Soft, chewy Homemade Garlic Knots brushed with buttery garlic and sprinkled with Parmesan—your new go-to side for pasta nights or snack cravings.
Okay, let me set the scene: It’s a rainy Saturday, I’m still in my pajamas, and the only thing on my mind? Bread. Not just any bread—those buttery, pillowy garlic knots I used to grab from my local pizza joint back in college. You know the ones—slightly greasy (in the best way), packed with garlic, and gone before you even notice.
So, I thought, why not try making them at home? Spoiler: It was a glorious, garlic-scented success. And honestly? There’s just something magical about pulling warm, golden knots out of your own oven, brushing them with melted butter, and sneaking a bite before they even hit the table. It’s pure joy—simple, carby, irresistible.
Why You’ll Love This Homemade Garlic Knots Recipe?
- The Softest, Fluffiest Texture: Think pillowy clouds of dough, with that chewy bite you crave.
- Garlic Lovers Unite: These aren’t lightly garlicky. Nope. They’re LOADED with buttery garlic goodness.
- Beginner-Friendly: Even if you’ve never touched yeast before, this recipe’s got you.
- Perfect for Every Occasion: Pasta night, game day, midnight snack—these knots work anytime.
- Endlessly Customizable: More cheese? Herbs? Spice? You do you.
Ingredient Notes:
- Bread Flour: Gives the knots their signature chewiness. All-purpose works in a pinch but bread flour? Chef’s kiss.
- Yeast: The magic that makes the dough puff up. If it’s been chilling in your pantry for two years… maybe grab a fresh packet.
- Olive Oil: Adds flavor and helps the dough stay soft and tender.
- Garlic: The star of the show. Go big—no one ever complained about too much garlic.
- Butter: Because buttery garlic knots > dry garlic knots.
- Parsley: For that fresh pop of color and flavor. Plus, it makes them look fancy.
- Parmesan Cheese: The final salty, cheesy touch. Because why not?
How To Make Homemade Garlic Knots?
Step 1: The Dough Dance
In your trusty stand mixer—or by hand if you’re feeling ambitious—combine 3¾ cups bread flour, 1½ teaspoons sugar, 2 teaspoons salt, and 1 packet of active dry yeast. Add 1½ cups warm water (about 110°F) and 2 tablespoons olive oil. Mix until it starts to form a dough.
Knead it for 5-7 minutes until it’s soft, smooth, and just slightly tacky. Too dry? A drizzle of water. Too sticky? Sprinkle in some flour. You got this.
Step 2: Let It Chill (and Rise)
Grease a bowl with olive oil, plop the dough in, cover it with plastic wrap, and let it rise somewhere warm for about 90 minutes. It should double in size. (Pro tip: The inside of your microwave—turned off, obviously—is a great draft-free spot.)
Step 3: Time to Get Knotty
Once the dough’s puffed up, punch it down (so satisfying) and cut it into 16 equal pieces. Roll each into a rope, about 8 inches long, then tie it into a loose knot. Don’t stress if they look wonky—imperfection is part of the charm.
Lay them on a lined baking sheet, cover with a towel, and let them rise again for 30 minutes. They’ll get nice and puffy, like little dough pillows.
Step 4: Bake, Baby, Bake
Preheat your oven to 450°F. Bake the knots for 18-20 minutes, until golden brown and your kitchen smells like a garlic wonderland.
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Step 5: The Garlic Butter Finale
While the knots bake, melt 1 stick of butter in a saucepan. Add 6 cloves of minced garlic, ½ cup chopped parsley, and 1½ teaspoons garlic salt. Let it sizzle for a minute—just until the garlic’s fragrant.
The second those knots come out of the oven, brush them generously with the garlic butter. Then sprinkle with grated Parmesan while they’re still warm so it gets all melty and glorious.
Storage Options:
- Countertop: In an airtight container, they’ll stay soft for 2 days.
- Freezer-Friendly: Freeze baked knots for up to 2 months. Reheat at 350°F until warmed through.
