These made from scratch garlic knots are a wonderful addition to any table. Fluffy and light and brushed with garlic butter, this is one delicious recipe!
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Homemade Garlic Knots Recipe
I can never say no to garlic bread, and these garlic knots hit all the right spots. Perfect to serve as a holiday side, or as an appetizer with your favorite dips, this is a must-try recipe!
Made from scratch, you are sure to impress with these beauties!
Be sure to try my Garlic Pull Apart Rolls and Homemade Garlic Bread too!
Why you’ll love this Easy Garlic Knots recipe:
- QUICK AND EASY: These are quick to prep and cook, you just need to have a bit of patience to allow the dough to rise.
- MAKE AHEAD: These knots have a fairly good shelf life and can be made days ahead of time, perfect if you are planning to serve them as part of a big feast.
- PERFECT FOR ANY OCCASION: These are a great addition to any celebration meal, in place of your usual dinner rolls, and they work great with your favorite Italian dishes too.
How to Make Garlic Knots from Scratch
You can jump to the recipe card for full ingredients & instructions!
- Activate the yeast in sugar and water.
- Stir in oil, salt, and flour.
- Turn the dough out onto a surface and knead.
- Place the dough in an oiled bowl, cover, and allow to rise.
- Cut the dough into pieces and tie into knots.
- Allow to rest.
- Bake.
- Once golden brown, brush with the garlic butter and allow to cool.
How long do they keep?
These garlic knots will keep well in an airtight container for up to 5 days. If you are making them ahead of time, don’t add the garlic butter, instead, brush these on before serving. If you like, you can warm the rolls before serving by placing in a warm oven for a few minutes.
Can you freeze them?
These knots freeze well, but again, if you plan on doing this, don’t add the garlic butter. They will keep frozen well for up to 3 months and can be thawed at room temperature before serving.
What do you serve them with?
These make a great addition to any holiday table, or enjoy them dipped into some marinara sauce for a tasty appetizer. Serve them up with all of these holiday faves:
Tips!
- Knead the dough for at least 10 minutes. It should be tacky but not sticky.
- Allow two hours for the dough to rise.
- If making ahead of time, don’t add the garlic butter til you are ready to serve.
These easy garlic knots are such a delicious addition to any table. Full of flavor and made from scratch, they are perfectly light and fluffy.
More Breads and Homemade Roll Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Garlic Knots Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 cup water 227 grams, warm (105-110°F)
- 1 tablespoon granulated sugar 13 grams
- 2 teaspoons active dry yeast 6 grams
- 5 tablespoons olive oil 63 grams, divided
- ½ teaspoon kosher salt
- 2½-3 cups all-purpose flour 300-360 grams
- 3 tablespoons unsalted butter 42 grams
- 2 tablespoons chopped fresh parsley 6 grams
- 3 cloves garlic minced
- 1 teaspoon dried oregano 1 gram
Instructions
- Stir the water, sugar, and yeast together in a large bowl then let it activate for 5 minutes.1 cup water, 1 tablespoon granulated sugar, 2 teaspoons active dry yeast
- Add 2 tablespoons of the oil and salt and stir to combine then add 2½ cups of the flour and stir again until combined.5 tablespoons olive oil, ½ teaspoon kosher salt, 2½-3 cups all-purpose flour
- Lightly dust a countertop with flour then turn the dough out on to the counter.
- Knead the dough together for 10 minutes, adding just enough flour along the way to prevent sticking. You want the dough to be tacky but not sticky so don’t add too much flour.
- Spread some oil around the bowl that you used to mix the dough then tuck in the edges of the dough and set it inside of the bowl.
- Spray the top of the dough with the nonstick spray then cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1-1½ hours.
- Cut the dough into 12-15 equal pieces then roll each piece into a 4-inch-long rope and gently tie a knot with the dough.
- Line a baking sheet with parchment paper, then place the knots on the pan evenly spaced.
- Spray the tops with nonstick spray and let them rest for 30 minutes.
- Ten minutes before baking, preheat oven to 400°F.
- Bake the knots for 8-10 minutes, or until light and golden on top.
- While the knots are baking, mix the remaining oil, butter, parsley, garlic, and oregano together in a small saucepan set over medium heat.3 tablespoons unsalted butter, 2 tablespoons chopped fresh parsley, 3 cloves garlic, 1 teaspoon dried oregano
- Stir and cook just until the garlic becomes fragrant, then remove the pan from the heat and let it cool a bit while the bread cooks.
- Brush the olive oil mix on top of the knots and let them cool for 5-10 minutes before serving.
Video
Becky’s Tips
- Brush the garlic butter on the bread before serving.
- Knead the dough for at least 10 minutes. It should be tacky but not sticky.
- Allow two hours for the dough to rise.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This recipe is very easy to follow and tastes delicious. I really like how she added the measurements to the instructions so that you don’t have to go back and fourth from ingredients to instructions. Will be making it for the second time tonight, a huge family favorite!
Does it have to be all purpose flour or can it be bread flour????
You can absolutely use bread flour, but you may need to add some extra water to the dough so just keep an eye on it!
Can I use this recipe to make the dough in a bread machine?
I haven’t used a bread machine before, but I don’t see why not!
These garlic knots were super delicious. Thanks for sharing your recipe!
Those look great, Candice! Thanks so much for sharing!
Hello! I just made these the other night and they are delicious! I just made another batch, but realized I have to leave before they are done resting for the 1 1/2 hours. Can I leave this out longer or should I refrigerate?
We would definitely refrigerate them or they will overproof!
Ah! I didn’t realize until they were already on the second rise that I didn’t read step 2 and, instead, went by the ingredient list underneath that told me to put all 5 tablespoons of oil…. gonna have to try this recipe again and read more carefully 😂
Oh, no! We’re so sorry this didn’t work out for you on the first try!
This looks delicious! I’ll be making these for a family holiday gathering but wanted to make them ahead. You mentioned I could freeze them. When reheating do I do so in the oven at same temp and brush with butter/garlic mixture after reheating or before? Thank you for your help!
Definitely if it looks needed!
Hi there. Although I am yet to make these beautiful garlic knots but yours look incredibly sweet 💖
I can’t wait for you to try it out!