Garlic Knots
These homemade garlic knots are irresistibly buttery, perfectly chewy, and packed with real garlic flavor. The recipe uses simple pantry ingredients and comes together in just over an hour.
With no mixer required and a short rise time, these garlic knots are the ideal side dish or snack. Each bite delivers golden-baked dough brushed in a fragrant garlic basil butter.
Key Ingredients for Perfect Garlic Knots
Bread flour – Provides a chewier, more breadstick-like texture that sets these knots apart. All-purpose flour can be used for a softer result.
Instant yeast – Speeds up the rise time and simplifies the process. No proofing needed—just mix and go.
Garlic powder – Adds a subtle base layer of garlic flavor directly into the dough for an extra savory kick.
Olive oil – Keeps the dough tender and helps it develop a beautifully golden crust during baking.
Salted butter – The foundation for the garlic butter that finishes the knots. Rich, salty, and aromatic.
Fresh garlic – Minced and sautéed for a bold, pungent garlic finish that soaks into the warm knots.
Fresh basil – Brings brightness and freshness to balance the richness of the garlic and butter.
Grated parmesan (optional) – Adds a nutty, salty finish that complements the buttery coating.
Step-by-Step: Garlic Knots from Scratch
Start by combining a portion of flour with yeast, sugar, salt, and garlic powder. Add warm water and olive oil, then mix until smooth.
Add more flour until the dough forms a tacky but elastic ball. Let it rise until doubled.
Shape the dough into 9 ropes, tie into knots, and let rest briefly. Bake until golden, then brush with garlic butter and top with basil and parmesan.
Tips for the Best Garlic Knots Every Time
For the chewiest texture, use bread flour and measure carefully. Dust with extra flour only as needed to keep the dough workable. Letting the shaped knots rest briefly before baking helps improve the final texture and rise. Brushing with garlic butter while the knots are hot helps the flavors soak in deeply.
Storing Garlic Knots: How to Keep Them Fresh
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually and reheat in a 350°F (175°C) oven until warmed through. Avoid microwaving, as it can make the knots rubbery instead of chewy.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes, but you’ll need to proof it first in warm water with the sugar for 5–10 minutes before mixing it into the flour.
Do I need a stand mixer for this recipe?
No mixer is required—this dough comes together easily by hand with just a wooden spoon and some kneading.
Why is my dough too sticky?
It’s normal for the dough to be slightly tacky, but if it’s too wet to handle, add flour one tablespoon at a time until manageable.
Can I add cheese inside the knots?
Yes! You can tuck a small cube of mozzarella inside each rope before tying the knot for a gooey, cheesy center.
Garlic Knots
Ingredients
- For the Dough:
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- 2 tablespoons olive oil plus more for brushing
- 1½ teaspoons sugar
- ¾ cup 180 ml warm water, 105–115°F (40–46°C)
- 1 packet 2¼ teaspoons instant yeast
- 2 –2⅓ cups 250–295 g bread flour, divided
- For the Garlic Butter:
- 1 tablespoon minced fresh basil
- 3 cloves garlic minced (about 1½ tablespoons)
- Grated parmesan cheese optional
- 4 tablespoons salted butter
Instructions
- Preheat the oven to 400°F (205°C) and prepare a baking sheet with parchment paper. In a mixing bowl, combine 1 cup (125 g) of the bread flour with the instant yeast, sugar, salt, and garlic powder, stirring thoroughly. Pour in the olive oil and warm water, mixing with a wooden spoon until incorporated. Add an additional cup of flour gradually, continuing to mix until a soft, elastic dough forms that begins to pull away from the sides of the bowl. Include up to ⅓ cup more flour if necessary, maintaining a tacky but workable texture.
- In a separate large bowl, brush the interior generously with olive oil. Transfer the dough into this bowl, turning it to coat completely in the oil. Cover securely with plastic wrap and allow the dough to rise atop the oven for 30 minutes, or until it doubles in size.
- Once risen, gently deflate the dough and place it on a floured surface. Shape it into a 15-inch log and divide evenly into 9 pieces. Roll each piece into an 8-inch rope, dusting with flour as needed, and tie each into a knot. Position the knots on the lined baking sheet and brush with additional olive oil if preferred. Let rest atop the warm oven for 5 minutes.
- Bake in the preheated oven for 13 minutes, until the knots begin to turn lightly golden. During baking, melt the butter with the minced garlic in a small saucepan over medium-low heat until aromatic. Remove from heat and stir in the basil.
- Upon removing the knots from the oven, generously brush them with the prepared garlic butter. Sprinkle with grated parmesan if using, and serve warm.