If you’re anything like me, you know there’s nothing quite like fresh, homemade bread to brighten up a meal. That’s why I’m so excited to share this Garlic Knots Recipe with you — it’s warm, garlicky, and ridiculously easy to whip up. Whether you’re craving a tasty snack or a perfect side for dinner, these garlic knots come together quicker than you might expect, and the best part is—you don’t even need a fancy stand mixer. Stick with me, and I’ll walk you through every step so your kitchen is filled with that irresistible smell of garlic and buttery goodness.
Why You’ll Love This Recipe
- Simple Ingredients: You won’t need any complicated or hard-to-find items—just basics you likely have in your pantry.
- No Mixer Needed: I love that you can make this dough by hand—no bulky appliance required.
- Perfectly Chewy Texture: The knots come out soft on the inside with just enough chewiness, exactly how garlic knots should be.
- Crowd-Pleaser: My family goes crazy for these, and they’re always the first thing to disappear at parties.
Ingredients You’ll Need
Getting your ingredients right is half the battle won. The combination of bread flour and yeast gives these knots that classic chewy bread texture, while the garlic and basil add layers of flavor you can’t resist.
- Bread Flour: This has a higher protein content, which helps develop the gluten and gives your knots that perfect chew.
- Instant Yeast: Makes rising quick and easy—no proofing required.
- Sugar: Feeds the yeast and adds a subtle hint of sweetness.
- Salt: Enhances all the flavors, don’t skip it!
- Garlic Powder: Adds an extra punch of garlic flavor right in the dough.
- Olive Oil: Keeps the dough moist and adds richness.
- Warm Water: Activates the yeast—make sure it’s not too hot or you’ll kill your yeast.
- Salted Butter: This is for the garlic butter mixture that you’ll brush on after baking—utterly delicious.
- Fresh Garlic Cloves: Minced finely to mix with the butter for that fresh, bold garlic kick.
- Fresh Basil: Adds a fresh herb flavor that brightens the garlic butter.
- Parmesan Cheese (Optional): Sprinkle on top if you’re feeling fancy—it takes these knots over the top.
Variations
I’ve played around with this Garlic Knots Recipe a lot, tweaking little things here and there. Don’t be afraid to make it your own! Adding certain ingredients or adjusting the flavors can really up your game.
- Cheesy Garlic Knots: I sometimes stuff the knots with mozzarella before tying them up—melty cheese inside is a total crowd-pleaser.
- Herb Variations: Swap basil for fresh rosemary or thyme for a different twist that works beautifully.
- Vegan Version: Use olive oil in place of butter and skip the cheese for a plant-based treat that still tastes amazing.
- Spicy Garlic Knots: Add a pinch of red pepper flakes to the garlic butter for a bit of heat that my husband loves.
How to Make Garlic Knots Recipe
Step 1: Mixing Up the Dough
Start by combining 1 cup of bread flour with the instant yeast, sugar, salt, and garlic powder in a large bowl. Give it a good stir so everything is well distributed. Then, add your olive oil and warm water. Use a wooden spoon to mix everything until it starts coming together. Gradually stir in the remaining flour, adding more if needed, until the dough forms a slightly tacky but manageable ball that begins to pull away from the sides. This is when you know the gluten is developing nicely.
Step 2: First Rise
Drizzle olive oil generously into a clean, large bowl and brush it all over with a pastry brush. This little trick keeps the dough from sticking and helps it rise evenly. Roll your dough ball around in that oil so it’s lightly coated, then cover the bowl tightly with plastic wrap. I like to rest mine on top of my warm oven—it’s the perfect cozy spot! Let it rise for about 30 minutes or until it’s doubled in size.
Step 3: Shaping the Knots
Once risen, gently deflate the dough with your hands and turn it out onto a lightly floured surface. Shape it into a 15-inch log and cut it into 9 equal pieces. Roll each piece between your palms, then gently pull it to make an 8-inch rope—if the dough feels sticky, dust your hands or the dough lightly with flour. Now comes the fun part: tie each rope into a knot! I found it easiest to watch a quick video on this step the first time I tried, so don’t hesitate to look one up if you want the perfect knot shape. Place your knots on a parchment-lined baking sheet and give them a light brush of olive oil if you want that extra shine.
Step 4: Quick Rest and Bake
Put your baking tray on top of the warm oven again and let the knots rest for about 5 minutes—this little pause helps them puff up just a bit. Then bake at 400°F (205°C) for 13 minutes or until they’re just turning golden brown at the edges. Meanwhile, melt your butter and mix in the minced garlic and fresh basil so you have that irresistible garlic butter ready to go.
Step 5: The Garlic Butter Finish
The moment your knots come out of the oven, brush them generously with your garlic butter mixture. Trust me, this step turns them from delicious to downright addictive. If you love parmesan, sprinkle some on now while the butter is still warm so it melts beautifully on top.
Pro Tips for Making Garlic Knots Recipe
- Warm Water Precision: I use a thermometer to keep water between 105°F-115°F, which is the sweet spot for activating yeast without killing it.
- Gentle Kneading: You don’t need heavy kneading—just enough to bring the dough together nicely so it stays soft and chewy.
- Knot Tying Practice: Tying knots can be tricky at first. Watching a quick tutorial helped me perfect my technique so my knots don’t unravel during baking.
- Don’t Overbake: Baking just until the edges are turning golden keeps the knots soft and tender—not dry or hard.
How to Serve Garlic Knots Recipe
Garnishes
I love finishing these garlic knots with a sprinkle of freshly grated parmesan and a few extra flecks of chopped fresh basil for a bright pop of color and flavor. Sometimes I also add a little cracked black pepper on top, just to give a slight kick that complements the garlic beautifully.
