These homemade garlic knots are one of my all-time favourite things to bake. The dough is a simple yeast dough — no eggs, no milk, no fuss — and it comes together in minutes. The real magic happens when you brush the warm knots with a garlic and Parmesan butter glaze that seeps into every twist and fold.
I love that this recipe makes 16 knots, which is perfect for sharing but also perfect for hoarding. The dough is forgiving and fun to shape, so even if you’ve never tied a dough knot before, you’ll get the hang of it quickly. The rising time does most of the work for you.
The smell alone — melted butter, roasted garlic, dried oregano — will have everyone in the house hovering around the oven door. Serve these warm alongside pasta, soup, or honestly just on their own. Once you make a batch, you’ll understand why I keep coming back to this recipe.
Garlic Knots
Ingredients
Dough Ingredients
- 1 ½ cups warm water about 110°F / 43°C
- 2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 2 tablespoons canola oil
- 1 teaspoon salt
- 4 cups all-purpose flour plus more as needed
Garlic/Butter Glaze Ingredients
- 6–8 cloves garlic finely minced or pressed through a garlic press
- ½ cup butter melted
- 1 tablespoon dried oregano
- 2 tablespoons finely grated Parmesan cheese
- 2–3 tablespoons finely grated Parmesan cheese for sprinkling
Instructions
- In a stand mixer bowl (or a large mixing bowl if working by hand), combine 2 cups (250g) of flour with the salt, yeast, and sugar. Add the oil and warm water, then mix on low speed until combined. Gradually add the remaining 2 cups (250g) of flour and continue mixing until the ingredients form a shaggy dough.
- Switch to a dough hook and knead until dough is smooth and elastic (about 5 minutes in a stand mixer or 8–10 minutes by hand).
- Place the dough in a lightly oiled bowl and cover with plastic wrap until doubled (about an hour).
- After the dough has doubled, lightly punch it down and turn it out onto a lightly floured counter.
- Divide the dough into 16 equal pieces and shape it into round balls.
- Roll the balls into ropes, cover with a towel or loose plastic wrap and let rest for 5–10 minutes.
- Tie the ropes into knots and tuck in the loose ends.
- Place the knots on baking sheets that are lightly greased or lined with parchment paper.
- Cover loosely with a towel and let rise for 45 minutes.
- For the garlic/butter glaze, combine the minced garlic, oregano and melted butter in a bowl. Set aside.
- Preheat the oven to 400°F / 200°C (180°C fan-forced).
- Brush the knots lightly with only half the butter/garlic mix.
- Bake for 12–14 minutes at 400°F / 200°C (180°C fan-forced) until the tops are golden brown and the knots sound hollow when tapped on the bottom.
- Immediately after the knots are out of the oven, brush with the remaining garlic/butter mixture and sprinkle with extra Parmesan cheese if desired.
Nutrition
What Makes These Homemade Garlic Knots Special
Most garlic knot recipes you’ll find online use store-bought pizza dough as a shortcut. These are made entirely from scratch with a simple 5-ingredient dough that requires no eggs, no milk, and no butter in the dough itself. The result is a knot that’s lighter and chewier than shortcut versions — closer to what you’d get at a proper New York pizzeria.
The double-brush technique is what sets this recipe apart. You brush the knots with garlic butter before baking to get that roasted garlic flavour baked into the crust, then hit them again immediately after they come out of the oven so the fresh garlic butter soaks into every warm crevice. That second brush is what makes them irresistibly glossy and fragrant.
The dried oregano in the glaze adds an herbaceous note that complements the garlic without overpowering it, and the Parmesan adds a subtle salty, umami edge that keeps you reaching for one more.
Tips for Best Results
- Water temperature matters: Your warm water should be around 110°F / 43°C — warm to the touch but not hot. Water that’s too hot will kill the yeast, and water that’s too cool will slow the rise dramatically.
- Don’t skip the bench rest: After rolling the dough pieces into ropes, let them rest under a towel for 5-10 minutes. This relaxes the gluten and prevents the ropes from springing back when you try to tie them.
- Roll ropes to 8-9 inches (20-23cm): If they’re too short, the knot will be so tight it can’t expand during the second rise and baking. A loose, relaxed knot bakes up much fluffier.
- Don’t over-flour your surface: Too much flour on the counter makes the ropes slide instead of grip, which makes tying the knots frustrating. A very light dusting is all you need.
