These homemade garlic knots are soft, chewy, and packed with rich garlic flavor. They're surprisingly easy to make—find step-by-step photos below!
I’m trying to think of something more delicious than warm garlic knots fresh out of the oven. …And I’m giving up. It’s just not possible. This garlic knots recipe delivers everything you love about dinner rolls—soft! fluffy!—plus an extra kick of rich, savory garlic flavor.
These homemade garlic knots can pass as an appetizer, a snack, or even a side dish with pasta or pizza, so there’s never an occasion where they’re out of place. If you want to be the life of the party at any gathering you’re attending this season, my advice to you is simple: make this garlic knots recipe.
Garlic Knots Ingredients
This garlic knots recipe starts with an easy homemade dough. If you’ve ever tried my pizza dough recipe, it might seem familiar. It uses the same basic ingredients, except I add (optional) whole wheat flour and a little extra olive oil for additional depth of flavor.
Here’s what you’ll need to make it:
- All-purpose flour – My #1 tip for making this recipe is to weigh your flour. That way, you’ll know you’re using the correct amount. If you don’t have a kitchen scale, use the spoon-and-level method to avoid packing too much flour into your measuring cups. Read more about it here! If you like, you can also use some whole wheat flour in this recipe for a nuttier flavor.
- Active dry yeast – It helps the knots rise. Instant yeast will work here too.
- Sugar – It adds a slight sweetness to the dough and helps activate the yeast. I’ve also had success using maple syrup here.
- Warm water – For moisture.
- Extra-virgin olive oil – For richness and depth of flavor.
- And salt – To round out the knots’ rich, savory flavor.
Find the complete recipe with measurements below.
The Garlic Topping
I finish these knots with a flavorful garlic butter or garlic oil topping. I make it with two ingredients:
- Fresh grated garlic
- Melted butter or olive oil
Choose butter for a…well, buttery flavor. Opt for olive oil if you prefer a fruitier taste (or want to make these vegan!).
If you like, you can also add other toppings like fresh herbs, Parmesan cheese, or red pepper flakes for an extra pop of flavor.
How to Make Garlic Knots
This homemade garlic knots recipe is really simple (and fun!) to make. Here’s how it goes:
First, make the dough. I use a stand mixer fitted with a dough hook to make this process super easy. When the dough forms a ball around the hook, turn it out onto a lightly floured surface. Knead it a few times, dusting it with a bit more flour if it’s still sticky.
Form the dough into a ball and place it in a large bowl brushed with olive oil. Cover the bowl with plastic wrap and let the dough rise at room temperature until it doubles in size.
Next, shape the knots. When the dough has risen, punch it down and turn it out onto a lightly floured surface. Cut it into 8 equal pieces.
Roll each piece into a 9-inch rope…
…and tie it into a knot.
Once you create the knot, tuck the loose ends under it to form a neat roll.
Voila! And don’t worry—if it doesn’t look perfect, it’ll still taste great. (I speak from experience.)
Repeat the shaping process with the remaining dough.
And bake! Arrange the garlic knots on a large baking sheet lined with parchment paper. Bake at 450°F for 11 to 13 minutes, or until deeply golden brown. While the knots bake, mix the melted butter (or additional olive oil) with the grated garlic. Brush the garlic butter over the knots as soon as they come out of the oven.
If you like, you can garnish them with other toppings, too. I love parsley, red pepper flakes, flaky salt, and Parmesan cheese. My vegan Parmesan would also be great.
Enjoy plain or with marinara sauce for dipping!
How to Store
Store leftover garlic knots in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months!
More Favorite Baking Recipes
If you love these homemade garlic knots, try making one of these yummy baking recipes next:
Garlic Knots
Ingredients
- ¾ cup warm water, 105° to 115°F
- 1½ teaspoons sugar
- 1 (¼-ounce) package active dry yeast
- 2½ cups all-purpose flour, spooned and leveled (313g), plus more for kneading*
- 1 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons unsalted butter, melted, or another 2 tablespoons olive oil
- 2 garlic cloves, grated
Topping options
- Chopped fresh parsley
- Flaky sea salt
- Grated Parmesan or Vegan Parmesan
- Red pepper flakes
Instructions
- In a small bowl, combine ¼ cup of the water and the sugar and sprinkle with the yeast. Stir and set aside for 5 minutes, until the yeast is foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Mix on medium-low speed until the dough forms into a ball around the hook, 5 to 6 minutes.
- Turn the dough out onto a lightly-floured surface and knead several times, sprinkling with more flour if the dough is still sticky. Brush the inside of a large bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover with plastic wrap and put it in a warm place. Allow the dough to rise until doubled in size, 40 to 60 minutes.
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down a few times, and transfer to a lightly-floured surface. Cut the dough into 8 equal sections and roll each section into a 9-inch long rope. Grab the ends of each dough rope, tie into a knot shape, and tuck in the ends. Arrange the knots on the prepared baking sheet.
- In a small bowl, stir together the melted butter and the garlic. Set aside.
- Bake the knots for 11 to 13 minutes or until golden brown on the outside. Brush the garlic butter on top and sprinkle with desired toppings.
I would like to make these to take as a guest to a cookout. Can this recipe be doubled, successfully and can these be made in advance ?
Thank you for your kind help.
Hi Elicia, you should be able to double it without any issues! You could make them up to a day ahead and store at room temp or make them further ahead and freeze them.