I’m sharing my Garlic Knots Recipe smothered in butter, garlic, herbs and parmesan and baked to golden brown perfection.

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I still remember the first time I twisted dough and the kitchen filled with the sharp, roasted smell of garlic cloves and the fine dust of Parmesan cheese. I can’t promise it’s fancy but these knots somehow flirt with a golden edge and a pull that makes you stop talking.

Folks online call it Homemade Garlic Knots From Scratch, and half the time I just shrug and say that’s the Garlic Knots Recipe everyone should try. There’s a tiny trick I keep in my sleeve that turns them from good to confusingly addictive, and you won’t guess when it happens.

Ingredients

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Yeast: Makes dough rise, it’s got tiny protein and B vitamins, adds mild tang.
Flour: Main carb source gives structure and chew, low fiber unless whole grain used.
Olive oil: Adds healthy fats, keeps knots moist and rich, not for everyone.
Garlic: Strong aroma, almost no calories, antioxidants, gives sharp savory punch, sometimes burns.
Butter: Loaded with saturated fat, makes things tender and rich, delicious but heavy.
Parmesan: Salty umami boost, some protein and calcium, sprinkle sparingly or it’s overpowering.
Parsley: Fresh herb, little calories, brightens flavors and adds small vitamin C hit.

Ingredient Quantities

1 packet (2 1/4 tsp) active dry yeast

1 cup (240 ml) warm water about 105 to 115 F

1 teaspoon granulated sugar

2 tablespoons olive oil

2 1/2 to 3 cups (320 to 380 g) all purpose flour, plus extra for dusting

1 teaspoon fine salt

4 tablespoons (1/4 cup) unsalted butter, melted

3 to 4 garlic cloves, minced

2 tablespoons fresh parsley, chopped

1/4 cup grated Parmesan cheese, plus extra for sprinkling

Pinch of freshly ground black pepper

1/2 teaspoon dried oregano or Italian seasoning (optional)

Extra melted butter for brushing after baking (optional)

Semolina or cornmeal for dusting the baking sheet (optional)

How to Make this

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1. In a bowl stir together 1 packet (2 1/4 tsp) active dry yeast, 1 tsp granulated sugar and 1 cup warm water (about 105 to 115 F); let sit 5 to 10 minutes until foamy, if it doesnt foam the yeast may be dead.

2. Add 2 tablespoons olive oil, 2 1/2 cups all purpose flour and 1 tsp fine salt and mix until a shaggy dough forms; add up to 1/2 cup more flour only if the dough is too sticky to handle.

3. Knead on a lightly floured surface about 6 to 8 minutes until smooth and elastic, or 4 to 5 minutes in a stand mixer with a dough hook; you want a soft slightly tacky dough, not rock hard.

4. Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap and let rise in a warm spot about 1 hour or until doubled in size.

5. Punch the dough down, divide into 12 to 16 equal pieces, roll each piece into a roughly 10 inch rope and tie into a loose knot, tucking the ends under; place knots on a baking sheet dusted with semolina or cornmeal or lined with parchment.

6. Cover loosely and let the knots rise again 20 to 30 minutes while you preheat oven to 400 F (200 C).

7. Make the garlic-parmesan butter by mixing 4 tablespoons melted unsalted butter with 3 to 4 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1/4 cup grated Parmesan, a pinch of freshly ground black pepper and 1/2 teaspoon dried oregano or Italian seasoning if using; reserve a little extra melted butter for brushing after baking if you like.

8. Brush each knot with some of the garlic butter before baking, then bake 12 to 15 minutes until golden brown and puffed.

9. Right when they come out of the oven brush with the reserved butter, sprinkle extra Parmesan and parsley and serve warm; theyre best the same day but you can rewarm them in a hot oven for a few minutes.

Equipment Needed

1. Large mixing bowl for proofing and mixing the dough, youll use it to proof the yeast and to combine ingredients
2. Measuring cups and spoons (1 cup, 1/4 cup, teaspoons) for water, flour, yeast and seasonings
3. Instant read thermometer to make sure the water is about 105 to 115 F, otherwise the yeast might not wake up
4. Wooden spoon or silicone spatula for stirring the shaggy dough and the garlic butter
5. Stand mixer with dough hook, or just your hands and a clean, lightly floured counter for kneading
6. Bench scraper or sharp knife to divide the dough into 12 to 16 pieces evenly
7. Baking sheet plus parchment paper or semolina/cornmeal for dusting so the knots dont stick
8. Pastry brush for brushing the garlic-parmesan butter before and after baking
9. Clean kitchen towel or plastic wrap to cover the dough while it rises

FAQ

Q: How do I know the yeast is still good? A: Mix the packet with the warm water (105 to 115 F) and sugar, wait 5 to 10 minutes. If it gets foamy and bubbly it's alive, if nothing happens its dead, dont use it and try a new packet.

Q: My dough is too sticky or too dry, what do I do? A: For sticky dough add flour 1 tablespoon at a time while kneading until the dough is soft and just slightly tacky, dont add too much or the knots will be tough. If it's dry add a teaspoon of warm water at a time until it comes together.

Q: How long should the dough rise and can I do it overnight? A: Let the dough rise until doubled, usually about 45 to 60 minutes in a warm spot, then shape knots and give them a second rise 20 to 30 minutes. You can proof it overnight in the fridge for more flavor, just bring it to room temp before shaping.

Q: Can I use store bought pizza dough or frozen dough to save time? A: Yes, store bought pizza dough works great, just roll and shape into knots and skip the first long rise if the dough has already been proofed. Frozen dough needs to thaw and warm up fully so it's pliable before shaping.

