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Soft homemade dough transforms into golden Homemade Garlic Knots brushed with savory garlic butter and finished with parmesan and parsley.
These easy Garlic Knots are soft, fluffy, and garlicky, made with homemade yeast dough, brushed with garlic butter, and finished with parmesan and parsley.
They make a great side dish, appetizer, or pizzeria-style addition to any meal served with marinara sauce. Garnish with fresh parsley, grated parmesan, or a sprinkle of dried herbs before serving.
What makes these homemade garlic knots a favorite is the fact that they are so soft, buttery and falvorful. The knots are great for sharing, and make an easy side dish or appetizer for the family during dinners or gatherings. They are also freezer friendly so you can pop them out at anytime, allow them to defrost and warm them up when needed.
I love serving these garlic knots alongside a saucy dinner because they’re perfect for soaking up extra sauce. If you’re looking for more homemade bread recipes, try my No Knead Artisan Bread or Easy Challah Bread.
Garlic Knots Ingredients
- Dough: Lukewarm water, granulated sugar, instant yeast, olive oil, salt, garlic powder, and all-purpose flour make up the dough.
- Garlic Butter: Unsalted butter, fresh garlic, dried oregano, dried parsley, dried basil, and salt create the buttery garlic topping.
- Garnish: Chopped parsley and grated Parmesan cheese add extra flavor and color.
*See the recipe card for full information on ingredients and quantities.
How to Make Garlic Knots
Make and Shape the Dough
Step 1: Activate the yeast. Add the lukewarm water, sugar, and yeast to the bowl of a stand mixer. Let the yeast mixture sit for 5 minutes.
Step 2: Prepare the dough. Add the olive oil, salt, and garlic powder to the yeast mixture and whisk to combine. Gradually add the flour in batches and beat on low speed for 2-3 minutes, until all the flour is fully incorporated. Increase the speed to low-medium and beat the dough for 4-5 minutes, until soft and smooth.
Step 3: Let the dough rise. Lightly grease the bowl and dough, then cover with a kitchen towel. Place the bowl in a warm place and let the dough rise for 1-2 hours, until almost doubled in size.
Step 4: Shape the dough. Sprinkle the flour over a work surface and transfer the risen dough to it. Punch the dough down and shape it into a rectangular log.
Step 5: Form the garlic knots. Using a knife, divide the dough into 12-16 equal strips. Roll each strip into a long rope, tie each rope into a knot, and tuck both ends underneath the knot.
Step 6: Let the knots rise. Place the prepared garlic knots on a baking tray lined with parchment paper. Cover the knots with a kitchen towel and place them in a warm area to rise for 1 hour.
Prepare the Garlic Butter and Bake
Step 1: Preheat the oven. Preheat the oven to 400°F.
Step 2: Prepare the butter topping. Melt the butter in a medium microwave-safe bowl. Once melted, add the garlic, oregano, parsley, basil, and salt, and mix until combined to prepare the butter topping.
Step 3: Brush the knots. Brush the butter topping over the risen garlic knots. Reserve some of the butter topping for brushing the knots after baking.
Step 4: Bake the garlic knots. Bake the garlic knots for about 25-30 minutes, until light golden on top.
Finish and Serve
Step 1: Add the finishing touches. Remove the garlic knots from the oven and brush them with the reserved butter topping. Sprinkle the garlic knots with parmesan cheese and parsley.
Step 2: Serve the garlic knots. Serve the garlic knots with marinara sauce and enjoy.
Tips for Making the Best Homemade Garlic Knots
- Check the water temperature. Use lukewarm water for the yeast mixture to create the right environment for the yeast to work.
- Avoid packing the flour into the measuring cup. Too much flour can make the dough heavy and affect the soft texture of the finished knots.
- Oil your hands if the dough feels sticky. A light coating of olive oil makes the dough easier to handle without adding excess flour.
