There’s something magical about tearing into a warm, buttery homemade garlic knot—the kind that’s so soft inside, with just the right amount of chew, and packed with garlicky goodness. I still remember the first time I had them at this tiny Italian spot in Brooklyn, where they came out piping hot, glistening with garlic butter and sprinkled with fresh parsley. I knew right then I had to learn how to make them myself. After years of tweaking recipes (and maybe a few kitchen disasters), I’ve finally nailed the perfect version. Trust me, once you try these, you’ll never go back to store-bought. They’re shockingly easy to make, and nothing beats that fresh-from-the-oven aroma filling your kitchen.
Why You’ll Love These Homemade Garlic Knots
These garlic knots aren’t just good—they’re “hide-them-from-your-family-so-you-can-have-seconds” good. Here’s why they’ve become my go-to recipe:
- Restaurant quality at home: That perfect soft-yet-chewy texture you pay $8 for? You’ll get it in your own kitchen
- Foolproof dough: My tested ratios mean even first-time bakers can nail these
- 15 minutes hands-on time: Most of the work is the dough rising (perfect for folding laundry or, let’s be real, scrolling TikTok)
- Versatile star: Equally at home next to spaghetti as they are being passed around at game night
The best part? That moment when you pull them golden-brown from the oven and the garlic butter hits the warm bread. Pure magic.
Ingredients for Homemade Garlic Knots
Okay, let’s talk ingredients – this is where the magic starts! I’m a stickler for using the right stuff (learned that the hard way when I once subbed garlic powder for fresh… yikes). Here’s what you’ll need:
- For the dough:
- 2 1/4 cups all-purpose flour (spooned and leveled, please – no scooping!)
- 1 teaspoon sugar (just regular granulated)
- 1 teaspoon salt (I use kosher)
- 1 packet (that’s 2 1/4 teaspoons) active dry yeast
- For the wet ingredients:
- 3/4 cup warm water (think baby bottle warm – about 110°F)
- 2 tablespoons olive oil (the good stuff you’d use for dipping)
- For that glorious garlic butter:
- 4 tablespoons melted butter (salted or unsalted both work)
- 4 cloves garlic, minced (fresh is non-negotiable here – trust me)
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder (yes, on top of fresh – it deepens the flavor)
- 1/4 teaspoon dried oregano (rub it between your fingers first to wake it up)
A quick note about the garlic – please, please use fresh cloves. That pre-minced stuff in jars just doesn’t give you the same punch. I keep a garlic press right by my cutting board because I use it so often (and yes, I’m that person who always smells faintly of garlic – no regrets).
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for these garlic knots! Just grab these basics that you probably already have in your kitchen:
- A large mixing bowl (I use my trusty yellow one that’s seen better days)
- Baking sheet (no need to grease if you’ve got parchment paper)
- Pastry brush (for that garlic butter bath – silicone works great)
- Measuring cups and spoons
- A clean surface for kneading (I just use my countertop)
See? Nothing crazy. Though I will say – if you don’t have a garlic press yet, it’s worth the $10 investment. Your fingers will thank you when mincing time comes around!
How to Make Homemade Garlic Knots
Alright, let’s get our hands doughy! Don’t let the multiple steps fool you – this process is actually super simple. I’ve broken it down so even if you’ve never worked with yeast before, you’ll end up with perfect garlic knots. Just follow these steps and you’ll be in garlicky heaven!
Preparing the Dough
First things first – let’s wake up that yeast! In your large mixing bowl, whisk together the flour, sugar, salt, and yeast. Make sure they’re all evenly distributed – nobody wants a bite of straight salt!
Now, pour in that warm water (remember – baby bottle warm) and olive oil. I like to make a little well in the dry ingredients first. Stir everything together with a wooden spoon until it starts coming together, then get ready to knead!
