Soft, pillowy garlic knots brushed with buttery, garlicky goodness — they’re the kind of comfort food that disappears first at parties and makes weeknight dinners feel special. These knots use a simple enriched dough (milk, butter, egg) that’s easy to handle and yields tender, slightly sweet rolls. Make a batch for game day, a cozy pasta night, or whenever you need a reliable crowd-pleaser — and if you like stuffed garlic bites, you might also love garlic Parmesan cheeseburger bombs.
What makes this recipe special
These garlic knots hit the sweet spot between restaurant-style softness and home-baked comfort. The dough is enriched with milk, butter, and an egg, which gives the finished knots a tender crumb and a slight richness that’s more satisfying than plain pizza dough. They rise twice for better texture and that classic pillowy interior.
“My family says these are better than the takeout ones — soft inside, golden outside, and glued to that garlic butter.” — a regular home-cook review
Why try them:
- Quick-ish for yeast bread: active time is modest (two short rises).
- Budget-friendly ingredients you probably already have.
- Kid-approved: easy to shape and fun to dunk in marinara.
- Versatile: brush with extra herb butter, sprinkle with cheese, or stuff for a twist.
The cooking process explained
Before you start: this recipe involves activating yeast, making an enriched dough, two rises, shaping knots, then a short bake and a final butter brush. Plan roughly 2.5 hours from start to finish, most of which is unattended rise time. Knead about 5–6 minutes if using a stand mixer, or 8–10 minutes by hand. Expect a soft, slightly tacky dough — don’t over-add flour.
What you’ll need
- For the dough:
- 1/3 cup very warm water (about 79 g)
- 2¼ teaspoons active dry yeast (one packet)
- 1/4 cup + 1/4 teaspoon granulated sugar (51 g total)
- 1 1/3 cups warm milk (about 332 g)
- 5 tablespoons butter, softened (76 g)
- 1 large egg
- 1½ teaspoons salt
- 4–4½ cups all-purpose flour (about 500 g) — add gradually; use less if dough is not too sticky
- For the garlic topping:
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- Marinara sauce for dipping (optional)
Ingredient notes and substitutions:
- Milk: whole milk gives the richest texture; 2% is fine. For dairy-free, use unsweetened soy or oat milk and replace butter with vegan butter (see Variations).
- Egg: adds structure and richness. For egg-free, use 3 tablespoons aquafaba (chickpea liquid) or a commercial egg replacer.
- Flour: start with 4 cups and add up to 1/2 cup more only if dough is too sticky to handle.
Directions to follow
- Activate the yeast: In a small bowl, stir warm water, yeast, and 1/4 teaspoon sugar. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be dead — start over with fresh yeast.
- Mix the wet base: In the bowl of a stand mixer (or a large mixing bowl), combine the foamy yeast, remaining 1/4 cup sugar, warm milk, softened butter, egg, and salt. Mix briefly to combine.
- Add flour and knead: With the mixer running on low, add 4 cups of flour gradually. Knead 5–6 minutes until the dough is smooth, elastic, and slightly tacky. Add up to 1/2 cup more flour only if needed.
- First rise: Lightly grease a large bowl. Place the dough inside, turn to coat all sides, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Shape the knots: Punch down the dough. Divide into golf-ball-size pieces (about 24–28). Roll each into a 9-inch rope and tie a loose knot. Place knots on a parchment-lined baking sheet, leaving space between them.
- Second rise: Cover loosely with plastic wrap and let rise again in a warm place until puffy and nearly doubled, about 1 hour.
- Bake: Preheat the oven to 400°F (200°C). Bake knots 10–12 minutes until lightly golden on top.
- Make garlic butter: While knots bake, whisk together olive oil, melted butter, garlic powder, and parsley flakes.
- Brush and serve: Brush hot knots generously with garlic butter as soon as they come out of the oven. Serve warm with marinara for dipping.
Timing tip: you can refrigerate shaped knots overnight (covered) after the second rise for fresher bread the next day — take out 30–45 minutes before baking to come up to room temperature.
How to serve Garlic Knots
Best ways to enjoy them:
- Serve warm, brushed with extra garlic butter and sprinkled with flaky sea salt.
- Offer a bowl of robust marinara for dipping, or try an herbed olive oil for a lighter option.
- Make a meal: plate knots alongside a big salad and a pasta. For a comforting combination, serve with creamy sides such as garlic Parmesan rice or a cheesy baked pasta.
- Party platter: place knots in a basket with sliced provolone, spicy pepperoni, and roasted vegetables for a shareable appetizer board.
Storage and reheating tips
- Room temperature: Store cooled garlic knots in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 4 days.
- Freezer: Flash-freeze on a sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen or thaw overnight in the fridge.
