Chewy and delicious Homemade Garlic Knots! This yeasted dough recipe is straightforward and sure to be a big hit with your family and friends!
Garlic Knots Recipe
Hello! Keeping things short today because the sun is (finally) shining here in Hamburg and I’m aching for an outdoor adventure. I’ve been eager to try this fresh squeezed juice place downtown, so that’s our first stop, then I’m thinking lunch outside (!!!) and a long walk by the harbor. Any signs of Spring popping up in your neighborhood? Any exciting weekend plans on the horizon?
How to make Garlic Knots
Alright, time to get down to biz! Super excited to share these homemade garlic knots with you today. They’re not super complicated, but there are quite a few steps, so make sure you take the time to read through the entire recipe before getting started. I also recommend reading through the ingredient list to making sure you have everything on hand!
This recipe calls for bread flour. Bread flour is a high-gluten flour that has a tiny amount of barley flour and vitamin C added. The barley flour helps the yeast activate, and the vitamin C increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is typically used in pizza crust and garlic knot recipes because of the chewiness that the extra gluten provides. I did test this recipe with all-purpose flour and unfortunately the results were tough, dry, and utterly disappointing.
Moral of the story? If you want soft, chewy, and incredibly delicious garlic knots, don’t skip the bread flour!
If you’re in a time crunch, I suggest making the dough ahead of time and freezing it. Then simply thaw and continue with the following steps as directed in the recipe. I always keep a batch of this dough hidden in the back of my freezer for when a garlic knot craving strikes!
These garlic knots are super delicious on their own – especially straight from the oven – but also go great with a side of marinara sauce. You can check out my homemade marinara sauce here.
Enjoy your Friday 🙂
If you try this garlic knots recipe from scratch, I’d love to hear about it! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥
Homemade Garlic Knots
Prep
Cook
Inactive
Total
Yield 16 large garlic knots
Homemade garlic knots made with simple, everyday ingredients! Delicious on their own, or dipped in zesty marinara sauce.
Ingredients
- For the dough:
- 3 and 3/4 cups bread flour
- 1 and 1/2 teaspoons granulated sugar
- 1 envelope active dry yeast
- 2 teaspoons salt
- 1 1/2 cups warm water, 110 - 115 degrees (F)
- 2 tablespoons plus 2 teaspoons olive oil, divided
- For the garlic coating:
- 1 stick unsalted butter
- 6 cloves garlic, minced
- 1/2 cup fresh parsley, minced
- 1 and 1/2 teaspoons garlic salt
- 1/4 cup Parmesan cheese, grated
Instructions
- For the dough:
- In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil; beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes. Dust the top of each round of dough with a light sprinkling of flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough. Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes.The knots will rise a little more during this time.
- Preheat oven to 450 degrees (F). When the 30 minutes are up, remove the plastic wrap and place the garlic knots in the preheated oven. Bake for 20 minutes, or until knots are golden brown and firm.
- Cool for 5 minutes, then brush the freshly baked knots with the garlic coating. Sprinkle with cheese and serve warm!
- For the garlic coating:
- Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed.
Notes
For darker and more flavorful garlic knots, brush garlic coating on knots before and after baking.
Courses Dinner
Cuisine Italian
Nutrition Facts
Serving Size 2-3 garlic knots
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Liz says
March 19, 2016 at 5:30 pmI love knotted rolls—and your garlic version looks fabulous!!
bakerbynature says
March 29, 2016 at 1:16 pmThank you, Liz!
David Lum says
March 26, 2016 at 3:43 pmThank you for the recipe Ashley. The bread knots turned out perfectly! I posted the knots on my IG feed about an hour ago and credited you for the recipe. Have a wonderful weekend!
bakerbynature says
March 28, 2016 at 1:59 pmSo happy to hear it, David!
Kayle (The Cooking Actress) says
April 2, 2016 at 12:40 amaghhhhhh SO GOOD! Pinning because these are garlic knot perfection!
bakerbynature says
April 2, 2016 at 9:59 amThank you, Kayle! They’re soooo addicting 😉
Tara | Smells Like Home says
April 3, 2016 at 5:33 pmOMG these knots look so perfect!! I’m an absolute sucker for garlic knots (growing up on LI will do that to a girl) and I haven’t made them in years. Guess this is a sign… (pinned!!)
bakerbynature says
April 3, 2016 at 5:39 pmHahaha I feel the same way about growing up in Philly 😉 Garlic knots for life! I hope you love them!
