Description
These homemade garlic knots are soft, pillowy, and drenched in fragrant garlic butter. Made from simple ingredients with easy-to-follow steps, they’re perfect for serving alongside pasta, soup, or as an irresistible appetizer. The yeast dough creates a tender, bakery quality texture that’s brushed with a garlicky herb butter while warm.
Ingredients
For the Dough:
- 1 cup warm water (about body temperature—too hot will kill the yeast)
- 2¼ teaspoons active dry yeast (1 standard packet)
- 2 tablespoons sugar
- 3 tablespoons olive oil, divided (use 2 tablespoons in the dough, save 1 for brushing)
- 3–3½ cups all-purpose flour (start with 3 cups and add more as needed)
- 1½ teaspoons fine sea salt
For the Garlic Butter Sauce:
- ½ cup unsalted butter
- 2–3 garlic cloves, minced (fresh is best!)
- 1 tablespoon chopped fresh parsley (dried works in a pinch, use 1 teaspoon)
- ¼ teaspoon fine sea salt
- Optional: grated Parmesan cheese for topping (highly recommended!)
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Give it a gentle stir and then let it sit undisturbed for about 5–10 minutes.
You’ll know it’s ready when the mixture becomes foamy and bubbly on top—that’s the yeast waking up and doing its magic! If nothing happens, your water might have been too hot or your yeast might be expired, so start over with fresh yeast and properly warmed water.
Once your yeast mixture is nice and foamy, stir in 2 tablespoons of the olive oil. Now gradually add the flour and salt, starting with 3 cups of flour.
Mix everything together with a wooden spoon or your hands until a soft, slightly sticky dough forms. If the dough feels too wet and won’t come together, add the remaining ½ cup of flour a little at a time until you get a workable dough that’s soft but not overly sticky.
Turn your dough out onto a lightly floured surface and knead it for about 5–7 minutes. You’re looking for smooth, elastic dough that springs back when you poke it.
This is where the magic happens—kneading develops the gluten that gives your knots that perfect chewy-soft texture. Don’t rush this step! Put on some music and enjoy the therapeutic process of working the dough with your hands.
Lightly oil a large bowl with the remaining tablespoon of olive oil, then place your smooth dough ball inside. Turn it over once so the top is oiled too—this prevents it from drying out.
Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot. Let the dough rise until it’s doubled in size, which usually takes about 1–1½ hours. Your kitchen will feel cozy and smell faintly of yeast, which is always a good sign!
While your dough is rising, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat—this makes cleanup easier and prevents sticking.
Once your dough has doubled beautifully, it’s time to move on to the fun part: shaping!
Gently punch down your risen dough to release the air, then turn it out onto a lightly floured surface. Using a sharp knife or bench scraper, divide the dough into 14–16 equal pieces.
Take each piece and roll it between your palms and the counter into a rope about 6–8 inches long. Then simply tie each rope into a loose knot, like you’re tying a shoelace but gentler.
Tuck the ends underneath so they don’t unravel during baking. Place each finished knot on your prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of your shaped knots with a little olive oil—this helps them turn golden and gorgeous in the oven. Slide the baking sheet into your preheated oven and bake for 15–18 minutes, until the knots are light golden brown on top and sound slightly hollow when tapped.
Your kitchen will smell absolutely incredible right about now!
While your knots are baking, melt the butter in a small saucepan over low heat. Once it’s melted, add the minced garlic, parsley, and salt.
Let it cook gently for just a minute or two until the garlic becomes fragrant but not browned—you want that fresh, punchy garlic flavor, not bitter burnt garlic. Keep it warm on the stove until your knots are ready.
The moment your knots come out of the oven, brush them generously with that glorious garlic butter while they’re still piping hot. Don’t be shy—use all of it!
The warm bread will absorb the butter beautifully, creating those irresistible pockets of flavor. If you’re using Parmesan cheese, sprinkle it over the top right after brushing so it sticks to the buttery surface.
Let the knots cool for just a minute or two. These are best enjoyed fresh from the oven when they’re at their softest and most aromatic.
Notes
- Make extra garlic butter: Double the garlic butter recipe and keep extra on the side for dipping—it’s basically liquid gold and everyone will want more.
- Freeze the dough: You can make the dough ahead, let it rise once, then freeze it in a zip-top bag. Thaw overnight in the fridge, shape, and bake fresh.
- Don’t overbake: Watch your knots closely in the last few minutes. They should be golden but still soft—overbaking makes them dry and tough.
- Room temperature ingredients help: If you remember, take your butter and eggs (if you were using any) out of the fridge ahead of time for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes + Rising Time: 1–1½ hours
- Category: Bread
- Method: Baking
- Cuisine: Italian-American