There’s just something magical about the aroma of freshly baked Homemade Garlic Knots wafting through the kitchen. Golden, soft, and drenched in buttery garlic-parsley topping, these knots are an irresistible sidekick to just about any meal. Whether you’re pairing them with spaghetti, serving them as a party appetizer, or baking up a batch for pizza night, these garlic knots are easy, classic, and always a crowd favorite.
Forget the pizzeria versions—this recipe teaches you how to make restaurant-quality garlic knots at home using simple pantry ingredients. And yes, they’re every bit as delicious as they look.
What Are Garlic Knots?
Garlic knots are twisted pieces of soft yeast dough baked until golden, then brushed with melted butter infused with garlic and herbs. They originated as a creative way to use leftover pizza dough in New York pizzerias, but they’ve since become a staple side dish on Italian-American menus across the country.
These homemade garlic knots are everything you want: soft and chewy inside, golden and slightly crisp on the outside, and completely coated in warm, garlicky, herby butter.
When to Serve Garlic Knots
You can serve these versatile knots just about anytime. Here are a few ideas:
- Pizza night with marinara for dipping
- Alongside pasta dishes like baked ziti or fettuccine Alfredo
- Game day appetizers with extra butter or cheese
- Soup and salad night, adding a warm, satisfying side
- Holiday dinners, served with roasted meats and vegetable sides
- Potlucks or parties, because they travel and reheat beautifully
Why You’ll Love These Homemade Garlic Knots
- Soft, buttery texture with perfectly golden tops
- Loaded with flavor from fresh garlic and herbs
- Made from scratch, but approachable and straightforward
- Better than store-bought or frozen, every time
- Great for freezing—make now, bake later!
They’re also fun to shape, making them a perfect baking project with kids or a weekend treat that feels extra special without being complicated. There’s something about buttery, garlicky bread that makes a meal feel complete. And when it comes to the ultimate garlic bread upgrade, homemade Garlic Knots reign supreme. Soft on the inside, golden on the outside, and brushed with warm garlic-parsley butter, these little twists of heaven are easier to make than you’d think—and even more delicious than your favorite pizza place.
This recipe uses pantry-friendly ingredients to create that soft, chewy texture and flavor-packed topping that makes garlic knots so addictive. Whether you’re making them for pizza night, pasta night, game day, or a cozy holiday spread, they’re guaranteed to disappear fast.
Ingredients You’ll Need
For the Dough:
- 1 cup warm water (105–110°F)
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 2½ cups all-purpose or bread flour (plus extra for dusting)
- 2 tablespoons olive oil or vegetable oil
- ½ teaspoon salt
For the Garlic Butter:
- 4 tablespoons (½ stick) unsalted butter, room temperature
- 4–6 cloves garlic, finely minced (about 2 tablespoons)
- 2 tablespoons fresh parsley, minced
Ingredient Notes & Substitutions
- Water: Warm water activates the yeast. You can also use warm milk for a richer dough.
- Sugar: Feeds the yeast and promotes a soft texture. Honey or maple syrup can be used as substitutes.
- Yeast: Use instant yeast for a faster rise. If using active dry yeast, dissolve it in water with sugar and let it bloom for 10 minutes first.
- Flour: Bread flour yields chewier knots, but all-purpose flour works great.
- Oil: Olive oil adds flavor and moisture. Vegetable oil or melted butter also work.
- Butter: Unsalted is preferred. For a dairy-free version, use vegan butter or olive oil.
- Garlic: Fresh minced garlic delivers the boldest flavor. Garlic powder can work in a pinch.
- Parsley: Fresh is ideal, but dried parsley is a fine backup.
Budget Breakdown
This is one of the most affordable from-scratch side dishes you can make.
- Flour, yeast, sugar: ~$1.00
- Garlic, butter, parsley: ~$2.00
- Pantry items (oil, salt): ~$0.50
Total: ~$3.50 for 12 knots
That’s less than 30 cents per knot, and way better than anything store-bought.
Recipe Tips
- Use a kitchen thermometer to ensure your water is 105–110°F to activate yeast without killing it.
- Don’t over-flour the surface—too much flour = tough knots.
- Double the garlic butter if you like extra for dipping.
- Use a kitchen scale to divide dough evenly for uniform baking.
- Sprinkle Parmesan after buttering for cheesy garlic knots.
Lightened-Up Version
Want a slightly healthier take?
- Use olive oil in place of butter in the garlic mixture
- Swap whole wheat flour for half the all-purpose flour
- Use low-fat milk instead of water for added tenderness
- Reduce the amount of butter brushed on, or use spray olive oil
- Go light on the salt and skip the Parmesan topping
Still delicious, but a little easier on the calories.
(How This Recipe Comes Together)
The flavor magic happens in two parts:
First, the dough is made with warm water, sugar, yeast, flour, olive oil, and salt. After kneading, it rises until doubled in size. Once it’s soft and puffy, the dough is divided into even pieces, rolled into ropes, and tied into loose, rustic knots.
Next, the knots are baked until golden brown, then slathered with a generous coating of melted butter, minced garlic, and freshly chopped parsley. This final step infuses every swirl and fold of the knot with rich, garlicky flavor that smells as good as it tastes.
