Soft, buttery, and packing flavor, these Garlic Knots really hit the spot! Say goodbye to take-out and hello to homemade, from scratch, real food. This garlic knot recipe is incredibly easy and ready in just about an hour. They go great with a pizza and a side salad, a bowl of soup, or served as an appetizer with your favorite dipping sauce!

freshly baked garlic knots on a wooden board

Pizza night is always a hit in our house, and we love to make everything from scratch! We like to switch things up sometimes by doing Cast Iron Pan Pizza or Chicago-Style Deep Dish Pizza along with a side of Chopped Kale Salad. For dessert, our Easy Fresh Fruit Pizza is always a fun option!

Whether it’s pizza, pasta, soup, or salad, Italian food just isn’t the same without some kind of garlicky, buttery carb on the side! I love making my own versions of takeout, and these Garlic Knots are no exception. Pizza Hut, Papa Johns, Dominos and loads of other pizza places and Italian restaurants make them, but it’s actually pretty simple to throw these together at home and they really do complete the meal.

I love how when I make these our house smells amazing! Nothing beats the aroma of freshly baked bread. There’s just something so comforting about it that makes me want to bake every day!

This easy garlic knots recipe is a great one for beginner bakers. The dough is very forgiving with only one fairly short rise. And the shaping is just tying a basic knot but still yields impressive results.

Garlic Knots Ingredients

It’s crazy how such basic pantry ingredients combine to make something as delicious and savory as garlic knots!

Dough

Yeast: Yeast is what makes all kinds of bread rise. I used active dry yeast as it’s easiest and what I always have on hand in the fridge.
Warm water: Warm water (at around 105-110°F) activates the yeast so that it can raise the dough properly.
Sugar: Granulated sugar is what the yeast feeds on in order for it to grow.
Salt: Salt is needed for flavor. These garlic knots would taste bland without it!
Flour: Plain, all-purpose flour is the bulk of most bread recipes, and it works great for these garlic knots. You could also use bread flour if you have some on hand for a slightly chewier texture.

Topping

Butter: Is there anything better than freshly baked bread with butter? I don’t think so! Melted, salted butter is brushed on top of these garlic knots to add a buttery flavor, as well as richness and a little saltiness.
Garlic bread seasoning: You can buy garlic bread seasoning at the store or make your own.

Garlic Bread Seasoning: Just combine ½ cup powdered Parmesan cheese with 2 teaspoons garlic powder, 2 teaspoons dried basil, 2 teaspoons dried parsley, 2 teaspoons dried oregano, 1 ½ teaspoons kosher salt, and 1 teaspoon marjoram, and mix well.

You will not use all of the garlic bread seasoning for these garlic knots! I always store any extra seasoning in the fridge so I always have it on hand for breadsticks, garlic bread, and garlic knots.

How to Make Garlic Knots

Mix! Firstly, mix the water, yeast, sugar, and salt with 1 cup of the flour in the bowl of a stand mixer fitted with the dough hook attachment.
Slowly add more. Secondly, we’ll add more flour, 1 cup at a time, mixing after each addition until the dough cleans the sides of the bowl on its own. You may not need all of the flour.
Knead and rise. Next, knead the dough for 3-4 minutes, and then lift the dough out of the bowl and lightly grease the bowl. Return the dough to the bowl and cover with plastic wrap or a clean cloth and let rise for 30-45 minutes, until double in size.
Punch and divide. Once the dough has risen, punch it down, divide it evenly into 12 equal-sized pieces of dough, and tie the garlic knots. Detailed instructions are below!

Dough for garlic knots has been punched down after rising in its bowl.

A pizza cutter was used to easily cut dough into twelve strips.

5. Cover and rise. Cover the knots loosely with plastic wrap or a damp towel and let rise for a second time while the oven preheats to 400ºF.
6. Bake! Bake knots for 10-12 minutes or until golden brown on top.
7. Brush with butter. Finally, as soon as the garlic knots are out of the oven brush the hot knots with melted butter, then sprinkle with the garlic bread sprinkle. These are best served hot and fresh.

A cookie sheet is holding twelve garlic knots, ready to bake.

