Garlic Knots

For when you want garlic bread, but more fun

Prep: 60 mins

Cook: 22 mins

Rising: 30 mins

Total: 112 mins

Servings: 14 servings

Yield: 28 garlic knots

Garlic knots are really just garlic bread with personality. They’re fun to make and eat, cute as heck, and all their nooks and crannies are coated with a craveable garlic butter mixture. Making the dough and shaping the knots is really quite simple, even for those who don’t have much practice making bread. You can even get kids in on the action.

What Kind of Dough is Best for Garlic Knots

Most garlic knot recipes use what is essentially a pizza dough. We opted for an enriched dough made with milk, butter, and egg, which yields tender knots with a light chew. Pizza dough tends to make tougher garlic knots.

If you don’t feel comfortable working with yeast dough, you can use store-bought yeast roll dough instead (see the recipe variation below). Resist the temptation to use store-bought pizza dough as this makes tough garlic knots.

You’ll love how quickly these knots come together. Instead of lengthy rising times, the dough only needs to rise for 30 minutes after the knots are shaped, making this recipe a great project for a weekend afternoon.

How To Get Big Garlic Flavor Into These Little Knots

We load these knots up with garlic flavor by using some garlic powder in the dough itself as well as in a garlic butter mixture that goes on the outside of the knots. This mixture also contains a hefty dose of fresh garlic.

Rather than brushing the dough with garlic butter before baking, we toss the baked garlic knots in the garlic butter so the butter doesn’t over-brown in the oven. Garlic can also become bitter if it browns too much, so this method prevents the development of any bitter flavors.

Serving Garlic Knots

Garlic knots are a must for pizza night at home, but they are also excellent served with pasta dishes or just with a side of marinara sauce for a snack. Leftover garlic knots can be cut in half horizontally with a bread knife and turned into sliders. Sandwich some pepperoni, marinara, and mozzarella in the halved knots for pizza sliders.

How To Make Garlic Knots With Store Bought Dough

If you want homemade garlic knots but feel intimidated by yeast doughs, you can use frozen dinner roll dough (such as Rhodes). Note that these rolls will not be as quite as tender as the homemade version, but can help fill the void when a craving hits.

Place 24 frozen dough balls on two parchment-lined baking sheets (12 balls per sheet).
Cover loosely with plastic wrap and let thaw and rise at room temperature until the dough is puffed, about 3 hours.
Shape each dough ball into an 8-inch rope and gently tie into a loose knot.
Place back on the baking sheets, cover, and let rise for 15 more minutes.
Bake in a 400 F oven until golden brown, 10 to 12 minutes.
Cool as directed and toss with the desired amount of the garlic-butter mixture. Serve with any extra garlic-butter mixture and garnish with parmesan.

Tips for Making Garlic Knots

How much to knead—The dough will not completely clear the sides of the mixing bowl once ready. It should be smooth, elastic, and more tacky than sticky. It should pass the windowpane test: pinch off a piece of dough with lightly floured hands. Gently pull the dough out from the center like you’re making a tiny pizza. You should be able to stretch it until it’s thin enough to see light pass through it. If it easily tears, beat the dough for 1 minute more and check again.
Substitute active dry yeast—If you only have active dry yeast on hand, there’s no need to run to the store to buy instant yeast! Substitute an equal amount of active dry yeast, but instead of adding it to the dry ingredients, dissolve it in the milk mixture once it’s off the heat. Take care not to overheat the milk mixture–yeast will die at temperatures of 140 F or greater.

Make Ahead

The dough can be mixed the day before baking, placed in a lightly greased bowl, and covered with plastic wrap. Refrigerate it, covered, for 12 to 18 hours. Punch down the dough a couple times for the first couple hours of chilling if it is rising very fast. Shape and bake the dough the next day as directed.

«Tender, soft rolls baked to golden brown gloriousness then tossed in a garlicky, herby butter. The rolls have the barest bit of crust, but their pillowy crumb sops up all the buttery goodness.» —The Spruce Eats Test Kitchen

A Note From Our Recipe Tester

Ingredients

For the Dough

3 tablespoons (36 grams) granulated sugar
1 (1/4-ounce) package instant yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons fine salt
1/2 teaspoon garlic powder
3 2/3 to 4 cups (440 to 480 grams) all-purpose flour, divided
2/3 cup water
1/3 cup whole milk
1/3 cup (75 grams) unsalted butter, cubed
1 large egg, at room temperature

For the Topping

3/4 cup (170 grams), plus 2 tablespoons (28 grams) unsalted butter, divided
1 tablespoon grated parmesan cheese, plus more for garnish
6 cloves garlic, minced (about 2 tablespoons)
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon dried Italian seasoning, store-bought or homemade
3/4 teaspoon garlic powder
1/4 teaspoon fine salt
1/8 teaspoon crushed red pepper, optional

