Best Homemade Garlic Knots

I didn’t grow up making bread from scratch. My mom was more of a “pop open a can of biscuits” kind of cook, and honestly, there’s nothing wrong with that. But once I learned how easy it is to make homemade garlic knots, I felt a little silly for being intimidated by yeast dough for so long.

Here’s the thing about garlic knots—they look fancy, like something you’d get at an Italian restaurant. But they’re actually pretty forgiving. The dough comes together in one bowl, and even if your knots aren’t tied perfectly, they still taste amazing once you brush them with that garlic butter. Plus, your kitchen will smell so good that your family will be hovering around the oven before they’re even done baking.

What Kind of Flour Should I Use?

Bread flour is your best bet for making garlic knots because it has a higher protein content than all-purpose flour, which helps create that chewy, bakery-style texture we’re going for. That said, if you only have all-purpose flour in your pantry, you can absolutely use it instead – your knots will turn out a bit softer and less chewy, but they’ll still be delicious. When measuring your flour, make sure to spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour and make your dough dense. If your dough feels too sticky while you’re working with it, just dust your hands and work surface with a little extra flour as needed.

Options for Substitutions

While some ingredients are key to getting that classic garlic knot texture, there’s still room for a few swaps:

• Bread flour: This is one ingredient I’d recommend sticking with if possible – bread flour gives these knots their signature chewy texture. If you absolutely need to substitute, all-purpose flour will work, but your knots will be slightly softer and less chewy.
• Instant yeast: If you only have active dry yeast, you can use the same amount, but you’ll need to dissolve it in the warm water first and let it sit for about 5 minutes until foamy before adding the other ingredients.
• Olive oil or melted butter (dough): Either one works great in the dough itself. Olive oil gives a slightly different flavor, but both will keep your knots nice and soft.
• Fresh garlic: For the garlic butter topping, fresh minced garlic really makes a difference, but you can use 1/2 teaspoon garlic powder if that’s what you have. The flavor won’t be quite as punchy, though.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and a pinch of thyme. Or just use dried oregano on its own for a simpler flavor.
• Parmesan cheese: The Parmesan topping is totally optional, but if you want to use it and don’t have any, pecorino Romano makes a great substitute with a slightly sharper taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making garlic knots is using water that’s too hot, which can kill the yeast – stick to the 100-110°F range by testing with a thermometer, or aim for water that feels warm but not hot to the touch.

Many people skip the full 2-hour rise time because they’re impatient, but this step is crucial for developing flavor and getting that soft, pillowy texture you want in a good garlic knot.

When rolling your dough ropes, make sure they’re an even thickness from end to end so they bake uniformly, and don’t tie the knots too tightly or they’ll be dense instead of light and airy.

Finally, brush on that garlic butter mixture right when the knots come out of the oven while they’re still hot – this helps the butter soak in rather than just sit on top, giving you maximum garlic flavor in every bite.

What to Serve With Garlic Knots?

Garlic knots are perfect alongside just about any Italian meal, especially pasta dishes like spaghetti and meatballs, baked ziti, or fettuccine alfredo. They’re also great for dipping into marinara sauce, extra garlic butter, or even a creamy alfredo sauce if you’re feeling indulgent. I love serving them with a big Caesar salad and some minestrone soup for a complete Italian-style dinner. These knots also make a fantastic appetizer before pizza night or when you’re having friends over for game day.

Storage Instructions

Store: Keep your garlic knots in an airtight container or zip-top bag at room temperature for up to 2 days. They’re best enjoyed fresh, but if you want to keep them longer, pop them in the fridge for up to 5 days.

Freeze: These freeze really well for up to 3 months. Let them cool completely, then store in a freezer-safe bag with as much air pressed out as possible. You can freeze them before or after brushing with the garlic butter, whatever works best for you.

Reheat: To bring back that fresh-baked taste, warm them in a 350°F oven for about 5-7 minutes until heated through. You can also microwave them for 15-20 seconds, but the oven gives you a better texture. If they seem a bit dry, brush on a little extra garlic butter before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2200
• Protein: 45-55 g
• Fat: 75-85 g
• Carbohydrates: 320-340 g

Ingredients

For the dough:

• 1 cup water (warm to the touch, about 110°F)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey
• 3 tablespoons extra virgin olive oil
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 3 1/3 cups bread flour (plus 1-2 tablespoons if needed for tackiness)

For the garlic butter topping:

• 6 tablespoons salted butter, melted
• 4 garlic cloves, freshly minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/3 cup freshly grated parmesan cheese
• 3 tablespoons fresh parsley, finely chopped

Step 1: Activate Yeast and Start the Dough

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey
• 3 tablespoons extra virgin olive oil
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 3 1/3 cups bread flour

In a large bowl, combine the warm water, active dry yeast, and honey.

Let this sit undisturbed for 5 minutes until it becomes foamy—this bloom ensures your yeast is alive and active.

Stir in the olive oil, salt, and garlic powder, then add half the bread flour (about 1 2/3 cups).

Mix until combined, then add the remaining flour gradually while mixing on low speed for about 2 minutes.

The dough should come together into a shaggy mass.

Step 2: Knead and First Rise

• dough from Step 1

Turn the dough out onto a lightly floured surface and knead for 5 minutes until it becomes smooth and elastic.

If the dough feels too sticky, add 1-2 tablespoons more flour as needed.

Place the kneaded dough into an oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature for about 2 hours, or until doubled in size.

I like to let it rise on my kitchen counter away from drafts—a warm, undisturbed spot really makes a difference in rise time.

Step 3: Prepare Garlic Butter Mixture and Shape the Knots

• 6 tablespoons salted butter, melted
• 4 garlic cloves, freshly minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• dough from Step 2

While the dough rises, prepare your garlic butter mixture: combine the melted salted butter, freshly minced garlic, dried Italian seasoning, 1/2 teaspoon salt, and crushed red pepper flakes in a small bowl.

Set aside.

Line two baking sheets with parchment paper.

Once the dough has doubled, punch it down gently and divide it into 16 equal pieces.

Roll each piece into an 8-inch rope on a lightly floured surface, then tie each rope into a simple knot shape by bringing one end over and under the other.

Step 4: Second Rise and Preheat

• shaped knots from Step 3

Place the tied knots onto the prepared baking sheets, leaving about 2 inches between each one.

Cover them loosely with a damp towel or plastic wrap and let them rest for 30-45 minutes until puffy and risen.

While they’re rising, preheat your oven to 400°F.

I find that letting them rise just until they’re soft and pillowy—not overly puffy—gives the best texture when baked.

Step 5: Brush, Bake, and Finish

• risen knots from Step 4
• garlic butter mixture from Step 3
• 1/3 cup freshly grated parmesan cheese
• 3 tablespoons fresh parsley, finely chopped

Once the knots have risen and the oven is preheated, brush them generously with half of the garlic butter mixture from Step 3.

Bake for 20-23 minutes until they’re golden brown and cooked through.

Remove from the oven and immediately brush with the remaining garlic butter mixture.

While still warm, sprinkle the freshly grated parmesan cheese and finely chopped fresh parsley over the top.

The heat will help the flavors meld beautifully.