Homemade Garlic Knots (Soft & Buttery)

Homemade garlic knots are the pizzeria side everyone reaches for first: soft, chewy bread tied into little knots, baked until golden and brushed twice with garlic and herb butter. The dough is a simple yeast dough — flour, yeast, water, olive oil, salt and a pinch of sugar — and the hands-on time is short. Most of the work is waiting for the dough to rise. Serve them with pasta, soup or a bowl of marinara for dipping. They are especially good next to our rich homemade chicken soup.

Why you'll love this

• Soft and chewy. A simple yeast dough with olive oil stays tender.
• Double garlic butter. Brushed before and after baking for maximum flavour.
• Pantry ingredients. Flour, yeast, butter and garlic.
• Fun to shape. A great baking job to share with kids.
• Make-ahead friendly. The dough can rise slowly in the fridge overnight.
• Crowd-pleaser. Perfect with pasta, soup or pizza night.

Key ingredients & how to use them

• All-purpose flour — three cups gives soft, tender knots. Bread flour makes them chewier.
• Active dry yeast — one packet, about 2 1/4 teaspoons. Mix it straight into the flour; the warm water activates it.
• Warm water — one cup, around 105 to 110°F (40 to 43°C). Too hot kills the yeast; too cold slows the rise.
• Olive oil, salt and sugar — oil for tenderness and flavour, salt for taste, sugar to feed the yeast and help browning.
• Butter and garlic — half a cup of butter with four minced cloves. Cook the garlic gently so it stays sweet.
• Italian seasoning and parsley — dried herbs in the butter, fresh parsley for colour and freshness.
• Parmesan — optional, grated over the hot knots.

How to make it (step by step)

1. 1

   Make the dough

   In a large bowl, mix the flour, yeast, salt and sugar. Add the warm water and olive oil and stir into a shaggy dough, then knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. The water should feel warm, not hot, so it wakes the yeast without killing it.

2. 2

   Let it rise

   Put the dough in an oiled bowl, cover and leave it somewhere warm for about 1 hour, until doubled in size.

3. 3

   Make the garlic butter

   Melt the butter in a small pan over low heat. Add the garlic and Italian seasoning and cook gently for 1 to 2 minutes, just until fragrant — do not let the garlic brown or it turns bitter. Stir in the parsley and take it off the heat.

4. 4

   Divide and roll ropes

   Heat the oven to 375°F (190°C) and line a baking tray. Punch down the dough and divide it into 12 to 14 equal pieces. Roll each into a rope about 8 inches long.

5. 5

   Tie the knots

   Tie each rope into a loose knot, tucking the ends underneath or through the centre. Place the knots on the tray about 2 inches apart.

6. 6

   Brush and bake

   Brush the knots with about half the garlic butter and bake for 15 to 20 minutes, until puffed and golden brown.

7. 7

   Finish while hot

   As soon as they come out of the oven, brush the knots with the remaining garlic butter and sprinkle with Parmesan if you like. Serve warm.

Troubleshooting

• The dough did not rise. The yeast was old or the water too hot. Use fresh yeast and water that feels warm, not hot.
• The knots came undone. The ropes were too thick or the ends were not tucked. Roll thinner ropes and tuck the ends firmly.
• They are dense. The dough was under-kneaded or under-risen. Knead until smooth and let it double.
• The garlic tastes bitter. It browned in the butter. Cook it gently over low heat for just a minute or two.
• Pale knots. Bake a few minutes longer, or move the tray to the upper third of the oven.
• Hard knots. They were overbaked. Pull them as soon as they are golden.

Make-ahead and overnight rise

Garlic knots fit around a busy day. For a slow, flavourful rise, make the dough, put it in an oiled bowl, cover and refrigerate for 8 to 24 hours. The cold slows the yeast and develops a deeper bread flavour. When you are ready, let it sit at room temperature for 30 minutes, then shape, brush and bake as normal.

You can also shape the knots ahead: set them on the lined tray, cover with plastic wrap and refrigerate for up to 12 hours. Let them warm up and puff for 20 to 30 minutes before brushing and baking. Or bake a batch, cool completely and freeze — they reheat beautifully and taste freshly made.

Serving ideas

Serve garlic knots with warm marinara for dipping, alongside pasta, soup or salad. They are perfect with our marry me chicken pasta or a juicy pan-seared steak.