- Tie the knots loosely. Leaving the dough slightly relaxed gives it room to expand as it bakes instead of creating tight, dense knots.
Frequently Asked Questions
Yes. You can use active dry yeast in the same amount as instant yeast. Let it sit with the lukewarm water and sugar for about 5 minutes before continuing with the recipe.
Yes, you can use store-bought pizza dough instead of making the homemade dough from scratch. Follow the package instructions for preparing and handling the dough, then continue with the shaping, rising, garlic butter, and baking steps in this recipe.
Serve garlic knots with marinara sauce for dipping, or pair them with anything saucy so the knots can soak up the sauce. They’re also great with pasta, pizza, soup, and dishes like my Creamy Mustard Chicken, Creamy Garlic Parmesan Chicken, Creamy Chicken and Mushroom Stroganoff, or Chicken Madeira.
Avoid overbaking the garlic knots and let the dough rise properly before baking. Brushing them with garlic butter after baking also helps keep them flavorful and tender.
Storing and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2-3 days. For longer refrigerator storage, wrap them tightly in plastic wrap and place them in the refrigerator.
For longer storage, freeze the garlic knots in a freezer-safe bag or container for up to 3 months after they have cooled completely.
When ready to serve, reheat them in a 350°F oven for a few minutes, until warmed through. If frozen, let them thaw before reheating.
More Bread Recipes to Try
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Homemade Garlic Knots
Ingredients
- 1 ¼ cups lukewarm water
- 1 tablespoon granulated white sugar
- 2 ¼ teaspoons instant yeast, about 1 packet
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 ¼ cups all-purpose flour, plus more for working with the dough
- 2 tablespoons chopped fresh parsley, for garnish, optional
Garlic Butter
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon salt
- 3 tablespoons grated Parmesan cheese, for garnish, optional
Instructions
Make and Shape the Dough
- Add the lukewarm water, sugar, and yeast to the bowl of a stand mixer. Let the yeast mixture sit for 5 minutes.
- Add the olive oil, salt, and garlic powder to the yeast mixture and whisk to combine. Gradually add the flour in batches and beat on low speed for 2-3 minutes, until all the flour is fully incorporated. Increase the speed to low-medium and beat the dough for 4-5 minutes, until soft and smooth.
- Lightly grease the bowl and dough, then cover with a kitchen towel. Place the bowl in a warm place and let the dough rise for 1-2 hours, until almost doubled in size.
- Sprinkle the flour over a work surface and transfer the risen dough to it. Punch the dough down and shape it into a rectangular log.
- Using a knife, divide the dough into 12-16 equal strips. Roll each strip into a long rope, tie each rope into a knot, and tuck both ends underneath the knot.
- Place the prepared garlic knots on a baking tray lined with parchment paper. Cover the knots with a kitchen towel and place them in a warm area to rise for 1 hour.
Prepare the Garlic Butter and Bake
- Preheat the oven to 400°F.
- Melt the butter in a medium microwave-safe bowl. Once melted, add the garlic, oregano, parsley, basil, and salt, and mix until combined to prepare the butter topping.
- Brush the butter topping over the risen garlic knots. Reserve some of the butter topping for brushing the knots after baking.
- Bake the garlic knots for about 25-30 minutes, until light golden on top.
Finish and Serve
- Remove the garlic knots from the oven and brush them with the reserved butter topping. Sprinkle the garlic knots with parmesan cheese and parsley.
- Serve the garlic knots with marinara sauce and enjoy.
Notes and Recipe Tips
- You can knead the dough by hand if you don’t have a stand mixer. Knead for about 10-15 minutes, until the dough is soft and smooth.
- If your kitchen isn’t warm enough, place the covered dough in an OFF oven with the oven light turned on to create a warmer environment for rising.
- You can use Italian seasoning in place of the dried basil, parsley, and oregano in the garlic butter.
- Keep the garlic knots similar in size and thickness so they bake evenly.
