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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Comments

  1. Oh my goodness these look delicious! We’ve had something similar at a pizza place in town, and I could just chow down on way too many garlic knots and a salad! I will definitely have to try these out!

    Cheers!
    Buttons
    The Hot Toddies of Washington

  2. I have made these garlic knots 6 times. Always turn out amazing! I keep two dozen in the freezer. Great for pasta or soup and salad nights. Way better then anything from the frozen section in your grocery store! Thanks for the great recipe!

        1. Hi Leona, you could do either. I usually bake them, allow them to cool, and then freeze a few so theyre ready to go when I want them! Just take them out of the freezer and let them come to room temperature. 🙂

  3. I stumbled across these on pinterest, and have made them a couple of times. They are AMAZING!! Thanks so much for the recipe!

  4. Hi thanks for sharing this recipe……….i made these for my daughter’s birthday…ppl asked me from where you bought them?:)

  5. These were awesome and easy to make. I actually made the dough in my bread machine. This the second time making them as my hubbie and I loved them!!

  6. O M G !!! These are incredible! What a great recipe. Will use this every time I make shrimp scampi or anything with pasta! Thank you thank you thank you! Lauren

  7. I’ve never baked with yeast before but these garlic knots make me want to start. I’ll have to tinker with the topping a little to make it dairy free, but this is going on my to-make list 🙂
    Stopping by from Blog Love!

  8. I have made these several times and never noticed the garlic powder in the bread flour mixture. So, today I am adding the powder. They have always been great.

  9. First made these tonight , for dinner. Awesome husband loved it and so did I. Easy to make . Faboulous recipe. Thanks , Darlene Pollock

  10. 5 stars
    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!

  11. 5 stars
    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!!

  12. 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

    1. Hi Gisele, you could add 2 cloves of minced garlic to the dough, in place of the garlic powder. 🙂 Make it the same.

  13. 5 stars
    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.

  14. 5 stars
    this was the first recipe I tried for garlic knots…I followed it EXACTLY and it came out absolutely perfect!! thank u for sharing!!

  15. 5 stars
    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.

    1. If your electric mixer has any sort of dough hook attachment that would work best. The wire whisk attachments might not be strong enough to knead the dough–you may be better to do it by hand.

  16. 5 stars
    I made the dough in my bread machine and followed the rest of the recipe as written. The rolls turned out beautifully! We dipped them in marinara sauce, poured a little wine, and had an incredibly tasty time. I’m glad I discovered your site!

  17. 5 stars
    Made these yesterday and they were soooo delicious! Followed recipe exactly and was so happy with results. Already planning my next batch.

  18. These are the absolute best rolls! I made them yesterday for my huge family and everyone loved them. This has become my go recipe for rolls! Thank you so very much ❤️

  19. 5 stars
    Excellent rolls, great flavor, big hit with dinner! Made as instructed. Nice soft crumb, unlike other knots.

  20. 5 stars
    Super yummy and fluffy. I am definitely saving this recipe to do again! Love the slight sweetness from sugar! Reminds me of milk bread

  21. 4 stars
    I loved the old recipe that was featured here because it was vegan. If anyone has the old measurements from this recipe it would be greatly appreciated thanks

  22. Just made these for dinner. Doing a lot of cooking with all of us having to stay at home. They are great will make again. Want to say stay safe an well

  23. 5 stars
    Amazing!! Simply fantastic recipe! So I made them between the size of a golf ball and baseball… ended up with 16. Delicious!! My husband could not stop eating them! We had baked salmon for dinner, and the knots were a perfect addition.

  24. 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!

  25. 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

  26. 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?

  27. 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 🥰

  28. 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!!