How to tie garlic knots

Roll the dough. Firstly, shape each knot by rolling one piece of dough into a rope.
Tie and tuck. Next, tie a knot and tuck the ends into the center of the knot.
Place on baking sheet. Place the garlic knot on a baking sheet lined with parchment paper or sprayed with cooking spray and repeat with the remaining dough.

Two hands demonstrating making a garlic knot. The dough has been slightly stretched and one side has been placed over the other, leaving a hole in the middle.

How do I store garlic knots?

If you don’t manage to finish them all, you can store them in an airtight container at room temperature for 4 or 5 days. You can eat them as they are or reheat them in the oven or microwave. Wrap the garlic knots in a wet paper towel if using the microwave so they don’t dry out!

Can I freeze them?

Yes! They’re so handy to have in the freezer to pull out a few for pizza, pasta, or soup night! After the garlic knots have cooled, wrap them in plastic wrap to avoid freezer burn, and store them in a freezer-safe container for up to 2-3 months.

Just like storing them at room temperature, you can reheat frozen garlic knots in the oven or microwave. Again, make sure you wrap the garlic knots in a wet paper towel if using the microwave so they don’t dry out!

What goes with garlic knots?

We love these homemade garlic knots with pizza, pasta, soups, and salads!

freshly baked garlic knots on baking tray

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Garlic Knots

5 from 2 votes

Amy Nash

Prep Time 15

Cook Time 15

Additional Time 45

Total Time 1 15

Course Bread

Cuisine Italian

Servings 12 servings

Ingredients

Dough

▢ 1 1/2 cups warm water 105-110°F
▢ 1 Tablespoon granulated sugar
▢ 1 Tablespoon instant yeast
▢ 1/2 teaspoon salt
▢ 3 to 3 1/2 cups all-purpose flour

Topping

▢ 1/4 cup salted butter softened
▢ 1-2 Tablespoons garlic bread seasoning see notes

Instructions

Mix water, yeast, sugar, and salt with 1 cup of the flour in the bowl of a stand mixer fitted with the dough hook attachment.
1 ½ cups warm water, 1 Tablespoon granulated sugar, 1 Tablespoon instant yeast, ½ teaspoon salt, 3 to 3 ½ cups all-purpose flour
Add more flour, 1 cup at a time, mixing after each addition until the dough cleans the sides of the bowl on its own. You may not need all of the flour.
Knead for 3-4 minutes, then lift the dough out of the bowl and lightly grease the bowl. Return the dough to the bowl and cover with plastic wrap or a clean cloth and let rise for 30-45 minutes, until double in size.
Once the dough has risen, punch it down and divide it evenly into 12 equal-sized piece of dough. Shape each knot by rolling one piece of dough into a rope, then tie a knot and tuck the ends into the center of the knot. Place on a baking sheet lined with parchment paper or sprayed with cooking spray and repeat with remaining dough.
Cover the knots loosely with plastic wrap or a damp towel and let rise while the oven preheats to 400°F.
Bake knots for 10-12 minutes or until golden brown on top.
Immediately brush the hot knots with melted butter, then sprinkle with the garlic bread sprinkle. These are best served hot and fresh.
¼ cup salted butter, 1-2 Tablespoons garlic bread seasoning

Notes

If using active dry yeast, just combine the water, sugar, and yeast in a small bowl and let proof for 5-10 minutes until foamy before proceeding to add the salt and flour.
You can buy garlic bread seasoning at the store or make your own. Just combine ½ cup powdered Parmesan cheese with 2 teaspoons garlic powder, 2 teaspoons dried basil, 2 teaspoons dried parsley, 2 teaspoons dried oregano, 1 ½ teaspoons kosher salt and 1 teaspoon marjoram, and mix well. You will not use all of the garlic bread seasoning for these garlic knots! Store any leftover seasoning in the fridge and use sprinkled over pasta, veggies, or mix 2 tablespoons with ½ cup of softened butter and spread on two halves of a loaf of French bread, then either toast them in the oven under a broiler, or put the halves back together, wrap in foil, and bake at 375°F for 10-15 minutes until the butter is melted and the bread is hot.
You can use white whole wheat flour, bread flour, or a combination of either with all-purpose flour to make these garlic knots.