These homemade garlic knots are fluffy, buttery, and full of savory garlic flavor. Made from a soft, pizza-like dough and brushed with garlic herb butter both before and after baking, they’re a delicious addition to any meal or perfect on their own with marinara for dipping. I love how they fill my kitchen with that irresistible bakery-style garlic aroma.

Why You’ll Love This Recipe

I absolutely love this recipe because it’s incredibly versatile and forgiving. I can use the whole batch of dough to make 16 knots, or split it for a pizza and 8 knots. The texture turns out pillowy and soft with a golden, slightly crisp top. Brushing them with garlic butter before baking enhances the flavor, while the extra brush right out of the oven gives them that glistening finish. And let’s not forget the parmesan and parsley garnish that adds a restaurant-style touch.

Whether I’m serving them at a dinner party or just indulging in a cozy night in, these garlic knots always disappear fast.

Ingredients

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

For the dough:

• warm water (100–110°F)

• instant yeast

• granulated sugar

• olive oil or melted butter

• salt

• garlic powder

• all-purpose flour (plus extra for kneading)

For the topping:

• unsalted butter, melted

• garlic cloves, minced (or garlic powder)

• Italian seasoning

• salt

• optional: grated Parmesan cheese

• optional: chopped fresh parsley

Directions

1. I start by whisking together warm water, yeast, and sugar, letting it sit for 5 minutes to activate.

2. I mix in the olive oil, salt, garlic powder, and half of the flour, followed by the remaining flour.

3. I knead the dough for about 5 minutes until it’s soft, smooth, and slightly tacky. A windowpane test helps confirm the gluten is developed.

4. Then I let it rise in a lightly greased bowl, covered, for 1–2 hours until doubled in size.

5. Once risen, I punch down the dough and form a 16-inch log. I cut it into 16 strips, roll each into a rope, and tie into knots.

6. The shaped knots rest for another 30 minutes to puff up.

7. While they rest, I preheat the oven to 400°F and prepare the garlic butter.

8. I brush the knots with garlic butter and bake for 20–23 minutes, or until golden.

9. Once out of the oven, I brush with more garlic butter and sprinkle with parmesan and parsley if desired.

Servings and Timing

• Yield: 16 garlic knots

• Prep Time: 3 hours (includes rising)

• Cook Time: 20–23 minutes

• Total Time: About 3 hours and 25 minutes

Variations

When I want to change things up, I sometimes:

• Add shredded mozzarella or cheddar inside each knot before baking for a cheesy center.

• Swap in bread flour for a slightly chewier bite.

• Use half the dough to make pizza or calzones, and the rest for garlic knots.

• Mix chopped fresh herbs like rosemary or thyme into the dough for added flavor.

Storage/Reheating

I store leftover knots at room temperature for up to 2 days or refrigerate them for up to 1 week. To reheat, I usually pop them in the microwave for 10–15 seconds, or warm them in a low oven until heated through. They also freeze well—both baked and unbaked. For baked knots, I freeze once cooled and reheat from frozen or thaw first. For unbaked ones, I freeze the shaped dough, then let it thaw and rise before baking.

FAQs

How can I prevent the dough from being too sticky?

I try to add flour gradually and knead well, but avoid adding too much or the knots will turn out dry. The dough should be soft and tacky, not wet. If needed, I sprinkle in just a little flour at a time during kneading.

Can I use store-bought pizza dough for this recipe?

Yes, I can absolutely use store-bought dough—just make sure it’s about 2 pounds to yield 16 knots. I still prefer homemade, though, because I can control the texture and flavor more precisely.

What’s the best way to freeze the knots?

For baked knots, I let them cool completely and then freeze in an airtight container. For unbaked ones, I shape the knots and freeze them on a baking sheet before transferring them to a bag. Later, I thaw and let them rise again before baking.

Can I make these garlic knots dairy-free?

Definitely—I just substitute the butter with a plant-based alternative. I’ve used Earth Balance with good results. They’re still flavorful and satisfying without dairy.

Why are my garlic knots turning out dense?

If that happens to me, it’s usually because the dough wasn’t kneaded long enough or didn’t rise sufficiently. I make sure to give it enough time to double in size and always test for elasticity with the windowpane test.

Conclusion

Homemade garlic knots are easier to make than they look, and the results are absolutely worth it. I love how they elevate any meal—from pasta nights to party platters—and the smell of freshly baked garlic bread is just unbeatable. Once I started making these from scratch, I stopped buying the frozen kind altogether. Whether I stick with the classic recipe or experiment with variations, these knots always deliver soft, flavorful bites every time.