- Reheating: Wrap knots in foil and bake at 350°F (175°C) for 8–12 minutes (from refrigerated) or 12–18 minutes (from frozen). For a crisper top, open the foil for the last 3 minutes. Microwave for 15–25 seconds for a quick warm-up, but texture will be softer.
Safety note: because this is an enriched dough with dairy and egg, cool leftovers to room temperature within two hours and refrigerate promptly to avoid bacterial growth.
Pro chef tips
- Proof test: Always proof yeast in warm water with sugar. If it doesn’t foam within 10 minutes, start with fresh yeast.
- Dough feel: Aim for dough that’s tacky but not sticky. A little tackiness yields a softer crumb.
- Knot tension: Tie knots loosely so they puff during the second rise and bake. Tight knots become dense.
- Even sizes: Make pieces the same size so knots bake evenly — a kitchen scale is the easiest way to be consistent.
- Garlic boost: For a brighter garlic flavor, stir 1–2 teaspoons of finely minced fresh garlic into the melted butter (mix off heat to avoid cooking raw garlic).
- Brush twice: For extra gloss, brush once right after baking and again 2 minutes later.
Creative twists
- Cheesy knots: Before tying, press a small cube of mozzarella into the center of each rope and pinch closed to seal. Watch for leaks while baking.
- Herby lemon: Add 1 teaspoon lemon zest and 1 tablespoon chopped fresh parsley to the garlic butter for a bright finish.
- Whole-wheat: Use half whole-wheat flour for nuttier flavor; add a splash more milk if dough feels dry.
- Vegan version: Replace milk with unsweetened soy or oat milk, swap butter for vegan butter, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg. Expect a slightly different crumb.
- Spicy: Sprinkle with red pepper flakes or brush with a chili-garlic oil for heat.
Common questions
Q: How long does this dough take to rise?
A: Each rise is about 1 hour in a warm spot. Cooler kitchens may need more time; aim for doubled volume rather than exact timing.
Q: Can I make the dough ahead of time?
A: Yes. After the first rise, you can refrigerate the dough (covered) for up to 24 hours. Bring to room temperature, shape, then continue with the second rise before baking.
Q: My knots came out dense. What happened?
A: Likely underproofed, over-kneaded, or the knots were tied too tightly. Ensure the dough doubled during rises and tie loose knots so air pockets form.
Q: Can I add fresh garlic to the butter?
A: Yes — use finely minced garlic and stir into melted butter off the heat to keep garlic flavor bright. If you prefer a milder taste, use garlic powder as in the recipe.
Q: Are these suitable for freezing?
A: Yes. Freeze baked or unbaked (shaped) knots on a tray, then transfer to bags for up to 3 months. Bake from frozen or reheat as directed.
If you want more garlic-forward side ideas or cheesy carb pairings, try the linked rice or stuffed-bomb recipe earlier in the article for inspiration.
Soft Garlic Knots
Ingredients
For the Dough
- 1/3 cup very warm water (about 79 g)
- 2¼ teaspoons active dry yeast (one packet)
- 1/4 cup + 1/4 teaspoon granulated sugar (51 g total)
- 1 1/3 cups warm milk (about 332 g)
- 5 tablespoons butter, softened (76 g)
- 1 large egg
- 1½ teaspoons salt
- 4–4½ cups all-purpose flour (about 500 g) — add gradually; use less if dough is not too sticky
For the Garlic Topping
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
Instructions
Preparation
- In a small bowl, stir warm water, yeast, and 1/4 teaspoon sugar. Let sit 5–10 minutes until foamy.
- In a large mixing bowl, combine the foamy yeast, remaining 1/4 cup sugar, warm milk, softened butter, egg, and salt. Mix briefly to combine.
- With the mixer running on low, add 4 cups of flour gradually. Knead 5–6 minutes until the dough is smooth, elastic, and slightly tacky. Add up to 1/2 cup more flour only if needed.
First Rise
- Lightly grease a large bowl. Place the dough inside, turn to coat all sides, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
Shaping
- Punch down the dough. Divide into golf-ball-size pieces (about 24–28). Roll each into a 9-inch rope and tie a loose knot.
- Place knots on a parchment-lined baking sheet, leaving space between them.
Second Rise
- Cover loosely with plastic wrap and let rise again in a warm place until puffy and nearly doubled, about 1 hour.
Baking
- Preheat the oven to 400°F (200°C). Bake knots for 10–12 minutes until lightly golden on top.
Garlic Butter
- While knots bake, whisk together olive oil, melted butter, garlic powder, and parsley flakes.
- Brush hot knots generously with garlic butter as soon as they come out of the oven. Serve warm with marinara for dipping.