These irresistible garlic knots are incredibly soft, fluffy, and bursting with savory garlic and herb flavor. They’re the perfect appetizer, side dish, or anytime treat that will disappear from your plate in minutes. Get ready for the best homemade garlic knots you’ve ever tasted!
Imagine warm, pillowy dough twisted into perfect knots, brushed with fragrant garlic butter, and finished with a sprinkle of fresh herbs and cheese.
Recipe Details
- Flavor Profile: Savory, garlicky, herby, buttery
- Texture: Incredibly soft, fluffy, slightly chewy interior with a tender crust
- Active Time: Approximately 45 minutes
- Total Time: Approximately 3 hours 30 minutes (including rising time)
- Difficulty: Easy to Intermediate
What You’ll Need
This recipe relies on simple pantry staples to create incredibly flavorful garlic knots. You’ll need ingredients for a soft, enriched dough, a savory garlic butter topping, and optional finishing touches like Parmesan cheese and fresh parsley.
Ingredient Notes
- Warm Water – This is crucial for activating the yeast. Make sure it’s between 100–110°F (38–43°C) so it’s not too hot to kill the yeast or too cool to activate it properly.
- Instant Yeast – Platinum Yeast from Red Star is a reliable choice for quick dough rising. Instant yeast doesn’t require proofing in water beforehand, making the process a little faster.
- Bread Flour – Using bread flour, with its higher protein content, will give your garlic knots a wonderfully soft and slightly chewy texture. Spoon and level it to ensure you’re not packing too much into your measuring cup.
- Unsalted Butter – Both for enriching the dough and for the delicious garlic butter topping. Using unsalted butter allows you to control the saltiness.
- Garlic – Freshly minced garlic provides the most vibrant flavor, but garlic powder is a convenient alternative for the dough and topping.
Add-ins and Substitutions
- Herbs – Feel free to experiment with other dried herbs like oregano or basil in the garlic butter mixture. For a fresher take, use fresh minced chives or rosemary.
- Spice – For a hint of heat, add a pinch of red pepper flakes to the garlic butter topping.
- Cheese – While Parmesan is delightful, a sharp cheddar or a sprinkle of Romano cheese would also be delicious.
How to Make Garlic Knots
Let’s get started on these delightful homemade garlic knots! The process involves making a simple yeasted dough, allowing it to rise, shaping, and then baking to golden perfection.
- Activate the Yeast: In your mixer bowl, whisk together the warm water, instant yeast, and granulated sugar. Let this mixture sit for about 5 minutes until it becomes nice and foamy. This shows your yeast is alive and ready to work!
- Mix the Dough: Add the olive oil or melted butter, salt, garlic powder, and half of the bread flour to the yeast mixture. Mix on low speed for just 30 seconds to combine.
- Add Remaining Flour: Gradually add the rest of the bread flour and continue mixing on low speed for 2 minutes. The goal here is to form a soft dough. If it seems too sticky, you can add more flour, just 1 tablespoon at a time. If it’s too dry, add water a teaspoon at a time.
- Knead the Dough: Switch to your dough hook attachment and knead for 5 minutes. Alternatively, you can knead the dough by hand on a lightly floured surface for 5 minutes. You’re looking for a dough that is soft and only slightly tacky to the touch.
- First Rise: Lightly grease a bowl, place the dough inside, and turn it to coat. Cover the bowl and let it rise in a warm place for 2 hours, or until it has doubled in size. Patience here will reward you with fluffy knots!
- Pro Tip: A slightly warm oven (turned off, with the light on) is an excellent place for dough to rise.
- Shape the Knots: Once the dough has risen, gently punch it down. On a lightly floured surface, shape the dough into a 16-inch log. Then, slice this log into 16 equal one-inch pieces. Take each piece and roll it into an 8-inch rope. Tie each rope into a knot, like you would a shoelace.
- Second Rest: Line two baking sheets with parchment paper and arrange your beautifully tied knots on them. Lightly cover the knots and let them rest for 30 to 45 minutes. This second rest helps them become extra airy.
- Preheat Oven: While the knots are resting, preheat your oven to 400°F (200°C).
- Prepare Garlic Butter: In a small bowl, stir together the melted butter, minced garlic (or garlic powder), Italian seasoning, and 1/4 teaspoon salt. Brush about half of this fragrant mixture over the knots, reserving the rest for later.
- Bake: Bake the garlic knots in the preheated oven for 20 to 23 minutes, or until they are beautifully golden brown.
- Finish and Serve: As soon as the knots come out of the oven, brush them with the remaining garlic butter. If you like, sprinkle them with grated Parmesan cheese and chopped fresh parsley. Serve them warm and enjoy the incredible aroma and flavor!
