Garlic knots are little bites of buttery, garlicky goodness that are soft on the inside with a slightly crispy outside. These tasty treats are made from dough tied into small knots, baked to golden perfection, and then tossed in a mix of garlic, butter, and fresh herbs. They’re simple but packed with flavor, making them the perfect side or snack.
I love making garlic knots because they’re easy to share and always disappear fast. What’s awesome is how the warm garlic butter melts into every nook and cranny of the dough, giving each knot a punch of buttery, garlicky taste that feels so comforting. Sometimes I add a little sprinkle of parmesan cheese on top just for a little extra something special.
My favorite way to enjoy garlic knots is fresh out of the oven with a little marinara sauce for dipping. They’re perfect alongside pasta or a fresh salad, but honestly, they’re so good that I sometimes eat them all on their own. They remind me of fun nights with family and friends, passing around the garlic knots and sharing stories. It’s a simple recipe that never fails to bring a smile to the table.
Key Ingredients & Substitutions
Yeast: Active dry yeast is great for this recipe because it helps the dough rise and become fluffy. If you’re short on time, instant yeast can be used as a substitute—it works faster and can be mixed directly with the flour.
Flour: All-purpose flour gives the knots their soft, chewy texture. You can try bread flour for a slightly chewier result or whole wheat flour for a nuttier taste and added fiber, but the knots may be a bit denser.
Butter & Garlic: Butter brings richness and helps carry the flavor of the garlic. If you want to keep it lighter, you can use olive oil or a mix of both. Fresh garlic is key for that sharp, aromatic hit, but garlic powder works in a pinch.
Fresh Parsley: I love how parsley adds a fresh, mild herbal note that brightens the flavor. If you don’t have parsley, fresh basil or oregano can be fine swaps. Dried herbs work too but add them sparingly.
How Do You Get Soft Yet Crispy Garlic Knots?
Balancing soft inside and crispy outside is all about how you handle the dough and bake the knots.
- Kneading: Knead until the dough feels smooth and elastic (about 8-10 minutes). This develops gluten, giving the knots structure yet a nice chew.
- Rising: Let the dough rise until doubled in size. This makes the knots airy. Don’t rush this step—warm and draft-free spots help.
- Baking: Bake at 400°F (200°C) to get a golden crust that’s lightly crisp. Avoid opening your oven too soon to keep the heat steady.
- Butter Brush: Brushing hot knots with garlic butter right after baking helps them stay moist and flavorful without getting soggy.
These tips have helped me consistently make garlic knots that are soft inside and just the right amount of crispy outside every time!
Equipment You’ll Need
- Mixing bowl – big enough to mix and let the dough rise comfortably.
- Wooden spoon or spatula – great for stirring the dough before kneading.
- Flat surface or pastry mat – for kneading and shaping your dough without sticking.
- Baking sheet – to hold the knots as they bake evenly in the oven.
- Parchment paper – keeps knots from sticking and makes cleanup easy.
- Small saucepan – to melt butter and gently cook garlic for the topping.
- Basting brush – perfect to brush garlic butter on the knots while they’re warm.
Flavor Variations & Add-Ins
- Sprinkle parmesan or romano cheese on top before baking for an extra cheesy flavor.
- Mix in chopped rosemary or thyme with the parsley to add a fresh, woodsy note.
- Add a pinch of red pepper flakes to the garlic butter for a little heat and kick.
- Swap garlic for roasted garlic to get a sweeter, milder garlic taste that’s smooth and rich.
Garlic Knots
Ingredients You’ll Need:
For The Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F/43°C)
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus extra for greasing bowl
For The Garlic Butter Topping:
- 4 tablespoons unsalted butter
- 3-4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- Coarse salt (such as kosher salt), for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 1 to 1.5 hours for the dough to rise. Baking the knots takes 12-15 minutes. Overall, expect roughly 1 hour and 30 minutes from start to finish, including rising and baking time.
Step-by-Step Instructions:
1. Start the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes frothy. This means the yeast is active and ready to work.
2. Mix and Knead:
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
3. Let The Dough Rise:
Place the dough in a lightly greased bowl and cover with a towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours or until it doubles in size.
4. Shape the Knots:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide it into 12-16 pieces. Roll each piece into an 8-10 inch rope, then tie the rope into a knot. Place these knots on the baking sheet.
5. Bake the Knots:
Bake the knots for 12 to 15 minutes, or until they are golden brown.
6. Make Garlic Butter and Finish:
While baking, melt the butter in a small pan over low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant, then take off the heat and stir in the parsley. As soon as the knots come out of the oven, brush them generously with this garlic butter and sprinkle with coarse salt.
7. Serving:
Enjoy your garlic knots warm! They’re delicious on their own or dipped in marinara sauce for an extra treat.
Can I Use Frozen Dough for Garlic Knots?
Yes! You can use frozen pizza or bread dough. Just thaw it completely in the fridge overnight and let it come to room temperature before shaping and baking.
How Should I Store Leftover Garlic Knots?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat them in the oven at 350°F (175°C) for 5-7 minutes to retain softness.
Can I Make Garlic Knots Ahead of Time?
Absolutely! You can prepare the dough and shape the knots, then refrigerate them overnight before baking. Just bring them to room temperature for 20-30 minutes before baking.
What’s a Good Substitute for Fresh Parsley?
If you don’t have fresh parsley, you can use fresh basil or dried Italian herbs instead. Just add dried herbs sparingly since they are more concentrated in flavor.