Turn the shaggy dough out onto a lightly floured surface and knead for about 5 minutes. You’ll know it’s ready when it transforms from sticky to smooth and elastic. If it’s sticking to your hands, add just a dusting more flour – but go easy! Too much and your knots will be tough.
Shaping and Baking the Knots
Place the dough back in your bowl, cover it with a clean kitchen towel (I use the one with the pizza slices on it – don’t judge), and let it rise in a warm spot for 1 hour. It should double in size – this is my favorite part because it feels like magic every time!
Once risen, punch that dough down (so satisfying) and divide it into 12 equal pieces. Roll each piece into a rope about 6 inches long – no need to be perfect here. Tie each rope into a simple knot, tucking the ends underneath. Space them about 2 inches apart on your parchment-lined baking sheet – they’ll puff up!
Bake at 375°F for 15-18 minutes until they’re golden brown. Your kitchen will smell incredible – fair warning, family members might start hovering!
Garlic Butter Glaze
While the knots bake, mix up that glorious garlic butter. Melt the butter (I microwave it in 15-second bursts so it doesn’t separate), then stir in the minced garlic, parsley, garlic powder, and oregano. The warmth from the melted butter will bloom all those flavors beautifully.
Here’s the key moment: as soon as the knots come out of the oven, brush them generously with the garlic butter. You want to do this while they’re piping hot so they soak up all that flavor. Don’t be shy – really coat them! That first brush sizzle is music to my ears.
Let them cool just enough so you don’t burn your fingers (though I can never wait that long), then dig in. That first bite of warm, buttery, garlicky goodness? Pure heaven!
Tips for Perfect Homemade Garlic Knots
After making these garlic knots more times than I can count (and eating even more), I’ve picked up some tricks that’ll take yours from good to “can I have the recipe?” good:
- Find the warmest spot in your kitchen for rising – I use the oven with just the light on (about 90°F). Cold dough means sad, dense knots!
- Roll your ropes evenly – if some are thicker, they’ll bake unevenly. Aim for pencil thickness.
- Double the garlic butter if you’re like me and want extra punch. Keep some aside for dipping too!
- Bake until just golden – that extra minute can turn them from perfect to dry. Set a timer!
The biggest secret? Make a double batch. They disappear faster than you’d believe!
Variations and Substitutions
While I love the classic version, sometimes it’s fun to mix things up! Here are my favorite ways to play with this garlic knot recipe:
- Cheesy twist: Stir 1/4 cup grated Parmesan into the garlic butter (or sprinkle on top before baking)
- Herb swap: Try fresh basil or rosemary instead of parsley for a different flavor profile
- Spice it up: Add a pinch of red pepper flakes to the butter for a subtle kick
- Dough shortcut: In a pinch, frozen bread dough works (but homemade is still better!)
Just promise me one thing – don’t skip the fresh garlic. Some things are sacred!
Serving Suggestions for Homemade Garlic Knots
These garlic knots are the ultimate team players in the kitchen! I love serving them still warm from the oven alongside a big bowl of spaghetti marinara – the way they soak up sauce is just *chef’s kiss*. They’re also fantastic with soups (tomato bisque, anyone?) or as part of a salad spread. Honestly, I’ve been known to make a meal out of just the knots and some good olive oil for dipping. Party tip: double the batch and watch them disappear before you can say “more garlic butter!” – they’re always the first thing gone at my game nights and potlucks.
Storing and Reheating
Okay, confession time – I rarely have leftovers because these garlic knots get devoured immediately in my house. But if you somehow manage to have some left (superhuman willpower, I salute you), here’s the best way to keep them tasting fresh:
Storage: Pop them in an airtight container at room temperature for up to 2 days. The garlic butter acts as a natural preservative, but they’re best enjoyed within 24 hours when that fresh-baked texture is perfect. No fridge! The cold makes bread go stale faster (learned that the hard way).
