Sarah here, I’m so excited to share this incredible garlic knots recipe with you today. It’s a recipe that truly embodies the joy of home baking, bringing a comforting aroma and delicious taste right to your kitchen. You’ll have these delightful knots ready in about 2 hours and 45 minutes, including their essential rise time.
Why You’ll Love This Garlic Knots Recipe
- Incredibly Soft & Fluffy: We’re using bread flour and a gentle kneading process that ensures the most wonderfully tender and airy texture you’ll ever taste.
- Bursting with Garlicky Flavor: A generous coating of buttery, garlicky goodness is brushed on before and after baking, making every single bite absolutely irresistible.
- Surprisingly Easy to Make: Don’t let making dough from scratch intimidate you! I’ve broken down every step to make this garlic knots recipe a breeze, even for beginners.
- Perfect for Any Occasion: Whether it’s a cozy weeknight dinner, a potluck with friends, or just a craving for something delicious, these knots are always a hit.
Garlic Knots Recipe: Soft, Fluffy, Irresistible
Ingredients
Equipment
Method
- In the bowl of your stand mixer (fitted with a dough hook or paddle), whisk together the warm water, yeast, and sugar. Let it sit, covered, for about 5 minutes until it’s wonderfully foamy. If you don’t have a mixer, a large bowl and a sturdy spoon work just fine – it’ll be a good arm workout!
- Add the olive oil (or butter), salt, garlic powder, and about half of the bread flour to the yeast mixture. Mix on low speed for 30 seconds. Then, add the remaining flour. Beat on low speed for 2 minutes until a soft dough begins to form and pull away from the sides of the bowl. It will be soft, but not overly sticky. If it’s too sticky, add more flour, just 1 tablespoon at a time. If it seems dry, add a teaspoon of water at a time.
- Switch to the dough hook (if using a mixer) and beat for another 5 minutes. Or, turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. The dough should feel soft and a little tacky. To check if it’s ready, give it a gentle poke – it should slowly spring back. A "windowpane test" is a great way to tell too: gently stretch a small piece of dough until you can see light through it without tearing. If it passes this test, it’s perfectly kneaded!
- Lightly grease the same bowl you used for the dough. Place the dough inside, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean towel and let it rise in a warm spot for 2 hours, or until it has doubled in size.
- Once your dough has beautifully doubled, gently punch it down to release the air. On a lightly floured surface, shape the dough into a 16-inch log. Use a sharp knife or pizza cutter to slice the log into 16 equal pieces. Now, take each piece and roll it into an 8-inch rope. Tie each rope into a knot, tucking the ends underneath or leaving them out. Arrange these lovely knots on your prepared baking sheets, spacing them a little apart.
- While the knots are getting ready for their second rise, let’s whip up that glorious topping! Stir together the melted butter, minced garlic (or garlic powder), Italian seasoning, and salt. Set aside a little bit of this mixture to brush on after baking. Brush the tops of the shaped knots generously with the garlic butter.
- Lightly cover the shaped knots and let them rest for another 30–45 minutes. They’ll puff up slightly, promising even softer rolls. Towards the end of this rest time, preheat your oven to 400°F (204°C).
- Once preheated, bake the knots for about 20–23 minutes, or until they’re beautifully golden brown on top. As soon as they come out of the oven, brush them with the reserved garlic butter. If you like, sprinkle with Parmesan cheese and fresh parsley for an extra touch of deliciousness!
- Serve warm, plain or with marinara sauce for dipping.
- Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat as desired.
Essential Ingredients for Perfect Garlic Knots
Gathering your ingredients is the first joyful step in creating this amazing garlic knots recipe! For the dough, you’ll need:
- 1 cup + 2 Tablespoons (270g/ml) warm water: Aim for that sweet spot between 100–110°F (38–43°C) – happy yeast means happy dough!
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast: This is my go-to for reliable rise!
- 1 Tablespoon (13g) granulated sugar: A little something to wake up the yeast.
- 3 Tablespoons (43g/ml) olive oil or melted butter: Adds richness to our dough.
- 1 teaspoon salt: For flavor, of course!
- 1 teaspoon garlic powder: A little bit of savory magic right in the dough.
