Homemade Garlic Knots
Soft, chewy garlic knots brushed with warm garlic butter and Parmesan the moment they come out of the oven.
- Measurements grams + cups
- Cuisine Italian-American
Why You'll Like This Recipe
- The garlic butter goes on while they are still hot, which is the difference between flavoured bread and a proper garlic knot.
- Twelve from one batch, and they disappear faster than that suggests.
- Tying a knot is more forgiving than it looks — uneven ones bake into the same shape anyway.
Recipe
Homemade Garlic Knots
Soft knots brushed with garlic butter straight from the oven.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
For the dough
For the garlic butter
Instructions
- Step 1. Mix the flour, sugar, yeast and salt in a large bowl.
- Step 2. Add the warm water and olive oil. Mix, then knead for 6 to 8 minutes until smooth.
- Step 3. Cover and rise for 60 minutes, until puffy and nearly doubled.
- Step 4. Divide into 12 equal pieces. Roll each into a rope about 20 cm / 8 inches long and tie into a loose knot.
- Step 5. Place on a parchment-lined baking sheet, cover, and rest 15 minutes while the oven heats to 220 C / 425 F.
- Step 6. Bake for 12 to 15 minutes, until golden.
- Step 7. Stir the garlic into the melted butter. Brush the hot knots generously, then sprinkle with Parmesan and parsley.
Notes
- Brush the moment they leave the oven. Hot bread absorbs the butter; cool bread just wears it, and the difference is obvious.
- Tie the knots loosely. A tight knot has nowhere to expand and bakes into a dense lump in the middle.
- Roll the ropes evenly. Thin ends dry out and go hard while the thick middle is still soft.
Homemade Garlic Knots — Simple Table Recipes · https://simpletablerecipes.com/recipes/homemade-garlic-knots/
Ingredient Notes
- Raw minced garlic
- Stirred into melted butter and brushed on after baking, so it never sees oven heat. Raw garlic on dough burns and turns acrid at 220 C. If you want it milder, warm it in the butter for 30 seconds first.
- Parmesan
- Finely grated so it clings to the buttered surface. Coarsely grated cheese slides off. Add it while the butter is still wet.
- Olive oil in the dough
- Keeps the crumb soft rather than crusty, which is what you want in something eaten with your hands.
Equipment
- Large mixing bowl or stand mixer
- Baking sheet
- Parchment paper
- Pastry brush
Substitutions
- Parmesan
- Pecorino is sharper and saltier. Asiago melts a little more. Any hard grating cheese works.
- Parsley
- Optional but worth it for colour. Dried oregano or a pinch of chilli flakes in the butter both work well.
- The dough
- The pizza dough recipe on this site makes these too — divide one of the two balls into 12.
Storage & Freezing
Storing: Best warm from the oven. Keep in an airtight container for up to 2 days and refresh in a hot oven for 5 minutes rather than the microwave, which makes them chewy.
Freezing: Freeze baked knots without the garlic butter for up to 2 months. Reheat from frozen at 180 C / 350 F for about 10 minutes, then brush.
Frequently Asked Questions
Why did my garlic taste bitter?
It went into the oven. Raw minced garlic burns quickly at 220 C and turns sharp and acrid. This recipe brushes it on afterwards for that reason. If you prefer to bake garlic butter on, cook the garlic gently in the butter first.
How do you tie a garlic knot?
Roll a rope about 20 cm long, make a loop, and pass one end through it. Do not pull tight — a loose knot expands into the classic shape, while a tight one bakes dense in the middle.
Can I use store-bought pizza dough?
Yes, and it is a reasonable shortcut. Let it come to room temperature first so it stretches without tearing, then divide, shape and rest for 15 minutes before baking.
Can I make garlic knots ahead of time?
Shape them, cover, and refrigerate for up to 12 hours. Take them out 30 minutes before baking. Baked knots also freeze well — just hold the butter until after reheating.
Why are my knots dense?
Usually a rise cut short or knots tied too tightly. The dough should be visibly puffy before shaping, and the 15-minute rest afterwards matters more than it sounds.
What do you serve garlic knots with?
Warm marinara for dipping is the standard. They also work beside pasta, soup or a salad, and they are good enough on their own to disappear before dinner.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