Reheating: Here’s the key – skip the microwave unless you like rubbery bread (nobody does). Instead, revive them in a 350°F oven for 5 minutes until warmed through. Pro tip: brush with a little extra garlic butter when they come out to restore that just-baked magic. If you’re reheating a whole batch, you can wrap them loosely in foil first to prevent drying out.
P.S. Yes, you can freeze them before adding the garlic butter glaze! Just bake the knots, let them cool completely, then freeze in a single layer before transferring to a freezer bag. When ready to eat, thaw at room temp, warm in the oven, THEN add the fresh garlic butter. Your future self will thank you for this freezer stash!
Homemade Garlic Knots Nutritional Info
Okay, let’s be real – when you’re biting into one of these garlicky, buttery knots, nutrition facts are probably the last thing on your mind (I know they’re not on mine!). But since we should probably talk about it, here’s the breakdown per knot – remember, these are estimates since ingredients can vary:
- Calories: 150 (worth every single one)
- Fat: 6g (that glorious butter and olive oil doing their thing)
- Saturated Fat: 3g (about 15% of your daily value)
- Carbohydrates: 20g (mostly from that perfect dough)
- Fiber: 1g (hey, every bit counts!)
- Sugar: 1g (just from that teaspoon in the dough)
- Protein: 3g (bread’s got some muscle too)
- Sodium: 200mg (about 9% daily value – easy to reduce if you use unsalted butter)
Now, if you’re anything like me, you’re probably eating at least two (okay, three) of these at a time – just factor that in! And let’s be honest, when something tastes this good, sometimes the numbers don’t matter quite as much as that first garlicky bite. Everything in moderation, right? (Though moderation with these knots is admittedly hard…)
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about these garlic knots – here are the ones that come up most often (along with my hard-earned answers!):
Can I use instant yeast instead of active dry?
Absolutely! I actually keep both in my pantry. If using instant yeast, you can skip the proofing step and mix it right in with the dry ingredients. The rise time might be slightly shorter, so keep an eye on your dough – it’s ready when doubled, not by the clock.
Help! My dough isn’t rising – what went wrong?
First, check your yeast expiration date (I’ve been burned by this!). If that’s fine, your water might’ve been too hot (it kills yeast) or too cold (won’t activate it). The sweet spot is 110°F – about wrist temperature. Also, make sure your rising spot is warm enough – a cold kitchen slows things down.
Can I make these ahead and freeze them?
Yes! I do this all the time for parties. Bake the knots plain, let them cool completely, then freeze in a single layer before bagging. When ready to serve, thaw at room temp, warm in a 350°F oven for 5 minutes, THEN brush with fresh garlic butter. Game changer!
What if I don’t have fresh parsley?
No panic! Dried parsley works in a pinch (use 1 teaspoon), or try other fresh herbs like chives or basil. The garlic is the real star here. But really, parsley is so cheap – just grab a bunch next grocery run!
Irresistible Homemade Garlic Knots in Just 15 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 garlic knots 1x
- Diet: Vegetarian
Description
Homemade garlic knots are soft, buttery, and packed with garlic flavor. Perfect as an appetizer or side dish.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water
- 2 tbsp olive oil
- 4 tbsp melted butter
- 4 cloves garlic, minced
- 1 tbsp chopped parsley
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
Instructions
- In a bowl, mix flour, sugar, salt, and yeast.
- Add warm water and olive oil, then knead into a dough.
- Let the dough rise for 1 hour or until doubled in size.
- Divide the dough into 12 equal pieces and roll into ropes.
- Tie each rope into a knot and place on a baking sheet.
- Bake at 375°F (190°C) for 15-18 minutes until golden.
- Mix melted butter, minced garlic, parsley, garlic powder, and oregano.
- Brush the warm knots with the garlic butter mixture.
- Serve immediately.
Notes
- Use fresh garlic for the best flavor.
- Let the dough rise in a warm place for better results.
- Adjust baking time based on oven performance.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: garlic knots, homemade bread, Italian appetizer, easy bread recipe