- 3 and 1/3 cups (433g) bread flour: I love using bread flour because it gives our knots that irresistible chewiness! Make sure to spoon and level your flour, don’t scoop directly from the bag.
And for that glorious garlic butter topping:
- 5 Tablespoons (71g) unsalted butter, melted: The creamy base for our topping.
- 3 garlic cloves, minced; or 1/2 teaspoon garlic powder: Fresh garlic offers the best punch, but powder works too!
- 1 teaspoon Italian seasoning: Adds a lovely herbaceous note.
- 1/4 teaspoon salt: Just a pinch to enhance the flavors.
- Optional after baking: 1/4 cup (25g) grated Parmesan cheese and 2 Tablespoons chopped fresh parsley. These are wonderful finishing touches!
Equipment Checklist for Dough Perfection
To make your garlic knots recipe journey smooth sailing, here are a few helpful tools:
- Stand mixer with dough hook (optional, but helpful!)
- Large mixing bowl
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Sharp knife or pizza cutter
- Pastry brush
Step-by-Step Guide to Making Garlic Knots
Let’s get our hands a little floured and make some magic! This garlic knots recipe is easier than you think.
- Awaken the Yeast: In the bowl of your stand mixer (fitted with a dough hook or paddle), whisk together the warm water, yeast, and sugar. Let it sit, covered, for about 5 minutes until it’s wonderfully foamy. If you don’t have a mixer, a large bowl and a sturdy spoon work just fine – it’ll be a good arm workout!
- Build the Dough: Add the olive oil (or butter), salt, garlic powder, and about half of the bread flour to the yeast mixture. Mix on low speed for 30 seconds. Then, add the remaining flour. Beat on low speed for 2 minutes until a soft dough begins to form and pull away from the sides of the bowl. It will be soft, but not overly sticky. If it’s too sticky, add more flour, just 1 tablespoon at a time. If it seems dry, add a teaspoon of water at a time.
- Knead to Perfection: Switch to the dough hook (if using a mixer) and beat for another 5 minutes. Or, turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. The dough should feel soft and a little tacky. To check if it’s ready, give it a gentle poke – it should slowly spring back. A “windowpane test” is a great way to tell too: gently stretch a small piece of dough until you can see light through it without tearing. If it passes this test, it’s perfectly kneaded!
- First Rise: Lightly grease the same bowl you used for the dough. Place the dough inside, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean towel and let it rise in a warm spot for 2 hours, or until it has doubled in size.
Proofing the Dough
That first rise is crucial for developing the texture of our garlic knots recipe. When we talk about dough “doubling in size,” we mean it will look noticeably puffier and larger than when you started. The ideal environment for rising is somewhere warm and draft-free. If your kitchen is a bit chilly, you can place the covered bowl inside your oven with just the oven light on – it creates a lovely, gentle warmth. Patience here really pays off!
Shaping Your Knots
This is where the fun really begins! Once your dough has beautifully doubled, gently punch it down to release the air. On a lightly floured surface, shape the dough into a 16-inch log. Use a sharp knife or pizza cutter to slice the log into 16 equal pieces. Now, take each piece and roll it into an 8-inch rope. Tie each rope into a knot, tucking the ends underneath or leaving them out. Arrange these lovely knots on your prepared baking sheets, spacing them a little apart.
The Delicious Garlic Butter Glaze
While the knots are getting ready for their second rise, let’s whip up that glorious topping! Stir together the melted butter, minced garlic (or garlic powder), Italian seasoning, and salt. Set aside a little bit of this mixture to brush on after baking. Brush the tops of the shaped knots generously with the garlic butter.
Second Rise and Bake
Lightly cover the shaped knots and let them rest for another 30–45 minutes. They’ll puff up slightly, promising even softer rolls. Towards the end of this rest time, preheat your oven to 400°F (204°C). Once preheated, bake the knots for about 20–23 minutes, or until they’re beautifully golden brown on top.
As soon as they come out of the oven, brush them with the reserved garlic butter. If you like, sprinkle with Parmesan cheese and fresh parsley for an extra touch of deliciousness! Round out the plate with tender-crisp fried green beans for a fresh, crunchy side.
Troubleshooting Common Garlic Knot Challenges
Don’t you worry one bit if things don’t turn out picture-perfect the first time – we’ve all been there! Making a garlic knots recipe from scratch can sometimes have a few hiccups, but they’re usually easy to fix.
