If you love warm, buttery, garlicky bread that you can pull apart and savor, then this Garlic Knots Recipe is absolutely for you. I absolutely love how these homemade garlic knots come out tender on the inside with just the right chewy texture on the outside. Whether you’re serving them as a side for pasta night or enjoying them as a snack, they always steal the show. Stick around, and I’ll walk you through every step to get that perfect knot every time!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand, so it’s easy to whip up anytime.
- No Mixer Needed: This recipe is straightforward; you can mix and knead by hand with no fancy equipment.
- Perfectly Soft & Chewy: The texture strikes the perfect balance every single time—it’s what keeps my family coming back.
- Versatile Garlic Flavor: The garlic butter glaze brightens the knots and makes your kitchen smell irresistible.
Ingredients You’ll Need
The beauty of this Garlic Knots Recipe is how these simple ingredients come together to create something magical. The key is using good quality bread flour for structure, fresh garlic for that punch, and plenty of butter for that irresistible richness.
- Bread Flour: Opt for bread flour to get that chewy, elastic texture; all-purpose flour just doesn’t give the same results.
- Instant Yeast: This allows for quicker rising and mixes easily right into the dry ingredients.
- Sugar: Just a touch to feed the yeast and add a subtle sweetness.
- Salt: Essential for flavor and helps control yeast activity.
- Garlic Powder: Adds a deeper garlic flavor to the dough itself for a layered taste.
- Olive Oil: Used both in the dough and for coating to keep everything moist.
- Warm Water: Make sure it’s the perfect temperature (about 105-115°F) to activate the yeast without killing it.
- Salted Butter: The star of the garlic glaze, makes everything buttery and rich.
- Fresh Garlic: Minced fine—this fresh burst of garlic flavor is unbeatable.
- Fresh Basil: Adds a nice herbaceous note; you can substitute parsley if you prefer.
- Grated Parmesan Cheese (Optional): I love sprinkling this on top for an extra savory kick!
Variations
I’ve played around with this Garlic Knots Recipe a bit to suit different moods and cravings, and I encourage you to experiment too. It’s so fun to tweak the flavors and add your own twist!
- Cheesy Garlic Knots: My family goes crazy for melting shredded mozzarella inside the knots before tying them.
- Herb Variations: Try swapping basil for rosemary or oregano for a different herbal vibe.
- Spicy Kick: Add a pinch of red pepper flakes to the garlic butter for a little heat that wakes up the flavor.
- Vegan Version: Use olive oil in place of butter, and skip the parmesan to keep these plant-based.
How to Make Garlic Knots Recipe
Step 1: Mix Dry and Wet Ingredients for Your Dough
Start by combining 1 cup of bread flour with the instant yeast, sugar, salt, and garlic powder in a large bowl. This way, the seasonings are evenly dispersed. Add your olive oil and warm water, and use a wooden spoon to mix everything until combined. Then gradually stir in the remaining flour, adding more if your dough is too sticky to handle. I’ve found sometimes I need up to an extra third of a cup—dough needs to feel tacky but not sticky. It’s kind of like finding that perfect balance for a handshake!
Step 2: Let the Dough Rise Covered in Olive Oil
Drizzle a little olive oil in a clean, large bowl then use a pastry brush to coat the sides—this keeps the dough from sticking as it rises. Roll your dough ball in the oil until fully coated, cover tightly with plastic wrap, and set it somewhere warm like on top of your oven for about 30 minutes. You’ll know it’s ready when it doubles in size and looks soft and pillowy.
Step 3: Shape Your Knots
Once risen, gently deflate your dough and transfer it to a floured surface. Roll it into a log about 15 inches long. Cut the log into 9 equal pieces. Roll each piece between your palms to form a rope around 8 inches long. This part is super fun—I like lightly dusting the rope with flour if it feels sticky. Then carefully tie each rope into a knot. If you’ve never done this before, a quick online video really helps with the technique. Place each knot on your parchment-lined baking sheet and if you want, brush them lightly with olive oil for an extra golden finish.
Step 4: Final Rise and Bake
Set the baking tray somewhere warm again, like on top of the oven, and let your knots rest for about 5 minutes before popping them in the oven. Bake at 400°F (205°C) for 13 minutes, or until they start turning lightly golden. While the knots are baking, whip up the garlic butter glaze.
Step 5: Garlic Butter Glaze Magic
Melt your salted butter and mix in minced fresh garlic and basil. As soon as the knots come out of the oven, brush them generously with this glaze—the warm knots soak it right up, making every bite buttery, garlicky bliss. If you like, sprinkle with parmesan cheese immediately after glazing!
Pro Tips for Making Garlic Knots Recipe
- Perfect Yeast Activation: Always check your water temperature before mixing—it should feel warm but not hot to avoid killing the yeast.
- Kneading by Hand: I like to use a wooden spoon first, then finish kneading lightly with my hands—don’t overdo it or your knots can get tough.
- Shaping Tips: Dust your hands and the dough lightly with flour to prevent sticking when rolling and tying.
- Avoid Overbaking: Watch closely in the last few minutes—oven temps can vary, and you want a light golden color not dark brown.
How to Serve Garlic Knots Recipe
Garnishes
I love adding a sprinkle of freshly chopped basil or parsley right after brushing on the garlic butter—it adds freshness and a lovely color contrast. Sometimes, a light dusting of grated parmesan cheese is my secret finishing touch.
Side Dishes
These garlic knots pair beautifully with a hearty pasta dish—think spaghetti marinara or baked ziti. Also, they’re amazing alongside a fresh, crisp Caesar salad or a bowl of comforting tomato soup. Trust me, anytime I make a batch, I double whatever main I’m serving just to keep everyone happy.
