Garlic Knots
Soft, buttery bread knots brushed with a fragrant garlic-herb mixture. These golden-brown pull-apart bites are a pizzeria-style favorite, perfect alongside pasta or served as a party appetizer.
For 4 servings
- prep · ~10 min
Make the dough.
1.In a large mixing bowl, whisk together flour, sugar, 1 pinch salt, and instant yeast.2.Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.3.Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.TIPThe dough should feel tacky but not sticky — add flour 1 tbsp at a time if it sticks to your hands. - rest · ~60 min
Let the dough rise.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
TIPA turned-off oven with the light on is a perfect warm spot for proofing. - prep · ~8 min
Shape the knots.
1.Punch down the risen dough and divide it into 8 equal portions.2.Roll each portion into a 6-inch rope.3.Tie each rope into a simple knot and tuck the ends underneath.4.Place knots onto a parchment-lined baking sheet, spaced 2 inches apart.TIPDon't pull the dough too tight when knotting — a loose knot gives the knots room to puff. - rest · ~20 min
Proof the knots a second time.
Cover the shaped knots loosely with plastic wrap and let them rest for 20 minutes until slightly puffy.
- bake · ~15 min
Bake the garlic knots.
Preheat the oven to 400°F (200°C). Bake the knots for 13-15 minutes until golden brown on top.
TIPRotate the pan halfway through baking for even browning. - saute · ~3 min
Prepare the garlic butter.
While the knots bake, melt the butter in a small pan over low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the parsley and remaining pinch of salt.
TIPKeep the heat low — burnt garlic tastes bitter and will ruin the butter. - assemble · ~1 min
Brush the hot knots with garlic butter.
As soon as the knots come out of the oven, brush them generously with the garlic-herb butter while still hot.
- serve
Serve warm.
Transfer the garlic knots to a serving basket. Serve immediately while warm and soft.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead the dough until it passes the windowpane test for optimal gluten development.
- 2Use a kitchen scale to divide the dough into 8 equal portions for uniform baking.
- 3Let the garlic butter sit for 5 minutes after cooking to infuse the flavor fully.
- 4Brush the garlic butter on the knots while they are still hot out of the oven for maximum absorption.
- 5To keep leftovers soft, reheat in a 350°F oven for 5 minutes, not the microwave.
- 6Avoid over-proofing the knots during the second rise — 20 minutes is enough for a light texture.
Adapt it for your goals.
Cheesy garlic knots
After brushing with garlic butter, sprinkle 1/4 cup of grated Parmesan or shredded mozzarella over the knots and return to the oven for 2 minutes. Adds a salty, melty layer that mimics pizzeria-style cheesy bread.
vegan garlic knotsVegan garlic knots
Replace the butter with a plant-based vegan butter or olive oil. Use a light brushing of aquafaba or non-dairy milk on the dough before baking for a golden finish. Perfect for plant-based eaters without sacrificing flavor.
spicy garlic knotsSpicy garlic knots
Add 1/4 teaspoon of red pepper flakes to the garlic butter along with the garlic. This gives a gentle heat that balances the richness of the butter and pairs well with marinara dipping sauce.
whole wheat garlic knotsWhole wheat garlic knots
Substitute half of the all-purpose flour with whole wheat flour. Add 2 tablespoons of extra water to the dough to prevent dryness. Boosts fiber content and adds a nutty, hearty flavor.
no yeast garlic knotsNo-yeast garlic knots
Use self-rising flour and increase the baking powder to 2 teaspoons, skipping the proofing steps. The knots will be denser but quicker to make when you're short on time.
Why this is on our healthy list.
Moderate in Calories
At roughly 8 knots per batch, each knot provides a controlled serving size for a satisfying bread-based appetizer without overindulgence.
Low in Sugar
With only 1 teaspoon of sugar in the entire dough, these knots are a low-sugar option compared to many sweetened baked goods.
Provides Iron from Enriched Flour
All-purpose flour is typically enriched with iron and B vitamins, contributing to daily intake of these essential nutrients.
Fresh Parsley Provides Vitamin K
The small but present amount of fresh parsley in the garlic butter adds a minor source of vitamin K and antioxidants.
Frequently asked questions
Yes: after the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping and proceeding with the recipe.