- Brush while hot: The second coat of garlic butter must go on while the knots are still piping hot from the oven. This is how the butter melts into the bread rather than sitting on top.
Substitutions and Variations
- Olive oil instead of canola: Swap the canola oil in the dough for extra-virgin olive oil for a slightly richer, more Mediterranean flavour.
- Fresh herbs: Replace the dried oregano with 2 tablespoons of freshly chopped flat-leaf parsley or a mix of parsley and basil for a brighter, more vibrant glaze.
- Vegan version: Use vegan butter in the glaze and omit the Parmesan (or use nutritional yeast). The dough is already dairy-free.
- Cheesy garlic knots: Tuck a small cube of mozzarella into the centre of each knot before tying for a melty cheese surprise.
- Everything bagel knots: After the final butter brush, sprinkle with everything bagel seasoning instead of Parmesan for a different flavour profile.
- Whole wheat blend: Substitute up to half the all-purpose flour with whole wheat flour. The knots will be denser and nuttier — increase the water by 1-2 tablespoons to compensate.
Storage and Reheating
Garlic knots are best eaten the day they’re baked, but they store well for a few days. Keep leftover knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, wrap the knots loosely in aluminium foil and warm in a 350°F / 175°C oven for 5-7 minutes. Microwaving works in a pinch (15-20 seconds), but the texture won’t be as good — the outside tends to go soft rather than slightly crisp.
For freezing, bake the knots without the garlic butter glaze. Cool completely, place in a freezer-safe bag, and freeze for up to 3 months. When ready to eat, thaw at room temperature, warm in the oven, and brush with a freshly made batch of garlic butter.
What to Serve With This
These garlic knots are a natural alongside spaghetti and meatballs, lasagne, or any tomato-based pasta dish. They’re perfect for dunking into a bowl of warm marinara sauce.
They also pair beautifully with:
- Minestrone or tomato soup — the buttery garlic knots are even better than croutons for dunking.
- A big green salad — the knots turn a simple salad into a satisfying meal.
- Charcuterie and antipasto boards — use them in place of store-bought bread.
- Grilled chicken or steak — they work as a flavourful bread side for any protein-heavy meal.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes. Use the same amount (2 teaspoons / 7g) but dissolve it in the warm water with a pinch of the sugar first. Let it sit for 5-10 minutes until it’s foamy before adding it to the flour mixture. If it doesn’t foam, your yeast is dead and you’ll need a fresh packet.
Why are my garlic knots dense and not fluffy?
The most common causes are water that was too hot (killing the yeast), not enough rising time, or too much flour packed into the measuring cups. Spoon your flour into the measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and can add an extra 30g per cup.
How do I tie the dough into a knot without it falling apart?
Roll each piece into a rope about 8-9 inches long. Form a simple overhand knot — the same knot you’d tie at the start of tying your shoes. Tuck the top end down through the centre and the bottom end up and over. Don’t worry about perfection; they puff up in the oven and any imperfections disappear.
Can I make these without a stand mixer?
Absolutely. Mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead by hand for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
Can I prepare the dough the night before?
Yes. After shaping the knots and placing them on the baking sheet, cover tightly with plastic wrap and refrigerate overnight. The next day, remove from the fridge and let them sit at room temperature for 30-45 minutes while you preheat the oven. The cold fermentation actually develops more flavour in the dough.
What if I don’t have dried oregano?
Italian seasoning is the closest swap since it contains oregano along with complementary herbs. You can also use dried basil or dried thyme in the same quantity. Fresh rosemary (finely minced) also works beautifully with the garlic butter.
The Story Behind Garlic Knots
Garlic knots originated in New York City pizzerias in the mid-20th century as a way to use up leftover pizza dough scraps. Rather than throwing away dough trimmings, pizza makers would tie them into knots, bake them, and toss them in garlic butter. What started as a resourceful kitchen hack became one of the most beloved items on pizzeria menus across the United States.
The concept draws from Italian bread-making traditions, but garlic knots as we know them are a distinctly Italian-American creation. They’re a staple at pizza shops from Brooklyn to New Jersey, often served free with a pie order or sold cheaply by the bag. Their appeal is universal — simple dough, good butter, plenty of garlic, and a shape that’s fun to eat.
If you try these homemade garlic knots, I’d love to hear how they turned out. Leave a star rating and a comment below — your feedback helps other bakers find this recipe too.
