Easy Garlic Knots are the ultimate pull-apart bread sidekick—soft, pillowy knots of homemade dough, brushed with a fragrant garlic herb butter, sprinkled with salty Parmesan, and baked to golden perfection. This recipe transforms simple pantry ingredients into warm, irresistible knots that will have everyone reaching across the table for “just one more.” The magic begins with a simple yeast dough—warm water, sugar, and yeast bloom together, then combine with flour, salt, and olive oil to create a soft, elastic dough that rises into a pillowy masterpiece. After a gentle punch-down, the dough is rolled into ropes, tied into classic knots, and left to rise again, ensuring that signature light, airy texture.
The brilliance of these garlic knots lies in the double-brushing technique. Half of the warm garlic herb butter is brushed onto the knots before baking, infusing every layer with flavor as they bake. The remaining butter is brushed on immediately after they emerge from the oven, creating a glossy, fragrant coating that soaks into the warm bread. A final shower of grated Parmesan adds a salty, nutty finish and a touch of golden crispness. Serve these knots fresh from the oven with a side of warm marinara sauce for dipping, and watch them disappear in minutes. They’re the perfect accompaniment to pasta night, salad, soup, or any meal that calls for something warm, buttery, and wonderfully garlicky.
Why You’ll Love This Recipe:
- Soft, Pillowy, and Buttery: Homemade dough creates the most tender, irresistible garlic knots.
- Double-Brushed Garlic Herb Butter: Infuses every bite with rich, savory flavor.
- Easy to Make: Simple ingredients and straightforward steps for a show-stopping result.
- Perfect for Pasta Night: The ultimate sidekick to spaghetti, lasagna, or chicken Parmesan.
- Better Than Takeout: Fresh, warm, and infinitely more delicious than delivery breadsticks.
Ingredients:
For the Roll Dough:*
1½ cups warm water (110°F / 43°C)
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 packet)
3½ cups all-purpose flour (or bread flour, or a mix of both)
1 teaspoon kosher salt
1 tablespoon olive oil
For the Garlic Herb Butter:*
6 tablespoons unsalted butter
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon kosher salt
For Topping and Serving:*
3 tablespoons freshly grated Parmesan cheese
Warm marinara sauce, for dipping (optional)
Instructions:
Step 1: Bloom the Yeast*
Warm the water to 110°F (43°C) using a microwave or stovetop, checking with a digital thermometer. In a small bowl or liquid measuring cup, gently whisk together the warm water, sugar, and yeast. Cover with plastic wrap and let it sit for 7-10 minutes until foamy and bubbly.
Step 2: Make the Dough*
In the bowl of a stand mixer fitted with a dough hook, combine the bloomed yeast mixture and 1 cup of the flour. Turn the mixer to low and beat for about 1 minute. Scrape down the sides of the bowl. Add the remaining flour and the salt. Continue mixing on medium-low for about 2 minutes, until the dough starts to pull away from the sides of the bowl. If the dough is too wet, add 1 teaspoon of flour at a time until it comes together.
Step 3: Knead*
Knead the dough on low speed (speed 2) for about 5 minutes, until the dough is smooth and elastic.
Step 4: First Rise*
Lightly coat a large bowl with olive oil. Transfer the dough to the bowl, turning to coat with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1-2 hours.
Step 5: Prepare the Garlic Herb Butter*
While the dough rises, melt the butter in a small saucepan over low heat. Stir in the dried oregano, dried parsley, garlic powder, dried basil, and salt. Remove from heat and set aside.
Step 6: Shape the Garlic Knots*
Gently punch down the risen dough. Turn it out onto a lightly floured surface and roll or pat it into a 15-inch rectangle. Using a pizza cutter or sharp knife, cut the dough into 12 even strips (each about 1¼ inches wide). Roll each strip into a 10-12 inch rope. Tie each rope into a loose knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet, spacing them about 1½ inches apart to allow for rising.
Step 7: Second Rise*
Brush the knots with half of the melted garlic herb butter. Cover loosely with plastic wrap and let them rise for 30 minutes.
Step 8: Bake*
Preheat your oven to 400°F (200°C). Bake the knots for 12-15 minutes, until they are lightly golden brown on top.
Step 9: Finish and Serve*
Remove the knots from the oven and immediately brush them with the remaining garlic herb butter. Sprinkle with the grated Parmesan cheese. Serve warm with marinara sauce for dipping, if desired.
Tips:
- Check Your Yeast: If the yeast mixture doesn’t become foamy after 10 minutes, your yeast may be dead. Start over with fresh yeast.
- Use a Thermometer: Water that is too hot will kill the yeast; too cold won’t activate it. 110°F is the sweet spot.
- Don’t Overflour: Add flour gradually. The dough should be soft and slightly tacky but not sticky.
- Work Gently: When shaping the knots, handle the dough gently to avoid deflating it.
- Make Ahead: Prepare the dough through the first rise, then punch it down, wrap tightly, and refrigerate for up to 24 hours. Bring to room temperature before shaping.
Storage Options:
- Room Temperature: Store leftover knots in an airtight container at room temperature for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 5-7 minutes to restore warmth and softness. The microwave works but may make them chewy.
- Freezing: Freeze baked, unbuttered knots on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw and brush with butter, then reheat in a 350°F oven. You can also freeze the shaped, unbaked knots.
Easy Garlic Knots are a warm, buttery, garlicky bread lover’s dream. Soft and tender on the inside, golden and fragrant on the outside, they’re the perfect addition to any Italian meal—or just a snack on their own. Once you make them from scratch, you’ll never go back to store-bought again.
