A bowl of warm garlic knots with glossy garlic butter coating, sprinkled with parsley and Parmesan, served with a small cup of marinara for dipping.
Garlic knots are soft, chewy, and coated in buttery garlic goodness—basically the perfect side for pasta night. You get fluffy knots with crisp edges, then you toss them in a simple garlic butter topping that soaks into every twist. This garlic knots recipe is beginner-friendly and tastes better than any restaurant basket.
Introduction
The standout trick for perfect garlic knots is shaping the dough into ropes and tying loose knots (don’t pull them too tight). That gives you tender centers and little crisp tips after baking. Trust me, if you tie them too tight, they bake up dense.
Another key step is brushing with garlic butter right after baking. The heat helps the flavor soak in, keeping the knots soft and extra tasty.
These garlic knots are a fan favorite because they’re cozy, fun to make, and everyone grabs seconds—especially with marinara for dipping.
Why You’ll Love These Garlic Knots
- Better than restaurant: Fresh, warm, and extra garlicky.
- Soft and chewy: Tender centers with lightly crisp edges.
- Perfect for dipping: Amazing with marinara or creamy sauces.
- Beginner-friendly: Simple dough and easy shaping.
- Make-ahead friendly: Shape ahead and bake fresh.
Ingredients for Garlic Knots
Dough
- Warm water (1 1/2 cups): Warm, not hot, to help yeast.
- Instant yeast (2 1/4 teaspoons): Fast and reliable; active dry works but may rise slower.
- Granulated sugar (1 tablespoon): Helps yeast activate.
- All-purpose flour (4 cups): Soft and chewy; bread flour works for extra chew.
- Salt (1 1/2 teaspoons): Flavor.
- Olive oil (2 tablespoons): Tender texture.
Garlic butter topping
- Unsalted butter, melted (6 tablespoons): Coats knots and keeps them soft.
- Garlic, minced (4 cloves): Big flavor; add after baking so it stays sweet and fragrant.
- Garlic powder (1/2 teaspoon): Optional, boosts garlic flavor.
- Chopped parsley (2 tablespoons): Fresh finish.
- Grated Parmesan (1/3 cup): Optional but so good.
- Pinch of salt: Makes flavors pop.
For serving
- Warm marinara sauce for dipping (optional but highly recommended).
Helpful note: If your dough feels sticky, that’s okay. Add flour 1 tablespoon at a time, but don’t overdo it—slightly tacky dough makes softer knots.
Garlic Knots Recipe Step-by-Step
- 1. Bloom yeast: Mix warm water, sugar, and yeast in a large bowl. Rest 5 minutes until foamy.
- 2. Mix dough: Stir in flour, salt, and olive oil until a shaggy dough forms.
- 3. Knead: Knead 6–8 minutes until smooth and slightly tacky. Add flour 1 tablespoon at a time only if needed.
- 4. Rise: Place dough in a greased bowl, cover, and rise 60–90 minutes until doubled.
- 5. Shape: Punch down dough and divide into 16 pieces. Roll each piece into an 8-inch rope and tie into a loose knot. Tuck ends under if you want a neater look.
- 6. Second rise: Place knots on a parchment-lined baking sheet. Cover and rise 20–30 minutes until puffy.
- 7. Bake: Heat oven to 400°F. Bake 12–15 minutes until golden.
- 8. Toss: Stir melted butter with minced garlic, garlic powder, parsley, Parmesan, and a pinch of salt. Brush or toss hot knots in garlic butter.
- 9. Serve: Serve warm with marinara. If topping looks too thick, drizzle with a touch more melted butter.
Tips for Perfect Garlic Knots
- Tie knots loosely so centers stay soft.
- Don’t add too much flour—tacky dough = softer knots.
- Bake until golden for the best flavor.
- Add garlic butter while knots are hot so it soaks in.
- For extra crisp edges, bake on the upper-middle rack.
Variations & Substitutions
- Cheesy garlic knots: Add extra Parmesan and a sprinkle of mozzarella after baking.
- Herb knots: Add oregano or basil to the garlic butter.
- Spicy: Add red pepper flakes to the topping.
- Whole wheat: Swap 1 cup flour for whole wheat flour (slightly denser).
- Make it faster: Use store-bought pizza dough and shape and bake (texture will be different but still tasty).
Storing & Reheating
Room temp: Store in an airtight container 2 days.
Fridge: 4–5 days (reheat for best texture).
Freezer: Freeze baked knots up to 2 months. Thaw at room temp.
Reheat: Warm at 350°F for 8–10 minutes, then brush with a little fresh garlic butter.
Make-ahead: Shape knots, cover, and refrigerate overnight. Let sit at room temp 30–45 minutes before baking.
Serving Suggestions & Pairings
- Pasta dinners and lasagna soup
- Tomato basil soup and salads
- Roasted vegetables and grain bowls
- Pizza night dipping bread
Recipe Card
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 2 hours 4 minutes (includes rising)
Yield: 16 garlic knots
Category: Bread
Method: Bake
Cuisine: Italian-American
Diet: Vegetarian
Reader Review: These were soft, buttery, and packed with garlic flavor. We couldn’t stop dipping them in marinara.
If you make garlic knots, leave a rating and comment. Are you adding Parmesan on top or keeping them classic?