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Garlic knots turn a simple pasta dinner or pizza night into something that feels a little more complete. These are soft and chewy, with warm garlic butter brushed over the tops while they are still hot so it soaks into the surface. The dough is simple to make and the shaping does not have to be perfect.
They start with the same basic dough as my quick pizza dough then get a longer rise so the knots turn out softer and puffier. If the dough feels slightly tacky, you are on the right track; that softness is what keeps them tender.
Here’s Why This Garlic Knots Recipe Works
The dough stays soft: I use just enough flour to make the dough workable, but not so much that it turns stiff. That slightly tacky texture is what gives the garlic knots a tender bite.
The rise builds better texture: The longer rise gives the dough time to relax and puff, so the knots are easier to shape and bake up lighter.
The garlic butter goes on hot: Brushing the knots as soon as they come out of the oven lets the butter soak into the surface instead of just sitting on top.
Fresh garlic and garlic powder work together: Fresh garlic gives the butter its sharp, aromatic flavor, while garlic powder rounds it out and keeps the garlic flavor consistent.
Ingredient Notes
Flour: All-purpose flour, pizza flour, or bread flour all work here. Bread flour gives the chewiest texture, pizza flour makes the dough a little softer and stretchier, and all-purpose flour is easy and reliable.
Instant yeast: Instant yeast goes straight into the dry ingredients. If your kitchen is cool, expect the dough to take longer to rise.
Warm water: Warm water helps the yeast get moving. It should feel warm, not hot.
Olive oil: A small amount keeps the dough supple and adds a little richness.
Garlic butter: Butter, fresh garlic, garlic powder, and salt make a simple coating. If you want extra for dipping, my garlic butter sauce is a good option to make alongside the knots.
Parmesan and parsley: Add them while the knots are hot so they cling to the garlic butter.
Recipe Tips
Start with less flour: Begin with 2 cups and add more only as needed. The dough should be soft and slightly sticky.
Go by the dough, not the clock: Rise time changes with room temperature. Look for dough that is almost doubled, then slightly puffy after shaping.
Let it rest if it springs back: A short rest relaxes the gluten and makes the ropes easier to roll.
Tie loose knots: The dough needs room to expand as it rises and bakes.
Do not brown the garlic: Warm the garlic butter just until fragrant. Browned garlic can taste bitter.
Brush while hot: Hot knots absorb the garlic butter best, and the Parmesan and parsley stick more evenly.
How to Shape Garlic Knots
Divide the dough into 14 to 16 small pieces, about 30 to 35 grams each. Roll each piece into a 6- to 7-inch rope, tie it into a loose knot, then tuck the ends underneath.
If the dough keeps shrinking back, cover the pieces and let them rest for 5 to 10 minutes. That little pause makes the dough easier to roll without forcing it.
What to Serve with Garlic Knots
Serve these homemade garlic knots warm with garlic herb marinara or fresh tomato pizza sauce for dipping.
They also fit right into pizza night with pizza dough breadsticks, calzones, or stromboli.
Serve the garlic knots warm, while the butter is still soaking into the tops, with marinara or extra garlic butter nearby for dipping. The recipe card below has the full dough, shaping, and baking details.
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Garlic Knots
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Ingredients
For the dough
- 2 to 2 ¼ cups all-purpose flour, or bread flour, 240 to 270 grams
- 1 ½ teaspoons granulated sugar
- 1 teaspoon salt
- 1 ¼ teaspoons instant yeast
- ¾ cup warm water, 177 grams
- 1 ½ tablespoons olive oil, 20 grams
For the garlic butter
- 6 tablespoons butter
- 2 to 4 garlic cloves, minced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅓ cup grated parmesan cheese
- 3 tablespoons fresh chopped parsley
Instructions
- Combine 2 cups (240 grams) of the flour, sugar, salt, and yeast in a mixing bowl and whisk to combine.
- Add the warm water and olive oil. Mix until blended. If the dough is too wet, gradually add enough of the remaining flour to make a soft, slightly sticky dough.
- Knead the dough for about 5 minutes, either by hand or with a stand mixer fitted with the dough hook, until smooth.
- Place the dough in a lightly greased bowl and turn it to coat all sides with oil. Cover and let it rise at room temperature for 60 to 90 minutes, or until almost doubled in size.
- Divide the dough into 14 to 16 equal portions about 30 to 35 grams each.
- Roll each piece of dough under your palms into a rope about 6 to 7 inches long. If the dough springs back while you roll it, let the pieces rest for 5 to 10 minutes, then continue.
- Tie each rope into a loose knot and tuck the ends underneath. Arrange the knots on a parchment-lined baking sheet, leaving a little space between them.
- Cover the knots loosely and let them rise for 20 to 30 minutes, or until slightly puffy. Meanwhile, preheat the oven to 400°F.
- Bake for 10 to 15 minutes, or until the knots are puffed and golden brown.
- While the knots bake, combine the butter, minced garlic, garlic powder, and salt in a small saucepan over medium-low heat. Cook until the butter is melted and the garlic is fragrant. Don’t let the garlic brown.
- As soon as the knots come out of the oven, brush them generously with the garlic butter. Sprinkle with the Parmesan and chopped parsley while they’re still hot.
- Serve warm with marinara or additional garlic butter for dipping, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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