick, add a pinch of red pepper flakes to the garlic butter.
Roasted Garlic: For a deeper, sweeter garlic flavor, substitute some or all of the fresh garlic with roasted garlic.
Cheese Filling: For an indulgent variation, tuck a small cube of mozzarella inside each knot before baking.
How to make perfect Garlic Knots
Step 1- Begin by preparing the dough. In a large bowl or the bowl of a stand mixer, combine warm water (about 110°F), sugar, and yeast. Let sit for 5 minutes until foamy. If using instant yeast, you can skip this proofing step and add all ingredients at once.
Step 2- Add olive oil, salt, and about half the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms that pulls away from the sides of the bowl but still feels slightly tacky.
Step 3- Knead the dough either by hand on a floured surface for 8-10 minutes, or with a stand mixer fitted with a dough hook for 5-6 minutes, until smooth and elastic.
Step 4- Place the dough in an oiled bowl, turn to coat, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
Step 5- While the dough is rising, prepare the garlic butter. In a small saucepan, melt butter over low heat. Add minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in chopped fresh herbs, salt, and pepper. Set aside.
Step 6- After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 16 equal portions. A kitchen scale helps ensure uniformity, but you can also just eyeball it.
Step 7- Roll each portion into a rope about 8 inches long. Tie each rope into a simple overhand knot, tucking the ends underneath. Place knots on a parchment-lined baking sheet, leaving about 2 inches between each.
Step 8- Cover the knots loosely with a kitchen towel and let rise for another 30 minutes until puffy. Meanwhile, preheat your oven to 400°F.
Step 9- Bake the knots for 12-15 minutes until golden brown.
Step 10- As soon as the knots come out of the oven, brush them generously with the prepared garlic butter, making sure to get some of the minced garlic and herbs on each knot. Sprinkle with grated Parmesan cheese while still hot.
Step 11- Serve warm, preferably with a side of marinara sauce for dipping.
Alternative Methods
If you’re short on time, you can use store-bought pizza dough instead of making your own. Most grocery stores sell fresh pizza dough in the refrigerated section, or you can ask at your local pizzeria if they sell dough.
For an even simpler version, you can use refrigerated biscuit dough. Cut each biscuit in half, roll into ropes, and proceed with the knotting and baking instructions.
Tips
Tips for perfect dough
Proper kneading- Don’t rush the kneading process. Properly developed gluten is key to that chewy texture we love in garlic knots.
Warm environment- For the best rise, place your covered dough in a warm, draft-free area. Near a preheating oven or in an oven with just the light turned on works well.
Don’t overwork- When shaping the knots, try not to handle the dough too much as it can become tough.
Tips for perfect garlic butter
Low heat- When cooking the garlic in butter, use low heat and watch carefully. Garlic burns easily and becomes bitter.
Reserve some butter- Save a little of the garlic butter mixture to brush on the knots again right before serving for an extra flavor boost.
Fresh garlic- For the best flavor, mince your garlic fresh rather than using pre-minced garlic from a jar.
Substitutions
Whole wheat option- You can substitute up to half of the bread flour with whole wheat flour for a nuttier flavor and added nutrition.
Dairy-free- Replace the butter with olive oil or vegan butter, and omit the Parmesan or use a dairy-free alternative.
Herb variations- Feel free to experiment with different herbs. Rosemary, thyme, or chives all work beautifully in place of or in addition to parsley.
What to serve with Garlic Knots
Pasta Dishes- These knots are the perfect accompaniment to your favorite pasta, from simple spaghetti to rich lasagna.
Soups- A warm garlic knot is ideal for dipping into minestrone, tomato soup, or any brothy creation.
Salads- Balance out a crisp green salad with these satisfying knots for a complete meal.
Storage, Freezing and Reheating
Storage instructions: Store completely cooled garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: For the best texture, reheat in a 350°F oven for about 5 minutes until warmed through. Microwave reheating works in a pinch, but the texture won’t be as good.
Freezing: These knots freeze beautifully for up to 3 months. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Thaw at room temperature and reheat in the oven before serving.
FAQ’s
Why are my garlic knots tough?
Tough garlic knots usually result from too much flour or overworking the dough. The dough should feel slightly tacky but not sticky. If it’s too dry, add a little more water; if too sticky, add flour a tablespoon at a time.
Can I prepare these ahead of time?
Yes! You can make the dough up to 24 hours in advance and let it rise slowly in the refrigerator. You can also shape the knots and refrigerate them covered for up to 8 hours before the final rise and baking.
How do I know when my knots are done baking?
The knots should be golden brown on top and sound hollow when tapped on the bottom. If you’re unsure, you can use an instant-read thermometer – the internal temperature should be around 190°F.
Can I double this recipe?
Absolutely! This recipe doubles well, just make sure your mixing bowl is large enough to accommodate the larger amount of dough. The baking time remains the same.
Garlic Knots
Ingredients
For the dough:
- 3 cups 380g bread flour, plus more for dusting
- 2 1/4 teaspoons 1 packet instant or active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil plus more for the bowl
- 1 cup warm water 110°F
For the garlic butter:
- 6 tablespoons unsalted butter
- 6 cloves garlic finely minced
- 1/4 cup fresh parsley finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
For serving:
- Warm marinara sauce optional
Instructions
- If using active dry yeast, combine warm water, sugar, and yeast in a large bowl or the bowl of a stand mixer. Let sit for 5 minutes until foamy. If using instant yeast, you can add all ingredients at once.
- Add olive oil, salt, and 1 1/2 cups of flour. Mix until combined. Gradually add the remaining flour until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough either by hand on a floured surface for 8-10 minutes or with a stand mixer fitted with a dough hook for 5-6 minutes, until smooth and elastic.
- Place the dough in an oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, prepare the garlic butter. In a small saucepan, melt butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley, salt, and pepper. Set aside.
- After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 16 equal portions.
- Roll each portion into a rope about 8 inches long. Tie each rope into a simple knot, tucking the ends underneath. Place knots on a parchment-lined baking sheet, leaving about 2 inches between each.
- Cover the knots loosely with a kitchen towel and let rise for another 30 minutes until puffy. Meanwhile, preheat your oven to 400°F.
- Bake the knots for 12-15 minutes until golden brown.
- As soon as the knots come out of the oven, brush them generously with the garlic butter mixture, making sure to get some of the minced garlic and herbs on each knot. Sprinkle with grated Parmesan cheese.
- Serve warm, preferably with marinara sauce for dipping.