These garlic knots are going to be a big hit with your family. They’re so easy to make, packed with flavor, and tastes better than take-out! The dough comes together quickly in a few simple steps and your family will be waiting by the oven for them to come out. Soft bread knots brushed with a tasty garlic butter, you won’t have any left!
It is so easy to make these Easy Homemade Garlic Knots from scratch! All you need are a few simple ingredients and you’ll have these garlic knots in no time. Soft, garlicky, and so flavorful, these easy garlic knots are my go-to side dish!
I love baking bread at home as the whole house smells heavenly when the bread bakes in the oven. If you want another easy bread recipe to bake, try my No Knead Artisan Bread or Easy Challah Bread.
Why You’ll Love This Easy Garlic Knots Recipe
- They go with everything. I love how garlic knots make for the perfect appetizer or side dish for any meal! They’re always a crowd-pleaser so what’s not to love?!
- They’re really easy to make. Making bread at home is surprisingly easy. These garlic knots come together easily in only a few simple steps!
- Simple ingredients. These garlic knots come together with simple pantry staples! You probably have most of these ingredients at home so you can whip them up for a weekend dinner without having to run out for ingredients.
Garlic Knots Ingredients
- Lukewarm water: make sure the water isn’t too hot as it’ll kill the yeast.
- Granulated white sugar: this will help the yeast bloom.
- Instant yeast: make sure the yeast is not expired as it’ll affect the rise of the bread.
- Olive oil: or neutral oil of your choice.
- Seasoning: you’ll need salt, garlic powder, dried oregano, dried parsley, and dried basil.
- All-purpose flour: make sure you don’t overpack the flour in your measuring cups.
- Unsalted butter: avoid using salted butter or your garlic knots will come out salty.
- Garlic cloves: make sure to mince them finely so you don’t get large chunks of garlic on the knots.
- Garnish: I garnish with some grated parmesan cheese and chopped parsley.
How To Make Garlic Knots
- Bloom the yeast: In a stand mixing bowl, add the lukewarm water, sugar, and yeast, let it sit for 5 minutes.
- Make the dough: Add in the olive oil, salt, garlic powder, and whisk it. Slowly add in 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 the dough turns soft and smooth.
- Let the dough rise: Lightly grease the bowl and dough and cover with a kitchen towel. Place the bowl in a warm place for 1-2 hours and allow the dough to rise almost double in size.
- Shape the dough: When the dough is ready, sprinkle the flour on a work surface and transfer the dough. Punch it down and shape the dough into a rectangular log.
- Make the knots: Using a knife slice and divide the dough into 12-16 equal strips. Roll each strip to a long rope, tie each into knots, and duck the two ends underneath the knots. Repeat the same with the remaining strips and place the prepared knots on a baking tray lined with parchment paper. Cover them with a kitchen towel and place them in a warm place to rise for 1 hour. When they rise, brush with the garlic butter mixture.
- Heat the oven: Preheat the oven to 400 degrees F.
- Make the garlic butter: Meanwhile, in a microwave safe medium bowl; melt the butter. Once the butter is melted add in the garlic, oregano, parsley, basil, and salt. Brush on the prepared topping mixture over the knots. Reserve some of the butter topping to use later.
- Bake: Bake the garlic knots for about 25-30 minutes until lightly golden on top.
- Brush again: Once the knots are out from the oven, brush them with the remaining butter. Sprinkle it with parmesan cheese and parsley.
- Serve: Serve the garlic knots with marinara sauce and enjoy.
Tips to Make The Best Garlic Knot Bread
- You can knead the dough by hand if you do not have a stand mixer. It can take anywhere from 10 to 15 minutes to knead the dough by hand.
- Be sure to check the expiry date of your yeast. Whenever there is an issue with the dough rising, it’s usually an issue with the yeast.
- If your house is not warm enough for your dough to rise, you can let the dough rise inside an OFF oven with the oven light turned on.
