Search
Super easy homemade garlic knots get their flavor from fresh garlic and garlic powder! Top with grated parmesan and serve with marinara sauce for dipping. These are delicious warm or at room temperature!
Super Easy Garlic Knots (aka the Italian dinner roll)
As an Italian woman, and carb lover, I am a HUGE fan of garlic knots. So learning to make the best garlic knots from scratch was one of my top priorities this year.
And guess what? I learned and perfected this recipe way faster than I thought I would. Turns out making bread knots is NOT hard. And they’re made with super basic ingredients you probably have in your kitchen right now!
They’re a delicious snack on their own, especially when you serve with marinara sauce for dipping. But I love serving them with penne arrabbiata and my easy baked meatballs! They’re like an Italian dinner roll… perfect for almost any occasion!
How to make Garlic Knots from Scratch
- Make the Dough: You’ll need a stand mixer fitted with a dough hook to make this garlic knot recipe! Once the dough comes together in the bowl, you’ll knead it together on a clean work surface.
- Let the Dough Rise: Place the dough in a warm area and let it rise. It should double in size in about 90 minutes.
- Shape into Knots: Then place them on a parchment paper lined baking sheet and let them rise another 30 minutes.
- Bake: Until golden brown. Then brush with delicious garlic butter and sprinkle with grated parmesan cheese.
For extra flavorful garlic knots, brush them with melted butter and herbs before and after baking. Just note they’ll be a little darker in color if you do this. But will taste even more like garlic bread!
How to Shape Garlic Knots
- Divide the dough into 2 equal pieces. Then let it rest for 10 minutes before shaping.
- Sprinkle the top of each round of dough with a little flour. Slice each round 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 them on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes. The knots will rise more during this time.
Garlic Knots Need 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 dough 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 disappointing.
For soft, chewy, and incredibly delicious garlic knots, don’t skip the bread flour!
Can I Freeze Garlic Knot Dough?
Yes! If you’re in a time crunch, I suggest making the dough ahead of time and freezing it. Then 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 go great with a side of marinara sauce. You can check out my homemade marinara sauce here.
Next, try my Soft Pretzel Garlic Knots!!! They’re like a garlic knot and a soft pretzel had a baby. Yum!
Homemade Garlic Knots
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
- 1and 1/2 cups warm water, 110 – 115 degrees (F)
- 2 tablespoons plus 2 teaspoons olive oil divided
For the garlic coating:
- 1/2 cup (113g) unsalted butter
- 6 cloves garlic minced
- 1/3 cup fresh parsley, minced
- 1 and 1/2 teaspoons garlic salt or garlic powder
- 1/3 cup Parmesan cheese finely 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 little 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). Remove the plastic wrap from the garlic knots. Brush with a little garlic butter if desired (this optional). Then 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.
- To freeze: Make garlic knots as instructed, but preheat your oven to 275 degrees. Bake garlic knots for 16 minutes. Don’t worry that the rolls look pale in color and slightly undercooked. Remove from the oven and cool completely. Then flash freeze on a sheet pan until they are frozen solid, about 3 hours. Transfer frozen garlic knots to a freezer safe bag and place in the freezer for up to 2 months. When you’re ready to warm and serve, preheat oven to 400 degrees. Then bake the frozen garlic knots until they are lightly golden brown and warm in the middle, about 10 to 15 minutes. Brush with garlic butter and serve.
Excellent
I am definitely trying this recipe! 1 envelope of yeast is how much is grams??
It’s 2 1/4tsp. If that helps
Hi, we love this recipe. I’ve made them a few times and they are gone in a flash. My question is can these be shaped and then sit overnight in the fridge and baked in the morning? Thanks for the awesome recipe. 🙂
I have not tried with this recipe, but I tried doing that with another recipe I used before finding this one, and they over proofed and did not bake well. When I do these, if I have too many after baking, I freeze them (without the garlic sauce on them). I do mix in 1 tsp of garlic powder with the dry ingredients.
I bet I’ll love them but 2 questions how do
I put them into knots and what is a envelope of yeast?
The envelope of yeast is 2-1/4 tsp.
Roll out the dough into 16 balls, then roll out each ball into long ropes. At this point, you can make them into the knots
These were easy to make and a hit with the in-laws. Made them as a side to lasagna. Perfect!
They take me back to childhood memories of this particular place where they would serve these bread rolls with soup. Can’t wait to make them again. dangerous given winter is coming and self control is limited when it comes to bread
Thanks for this recipe.
Thank you so much for trusting me and trying this recipe! I’m thrilled it was a hit!
I have made these probably 10 or so times and they are definitely a favorite of my family. All 6 of my children ask for these often. They have such great flavor and texture. Love them!
I really enjoyed these, without even having the proper ingredients. That just tells me that when I make them next time with your exact recipe, how much yummier they will be. So I ended up using all-purpose flour as that’s all I had. I had rapid rise active yeast fast acting, not the one you called for. For the coating, I used salted butter, dried herb -sadly, and just greatly reduced the amount of Lawry’s Garlic salt. Again, I still really enjoyed them, we all did, so thanks much. I’ll comment again when I make them as intended
Hi! New to bread making, I noticed you don’t activate the yeast separately in the warm water. Am I reading it right? Looking forward to trying this!
That is correct 🙂
I made these with dinner lastnight for my family of 5. They were amazing!!! Everyone absolutely loved them! So much so, that I am currently waiting on 3 more batches of them to rise!
Tip: if you don’t want to wait 90 minutes for the dough to rise, just toss in the oven at the lowest temp for about 15 minutes then leave in oven checking it often.
New family go-to recipe for sure!
So happy these are a new family favorite! Thank you for sharing, Martha 🙂
I made these tonight and my family’s comment were priceless. “Mom, these are better and have more flavorful than the restaurants in town that serve garlic knots.” Thank you for the wonderful recipe.
Wow! That is high praise 🙂 I’m so happy they were a hit with your family!