Sharing is caring!

This Homemade Garlic Knots recipe makes soft, buttery, and baked to golden brown perfection right in your own oven garlic knots – even better than take-out pizza place garlic knots!

I believe most things are made better at home from scratch – try any of my copycat recipes, including my Chick-Fil-A Chicken Nugget recipe to avoid take-out. I made these with a simple homemade pizza dough and I promise that it’s not as scary as it seems! Yeast is easy to use.

The secret to making this garlic knots recipe extra delicious? Butter. Lots and lots of butter and then even more butter. Garlic and parmesan cheese don’t hurt either. 🙂

So here is what you will need to get started.

Ingredients

• Warm water – the water needs to be warm to activate the yeast.
• Active dry yeast. Make sure the one you buy from the store says that – this recipe is not made with instant yeast,
• Bread Flour. You will want to use all-purpose flour to give the knots the perfect texture.
• Granulated Sugar
• Salt 
• Granulated Garlic
• Olive Oil 
• Salted Butter.
• Garlic cloves. I always recommend using fresh garlic, but you can use the jarred stuff too if that’s what you have.
• Italian Seasoning
• Grated Parmesan Cheese
• Fresh Parsley – this is just a garnish.

How to make Garlic Knots at home

Start by activating the yeast – the water should be heated to about 110 degrees. Sprinkle the yeast on top and let sit for 5-10 minutes. When you come back, the mixture should be foamy and smell a bit yeasty. If it is not foamy, do this again because the yeast did not rise.

Whisk together the bread flour, salt, and granulated sugar in a large bowl. Make a well in the center and into the well, add the olive oil and water mixture, and then mix with a rubber spatula until a soft dough forms.

On a floured surface with floured hands, knead the dough for about 10 minutes until the dough is smooth, adding flour as needed. Place the dough in a lightly greased large bowl, cover, and let rise for 1-2 hours or until doubled in size.

When doubled in size, punch the dough down and turn it out onto a lightly floured surface. Shape the dough out into a rough rectangle about 4-5 inches wide and 12-14 inches long. Use a sharp knife or bench scraper to cut 16 strips out of the dough.

Now we shape the knots. Roll out one of the dough strips about 8 inches long and tie it into a knot, tucking in the sides. Place the knots on the prepared baking sheets with parchment paper. Cover and let rise for 30 minutes. 

While the knots are rising, preheat the oven to 400℉. For the garlic butter, in a bowl, whisk together the melted butter, garlic, Italian seasoning, and 1 ½ tbsp of the parmesan cheese. 

After the knots have risen for 30 minutes, brush them with some of the butter mixture, saving the rest for dipping or tossing in after they have baked. 

Bake the knots for 20 minutes until fluffy and golden brown. Brush or toss them in the garlic butter, sprinkle with the remaining parmesan cheese and parsley, and serve warm with marinara sauce.

Frequently Asked Questions

Tips and Tricks

• If you are making the knots on a colder day, you can speed up the first rising process by preheating your oven to 200℉, turning off your oven, and placing the bowl with the dough in it covered and let rise in there with the oven door ajar.
• Add some chopped fresh basil to the butter mixture for an extra kick of flavor.
• For best results, dip in marinara sauce and serve with homemade spaghetti or baked ziti.

• Air Fryer Garlic Parmesan Bites
• Easy Dinner Rolls
• Irish Soda Bread
• Bread Machine Cheese Bread
• Crispy Smashed Potatoes with Easy Garlic Aioli

Sharing is caring!