- Reheat Hack: Wrap in foil and pop them in the oven for 5-7 minutes—good as fresh.
Variations and Substitutions:
- Cheesy Explosion: Stuff a cube of mozzarella inside before tying the knot. Melty goodness inside AND out.
- Spicy Kick: Add red pepper flakes to the garlic butter for a subtle heat.
- Vegan Vibes: Use plant-based butter and skip the Parmesan.
- Sweet Tooth Switch-Up: Skip the garlic and brush with butter + cinnamon sugar instead. Dessert knots? Yes, please.
- Herb Overload: Toss in some oregano or basil with the parsley for extra herby flavor.
What to Serve with Homemade Garlic Knots?
- Classic Marinara: Perfect for dunking.
- Hearty Soups: Like tomato basil or creamy mushroom. The knots make excellent dippers.
- Pasta Night: Spaghetti, lasagna, you name it. These knots will always be the sidekick.
- Pizza Party: Because carbs on carbs is never a bad idea.
- Charcuterie Boards: Trust me—people will go for the knots before the fancy cheese.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely. Let it rise once, then refrigerate overnight. Bring it back to room temp before shaping into knots.
Can I use all-purpose flour instead of bread flour?
Yep! The texture will be slightly less chewy but still totally delicious.
Why didn’t my dough rise?
Check that your yeast isn’t expired and make sure the water wasn’t too hot. Yeast is a bit fussy like that.
Go Forth and Get Knotty
There’s something ridiculously satisfying about pulling apart a warm garlic knot—especially when you made it yourself. These Homemade Garlic Knots are the kind of bread that disappears way too fast, so maybe make a double batch. Just sayin’.
If you give these a go, snap a pic, tag me, and tell me—did you eat half the batch straight off the pan? (No judgment. I’ve been there.) Happy baking, friends!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Garlic Knots
Ingredients
For the dough:
- 3 and 3/4 c. bread flour
- 1 and 1/2 tsp. granulated sugar
- 1 envelope active dry yeast
- 2 tsp. salt
- 1 1/2 c. warm water 110 - 115 degrees F
- 2 tbsp. plus 2 tsp. olive oil divided
For the garlic coating:
- 1 stick unsalted butter
- 6 cloves garlic minced
- 1/2 c. fresh parsley minced
- 1 and 1/2 tsp. garlic salt
- 1/4 c. Parmesan cheese grated
Instructions
To make the dough:
- Using a stand mixer combine 3 ¾ cups of bread flour, 1 ½ teaspoons of granulated sugar, 1 envelope of yeast and 2 teaspoons of salt.
- Add 1 ½ cups of water (between 110 and 115 degrees F) and 2 tablespoons plus 2 teaspoons of olive oil.
- Mix the ingredients until they form a ball.
- Adjust with flour or water if needed.
- Knead the mixture until it becomes a ball.
For rising time:
- Grease a bowl using 2 teaspoons of olive oil.
- Place the dough, in the greased bowl cover it with plastic wrap and let it rise for 90 minutes or until it doubles in size.
Shaping the knots:
- Divide the dough into 16 pieces.
- Roll each piece into a ball. Then shape it into a rope before tying it into a knot.
- Place the knots on a baking sheet. Let them rest for around 30 minutes.
Baking:
- Preheat your oven to 450 degrees F (230 degrees C).
- Remove the plastic wrap from the knots. Bake them in the preheated oven for 20 minutes or until they turn golden brown and become firm.
For the garlic coating:
- While the knots are baking, melt one stick (cup) of unsalted butter in a pan.
- Add six cloves of chopped garlic, half a cup of chopped fresh parsley and one and a half teaspoons of garlic salt. Stir until it becomes fragrant and season it according to your taste.
- For the touch after taking them out of the oven brush the knots with the mixture, sprinkle them with a quarter cup of grated Parmesan cheese and serve them while they are still warm! Enjoy your delicious homemade Garlic Knots!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