- 100°–110°F is the ideal temperature for blooming the yeast. Do not let the water get too hot as it’ll kill the yeast and if it’s not warm enough, the yeast won’t activate.
- Use unsalted butter and add salt to taste this way you can adjust the salt to your liking. Some salted butters can be very salty depending on the brand.
- You can use Italian seasoning in place of dried basil, parsley, and oregano.
- Try to shape the knots as similarly as possible so they bake evenly.
Frequently Asked Questions
You can! Freeze the dough after the first rise, after punching it down. Wrap it up tightly in plastic wrap and freeze it until you’re ready to use. Thaw and then continue as instructed.
I serve them with marinara sauce but you can serve them with anything saucy so the garlic knots will soak them up. My Creamy Mustard Chicken, Creamy Garlic Parmesan Chicken, Creamy Chicken and Mushroom Stroganoff, or Cheesecake Factory Chicken Madeira are great dishes to serve with garlic knots.
Yes! These garlic knots are freezer-friendly. If you plan on freezing the garlic knots, skip brushing butter on top of them. Instead, let the garlic knots cool to room temperature and wrap them in plastic wrap before freezing.
It’s super easy to reheat frozen garlic knots! All you have to do is bring the bread to room temperature and then heat it up in a 350F oven for a couple of minutes until it’s been warmed through.
More Bread Recipes to Try
I hope you enjoy all the recipes I share with you, including this delicious Homemade Garlic Knots recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Homemade Garlic Knots
Ingredients
- 1 ¼ cups lukewarm water
- 1 tablespoon granulated white sugar
- 1 packet instant yeast about 2 ¼ teaspoon
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 3 ¼ cups all-purpose flour plus more while working
- 2 tablespoons chopped parsley to 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 parmesan cheese grated, to garnish (optional)
Instructions
- In a stand mixing bowl, add the lukewarm water, sugar and yeast, let it sit for 5 minutes.
- Add in the olive oil, salt, garlic powder and whisk it. Slowly add in 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 the dough turns soft and smooth.
- Lightly grease the bowl and dough and cover with a kitchen towel. Place the bowl in a warm place for 1-2 hours and allow the dough to rise almost double in size.
- When the dough is ready, sprinkle the flour on a work surface and transfer the dough. Punch it down and shape the dough to a rectangular log.
- Using a knife slice and divide the dough to 12-16 equal strips. Roll each strip to a long rope and tie each into knots and duck the two ends underneath the knots.
- Repeat the same with the remaining strips and place the prepared knots on a baking tray lined with parchment paper. Cover them with a kitchen towel and place them in a warm place to rise for 1 hour.
- Preheat the oven to 400 degrees F.
- Meanwhile, in a microwave safe medium bowl; melt the butter. Once the butter is melted add in the garlic, oregano, parsley, basil and salt.
- Brush on the prepared topping mixture over the risen knots. Reserve some of the butter topping to use later.
- Bake the garlic knots for about 25-30 minutes until light golden on top.
- Once the knots are out from the oven, brush them with the remaining butter. Sprinkle it with parmesan cheese and parsley.
- Serve the garlic knots with marinara sauce and enjoy.
Notes
- You can knead the dough by hand if you do not have a stand mixer. It can take anywhere from 10 to 15 minutes to knead the dough by hand.
- Be sure to check the expiry date of your yeast. Whenever there is an issue with the dough rising, it’s usually an issue with the yeast.
- If your house is not warm enough for your dough to rise, you can let the dough rise inside an OFF oven with the oven light turned on.
- 100°–110°F is the ideal temperature for blooming the yeast. Do not let the water get too hot as it’ll kill the yeast and if it’s not warm enough, the yeast won’t activate.
- Use unsalted butter and add salt to taste this way you can adjust the salt to your liking. Some salted butters can be very salty depending on the brand.
- You can use Italian Seasoning in place of dried basil, parsley, and oregano.
- Try to shape the knots as similarly as possible so they bake evenly.
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