Garlic Knots Recipe
These are the pizzeria garlic knots you tear apart at the table: soft, yeasty ropes of dough tied into pillowy little knots, then bathed twice in herby garlic butter. The payoff is golden, butter-soaked bread with a hit of fresh garlic and parsley in every pull-apart bite.
Why you'll love this
- A soft, enriched yeast dough that rises light and fluffy, not dense and bready
- Brushed with garlic butter twice, before and after baking, so the flavour soaks all the way in
- Fresh minced garlic, Italian seasoning and parsley give a real pizzeria aroma
- Hands-on time is short; the oven and the rise do most of the work
Key ingredients & swaps
- Active dry yeast — the lift that makes the knots airy; bloom it first in the warm water with the sugar for 5-10 minutes until foamy, which proves it is alive before you commit the flour
- Warm water — wakes the yeast, so keep it around 105-110F (warm to the wrist, never hot) because water above about 120F starts to kill the yeast and you lose the rise
- Olive oil — enriches the dough so the crumb bakes up soft and tender rather than lean and chewy; it also keeps the knots from drying out
- Garlic (fresh, minced) — the headline flavour; cook it only briefly in the butter until just fragrant, since browned or scorched garlic turns bitter and ruins the butter
- Unsalted butter — carries the garlic and herbs into the bread; melt it gently and brush it on both before and after baking for double the flavour
- Fresh parsley and Parmesan — the finishing touch for colour and savoury depth; add them right after baking so the parsley stays bright green and the Parmesan softens without scorching
How to make it (step by step)
-
1
Bloom the yeast
Stir the yeast and sugar into the warm water (about 105-110F) and leave it 5-10 minutes until it turns foamy and smells bready. If nothing happens, the yeast is dead or the water was too hot, so start over rather than waste the flour.
-
2
Mix and knead
Add the olive oil, salt and flour and mix to a shaggy dough, then knead 5-7 minutes until it is smooth, elastic and just slightly tacky. A soft, slightly sticky dough makes softer knots, so resist adding too much extra flour.
-
3
First rise
Cover the bowl and let the dough rise in a warm, draft-free spot for about 1 hour, until doubled in size. This first rise is what makes the knots light and fluffy, so do not rush it.
-
4
Shape the knots
Punch the dough down, divide it, and roll each piece into a rope about 8 inches long, then tie each into a loose knot and set them on a lined tray. Tie them loosely, not tight, so they have room to puff as they bake; tuck the ends under for a neat finish.
-
5
Make the garlic butter
Melt the butter, stir in the minced garlic, Italian seasoning and parsley, and warm just until fragrant, about a minute. Pull it off the heat the moment you can smell the garlic so it stays sweet and golden rather than bitter.
-
6
Brush and bake
Brush the shaped knots with some of the garlic butter and bake at 375F (190C) for 15-20 minutes, until they are puffed and golden brown on top. Brushing on butter before baking lets the flavour bake right into the crust.
-
7
Finish and serve
Brush the hot knots with the remaining garlic butter and scatter over the Parmesan and a little extra parsley. Cover them with a clean cloth for a few minutes to trap steam and keep them extra soft, then serve warm.
Pro tips
- Use warm, not hot, water to bloom the yeast (about 105-110F); hot water kills it and the dough will not rise.
- Do not skip the second short rest after shaping if you have time; even 20-30 minutes makes the knots noticeably puffier.
- Never brown the garlic; cook it just until fragrant, because scorched garlic turns the butter bitter.
- Brush butter on before AND after baking, and add the Parmesan after baking so it softens rather than burns.
Variations
- Cheesy knots: toss the hot knots with extra grated mozzarella or Parmesan so it melts on contact.
- Garlic-Parmesan shortcut: use store-bought pizza dough (the yeasted kind, not canned biscuits) and skip straight to shaping.
- Spicy: add a pinch of chili flakes or a little chili oil to the garlic butter for a kick.
Storage & freezing
Store cooled knots airtight at room temperature for up to 2 days, or freeze them (baked or shaped-and-unbaked) for up to 3 months; reheat in a 350F oven or toaster oven for a few minutes to bring back the soft, fresh texture.
Recipe
Garlic Knots Recipe
Ingredients
- All-purpose flour, 3 cups
- Active dry yeast: 1 packet (about 2 1/4 teaspoons)
- Warm water, 1 cup
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Garlic: 4 cloves, minced
- Unsalted butter: 1/2 cup (1 stick)
- Italian seasoning: 1 teaspoon
- Fresh parsley: 2 tablespoons, chopped
- Grated Parmesan cheese (optional) for topping
Instructions
- Make Dough
- Mix flour, yeast, salt, and sugar. Add warm water and olive oil, mix into dough, then knead until smooth
- Let it Rise
- Cover and let the dough rise in a warm place for about 1 hour until doubled.
- Prepare Garlic Butter
- Melt butter, add garlic, herbs, and parsley. Cook briefly until fragrant.
- Shape Knots
- Punch down dough, divide, roll into ropes, and tie into knots. Place on lined baking tray.
- Brush & Bake
- Brush with garlic butter and bake at 375°F (190°C) for 15–20 minutes until golden.
- Finish & Serve
- Brush with remaining garlic butter and sprinkle Parmesan if desired.
Tips & notes
- Use warm (not hot) water to activate yeast properly
Let dough rise in a draft-free warm spot for best texture
Don’t overcook garlic, it can turn bitter
Brush garlic butter before and after baking for maximum flavor
Add Parmesan right after baking so it melts slightly
For extra softness, cover knots with a cloth right after baking
Watch how to make it
Nutrition · per serving (estimate)
Made this recipe?
Tap the stars to leave your rating — it helps other home cooks.
Frequently asked questions
Can I use store-bought pizza dough for garlic knots?
Yes, store-bought pizza dough works well and is a great shortcut. Just make sure it is the yeasted dough sold in the deli or refrigerated section, not canned biscuit dough, and let it come to room temperature so it is easy to roll and tie.
Why did my garlic knots turn out dense instead of fluffy?
Dense knots almost always come down to the rise. If the yeast did not bloom properly, the water was too hot, or you cut the first rise short, the dough cannot trap enough air, so let it fully double and give the shaped knots a short rest too.
Should I use fresh garlic or garlic powder?
Fresh minced garlic gives the purest, most pizzeria-like flavour and is what this recipe is built around. Garlic powder works in a pinch and will not burn, but it tastes flatter, so if you use fresh garlic, just be careful not to scorch it in the butter.
Why do you brush the garlic butter on twice?
Brushing before baking lets the garlic and herb flavour bake into the crust, while brushing again after baking keeps the surface glossy, soft and intensely garlicky. Doing it once gives you decent knots; doing it twice is what makes them taste like the real thing.
Why does my garlic taste bitter?
Bitter garlic means it was cooked too far. Garlic scorches quickly in hot butter and turns acrid, so warm it just until fragrant, about a minute, then take it off the heat immediately.
Can I make garlic knots ahead of time?
Yes. You can shape the knots, freeze them unbaked on a tray, then bake from frozen after a short rise, or freeze fully baked knots and reheat them in the oven. For same-day prep, shaped knots can also wait in the fridge and bake off when you need them warm.
Leave a review