- My dough didn’t rise! This often happens if your yeast wasn’t fresh or if the water wasn’t the right temperature (too hot can kill yeast, too cold won’t wake it up). If it’s a little sluggish, try moving it to a warmer spot. If it’s really a no-show, it might be time for new yeast and starting again.
- My knots are tough or dry. This usually means too much flour was added during kneading or mixing. Next time, be extra careful to measure your flour correctly and add more only if absolutely necessary, a tablespoon at a time. Over-kneading can also contribute, so make sure you’re just kneading until the dough is smooth and elastic.
- My knots spread too much. If your dough was too warm or over-proofed, it might spread out. Make sure to keep your dough in a moderately warm place and don’t let it rise for too long. Also, ensure your baking sheets are lined, which helps prevent sticking and allows for even baking.
Elevate Your Garlic Knots: Flavor Variations
Once you’ve mastered this basic garlic knots recipe, get ready to have some fun! Here are a few ways to jazz them up:
- Spicy Kick Garlic Knots: Add about 1/4 to 1/2 teaspoon of red pepper flakes directly into your garlic butter mixture. It gives a gentle warmth that’s just delightful with the garlic.
- Herby Delight Garlic Knots: Stir in 1 teaspoon of finely chopped fresh rosemary or thyme (or a mix!) along with the Italian seasoning in your garlic butter. It adds a wonderful, fragrant aroma.
- Cheesy Stuffed Garlic Knots: Before tying each rope into a knot, gently press a small cube of mozzarella cheese into the center and then tie the dough around it. Baked knots with a gooey cheese center? Yes, please!
Making Ahead and Storing Your Knots
I love having these ready to go! You can absolutely make parts of this garlic knots recipe ahead of time. They’re perfect for appetizer spreads next to crispy coconut shrimp.
- Dough: After the first rise (step 4), you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Let it sit at room temperature for about 30 minutes before shaping.
- Shaped, Unbaked Knots: Shape your knots and place them on the baking sheet, then cover them loosely with plastic wrap and refrigerate for up to 24 hours. Let them come to room temperature for about 30-45 minutes and puff up slightly before baking as directed.
- Baked Knots: Once completely cooled, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They’ll still be delicious!
Optimal Reheating Methods
To bring those baked garlic knots back to their delicious best:
- Oven: My favorite method! Reheat on a baking sheet at 350°F (175°C) for 5-8 minutes, until warmed through and slightly crisped.
- Air Fryer: This is super quick! Pop them in your air fryer at 350°F (175°C) for 3-5 minutes, watching closely so they don’t burn.
- Microwave: If you’re in a real pinch, you can microwave them for 15-30 seconds, but they might lose a little of their crispiness. They’ll still be soft and tasty, though!
Nutritional Information
(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~8g |
| Saturated Fat | ~3.5g |
| Cholesterol | ~15mg |
| Sodium | ~280mg |
| Total Carbohydrates | ~23g |
| Dietary Fiber | ~1g |
| Total Sugars | ~3g |
| Protein | ~4g |
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant yeast? A: Yes, you can! If you use active dry yeast, you’ll need to “proof” it first. Whisk it with the warm water and sugar in step 1 and let it sit for about 10 minutes until foamy. Then, proceed with the recipe. Instant yeast is just a bit more forgiving!
Q: Can I use store-bought pizza dough as a shortcut? A: Absolutely! If you’re short on time, using a good quality store-bought pizza dough is a fantastic shortcut. Just let it come to room temperature, then proceed with shaping and baking as directed in this garlic knots recipe.
Q: How do I get softer knots versus crispier ones? A: For softer knots, ensure you don’t over-bake them and use the second brushing of garlic butter right after they come out of the oven. For crispier edges, you can bake them a minute or two longer or even try broiling them for about 30 seconds at the very end (watch them like a hawk!).
Enjoy Your Delicious Garlic Knots!
See? You did it! You’ve made a batch of the most wonderful, homemade garlic knots from scratch. I truly hope the process brought you as much joy as it brings me, and that your kitchen is filled with that irresistible aroma. There’s something so special about pulling a tray of warm, buttery garlic knots out of the oven, isn’t there?