Creative Ways to Present
For a party or special occasion, I like to arrange them in a round wreath shape on a large platter—then place a bowl of marinara sauce or garlic butter dip right in the center. It makes for a beautiful, shareable centerpiece that never lasts long!
Make Ahead and Storage
Storing Leftovers
After they cool, I store leftover garlic knots in an airtight container at room temperature for up to two days. You’ll find the texture stays soft and fresh, especially if you reheat them properly.
Freezing
If you want to keep some for longer, freezing works great. I freeze the shaped knots on a baking sheet until solid, then transfer them to a freezer-safe bag. When you’re ready for a treat, just thaw overnight in the fridge and bake as usual.
Reheating
To bring leftover garlic knots back to life, I like to warm them in a 350°F oven for about 5-7 minutes until they’re hot and the edges crisp up slightly. This method keeps them far better than microwaving, which tends to make them gummy.
FAQs
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Can I use all-purpose flour instead of bread flour in this Garlic Knots Recipe?
You can use all-purpose flour in a pinch, but bread flour is best because of its higher protein content, which gives the dough its chewy texture and helps it rise better. Using all-purpose flour might result in softer, less elastic knots.
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How do I know when my dough has risen enough?
The dough should roughly double in size and look puffed up and soft. If you gently poke it with your finger, the indentation should stay or slowly fill back in, which means it’s ready to move on to shaping.
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Can I make the garlic knots without fresh garlic?
While fresh garlic gives the best flavor in the butter glaze, you can use garlic powder if needed. Just keep in mind that fresh garlic has a bright, vibrant taste that powder can’t fully replicate.
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What’s the best way to store leftover garlic knots?
Store them in an airtight container at room temperature if you plan to eat them within a day or two. For longer storage, freeze the knots well-wrapped and thaw before reheating.
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Can I make this recipe vegan?
Yes! Simply swap the butter for a vegan alternative like margarine or extra olive oil, and skip the parmesan cheese or use a vegan substitute for the garnish.
Final Thoughts
This Garlic Knots Recipe is such a lovely way to bring people together over irresistible homemade bread. When I first made these, I was amazed at how simple they were and how everyone immediately asked for more! Now, it’s a staple in my kitchen for everything from casual dinners to special gatherings. Trust me, once you try these homemade garlic knots, you’ll never want the store-bought kind again. Give it a go—you’re going to love sinking your teeth into these soft, garlicky delights!
Print
Garlic Knots Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 63 minutes
- Yield: 9 garlic knots
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These homemade garlic knots are chewy, buttery, and full of garlicky flavor, made completely from scratch with simple ingredients and no mixer needed. Perfect as a side or snack, they bake to a golden brown and can be garnished with fresh basil and Parmesan cheese for extra taste.
Ingredients
Dough Ingredients
- 2-2 ⅓ cups bread flour* (divided)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil + additional for brushing
- ¾ cup warm water (105-115°F / 40-46°C)
Garlic Butter
- 4 Tablespoons salted butter
- 3 cloves minced garlic (about 1 ½ Tablespoons)
- 1 Tablespoon minced fresh basil
- Grated parmesan cheese (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. Set it aside for later use.
- Mix Dry Ingredients: In a large bowl, combine 1 cup (125g) of bread flour, instant yeast, sugar, salt, and garlic powder. Stir these dry ingredients together well.
- Add Wet Ingredients: Add olive oil and warm water to the dry mixture. Use a wooden spoon to stir until everything is well combined and forms a sticky mixture.
- Add Remaining Flour: Gradually stir in another 1 cup (125g) of flour. Add more flour, up to ⅓ cup as needed, until the dough forms a cohesive, elastic ball that is slightly tacky but manageable and pulls away from the bowl sides.
- Oil the Bowl and Rising: Drizzle a large, clean bowl with olive oil and brush it up the sides. Transfer the dough into the oiled bowl and roll it around so it is lightly coated in oil. Cover tightly with plastic wrap and let it rise on top of your warm oven for about 30 minutes or until doubled in size.
- Shape the Dough: Once risen, gently deflate the dough with your hands and move it to a lightly floured surface. Shape it into a 15-inch log and cut it into 9 equal pieces.
- Form Knots: Roll each piece between your palms into an approximately 8-inch rope, dusting lightly with flour if sticky. Tie each rope carefully into a knot and place the knots on the prepared baking sheet. Optionally brush with olive oil.
- Rest Before Baking: Let the knots rest and rise for another 5 minutes by placing the baking tray on top of the warm oven.
- Bake: Bake the knots in the preheated oven at 400°F (205°C) for 13 minutes or until they begin to turn a light golden brown.
- Prepare Garlic Butter: While baking, melt the salted butter with minced garlic and fresh basil to create a fragrant garlic butter sauce.
- Finish and Serve: Brush the warm garlic knots with the garlic butter once they come out of the oven. Sprinkle with grated parmesan cheese if desired, and serve warm.
Notes
- These garlic knots are made from scratch and do not require a mixer, making them straightforward and accessible.
- Allowing the dough to rise twice ensures soft, chewy texture with great flavor.
- Using fresh garlic and basil enhances the flavor but can be adjusted according to taste.
- Parmesan cheese is optional but adds a nice savory touch that complements the garlic butter.
- Warm water is critical to activating the yeast properly—the temperature should be between 105-115°F (40-46°C).
Nutrition
- Serving Size: 1 garlic knot
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 231 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