Oana says
April 4, 2016 at 8:25 pmQuick question! How many oz of yeast? I have packets in several sizes! Thanks!
bakerbynature says
April 5, 2016 at 2:24 pmHi Oana. I use 0.25 ounce packets 😉
Mary says
April 16, 2016 at 1:12 pmAny trick to making the knot?
bakerbynature says
April 16, 2016 at 4:10 pmHi Mary. I just roll them into a rope, fold one end around my hand and loop the other side in. They always come out slightly different in size and shape… but always delicious 😉
Nanasharom says
April 24, 2016 at 3:42 pmOn the menu tonite.
bakerbynature says
April 25, 2016 at 7:15 pmYay! How did they turn out?
Jasmine says
May 9, 2016 at 8:51 pmI made these, as a part of the menu for our Mothers Day dinner. My mom (and everyone else in attendance) loved them. They were delish and quite pretty. Thanks so much for sharing your recipe!
Mamoona says
May 11, 2016 at 9:06 amAwesome recipe! I will definitely try it later!
Sarah says
June 17, 2016 at 9:20 pmThese turned out perfect when I made them as garlic knots, even better it’s hands down the best pizza dough I have found.
Anna says
July 31, 2016 at 10:04 pmLooking at the pics, it looks like you brush them before they go into the oven, but I don’t see that in the recipe.
Keyona Wever says
August 3, 2016 at 12:49 amYUMM!!! I can’t wait to make these this week! I was wondering if you could freeze an extra batch for another date. Would you freeze before or after baking?
Kristin H says
September 6, 2016 at 12:57 amI made these tonight for my family, and they are delicious! I definitely ate more than I should. I’ve seen similar recipes on Pinterest using store-bought dough, so I really liked this recipe that I can make from scratch. Definitely a keeper! Thanks for sharing the recipe.
My only comment about the recipe is that for me, and my oven, 450 degrees for 20 minutes is a long time for these rolls. Mine definitely baked for less time, maybe 13-15 minutes.
Elizabeth A. says
October 5, 2016 at 3:48 pmI made these last night. They were delicious. Thanks for posting!
Jeff P says
November 19, 2016 at 12:55 pmI am planning to make these knots for dinner tonight. One question: the photo looks like you brushed the garlic coating on prior to baking; the instructions call for baking for 20′ then brushing the garlic coating on after’. I can clearly follow directions, but the photo looks like the garlic coating is on top of completely uncooked knots. Can you clarify, please?
I am looking forward to making these…
bakerbynature says
November 19, 2016 at 2:39 pmHi Jeff. There’s a little note at the very bottom of the post about this. You can brush the garlic coating on before and after if you’d like darker, more flavorful garlic knots 🙂 I can’t wait to hear how they turn out!
Jeff P says
November 19, 2016 at 6:48 pmWell then, I shall be brushing twice. Thanks for the clarification, and sorry I didn’t read the NOTE at the bottom.
bakerbynature says
November 19, 2016 at 7:05 pmNo problem at all 🙂 I personally love them dark and really chewy, so I brush twice too!
Jeff P says
November 20, 2016 at 1:00 pmThese garlic knots were fantastic! Thank you!
Bonnie Kwong says
November 25, 2016 at 11:36 pmI made these garlic knots the other day and they were wonderful, but i don’t know if it’s just me but they’re fantastic fresh out of the oven but mine turned “tough” and hard after they cooled down/left covered in the oven over night. And yes i have reheated them but they’re still on the tougher side. Am i doing something wrong?
Mic says
December 23, 2016 at 3:08 amAt what point can you freeze the dough?
kh says
December 26, 2016 at 11:50 pmI’m also interested to know – at what step it’s suggested to freeze the dough?
Jill says
December 26, 2016 at 11:04 pmI made these, followed the recipe exactly, but they came out perfectly baked on top and burnt on the bottom (they were NOT towards the bottom of the oven). I was very disappointed after spending most of my morning on them 🙁 anyone else have this problem?
