Garlic knots are little bites of doughy, garlicky goodness that are perfect as a snack or alongside your favorite meal. They’re soft and fluffy on the inside with a golden, buttery crust that’s coated in garlic and fresh herbs. The smell alone is enough to get everyone gathered around the kitchen table.
I love making garlic knots because they’re surprisingly easy but feel special. Tossing them in a warm garlic butter sauce right after baking is my favorite part—it makes them so flavorful and irresistible. I usually sprinkle a bit of Parmesan cheese and parsley on top to add an extra layer of taste and color.
Garlic knots are great to serve with pasta, soup, or even just on their own with a little marinara sauce for dipping. Whenever I bring these to a party or family dinner, they always disappear fast, and it’s fun to watch everyone reach for one more. They’re simple, cozy, and always a crowd-pleaser!
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and become fluffy. If you’re in a hurry, instant yeast works too and doesn’t need to be proofed first.
Flour: All-purpose flour is perfect here. For a chewier texture, you can try bread flour, but stick to all-purpose if you want soft knots.
Garlic & Butter: Fresh garlic and melted butter are what give these knots their bold flavor. If garlic is too strong, use roasted garlic for a milder taste.
Parsley: Fresh parsley adds color and a fresh note. You can swap it for Italian seasoning if parsley isn’t handy.
Olive Oil vs Butter: Olive oil in the dough keeps it tender, while butter brushed on top adds richness and flavor.
How Do You Get Soft, Fluffy Garlic Knots Every Time?
The key is in the dough and the rising process. Here’s how to make sure your knots turn out soft and fluffy:
- Proof the yeast: Let the yeast activate in warm water with sugar until foamy. This step wakes up the yeast and gives the dough good rise.
- Knead well: Knead the dough 8-10 minutes until it feels smooth and elastic. This helps develop gluten that traps bubbles and makes the texture light.
- Rise in a warm spot: Cover the dough and let it double in size. This slow rise adds flavor and airiness.
- Don’t overbake: Bake just until golden brown. Overbaking dries out the knots.
- Brush while warm: Apply garlic butter as soon as the knots come out of the oven to lock in moisture and flavor.
Equipment You’ll Need
- Mixing bowls – big enough for kneading and letting the dough rise comfortably.
- Whisk or spoon – to mix the yeast and ingredients easily.
- Baking sheet – a flat tray to bake the knots evenly; lining it with parchment paper stops sticking.
- Measuring cups and spoons – for precise ingredient amounts and consistent results.
- Pastry brush – to brush on the garlic butter sauce and make the knots shiny and flavorful.
- Kitchen towel or plastic wrap – covers the dough while it rises to keep it moist.
Flavor Variations & Add-Ins
- Add shredded mozzarella or Parmesan inside the knots for cheesy pockets that melt when baked.
- Mix fresh chopped rosemary or thyme into the garlic butter for a herbal twist.
- Swap garlic with roasted garlic for a sweeter, milder flavor if raw garlic feels too sharp.
- Brush the knots with a spicy garlic butter by adding a pinch of red pepper flakes for a little heat.
How to Make Garlic Knots
Ingredients You’ll Need:
Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (110°F/43°C)
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil (plus more for bowl)
Garlic Butter & Topping:
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp coarse sea salt (for sprinkling)
- Optional: grated Parmesan cheese (for topping)
- Marinara sauce for dipping
Time Needed:
This recipe takes about 1 hour 30 minutes total: 15 minutes to prepare the dough and shape the knots, about 1 to 1 1/2 hours for the dough to rise, then 12-15 minutes baking time. The garlic butter can be quickly mixed while the knots bake. It’s mostly hands-off during rising, so perfect for multitasking or prepping other meal items.
Instructions to Follow:
1. Activating the Yeast:
In a small bowl, gently stir the warm water, yeast, and sugar. Leave it for 5 to 10 minutes until the mixture becomes foamy. This shows your yeast is active and ready to help the dough rise.
2. Making & Kneading Dough:
In a large bowl, mix the flour and salt together. Make a little well in the center, then pour in the foamy yeast mixture along with 2 tablespoons of olive oil. Mix until it forms a dough. Turn it out onto a floured surface and knead for about 8 to 10 minutes until the dough feels smooth and elastic.
3. First Rise:
Lightly oil a large bowl and place your kneaded dough inside, turning it so all sides get coated with oil. Cover the bowl with a clean towel or plastic wrap, and let it rest in a warm spot until it doubles in size, about 1 to 1 1/2 hours.
4. Shaping The Knots:
Once risen, punch down the dough to release any air. Divide it into 12 equal pieces. Roll each piece into a rope about 8 inches long, then loosely tie each rope into a knot. Place your knots on a parchment-lined baking sheet, leaving space between them.
5. Baking the Knots:
Preheat your oven to 400°F (200°C). Bake the garlic knots for 12 to 15 minutes or until they’re golden brown and deliciously puffed up.
6. Garlic Butter & Finishing Touch:
While your knots bake, combine the melted butter, minced garlic, and chopped parsley in a small bowl. As soon as the knots come out of the oven, generously brush them with this garlic butter mixture. Sprinkle coarse sea salt and, if you like, some grated Parmesan on top for extra flavor.
7. Serving:
Serve your warm garlic knots alongside a bowl of marinara sauce for dipping. Enjoy the soft, buttery, and garlic-packed bites fresh from the oven!
Can I Use Frozen Dough to Make Garlic Knots?
Yes! If using frozen dough, thaw it overnight in the refrigerator and let it come to room temperature before shaping your knots. This helps the dough rise properly and ensures soft, fluffy garlic knots.
Can I Make Garlic Knots Ahead of Time?
You can prepare and shape the knots ahead, then refrigerate them covered for up to 12 hours. Before baking, let them sit at room temperature for about 30 minutes to warm up and rise slightly.
How Should I Store Leftover Garlic Knots?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Reheat in a warm oven or toaster oven to bring back their freshness.
Can I Substitute Fresh Parsley in This Recipe?
If you don’t have fresh parsley, dried parsley works too—just use about one-third of the fresh amount. Alternatively, fresh basil or oregano can add a nice twist to the flavor!
