These homemade garlic knots are soft, fluffy, and full of rich garlic-butter flavor that reminds me of my favorite pizzeria. They are perfect alongside pasta, soups, or salads, and I love that I can make them ahead and freeze them for later. Whether I bake them in the oven or cook them in my air fryer, they always come out golden and irresistible.

Why You’ll Love This Recipe

I enjoy this recipe because it gives me that authentic Italian-inspired bread experience without having to order takeout. The dough is simple to work with, the knots rise beautifully, and the buttery garlic topping makes them a hit every time. I also like how versatile they are—I can add fresh herbs, change the seasoning blend, or even skip the garlic if I’m in the mood for plain knots. Plus, they freeze and reheat wonderfully, making them a handy side dish whenever I need one.

Ingredients

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

For the dough:
warm water
instant yeast or active dry yeast
granulated sugar
olive oil
salt
all-purpose flour

For the garlic butter topping:
unsalted butter
Italian seasoning
garlic powder or minced fresh garlic
salt
optional grated Parmesan cheese
optional chopped fresh parsley

Directions

1. I start by combining warm water, yeast, and sugar, then let it rest until foamy, about 5–10 minutes.

2. I add olive oil, salt, and flour, then mix with a dough hook or knead by hand until smooth and elastic, about 5–6 minutes.

3. I let the dough rise until doubled in size—either in a warm spot or using the Instant Pot yogurt setting for 30 minutes.

4. Once risen, I punch the dough down, lightly flour my surface, and roll golf ball-sized portions into 9–12 inch ropes.

5. I tie each rope into a knot and place them on a prepared baking sheet, leaving space between them.

6. I cover them with a towel and let them rise again until doubled, about 30 minutes.

7. For oven baking, I preheat to 375°F and bake for 12–15 minutes. For the air fryer, I preheat to 325°F and cook for 11–12 minutes in batches.

8. While baking, I melt the butter and mix in garlic powder, Italian seasoning, and salt.

9. As soon as the knots come out, I brush them with garlic butter and sprinkle with Parmesan and parsley if I’m using them.

Servings And Timing

This recipe makes about 16 garlic knots.
Prep time: 10 minutes
Additional rising time: 30 minutes
Cook time: 12–15 minutes
Total time: about 52 minutes

Variations

• I sometimes use fresh minced garlic instead of powder for a stronger flavor.

• I swap Italian seasoning for oregano, rosemary, or thyme to change the profile.

• I sprinkle red pepper flakes over the butter for a spicy kick.

• I make them into twists or rolls instead of knots for a different look.

Storage/Reheating

I store leftover garlic knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, I skip the garlic butter topping, wrap them well, and store for up to 2 months. When I’m ready to enjoy them, I thaw, warm in the oven at 300°F, and brush with fresh garlic butter.

FAQs

1. Can I use bread flour instead of all-purpose flour?

Yes, I can use bread flour for a slightly chewier texture.

2. How do I know if my yeast is still good?

I check if it foams after sitting in warm water with sugar for about 5–10 minutes—if not, it’s time to get new yeast.

3. Can I make the dough the night before?

Yes, I can refrigerate the dough after the first rise, then bring it to room temperature before shaping.

4. What if I don’t have Italian seasoning?

I just mix dried basil, oregano, and parsley for a quick substitute.

5. Can I double this recipe?

Absolutely, I often double it when I’m serving a crowd, just making sure to bake in batches.

Conclusion

Making these homemade garlic knots is one of my favorite ways to bring a little pizzeria magic into my kitchen. The dough is easy, the knots are beautiful, and the garlic butter topping takes them over the top. Every time I bake a batch, the smell alone makes it worth the effort, and I love that they can be ready in under an hour from start to finish.