These homemade Garlic Knots are soft, fluffy, garlicky, and perfect for any occasion. Make this for a party, and I guarantee you will be making a lot of people happy.
Looking for more appetizers? Try my Pretzel Bites or Homemade Breadsticks next!
About This Recipe
Is there anything better than homemade garlic knots? I think carbs and garlic are one of the most universally loved food pairings in the world. Think garlic bread, garlic pasta, garlic potatoes- basically anything you can slather with garlic butter.
I have yet to meet someone that doesnt like garlic knots. If you do, please send them my way, because this recipe will change their mind. Soft, fluffy, and slathered with a rich, salty, and spicy garlic butter. Freshly baked out of the oven, and garnished with parmesan and chopped parsley, they're even better.
A lot of people don't know this, but garlic knots are made with pizza dough. The dough used in this recipe is derived from my pizza dough recipe here, and it makes a huge difference in texture. If you're lazy, you can also use store-bought pizza dough, but I am telling you right now, the extra time to make it from scratch is definitely worth it. The garlic knots come out much softer and fluffier.
Key Ingredients
All-purpose flour: My number one tip when making the dough is to use the spoon-and-level method for measuring the flour. This ensures you do not overmeasure. Instead of scooping straight from the bag, gently scoop the flour into your measuring cup with a spoon, then level it off with a knife. This prevents the flour from being compacted, and you get a more accurate amount.
Sugar: A little bit to add sweetness to the dough.
Instant Yeast: This is what makes the knots light and fluffy. I prefer using instant yeast over active yeast because it does not need to be activated beforehand. You can mix it with your ingredients right away.
Salt: Even in baked goods, a little bit of salt will enhance all the flavors.
Water: Pizza dough is usually made with only water. I have had success with milk as well though.
Olive oil: To give the dough a rich flavor and soft texture.
For the garlic butter: Unsalted butter, garlic powder, Italian seasoning, salt, and black pepper.
Optional toppings (grated parmesan and parsley): I love the extra saltiness and freshness that parmesan and parsley add. For a flavor similar to restaurant or store-bought garlic knots, use the pantry-stable Parmesan found in the nonperishables section of the grocery store. Kraft is my favorite brand.
Instructions
STEP 1: In a stand mixer bowl, whisk together the flour, sugar, instant yeast, and salt. Add the warm water and olive oil. Knead with the dough hook for 5-7 minutes until the dough starts to pull away from the sides of the bowl. The dough should not be overly sticky. If it feels very sticky, sprinkle in a little more flour.
STEP 2: Cover with plastic wrap and let rise in a warm place for 2 hours, or until doubled in size. In the meantime, line 2 large baking sheets with parchment paper.
STEP 3: Punch down the dough. Turn the dough onto a floured surface and divide into 16 pieces.
STEP 4: Roll each piece into a 10-inch rope and tie into a loose knot. Place on prepared baking sheets. Cover and let rise for another 45-60 minutes until puffed.
STEP 5: Mix the garlic topping ingredients in a small bowl. Brush over the knots. Reserve some of the topping to brush on after they come out of the oven. Cover and let rise another
STEP 6: Bake at 400°F for 20-22 minutes until golden brown. Brush with more garlic butter, and sprinkle with parsley and parmesan.
Homemade Garlic Knots
Ingredients
- 4 cups all-purpose flour (spooned and levelled)
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 1 ½ cups warm water (not hot)
- 4 tablespoons olive oil
For the garlic topping
- ⅓ cup melted unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional after baking
- chopped parsley
- grated parmesan cheese
Instructions
- In a stand mixer bowl, whisk together the flour, sugar, instant yeast, and salt.
- Add the warm water and olive oil. Knead with the dough hook for 5-7 minutes until the dough starts to pull away from the sides of the bowl. The dough should not be overly sticky. If it feels very sticky, sprinkle in a little more flour.
- Cover with plastic wrap and let rise in a warm place for 2 hours, or until doubled in size. In the meantime, line 2 large baking sheets with parchment paper.
- Punch down the dough. Turn the dough onto a floured surface and divide into 16 pieces.
- Roll each piece into an 10-inch rope and tie into a loose knot. Place on prepared baking sheets. Cover and let rise for another 45-60 minutes until puffed.
- Mix the garlic topping ingredients in a small bowl. Brush over the knots. Reserve some of the topping to brush on after they come out of the oven.
- Bake at 400°F for 20-22 minutes until golden brown. Brush with more garlic butter, and sprinkle with parsley and parmesan.
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