Side Dishes
These garlic knots are a fantastic companion for salads, pasta dishes, or even soups. My go-to pairing is a big bowl of tomato basil soup or spaghetti marinara, where the knots serve as perfect dippers soaking up every bit of sauce.
Creative Ways to Present
For a special occasion, try arranging your garlic knots in a circle on a wooden serving board, with a small bowl of marinara or garlic butter dip in the center. It makes for a cozy, inviting presentation that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I wrap leftover garlic knots tightly in foil or place them in an airtight container. They keep well at room temperature for about 2 days, and the flavor only improves the next day once the garlic has fully melded with the bread.
Freezing
These knots freeze beautifully! Just wrap each knot individually in plastic wrap and store them in a freezer-safe bag. When you’re ready, thaw them at room temperature for a few hours before reheating.
Reheating
I reheat my garlic knots in a preheated 350°F oven for about 10 minutes, uncovered. This helps restore that fresh-baked texture without making them soggy or tough. I like to brush on a little fresh garlic butter again after reheating for that “just made” feel.
FAQs
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Can I make this Garlic Knots Recipe without fresh yeast?
Yes! This recipe uses instant yeast, which doesn’t require proofing and is very convenient. Just make sure your water is warm enough to activate it—between 105°F and 115°F is ideal.
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Do I need bread flour, or can I use all-purpose flour?
Bread flour is recommended for that chewy texture, thanks to its higher protein content. However, you can use all-purpose flour if that’s all you have, but expect a softer, less chewy knot.
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What’s the best way to tie the knots?
Try tying a simple loose knot by looping the dough rope and pulling one end through. Don’t pull too tight, or the knot might bake too dense or unravel.
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise once, then refrigerate it overnight wrapped tightly. Just bring it back to room temperature before shaping and baking.
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Is there a gluten-free version of this Garlic Knots Recipe?
Gluten-free garlic knots require special gluten-free flours and xanthan gum to mimic the texture. This recipe is best with bread flour, but you can experiment with gluten-free blends—just be aware the texture will be different.
Final Thoughts
This Garlic Knots Recipe has become one of my absolute favorites—not just because it tastes incredible, but because it’s so satisfying to make by hand and share with loved ones. It’s that warm, garlicky comfort food that you always want leftovers of (and believe me, you’ll want leftovers). I hope you enjoy making these as much as I do, and that they become a staple in your kitchen too. So go ahead—grab your ingredients, tie those knots, and treat yourself to some seriously good garlic bread magic.
Print
Garlic Knots Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 63 minutes
- Yield: 9 knots
- Category: Bread / Appetizer
- Method: Baking
- Cuisine: Italian
Description
These homemade garlic knots are soft, chewy, and infused with rich garlic butter, perfect as a savory appetizer or side. Made from scratch with simple ingredients, this recipe yields perfectly golden, buttery knots with a delightful hint of fresh basil and parmesan.
Ingredients
Dough
- 2-2 ⅓ cups bread flour (divided)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional for greasing
- ¾ cup warm water (105-115°F / 40-46°C)
Garlic Butter
- 4 Tablespoons salted butter
- 3 cloves minced garlic (about 1 ½ Tablespoons)
- 1 Tablespoon minced fresh basil
- Grated parmesan cheese (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set it aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) of bread flour, instant yeast, sugar, salt, and garlic powder. Stir the mixture well to evenly distribute all the dry ingredients.
- Add Wet Ingredients and Form Dough: Add 2 tablespoons of olive oil and the warm water to the dry ingredients. Stir with a wooden spoon until fully incorporated. Gradually add another 1 cup (125g) of flour and continue stirring. Add additional flour up to ⅓ cup more if needed, until the dough forms a cohesive, elastic ball that pulls away from the sides but remains slightly tacky to the touch.
- First Rise: Lightly drizzle olive oil into a large, clean bowl and brush the sides with a pastry brush. Transfer the dough to this bowl, rolling it around to coat all sides with oil. Cover tightly with plastic wrap and place the bowl in a warm spot—on top of the oven works perfectly—for 30 minutes or until the dough doubles in size.
- Shape the Knots: Once risen, gently deflate the dough by pressing with your hands. Turn it out onto a lightly floured surface and shape it into a 15-inch log. Cut the log into 9 equal pieces. Roll each piece between your palms and stretch lightly to make an 8-inch rope. Tie each rope gently into a knot. If the dough is sticky, dust lightly with flour. Place the knots on the prepared baking sheet, spacing them slightly apart. Optionally, brush lightly with olive oil.
- Second Rise: Place the tray on top of the warm oven and let the knots rest and rise for 5 minutes. This additional rise enhances fluffiness.
- Bake the Knots: Transfer the baking sheet to the oven and bake the knots at 400°F (205°C) for 13 minutes or until they turn a light golden-brown color around the edges.
- Prepare Garlic Butter: While the knots bake, melt the salted butter in a small saucepan over low heat. Add the minced garlic and cook gently for about 1-2 minutes until fragrant but not browned. Remove from heat and stir in the minced fresh basil.
- Brush and Serve: Remove the knots from the oven and immediately brush them generously with the warm garlic butter mixture. Optionally, sprinkle with grated parmesan cheese. Serve warm and enjoy!
Notes
- These garlic knots are made completely from scratch in just over an hour with no mixer needed.
- The dough will be slightly tacky but manageable; add flour gradually to avoid a dry dough.
- Be careful not to burn the garlic when making the garlic butter; cook on low heat just until fragrant.
- Fresh basil adds a lovely fresh note, but it can be omitted if unavailable.
- Parmesan cheese is optional but recommended for extra flavor.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 231 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
