Buttery Garlic Knots

If you’ve never made homemade bread before, this homemade garlic knots recipe is the perfect place to start. Soft, fluffy, and brushed with a garlicky butter loaded with fresh parsley and Parmesan, these are the kind of thing you make once and then can never stop making. Pizza night will never be the same.

There is something about garlic knots that just feels like a non-negotiable. Cade and I have been making these for years and the recipe has only gotten better. The secret is double-dosing the garlic butter, once before baking and once right after. It makes ALL the difference.

Ingredients for Garlic Knots

The ingredient list here is short and simple. Two parts to know about: the dough and the garlic butter. This from-scratch dough is much easier than you might think!

Dough

• All-Purpose Flour: The base of the dough, giving the knots their soft, fluffy structure. You can also use bread flour
• Instant Yeast: Makes the dough rise without needing to proof it first, saving time.
• Salt: Seasons the dough and balances the richness of the garlic butter.
• Granulated Sugar: Feeds the yeast and adds just a touch of sweetness to the dough.
• Soy Lecithin: Helps create a soft, pliable dough with a tender crumb.
• Warm Water: Activates the yeast and brings the dough together.

Garlic Butter

• Unsalted Butter: The base of the garlic butter that gets brushed on before and after baking for maximum flavor.
• Garlic: Fresh minced garlic is key here; it gives the butter that bold, real garlic punch. Garlic powder won’t give the same effect.
• Garlic Salt: Layers in even more garlic flavor while adding seasoning throughout.
• Parsley: Fresh parsley adds a bright, herby flavor and a beautiful pop of color.
• Parmesan Cheese: Freshly grated and added after baking so it stays perfectly flavorful and doesn’t burn.

Everything on this list is easy to find and comes together into something truly irresistible.

How to Make Garlic Knots

Is there anything better than Garlic Knots dipped in marinara sauce!? I’m drooling just thinking about it! This dough is simple and forgiving, making it a great recipe even if you’re newer to working with yeast dough. Here’s how it comes together:

1. Combine: Place all dry ingredients in a stand mixer with the dough hook and mix until combined.
2. Add: Mix in the soy lecithin, then slowly pour in the warm water with the mixer running and mix until the dough is smooth and pulls away from the bowl.
3. Rest: Cover the bowl with a towel and let the dough rest in a warm place for 30 minutes.
4. Roll: Roll the soft dough out to about 1/4 inch thick on a lightly floured surface, slice it in half horizontally, then cut both halves into rectangle strips.
5. Knot: Tie each strip into a knot by crossing the ends into an X and tucking one end through the hole. Place in a greased 9×13 inch baking pan or prepared baking sheet.
6. Rise: Allow the knots to have a second rise for 15 to 30 minutes.
7. Butter: Melt butter and stir in garlic, garlic salt, and parsley. Brush half over the knots.
8. Bake: Bake at 400°F on parchment paper for 15 to 20 minutes until golden.
9. Finish: Brush the remaining garlic butter over the hot knots and top with freshly grated Parmesan. Serve with pizza sauce.

That second brush of garlic butter right out of the oven is not optional. It soaks in while everything is still hot and takes these from good to absolutely INCREDIBLE.

Substitutions and Variations

If you don’t have soy lecithin on hand, you can leave it out and the dough will still work well.

For the garlic butter, a garlic season salt with parsley can work in a pinch, but using fresh garlic, fresh parsley, and garlic salt separately gives you noticeably better flavor.

Freshly grated Parmesan is strongly preferred over the pre-shredded kind since it melts and clings better to the warm butter.

If you want to add a little heat, a pinch of red pepper flakes in the garlic butter is a great addition.

TIP: This same homemade dough recipe also makes incredible homemade breadsticks. Just skip the knotting step and leave the strips straight before baking. SO much better than any store-bought dough and almost just as easy.

What to Eat with Garlic Knots?

Garlic knots work as an appetizer with pizza sauce for dipping or as a side dish alongside soups and saucy pastas. Some favorite pairings include Fettuccine Alfredo, Gnocchi Chicken Soup, Beef Stew, Baked Spaghetti Pie, and Chicken Noodle Soup. And of course, garlic knots go with every pizza out there!

Storage and Freezing

Store leftover garlic knots in an airtight container at room temperature for up to 3 days, or in the fridge for 4 to 5 days. To reheat, a quick zap in the microwave works perfectly.

For freezing, let the baked knots cool completely, then wrap them in plastic wrap and foil or place them in a freezer bag for up to 2 months. Thaw at room temperature and warm in the microwave before serving. You can also freeze the shaped, unbaked knots and bake them fresh when you’re ready.

Are you dying to make these?? Just writing about them makes me want to head to the kitchen ASAP. These garlic knots are so buttery and irresistible! Once you try homemade, it is genuinely hard to go back to anything else.

More Bread Recipes You Can’t Resist:

• Herb Focaccia Bread
• Irish Soda Bread
• No Knead Artisan Bread
• Naan
• More Bread Recipes