Warm, buttery, and garlicky — these homemade garlic knots are the kind of simple, comforting bread you’ll want to bake for weeknight dinners, game-day dips, or as an upgrade to store-bought pizza night. Soft inside, lightly crisp outside, and brushed with a bright garlic-parsley butter, they’re easy to make with pantry staples and just a little time. If you like pairing savory breads with seafood, try serving them alongside a rich fish for contrast — I often reach for my favorite garlic butter salmon recipe when I want a complete, fuss-free meal.
Why you’ll love this dish
These garlic knots hit a sweet spot: minimal ingredients, big flavor, and a texture that’s irresistible. They’re budget-friendly, kid-approved, and forgiving for novice bakers. You don’t need a stand mixer — just a bit of elbow grease and timing.
“Easy enough for a weeknight, indulgent enough for company — best served warm straight from the oven.” — home cook review
Perfect occasions:
- Weeknight dinners with pasta or soup
- Game-day snacks or party platters
- Brunch spreads or as an accompaniment to seafood and salads
How this recipe comes together
Quick overview of the 7 steps so you know what to expect:
- Bloom the yeast in warm water with sugar.
- Mix flour, salt, yeast mixture, and olive oil to form a dough.
- Knead briefly until smooth and elastic.
- Let the dough rise until doubled.
- Divide, roll into ropes and tie knots; allow a short second rise.
- Bake until golden.
- Brush with garlicky butter and finish with parsley and optional Parmesan.
This keeps the process predictable and manageable even if you’re juggling other dishes.
What you’ll need
- 4 cups all-purpose flour (swap up to 1 cup for bread flour for a chewier knot)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F / 43°C) — too hot and you’ll kill the yeast; too cool and it won’t bloom
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- ¼ cup olive oil (plus a bit for greasing)
- 4 tablespoons unsalted butter, melted (use vegan butter to make dairy-free)
- 6 cloves garlic, minced (press or finely chop for the best aroma)
- ¼ cup fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- Grated Parmesan cheese for topping (optional)
Notes: If you’re short on fresh garlic, 1–2 teaspoons of good-quality garlic paste will work. For a lighter knot, substitute half the water with milk (room temperature) for a richer crumb.
Step-by-step instructions
- Bloom the yeast: In a small bowl, stir warm water, sugar, and the yeast. Wait 5–10 minutes until frothy. If it doesn’t foam, discard and try with a fresh packet — it’s a sure sign the yeast is inactive.
- Mix the dough: In a large bowl, whisk flour and salt. Add the yeast mixture and olive oil. Stir until a sticky dough forms.
- Knead: Turn dough onto a floured surface. Knead 5–7 minutes until smooth and slightly springy. Dough should pass the windowpane test (stretch a small piece—if it thins without tearing, it’s well-kneaded).
- First rise: Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 1 hour.
- Shape knots: Punch down the dough. Divide into 12 equal pieces. Roll each into a 10–12 inch rope and tie into a knot, tucking ends underneath. Place on a parchment-lined baking sheet. Cover and let rise 30 minutes.
- Bake: Preheat oven to 375°F (190°C). Bake the knots 15–20 minutes or until golden brown around the edges.
- Finish: While they bake, mix melted butter, minced garlic, parsley, Italian seasoning, and red pepper flakes. As soon as the knots come out, brush them generously with the garlic butter. Sprinkle with Parmesan if using. Serve warm.
Timing tip: If your kitchen is cool, a slightly warmer proofing spot is a turned-off oven with the light on.
Best ways to enjoy it
These knots are versatile. Serve them:
- Warm with a bowl of marinara for dipping
- Alongside a green salad and roasted chicken for a weeknight dinner
- With my go-to seafood main; for an easy surf-and-turf combo try a contrasting sweet finish like banana bread after the savory course (the soft knots and a sweet bread make for a satisfying end to the meal).
Plate them in a shallow basket lined with a clean kitchen towel to keep them warm and soft.
Storage and reheating tips
- Room temperature: Store cooled knots in an airtight container for up to 2 days.