Danell says
July 7, 2018 at 2:08 amI used to be a professional baker. Here is my advice for you about this:
It is your oven. My oven at home also has this problem. Just put them higher in the oven (I bake a lot of things in the top third of the oven.) Or you can double up the sheet pans when you bake. I hope this helps someone!
Jordan Cannon says
January 8, 2017 at 5:50 pmCould you make the dough and then freeze them? Thaw them and bake them at a later time?
Christie says
January 11, 2017 at 12:05 amThese were wonderful! I’m baking these with a few tweaks for the higher altitude I’m at and they turned out great! My in-laws request these every time they know I’m coming over now.
Zandi says
January 20, 2017 at 1:10 amThey are delicious! I just wanted to share that I really wanted to make this recipe but did not have bread flour. I could have gone to the store, but I was just being lazy. I read your post about how the all purpose flour makes them too tough/hard, so I cut down the all purpose flour amount to 3 cups instead of 3 + 3/4 cups. I also used my bread machine on the dough cycle (because again, I was being lazy). They came out great. I baked them for 15 minutes, and the bottoms were a dark brown (but still yummy), so next time I will only cook for 13 minutes. My family loved them. Thanks again for the recipe.
Cheryl says
February 3, 2017 at 10:17 pmThese are sooo delish!! Had them with a big bowl of sauce and salad….pure perfection
Traci Jagger says
March 1, 2017 at 6:02 pmI made these for a Cub Scout Blue and Gold Spaghetti dinner last night. They were inhaled. Even with the garlic, the kids were fighting adults for them. Crowd pleaser for sure
Michelle Baker says
March 24, 2017 at 10:34 pmThese ate fabulous! Thank you for the recipe. I had to adjust the measurement to UK grams but they turned out great. I posted a picture on Instagram and tagged you.
bakerbynature says
March 28, 2017 at 3:17 pmYay! I’m so happy they were a hit, Michelle! And thank you for sharing on Insta as well 🙂
Nicole says
April 21, 2017 at 5:51 pmI’m so going to have to try these!
One question has anyone tried to freeze them before baking? SO they can just be pulled out and popped into the oven for a fast week night dinner?
Thanks
Lisa says
May 9, 2017 at 11:28 pmMade these for the sixth time tonight and they are still a hit! Thanks for a great, easy recipe. Even with all-purpose they are still delish- the bread flour does make them more tender though.
bakerbynature says
May 10, 2017 at 11:01 pmWow that’s AWESOME!!! I really need to make them again soon 🙂
Julia says
June 3, 2017 at 5:18 pmWould I need to do anything differently if I wanted to double this recipe? They turned out great, but were gone in three hours! Would they turn out the same if I doubled them?
Ange says
September 17, 2017 at 2:07 pmCan I use instant dry yeast imdtrad of active yeast? How much of it should I put in the recipe? Thanks!
Aasa says
December 27, 2017 at 8:09 amMade these yesterday and they turned out PERFECT. I made them smaller though so doubled the count – 32 in all. Everyone at the dinner party loved them! Thank you Ashley for a wonderful recipe!
bakerbynature says
December 28, 2017 at 2:48 pmYay! So happy to hear it, Aasa 🙂
Stephanie McCoy says
January 10, 2018 at 7:20 pmThey look sssoooo yummy but I don’t have a bowl mixer.., I do have the bread prong. Will results be the same? II’ve read everything.. Headed to store for bread flour.. Then game on.. I can taste them now. 🙂
Teena says
July 22, 2018 at 7:44 amThese knots were just perfect for after school snacks for my children. Added a few bacon bits to the dough and it was even yummier!
Heidi says
December 29, 2018 at 10:43 pmThese came out so perfect. The kids enjoyed it.. Of course they said we are never buying restaurant knots again . Made mine with vegan butter.
Sarah Mckinley says
January 20, 2019 at 5:06 pmThese were a hit! Will be making again for sure!
Sarah says
April 11, 2019 at 10:45 pmMade these today with all purpose flour and they turned out great! They are quite lovely, as well!