Q: What's the best way to bake and reheat so they stay soft? A: Bake until golden (most recipes are around 375 to 400 F for 12 to 16 minutes depending on size), brush with extra melted butter after baking, that keeps them soft. To reheat, warm in a 350 F oven for 5 to 8 minutes or until heated through, microwaving will make them rubbery.

Q: Can I change the flavor or toppings, like add cheese or herbs? A: Totally, you can mix extra Parmesan in the garlic butter, sprinkle more on top, or add chopped basil, oregano or even small bits of mozzarella for cheesy knots. For a lighter version brush with olive oil and herbs instead of butter.

Garlic Knots Recipe Substitutions and Variations

Active dry yeast: swap for instant (rapid-rise) yeast, use about 25% less and you can mix it right into the flour, no proofing needed. Or use fresh (cake) yeast at roughly 3 times the weight (a 2 1/4 tsp packet ≈ 7 g active = ≈ 21 g fresh), dissolve it in the warm water first.
All purpose flour: use bread flour 1:1 for chewier, taller knots, or replace up to half with whole wheat (expect a denser crumb and add a little extra water). For gluten free, try a 1:1 GF baking blend plus about 1/4 tsp xanthan gum per cup.
Unsalted butter (melted): replace with olive oil 1:1 for a dairy free option and a slightly fruitier taste, or use vegan butter/margarine 1:1, same melt and brush step.
Grated Parmesan: swap with Pecorino Romano for a saltier, tangier punch (start with the same amount but taste), or use 1 to 2 tbsp nutritional yeast for a cheesy vegan vibe.

Pro Tips

1) Proof your yeast like a pro: water should feel warm not hot, about 105 to 115 F. If it doesnt foam in 10 minutes toss that packet and try fresh yeast. A quick kitchen thermometer or your wrist test will save you an hour of frustration.

2) Go by feel and scale, not cups: aim for a soft, slightly tacky dough. Weigh your flour if you can (320 to 380 g range), and resist adding heaps more just because it feels sticky; use oiled hands or a short 30 second rest to relax the dough instead of dumping in extra flour.

3) Better flavor with a slow rise: after the first rise refrigerate the dough for a few hours or overnight. Cold fermentation gives way more flavor and makes the knots easier to shape. If you need them same day, let them rise a bit longer at room temp so theyre fully doubled.

4) Protect the garlic and the crust: finely mince or lightly sautée the garlic in butter for 20 to 30 seconds to mellow the bite and cut the chance it burns in the oven. Brush most butter on after baking for maximum garlicky shine and to avoid bitter burnt bits, and use a light dusting of semolina or preheated sheet for a crisp bottom.

Garlic Knots Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Garlic Knots Recipe smothered in butter, garlic, herbs and parmesan and baked to golden brown perfection.

Servings

servings

Calories

257

kcal

Equipment: 1. Large mixing bowl for proofing and mixing the dough, youll use it to proof the yeast and to combine ingredients
2. Measuring cups and spoons (1 cup, 1/4 cup, teaspoons) for water, flour, yeast and seasonings
3. Instant read thermometer to make sure the water is about 105 to 115 F, otherwise the yeast might not wake up
4. Wooden spoon or silicone spatula for stirring the shaggy dough and the garlic butter
5. Stand mixer with dough hook, or just your hands and a clean, lightly floured counter for kneading
6. Bench scraper or sharp knife to divide the dough into 12 to 16 pieces evenly
7. Baking sheet plus parchment paper or semolina/cornmeal for dusting so the knots dont stick
8. Pastry brush for brushing the garlic-parmesan butter before and after baking
9. Clean kitchen towel or plastic wrap to cover the dough while it rises

Ingredients

1 packet (2 1/4 tsp) active dry yeast
1 cup (240 ml) warm water about 105 to 115 F
1 teaspoon granulated sugar
2 tablespoons olive oil
2 1/2 to 3 cups (320 to 380 g) all purpose flour, plus extra for dusting
1 teaspoon fine salt
4 tablespoons (1/4 cup) unsalted butter, melted
3 to 4 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus extra for sprinkling
Pinch of freshly ground black pepper
1/2 teaspoon dried oregano or Italian seasoning (optional)
Extra melted butter for brushing after baking (optional)
Semolina or cornmeal for dusting the baking sheet (optional)

Directions

In a bowl stir together 1 packet (2 1/4 tsp) active dry yeast, 1 tsp granulated sugar and 1 cup warm water (about 105 to 115 F); let sit 5 to 10 minutes until foamy, if it doesnt foam the yeast may be dead.
Add 2 tablespoons olive oil, 2 1/2 cups all purpose flour and 1 tsp fine salt and mix until a shaggy dough forms; add up to 1/2 cup more flour only if the dough is too sticky to handle.
Knead on a lightly floured surface about 6 to 8 minutes until smooth and elastic, or 4 to 5 minutes in a stand mixer with a dough hook; you want a soft slightly tacky dough, not rock hard.
Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap and let rise in a warm spot about 1 hour or until doubled in size.
Punch the dough down, divide into 12 to 16 equal pieces, roll each piece into a roughly 10 inch rope and tie into a loose knot, tucking the ends under; place knots on a baking sheet dusted with semolina or cornmeal or lined with parchment.
Cover loosely and let the knots rise again 20 to 30 minutes while you preheat oven to 400 F (200 C).
Make the garlic-parmesan butter by mixing 4 tablespoons melted unsalted butter with 3 to 4 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1/4 cup grated Parmesan, a pinch of freshly ground black pepper and 1/2 teaspoon dried oregano or Italian seasoning if using; reserve a little extra melted butter for brushing after baking if you like.
Brush each knot with some of the garlic butter before baking, then bake 12 to 15 minutes until golden brown and puffed.
Right when they come out of the oven brush with the reserved butter, sprinkle extra Parmesan and parsley and serve warm; theyre best the same day but you can rewarm them in a hot oven for a few minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.