I’m excited to share what I consider the best garlic knots recipe—perfectly soft, chewy, and generously brushed with garlicky, buttery goodness. Whether I make them from scratch or use store-bought dough, these little knots vanish quickly!

Best Garlic Knots Recipe

Why I’ll Love This Recipe

I love how these garlic knots come out—soft inside with a golden, slightly crisp exterior. The buttery garlic and herb coating seeps into every crevice of the knots, delivering flavor in every bite. Plus, they’re wonderfully versatile: ideal as a side to pasta or pizza, great for dipping into marinara, and even freezer-friendly for later—perfect for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I usually use a homemade dough for ultra-soft results, or sometimes I go with a high-quality store-bought dough—it works great too.

Dough (from scratch version)

Bread flour
Active dry yeast
Warm water
Granulated sugar
Salt
Olive oil (or melted butter)

Garlic Butter Coating

Unsalted butter, melted
Fresh garlic (minced) or garlic powder
Herbs (such as parsley, Italian seasoning, or basil)
Optional: grated Parmesan cheese for finishing

Directions

Make the dough: Combine yeast, warm water, sugar, salt, flour, and olive oil (or butter). Knead until smooth and let rise until doubled in size.
Shape into knots: Roll dough into logs, cut into strips, and tie each into a knot.
Second rise: Place knots on a baking sheet and let them rest and puff a bit.
Preheat oven: Bake at around 400 °F (≈ 200 °C).
Brush before baking: Just before baking, brush the knots generously with garlic-herb butter.
Bake until golden, about 12–20 minutes depending on oven and knot size.
Brush again: After baking, brush with remaining garlic butter and optionally top with Parmesan and herbs.

Servings And Timing

When I follow this recipe, I get about 32 garlic knots with:

Prep time: around 40 minutes
Rise time: about 3 hours (including two rises)
Bake time: 14 minutes

If I make a smaller batch using about 1–2 lb of dough, I typically get 16 knots with a similar timing: dough rise ~60–90 minutes, shape, rest ~30 minutes, bake ~12–15 minutes.

Variations

Pull-apart cheesy knots: Toss pre-baked knots in garlic butter with Parmesan and Gruyère, then bake again for a cheesy pull-apart treat.
Herb-infused: Add fresh basil or rosemary to the garlic butter for a fragrant twist.
Quick dough shortcut: Use flavored garlic & herb pizza dough for a speedy, flavorful base.

Storage/Reheating

When I store leftovers, I keep them in an airtight container at room temperature—they stay fresh for about 3 days. For longer storage, I freeze the knots in a freezer bag for up to 2 months. To reheat, I thaw overnight in the fridge, then warm in the oven at around 350 °F (≈ 175 °C) for about 5 minutes.

FAQs

1. Why does the dough need two rises?

I let it rise twice because the first rise builds volume and flavor, and the second rise after shaping ensures knot structure and fluffiness before baking.

2. Can I use store-bought dough?

Absolutely—I’ve used good-quality pizza dough and the results are still delicious and effortless.

3. Should I brush the knots before or after baking?

I brush them both before and after baking. The pre-bake coat adds flavor and color; the post-bake coat makes them glossy and even more flavorful.

4. Can I freeze garlic knot dough or baked knots?

Yes! I’ve frozen shaped, unbaked knots (flash-freeze then bag); when ready, I thaw, let rise, and bake. They keep well up to 2–3 months.

5. How do I get super soft and chewy knots?

Using bread flour helps. I’ve found it gives the best chew and texture compared to all-purpose flour.

Conclusion

I absolutely love these garlic knots—they’re soft, flavorful, and easy to make. Whether I’m shaping dough from scratch or using a shortcut with store-bought dough, the golden, garlicky results are always crowd-pleasers. I hope you enjoy making (and eating) these as much as I do!