Steps to Make It

Gather the ingredients.
Prepare the dough: Whisk together 3 tablespoons (36 grams) granulated sugar, 1 (1/4-ounce) package instant yeast (about 2 1/4 teaspoons), 1 1/2 teaspoons fine salt, 1/2 teaspoon garlic powder, and 1 cup (120 grams) all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment.
Add 2/3 cup water, 1/3 cup whole milk, and 1/3 cup (75 grams or 2.7 ounces) unsalted butter, cubed to a medium saucepan. Cook over medium heat, stirring often, until the butter is melted and the milk mixture registers 120 to 125 F on an instant-read thermometer.
Add the milk mixture to the flour mixture. Beat on medium-low speed just until combined, about 15 seconds.
Add 1 large egg, at room temperature and beat on medium speed until well combined, about 30 seconds.
With the mixer on low speed, gradually add 2 2/3 cups (320 grams) all-purpose flour, beating just until combined and stopping to scrape down the sides of the bowl as needed.
Switch to the dough hook attachment and mix on low speed until the dough is smooth, elastic, and just somewhat sticky, 8 to 12 minutes, stopping to scrape down the sides of the bowl as needed. The finished dough may still stick slightly to the bottom and sides of the bowl.
If the dough is very sticky, add up to the remaining 1/3 cup (40 grams) all-purpose flour, 1 tablespoon at a time. Cover and let stand in a warm place (75 F) for 10 minutes.
Divide the dough into about 28 (1-ounce or 28-gram) portions using a bench scraper and a kitchen scale.
Keeping the dough covered with plastic wrap while working, roll 1 portion into an 8-inch rope. Gently tie the rope into a knot and place it on a parchment paper-lined baking sheet.
Repeat with the remaining dough portions, spacing the knots 1 1/2 to 2 inches apart (14 knots per baking sheet).
Cover and let rise in a warm place (75 F) until puffed, 20 to 30 minutes. While the dough rises, preheat the oven to 400 F.
Heat 2 tablespoons (28 grams or 1 ounce) unsalted butter in a small saucepan until melted. Brush the tops of the knots with the melted butter and sprinkle evenly with 1 tablespoon grated parmesan cheese.
Bake the knots, one pan at a time, until golden brown, 10 to 12 minutes, rotating the pan 180 degrees halfway through the baking time.
While the rolls are baking, cook 6 garlic cloves, minced (about 2 tablespoons) and the remaining 3/4 cup (170 grams or 6 ounces) unsalted butter over medium heat in the same saucepan used to melt the butter previously, stirring frequently, until the butter is melted and the garlic is softened, 4 to 5 minutes. Remove from the heat.
Stir 1 tablespoon finely chopped fresh flat-leaf parsley, 1 teaspoon dried Italian seasoning, 3/4 teaspoon garlic powder, 1/4 teaspoon fine salt, and 1/8 teaspoon crushed red pepper (if using) into the garlic-butter mixture in the saucepan.
Let the rolls cool on their pans on wire racks for 5 minutes, then pour the butter mixture evenly over the knots on the baking sheets and toss gently until well coated. Serve warm, garnished with additional parmesan, if desired.

How to Store

Garlic knots are best enjoyed the same day, but they can be revived a day after baking. Just pop them in a 350 F oven or air fryer for 2 to 3 minutes until warmed through.

If needed the knots can be frozen. Bake and cool the knots completely but do not toss them with the garlic butter. Wrap them individually in aluminum foil then place in large freezer-safe resealable plastic bags. Freeze for up to 1 month. Allow the frozen rolls to thaw in the refrigerator overnight. Remove from the plastic bag and loosen the foil wrapping. Bake at 300 F for 20 to 25 minutes, or until heated through. Finish with the garlic butter as directed.

Feeling Adventurous? Try This:

Use another herb—Swap in another favorite fresh herb like oregano or basil for the parsley in the garlic butter mixture.
Make everything knots—Add some everything bagel seasoning to your garlic butter mixture for a fun twist. Since these mixtures can contain garlic and salt, you’ll want to hold off on the garlic powder and salt at first. Start by swirling in your everything bagel seasoning, then season with garlic powder and salt to taste.
Flavor the dough—Add 1/4 to 1/2 teaspoon of black pepper or dried Italian seasoning to your dough for a subtle bit of added spice.

Nutrition Facts
Servings: 14
Amount per serving
Calories	290
% Daily Value*
Total Fat 17g	22%
Saturated Fat 10g	51%
Cholesterol 56mg	19%
Sodium 283mg	12%
Total Carbohydrate 30g	11%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 5g
Vitamin C 1mg	4%
Calcium 26mg	2%
Iron 2mg	10%
Potassium 71mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.