Homemade Garlic Knots made with a butter garlic topping are a fun bite-size appetizer or side to with pizza, pasta or salad. My family begs me to make these!
This garlic knots recipe is made using my fluffy and soft homemade rolls recipe, and is right up there in terms of my favorite breads to make (along with my favorite no knead bread and bread bowls)!
Garlic knots in a napkin-lined basket with a bowl of marinara sauce in the background.

Garlic Knots

Garlic knots are a fun twist to traditional breadsticks and they don’t take any longer to make!  In fact, they remind me of these Olive Garden Breadsticks because the recipes are similar and both are topped with a garlic butter topping.  It’s the shape of the recipes that sets them apart and is the primary reason my kids go crazy over these garlic knots.

Try garlic knots dipped in homemade marinara sauce, or or your favorite soup!

Quick and easy Garlic Knots in 8 steps:

  1. Proof yeast. Combine warm water, yeast, and ¼ tsp sugar and stir–allow to rest for 5-10 minutes until foamy.
  2. Make dough. Pour yeast mixture into the bowl of an electric stand mixer, add remaining  sugar, warm milk, butter, egg and salt and blend. Slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. You may not use all of the flour called for! The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
  3. First rise. Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)  Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
  4. Form dough knots. Gently punch the dough down. Add a little flour to your countertop or work surface. Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about ½ inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
  5. 2nd rise. Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
  6. Bake. Bake at 400° F for 9-12 minutes.
  7. Make garlic sauce.  Make the garlic sauce by combining all ingredients in a small bowl.
  8. Brush knots. After removing knots from oven, while still warm, brush them lightly with garlic sauce.

A mixing bowl with risen bread dough in it next to a another photo of a baking sheet with the dough for garlic knots on it, ready to bake.

Tying perfect garlic knots:

Start by grabbing a ball of dough, about the size of a golf ball.  Using lightly greased hands (and a lightly greased countertop), roll the dough out into a long rope (about ½ inch thick and 9 inches long). Then tie the rope into a knot.

Place the garlic knots on a lined or greased baking sheet about 2-3 inches apart.

Freezing and Storing Instructions:

Store in an air-tight container or bag at room temperature for 2-3 days.

To Freeze After Baked: Allow garlic knots to cool completely and place them in a freezer ziplock bag.  Store for up to 2 months.  To thaw, remove garlic knots from the freezer and allow to thaw at room temperature, or stick them in the microwave for a few seconds.

To Freeze the Dough: Make the rolls up to step 8.  Cover the baking pan with plastic wrap and flash freeze (place them in the freezer for 1-2 hours).  Move the rolls from the baking sheet into a freezer safe ziplock bag or container and freezer for up to 3 months.  To bake, remove frozen rolls and line them on a greased baking sheet.  Cover lightly with plastic wrap and allow them to thaw and rise on the countertop for about 2 hours. Bake at 400º F for 9-12 minutes.

A baking sheet with baked garlic knots on it and a pastry brush brushing garlic sauce on one of the rolls.

More Homemade Bread Recipes:

Perfect Orange Rolls

No Knead Artisan Bread

Lemon Poppyseed Bread

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Recipe

Garlic knots in a napkin-lined basket with a bowl of marinara sauce in the background.
Prep 2 hrs
Cook 15 mins
Total 2 hrs 15 mins
Add to Meal Plan

Video

Ingredients
 
 

  • 1/3 cup

    very warm water

  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup +¼ teaspoon granulated sugar
  • 1 1/3 cup milk , warmed
  • 5 tablespoons butter , softened
  • 1 large egg
  • 1 1/2 teaspoon salt
  • 4-4 1/2 cups all-purpose flour

Garlic Topping

  • 1 Tablespoons olive oil
  • 1 Tablespoons butter , melted
  • 1 teaspoons garlic powder
  • 1/2 teaspoon dried parsley flakes
  • Marinara sauce , for dipping (optional)

Instructions
 

  • Combine warm water, yeast, and ¼ tsp sugar and stir--allow to rest for 5-10 minutes until foamy. 
  • Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining ¼ cup sugar, warm milk, butter, egg and salt. Blend mixture until combined. 
  • While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
  • The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer. 
  • Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) 
  • Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
  • Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
  • Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about ½ inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
  • Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
  • Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
  • Bake for 10-12 min. or until lightly golden on top.
  • While they're baking, make the garlic sauce by combining all ingredients in a small bowl.
  • After removing knots from oven, while still warm, brush them lightly with garlic sauce.

Notes

Store in an air-tight container or bag at room temperature for 2-3 days.
To Freeze After Baked: Allow garlic knots to cool completely and place them in a freezer ziplock bag.  Store for up to 2 months.  To thaw, remove garlic knots from the freezer and allow to thaw at room temperature, or stick them in the microwave for a few seconds.
To Freeze the Dough: Make the rolls up to step 8.  Cover the baking pan with plastic wrap and flash freeze (place them in the freezer for 1-2 hours).  Move the rolls from the baking sheet into a freezer safe ziplock bag or container and freezer for up to 3 months.  To bake, remove frozen rolls and line them on a greased baking sheet.  Cover lightly with plastic wrap and allow them to thaw and rise on the countertop for about 2 hours. Bake at 400º F for 9-12 minutes.

Nutrition

Calories: 125kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 17mgSodium: 176mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 106IUCalcium: 9mgIron: 1mg

Did You Make This Recipe?

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

I originally shared this recipe April 2013. Updated April 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    We loved these, although my first rose took like 3 hours. House temp is like 74, so maybe I needed to make/fine an even warmer place? I’ll make these again, but I’ll make them smaller. I made half of the recipe and still got 14 knots. Would have preferred them even smaller. Also I added the garlic butter mixture before baking and then after baking. Delicious! I plan to add this to my recipe book. Thanks so much!!

  2. I made this today and I used butter with garlic rather than the regular butter and oh boy I wish I didn’t have to share 😂 Thank you for sharing your recipe 🥰

  3. I am currently in the process of making this- my dough is so sticky, I added extra flour but it didn’t help. Did not pull away from side of bowl, looks more like slim😬 It’s in a bowl trying to rise but I have little faith. Any idea what I did wrong? Followed all the steps as written

      1. Okay, tried again today, waiting for them to rise, I added more flour but still a sticky mess- I noticed in the video it doesn’t look like 5 tablespoons of butter- is that the correct amount?

  4. I tried making bread a couple of times about 20 years ago an it was a total failure. My husband makes great bread/rolls so I decided that I can do this and wanted to make garlic knots. I checked out a few recipes then found yours that was different than most of the others so thought this is the one. Holy Mackerel they turned out great.
    I just made a bunch more garlic topping than your recipe and added minced garlic too. Thanks

  5. 5 stars
    Hi Lauren!

    Big fan of your blog. I made these for for my family for our dinner after a 16 hour fast. They loved them so much, and devoured all 16 that I made. Thank you!

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