Simple and Easy Garlic knots with a butter garlic topping are a great side to pizza, pasta, and salad.
Yummy garlic bread tastes good as a side to pizza, salads, soups, pastas, and pretty much anything! Garlic knots are a fun twist to traditional breadsticks and they don’t take any longer to make! Try them dipped in a yummy marinara sauce, or just plain, brushed with our garlic topping recipe below.
Tips for this recipe:
For the dough, we use the same ingredients as our pizza dough recipe.
Make sure you give the dough enough time to properly rise.
Consider serving with one of these popular pizza:
- White Garlic Chicken and Veggie Pizza
- Loaded Jalepeno Popper Pizza
- Chicken Alfredo Pizza
- Pesto Veggie Pizza
- Garlic Ranch Chicken Pizza
- Barbeque Chicken Pizza
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Garlic Knots
Garlic knots are the perfect side to your pizza, pasta, and salad.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Servings: 20 garlic knots
Calories: 33kcal
Ingredients
- 1 cup warm water
- 1 Tablespoon active dry yeast
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 2 - 2 1/2 cups bread flour bread flour works best, but all- purpose flour will work as well.
Garlic Topping
- 2 Tablespoons olive oil
- 2 Tablespoons butter , melted
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley flakes
- freshly grated parmesan cheese , sprinkled
Instructions
- Dissolve the yeast in the warm water and let rest/proof for about 10 min.
- Add the sugar.Combine the flour, garlic powder, and salt in a separate bowl. Add the olive oil and yeast mixture to the flour mixture.
- Beat well until a soft dough ball has formed. Knead for a few minutes until smooth and elastic.
- Place dough in a large greased bowl. Cover with a cloth and place in a warm place to rise until doubled in volume, about 1 hour.
- Take a small pinch of the dough and roll into a rope about 5 inches long and ½ inch thick. Tie the rope into a knot and place on greased baking sheet. Repeat until you have used up all the dough, and your baking sheet is full of dough knots.
- Let the dough rest in a warm place until nearly doubled in volume (about 30 minutes)
- Preheat oven to 400° F. Bake for approx. 12-15 min. or until golden.
- While knots are baking, make garlic topping by combining all ingredients in a small bowl.
- After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating.
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 11mg | Vitamin A: 0.7% | Iron: 0.2%
Nutrition Facts
Garlic Knots
Amount Per Serving
Calories 33 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 69mg 3%
Potassium 11mg 0%
Total Carbohydrates 1g 0%
Vitamin A 0.7%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Vivian says
Thanks for the amazing recipe! Worked perfectly and everyone loved these knots, they’re so good!
I used vegan buttery spread and omitted the parmesan cheese from the topping to make them vegan and they came out great!
Jeaneene says
Oh … my … goodness!
I just made these and they were absolute HEAVEN! Absolute perfection!
Elaine H says
Just tried these today and they are very tasty. Being a serious garlic lover, I doubled the garlic powder in the dough. They came out great!!
Gisele Simpson says
Hi there,
Just came across this amazing recipe, however, I am enquiring what these rolls would be like if they were made with fresh garlic rather
than the garlic powder ? Please tell me if this is at all possible and if so, what changes would need to be made to the recipe?
Thank you
Gisele
Lauren Allen says
Hi Gisele, you could add 2 cloves of minced garlic to the dough, in place of the garlic powder. 🙂 Make it the same.
Colleen says
Thanks for this wonderful recipe, I’ve made it a few times now and always use unsweetened vanilla almond milk (no noticeable difference) ! I definitely freeze the leftovers.
evie says
this was the first recipe I tried for garlic knots…I followed it EXACTLY and it came out absolutely perfect!! thank u for sharing!!
Beverly says
As my husband and Iare both garlic lovers, I too doubled the garlic in the knots, but in retrospect likely won’t do that again as the flavour of garlic is a bit overpowering when eaten plainly. They do seem to bake to a very light colour even when extending the time, but are light, fluffy and delicious. Plan to serve them with a big pot of homemade soup for supper. Will definitely be making these again and likely pairing with a pasta dish next time. This was my first visit to your site and will be using it again soon I hope.