They’re best served warm, straight from the oven—soft in the center, just a little crisp at the edges, and buttery from top to bottom.
Make-Ahead & Freezer Tips
Make-Ahead
You can make the dough the day before. Let it rise once, punch it down, and refrigerate overnight. Bring it to room temperature, shape, and proceed as directed.
Freezer Instructions
- Unbaked Knots: Shape and freeze on a baking sheet. Transfer to a freezer bag. Thaw, rise, and bake.
- Baked Knots: Cool completely, skip the butter, and freeze. Reheat and butter just before serving.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Wrap in foil and refrigerate for up to 4 days.
- Freezer: Store for up to 3 months. Reheat from frozen as needed.
Reheating
- Oven (best method): 350°F for 5–10 minutes.
- Microwave: 10–15 seconds per knot. Cover with a damp paper towel to prevent drying.
FAQ
Why didn’t my dough rise?
Your yeast may have been expired or the water too hot. Make sure your kitchen isn’t too cold during rising.
Can I use garlic powder instead of fresh garlic?
Yes, use about ½ teaspoon per clove, but fresh garlic gives the best flavor.
Can I make these ahead of time?
Absolutely. Prep the dough or even shape the knots in advance. Bake when ready to serve.
Can I freeze garlic knots?
Yes! Freeze before or after baking and reheat as needed.
Do I need a stand mixer?
Not at all. This dough is easy to knead by hand.
Dipping Sauce Ideas for Garlic Knots
Want to take these up a notch? Here are some crave-worthy sauces to serve alongside your knots:
- Warm marinara or pizza sauce
- Garlic parmesan cream sauce
- Basil pesto
- Ranch dressing (trust us)
- Spicy vodka sauce
- Whipped ricotta with lemon zest
You can even set up a little dipping bar for parties and let everyone pick their favorite!
Reader Favorite Tips
- “I always sprinkle a little mozzarella on top and broil for 2 minutes. Cheesy perfection!”
- “Try brushing them with butter twice—once out of the oven, and again just before serving.”
- “I keep a stash in the freezer for emergency carb cravings.”
- “Made these with dairy-free butter and they still turned out amazing!”
What to Serve With These Garlic Knots
Looking for the perfect main dish to go with your warm, buttery garlic knots? These recipes were made for each other—comforting, flavorful, and guaranteed to turn dinner into something special. Whether you’re planning a cozy weeknight meal or feeding a crowd, these pair wonderfully:
- Old-Fashioned Goulash – A hearty, nostalgic classic with beef, pasta, and rich tomato sauce.
- Classic Italian Meatballs – Juicy, tender, and simmered in savory red sauce—perfect for dipping knots.
- Mozzarella Stuffed Meatballs – These cheesy meatballs are next-level delicious and always a crowd favorite.
- TikTok Pizza Pasta Casserole – Pizza meets pasta in this viral comfort food casserole.
- Pasta Fagioli al Forno – A baked twist on the Italian classic that’s loaded with beans, pasta, and cheese.
- Garlic Parmesan Pasta – Creamy, cheesy, and full of garlicky goodness—basically the soulmate of these knots.
Pair any of these with your freshly baked garlic knots, and you’ve got yourself a meal worth repeating.
Final Thoughts
These Garlic Knots are a staple in our house—James can’t stop grabbing them off the tray, and Ariya loves anything with bread lol They’re the kind of side dish that goes with everything and never lasts more than a few minutes on the table. Soft, buttery, and loaded with garlic flavor, they’re everything a garlic knot should be—and more. Whether you’re hosting dinner, feeding a crowd, or just treating yourself—you’re going to want to bake these again and again.
More Bread Recipes
Homemade Garlic Knots
Ingredients
- For the Dough:
- 1 cup warm water 105-110°F
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 2 ½ cups 312g all-purpose flour or bread flour (plus extra for dusting)
- 2 tablespoons olive oil or vegetable oil
- ½ teaspoon salt
- For the Garlic Butter:
- 4 tablespoons ½ stick unsalted butter, room temperature
- 4-6 garlic cloves finely minced (about 2 tablespoons)
- 2 tablespoons fresh parsley minced
Instructions
- In a large bowl, or bowl of a stand mixer stir together warm water (105-110°F), sugar, and instant yeast. Let sit for exactly 5 minutes until foam forms, indicating active yeast. Add flour, salt, and oil to the bowl. Stir until the mixture forms a rough dough.
- If you are using a stand mixer: Set mixer to low speed (2-3 setting). Attach the dough hook and knead for 8 minutes, until the dough is smooth, elastic.
- If you are kneading with your hands: Lightly flour a clean surface using flour. Knead the dough for 10 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but not stick to your hands.
- Lightly oil a clean large bowl. Gently turn the dough to coat with oil. Cover the bowl with plastic wrap, lid or clean towel and let the dough rise in a warm, draft-free place for 1 ½ to 2 hours, or until it has doubled in volume.
- Gently press down the dough and then divide it into 12 equal pieces. To divide evenly: first cut dough in half, then each half into six pieces. Roll each piece into an approximately ½-inch thick, 8-inch long rope.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!