- Refrigerator: Keeps 4–5 days in a sealed container, but refrigeration can dry bread slightly.
- Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or overnight in the fridge.
- Reheating: For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes. To refresh a single knot, microwave 10–15 seconds then crisp briefly under a broiler or in a toaster oven.
Food safety: Always let knots cool to room temperature before sealing them for storage to avoid condensation and sogginess.
Pro chef tips
- Water temperature matters: Aim for 105–115°F (40–46°C) for active dry yeast. Too hot kills yeast, too cool slows it.
- Don’t over-knead: 5–7 minutes by hand is usually enough. Stop when dough feels smooth and springs back.
- Even sizing: Use a kitchen scale (divide total dough weight by 12) for uniform knots that bake evenly.
- Garlic bloom: Mix minced garlic into warm melted butter just before brushing. Letting it sit for too long can dull the fresh flavor.
- For glossy finish: Mix a teaspoon of honey into the butter before brushing for a subtle sheen and deeper color.
Creative twists
- Cheesy knots: Stuff small cubes of mozzarella into each rope before knotting, or sprinkle shredded mozzarella on top right after baking.
- Herb-forward: Swap parsley for basil or chives, or use a tablespoon of chopped rosemary for an earthy note.
- Spicy garlic knots: Increase red pepper flakes and add a pinch of smoked paprika to the butter.
- Whole wheat variation: Replace up to half the flour with whole wheat and add a tablespoon of honey to balance the nuttiness.
- Vegan version: Use olive oil in place of butter for the brush, and omit Parmesan or use a plant-based alternative.
Your questions answered
Q: How long does this take from start to finish?
A: Active work is 25–40 minutes (mixing, kneading, shaping). With rises and baking, plan for about 2–2.5 hours.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Reduce the water temperature slightly (to about 100°F / 38°C). Instant yeast can be mixed directly into the flour; proofing isn’t necessary, but you can still bloom it if you prefer.
Q: Can I make the dough ahead and refrigerate?
A: Absolutely. After kneading, refrigerate the dough in an oiled bowl covered for up to 24 hours. It will rise more slowly — punch it down, shape knots, then let them proof 30–45 minutes at room temperature before baking.
Q: How do I keep knots soft instead of crusty?
A: Brush them immediately with butter when they come out of the oven and keep them covered with a towel. Storing in an airtight container while slightly warm also helps retain softness.
Q: Can I freeze after baking or before baking?
A: Both work. Freeze baked knots for easiest reheating. If freezing unbaked, shape them and freeze on a tray; once solid transfer to a bag. Thaw and allow a full proof before baking.
If you want help scaling the recipe or converting to grams, tell me how many knots you want and I’ll calculate it for you.
Garlic Knots
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Swap up to 1 cup for bread flour for a chewier knot
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (about 110°F / 43°C) Too hot can kill the yeast; too cool won't bloom
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- ¼ cup olive oil Plus a bit for greasing
Garlic Butter Topping
- 4 tablespoons unsalted butter, melted Use vegan butter to make dairy-free
- 6 cloves garlic, minced Press or finely chop for the best aroma
- ¼ cup fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes Optional, for heat
- Grated Parmesan cheese For topping, optional
Instructions
Preparation
- In a small bowl, stir warm water, sugar, and the yeast. Wait 5–10 minutes until frothy. If it doesn’t foam, discard and try with a fresh packet.
- In a large bowl, whisk flour and salt. Add the yeast mixture and olive oil. Stir until a sticky dough forms.
- Turn dough onto a floured surface. Knead 5–7 minutes until smooth and slightly springy.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 1 hour.
Shaping and Baking
- Punch down the dough. Divide into 12 equal pieces. Roll each into a 10–12 inch rope and tie into a knot, tucking ends underneath.
- Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Bake the knots for 15–20 minutes or until golden brown around the edges.
- While they bake, mix melted butter, minced garlic, parsley, Italian seasoning, and red pepper flakes. As soon as the knots come out, brush them generously with the garlic butter. Sprinkle with Parmesan if using. Serve warm.