Imagine pulling a tray of warm, golden-edged Garlic Knots from the oven. Steam curls up, carrying a nutty toasted scent and a rich buttery aroma. The first test batch surprised me with a tender interior that held a slight bite. After four tries, I finally coaxed the dough to be silky smooth and the exterior irresistibly crisp. These Garlic Knots made me rethink simple bread—the balance of garlic, butter, and parsley taught me more about flavor layering than any cookbook ever could.
Why You’ll Love Garlic Knots
- Soft, pillowy centers meet a crispy, golden exterior—every bite echoes contrast.
- Fragrant garlic and fresh parsley meld into the dough, not just the topping.
- Quick to prepare at home yet reminiscent of your favorite pizzeria.
- Rooted in Italian-American tradition, these knots bring a bit of history to your table.
A Little Background
My first attempt was in the middle of winter, and the kitchen felt like a science lab. I remember watching the yeast foam with gentle bubbling, wondering if I’d get a peek at pizza shop–level flavor. The recipe itself traces back to Italian-American pizzerias—those alleyway shops where you grab a knot slathered in herb butter. Over multiple tries, I learned to adjust water temperature by two degrees and even swap in a sprinkle of semolina for extra crisp.
Personal Testing Note: I learned early on that a quick temperature check with a probe thermometer saved me from flat knots entirely.
Key Ingredients for Garlic Knots
- All-Purpose Flour (2¾ cups): Builds structure; you can swap half with bread flour for extra chew.
- Active Dry Yeast (2¼ tsp): Provides lift; ensure it’s fresh (check expiration) for a lively rise.
- Warm Water (1 cup at 110°F): Activates yeast; too hot will kill it, too cool slows activity.
- Unsalted Butter (¼ cup): Melts into a glossy topping; use grass-fed for a richer aroma.
- Fresh Garlic & Parsley: Garlic (3 cloves) adds bite, parsley (2 Tbsp) brings a pop of color.
How to Make Garlic Knots
- In a large bowl, combine 1 cup warm water (110°F), 1 tablespoon sugar, and 2¼ teaspoons active dry yeast. Let sit until foamy, about 5–7 minutes.
- Stir in 2¾ cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a lightly oiled bowl, cover with a clean towel, and let rise until doubled in size, about 1 hour.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Punch down the dough, divide it into 16 equal pieces, and roll each into an 8-inch rope.
- Tie each rope into a knot, tucking the ends underneath, and place on the prepared sheet.
- Cover the knots and let rise for 30 minutes until puffy.
- Bake for 12–14 minutes until golden around the edges; remove from oven.
- Brush the hot knots with a mixture of ¼ cup melted butter, 3 minced garlic cloves, and 2 tablespoons chopped parsley, then sprinkle with flaky sea salt and serve immediately.
Pro Tips & Troubleshooting
- Use a digital thermometer: keeping water at 108°F gave me a steadier rise than “warm to the touch.”
- If knots spread too much, chill the shaped dough for 10 minutes before baking.
- For a zesty twist, add ¼ teaspoon red pepper flakes to the butter mixture.
- To double the batch, mix in a stand mixer; halve the rise time for smaller portions.
Personal Testing Note: Resting the shaped knots in the fridge for 10 minutes before baking kept their shape beautifully.
Storage & Make-Ahead Guide
These Garlic Knots keep at room temperature for up to 2 days in an airtight container. Refrigerate for up to 5 days—warm them at 350°F for 5 minutes before serving. To freeze, cool completely, then freeze in a sealed bag for up to 2 months. Reheat from frozen at 350°F for 10–12 minutes. Always cool knots on a wire rack to prevent sogginess and store within two hours of baking for food safety.
Personal Testing Note: I found freezing cooled knots snap-frozen maintained crispness when reheated—my go-to prep for busy weeknights.
Serving Suggestions
Serve alongside a bowl of marinara for dunking, nestle them next to a fresh Caesar salad, or slice and use as garlic croutons for soups. I also love drizzling extra herb butter and topping with grated Parmesan for an indulgent finish.
Frequently Asked Questions
- How do you store garlic knots? Place cooled knots in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Can I freeze garlic knots? Yes—freeze cooled knots in a sealed bag for up to 2 months; reheat at 350°F for 10–12 minutes.
- What is the best flour for garlic knots? All-purpose flour works well, but swapping in ½ cup bread flour boosts chew.
- How long do garlic knots stay fresh? Fresh for 2 days at room temperature; keep up to 5 days in the fridge.
- Can I make garlic knots in advance? Shape and refrigerate knots overnight; let return to room temperature and rise 30 minutes before baking.
- Why are my garlic knots dense? Likely the yeast was old or water too hot; ensure water is around 110°F and yeast is active.
Final Thoughts
Bringing these Garlic Knots to life in my kitchen taught me the importance of small temperature tweaks and gentle kneading. My favorite way is dunking them in a smoky tomato soup on chilly nights. I can’t wait to see how you make them yours—tag me with your results!
More Recipes You’ll Love
- Italian Herbs and Cheese Bread – studded with fragrant herbs and melted cheese, it’s another savory loaf for dipping.
- Focaccia Recipe – light, olive oil–kissed flatbread that pairs beautifully with garlic-knots’ buttery topping.
- Garlic Bread Ritz Bits – crunchy, bite-sized toasts with garlic flavor for snacking alongside your homemade knots.
- Cheesy Garlic Naan Bread – an Indian-inspired take on garlic bread, loaded with gooey cheese for a flavor twist.
Garlic Knots
Ingredients
Dough
- 1 cup warm water 110°F
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast
- 2¾ cups all-purpose flour plus more for kneading
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Garlic Butter
- ¼ cup unsalted butter
- 3 garlic cloves finely minced
- 2 tablespoons parsley finely chopped
- Kosher salt to taste
Instructions
Dough
- Stir 1 cup warm water, 1 tablespoon sugar and 2¼ teaspoons active dry yeast in a large bowl until foamy, about 5 minutes.
- Mix in 2¾ cups all-purpose flour, 1 teaspoon kosher salt and 2 tablespoons olive oil until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, about 5 minutes.
- Place the dough in a lightly oiled bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
Shaping & Baking
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 16 equal pieces. Roll each piece into an 8-inch rope and tie into a knot, tucking the ends underneath.
- Place knots on the prepared baking sheet, cover and let rise for 30 minutes until puffy.
- Bake knots for 12–14 minutes, or until golden around the edges.
Garlic Butter
- While knots bake, melt ¼ cup unsalted butter in a small saucepan. Stir in 3 minced garlic cloves and 2 tablespoons chopped parsley.
- Brush the hot knots with the garlic butter mixture, sprinkle with kosher salt to taste and serve immediately.