Recipe Tips
- Dough Consistency: Pay close attention to the dough’s consistency during kneading. It should be soft and pliable, not overly sticky or dry, to ensure the best texture for your garlic knots.
- Rising Environment: A warm, draft-free environment is key for a good dough rise. This allows the yeast to work its magic effectively.
- Golden Brown Perfection: Keep an eye on your knots as they bake. They should be golden brown on top and on the bottom. If your oven has hot spots, you may need to rotate the baking sheets halfway through.
- Doneness Test: A gentle tap on the bottom of a knot should sound hollow when it’s fully baked.
FAQs
- Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it sit at room temperature for about 30 minutes to an hour before shaping and proceeding with the recipe. - My dough isn’t rising. What could be wrong?
The most common reasons for a dough not rising are inactive yeast (water too hot or too cold, or old yeast) or a too-cold rising environment. Ensure your water is the correct temperature and your rising spot is warm. - Can I use all-purpose flour instead of bread flour?
While bread flour gives the best chewy texture, all-purpose flour can be used in a pinch. You might notice a slightly softer, less chewy result.
Serving Suggestions
These delightful garlic knots are wonderfully versatile. They are absolutely divine served warm on their own as a snack or appetizer. They also make a fantastic accompaniment to:
- Italian Dinners: Pair them with pasta dishes like marinara, bolognese, or creamy alfredo.
- Soups: They’re perfect for dipping into hearty tomato soup, minestrone, or a creamy chicken noodle soup.
- Salads: Serve them alongside a fresh green salad for a satisfying meal.
- Chili: Their soft texture is a great contrast to a hearty bowl of chili.
Make This Recipe in Advance
You can prepare the dough a day in advance. After the first rise, cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let the dough come to room temperature for about 30–60 minutes before shaping. The baked garlic knots can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat them briefly in a warm oven or toaster oven to refresh their deliciousness.
Garlic Knots
- Total Time: 3 hours 30 minutes
- Yield: 16 knots 1x
Description
These irresistible garlic knots are incredibly soft, fluffy, and bursting with savory garlic and herb flavor. They’re the perfect appetizer, side dish, or anytime treat that will disappear from your plate in minutes.
Ingredients
1 cup + 2 Tablespoons (270g/ml) warm water (between 100–110°F/38–43°C)
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
1 Tablespoon (13g) granulated sugar
3 Tablespoons (43g/ml) olive oil or melted butter
1 teaspoon salt
1 teaspoon garlic powder
3 and 1/3 cups (433g) bread flour, plus more for hands and work surface
5 Tablespoons (71g) unsalted butter, melted
3 garlic cloves, minced; or 1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon salt
optional after baking: 1/4 cup (25g) grated Parmesan cheese
optional after baking: 2 Tablespoons chopped fresh parsley
Instructions
In a mixer bowl, whisk together warm water, instant yeast, and sugar.
Let it sit for 5 minutes until foamy.
Add olive oil or melted butter, salt, garlic powder, and half the bread flour.
Mix on low speed for 30 seconds.
Add the remaining flour and mix on low speed for 2 minutes until a soft dough forms.
If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
Switch to a dough hook and knead for 5 minutes, or knead by hand on a floured surface for 5 minutes until the dough is soft and slightly tacky.
Place the dough in a lightly greased bowl, turning to coat.
Cover and let rise in a warm place for 2 hours, or until doubled in size.
Line two baking sheets with parchment paper.
Punch down the dough, shape it into a 16-inch log on a floured surface.
Slice the log into 16 one-inch pieces.
Roll each piece into an 8-inch rope and tie into a knot.
Arrange the knots on the prepared baking sheets.
Lightly cover and let rest for 30-45 minutes.
Preheat your oven to 400F.
Stir together melted butter, minced garlic, Italian seasoning, and salt. Brush some over the knots, reserving the rest.
Bake for 20-23 minutes until golden brown.
Brush the warm knots with the remaining garlic butter and sprinkle with Parmesan cheese and parsley, if desired.
Serve warm. Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
Pay close attention to the dough’s consistency during kneading. It should be soft and pliable, not overly sticky or dry, to ensure the best texture for your garlic knots.
A warm, draft-free environment is key for a good dough rise. This allows the yeast to work its magic effectively.
Keep an eye on your knots as they bake. They should be golden brown on top and on the bottom. If your oven has hot spots, you may need to rotate the baking sheets halfway through.
A gentle tap on the bottom of a knot should sound hollow when it’s fully baked.
- Prep Time: 45 minutes
- Cook Time: 20-23 minutes
- Category: Appetizer
- Cuisine: Italian-American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
