Garlic knots are soft, pillowy pieces of dough tied into little knots, baked to golden perfection, and then generously coated with buttery garlic, fresh parsley, and a sprinkle of parmesan cheese. They’re simple but packed with flavor, making them a perfect little treat for any garlic lover.
I love making garlic knots because they’re surprisingly easy to whip up, and the smell of garlic and butter filling the kitchen is unbelievably comforting. I usually enjoy them fresh out of the oven when they’re still warm and chewy, but they’re just as good reheated the next day. A little tip: don’t be shy with the garlic butter—it’s what makes these knots truly shine!
These garlic knots make a great side for pasta, soup, or salad, but honestly, I often find myself eating them just by themselves. They’re the perfect finger food for sharing with friends or family, especially when you want something tasty and a little bit cheesy. Whenever I make a batch, they disappear fast, and that always makes me smile.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Yeast: Active dry yeast is essential for a nice rise and soft texture. If you don’t have it, instant yeast works too—just reduce the water slightly and mix it directly with the flour.
Flour: All-purpose flour gives a soft but slightly chewy knot. You can swap half for bread flour if you want a chewier bite, or whole wheat for a nuttier flavor but expect denser knots.
Garlic & Butter: Fresh minced garlic creates the best strong garlic flavor. You can use garlic powder if in a pinch, but fresh really makes a difference. Unsalted butter lets you control the salt in the knots; salted butter is fine too if you adjust the salt in the dough.
Parmesan Cheese: Parmesan adds a nice salty finish. If you’re avoiding dairy, you can skip it or use a vegan cheese, though it’s optional and the knots are delicious without it.
How Can I Make Soft, Fluffy Garlic Knots with a Perfect Garlic Butter Coating?
Getting soft and fluffy knots starts with the dough rise. Here’s what helps:
- Warm water (not hot) activates yeast without killing it.
- Give the dough enough time to rise—until doubled in size—to get good air bubbles inside.
- Knead well so gluten develops and gives structure.
- After shaping knots, let them rest again. This double-rise makes them extra tender.
- Brush hot knots right away with garlic butter so it soaks in slightly and stays flavorful.
- Use fresh garlic in the butter for the best aroma and taste; mix the butter while it’s warm but not boiling to keep garlic flavor vibrant.
With these tips, you’ll get garlic knots that are soft inside, golden and slightly crisp outside, and bursting with garlic and herb flavor every time!
Equipment You’ll Need
- Mixing bowls – for combining yeast, flour, and other ingredients easily.
- Measuring cups and spoons – to get the flour, yeast, and spices just right.
- Wooden spoon or dough hook – helps stir or knead the dough without mess.
- Baking sheet – to bake the garlic knots evenly; I line it with parchment paper for easy cleanup.
- Pastry brush – perfect for brushing the garlic butter sauce onto the hot knots.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keep it moist.
Flavor Variations & Add-Ins
- Swap parsley for chopped fresh basil or oregano for a different herbal touch.
- Add shredded mozzarella or provolone inside the knots before baking for gooey cheese surprise.
- Use roasted garlic instead of raw for a sweeter, milder garlic flavor.
- Sprinkle red pepper flakes on top for a gentle spicy kick when brushing with garlic butter.
Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 3 cups all-purpose flour, plus extra for dusting
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing and brushing
For the Garlic Butter Topping:
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese (optional)
- Additional melted butter for brushing after baking
Time Needed
This recipe will take about 2 hours from start to finish. Spend 15 minutes preparing and kneading the dough, then allow 1 to 1.5 hours for the dough to rise. Shaping the knots takes another 10 to 15 minutes, followed by a 30-minute second rise. Baking takes 12 to 15 minutes, then a quick brush with garlic butter before serving.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, mix the yeast and sugar with warm water and let it sit for 5 to 10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil to the flour. Stir until the dough begins to come together.
Turn the dough onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and leave to rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
2. Shape the Knots:
Punch down the risen dough to release air. Cut it into 12 equal portions.
Roll each portion into a 6-inch rope. Tie each rope into a knot and place them on a baking sheet lined with parchment paper, leaving about 2 inches between knots.
Cover the knots and let them rise for another 30 minutes.
3. Bake and Finish:
Preheat your oven to 400°F (200°C). Bake the knots for 12 to 15 minutes until they turn golden brown.
While the knots bake, mix melted butter with minced garlic and chopped parsley.
As soon as the knots come out of the oven, brush them generously with the garlic parsley butter. If you like, sprinkle grated Parmesan cheese on top while still hot.
Serve warm with extra garlic butter for dipping, and enjoy your soft, flavorful garlic knots!
Can I Use Frozen Dough to Make Garlic Knots?
Yes, you can use frozen pizza or bread dough as a shortcut. Just thaw it overnight in the fridge and bring it to room temperature before shaping and baking. This saves time while still giving you soft, tasty knots.
How Should I Store Leftover Garlic Knots?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm and soft.
Can I Make Garlic Knots Ahead of Time?
Absolutely! You can shape the knots, let them rise, then cover and refrigerate overnight. Bake them straight from the fridge, adding a few extra minutes to the baking time for best results.
What’s a Good Substitute for Fresh Parsley?
If you don’t have fresh parsley, dried parsley works too, but use about one-third the amount since it’s more concentrated. Other fresh herbs like basil or oregano can also add a flavorful twist.
