The Best Garlic Knots Recipe (Crispy, Buttery & Impossible to Resist)

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 1 hour 10 minutes (including dough rising) | Servings: 24 knots | Calories: 150 kcal per knot

If you have ever sat down at a pizza place and ordered garlic knots as a starter, you already know how dangerously good they are. Warm, buttery, drenched in garlic — they are the kind of thing you eat before the main event even arrives.

The good news is they are surprisingly easy to make at home. The dough comes together in minutes, and the garlic butter coating is the kind of thing you will want to put on everything.

These are the garlic knots that will have your whole house smelling incredible and your family hovering around the kitchen before they are even plated up.

Why You Will Love This Recipe

These are not your average garlic knots. Here is why this recipe stands out from everything else out there.

They are soft on the inside and golden on the outside. The texture is exactly what you want — pillowy, slightly chewy, with just enough crispness on the edges to make every bite satisfying.

The garlic butter coating is everything. It is rich, fragrant, and soaks into the warm dough in the best possible way. Every single bite is packed with flavour.

They look impressive but they are not hard to make. A little shaping takes a few minutes, but once you get the hang of it, it is basically on autopilot.

They work as a starter, a side, or a snack. Serve them alongside pasta, take them to a potluck, or just eat a handful straight off the baking tray while nobody is looking. No judgement here.

They are perfect for entertaining. Make them for a dinner party and watch them disappear before the main course is even on the table. Every single time.

Ingredients

For the dough:

• 2¼ teaspoons (1 packet / 7g) active dry yeast
• 1 cup (240ml) warm water (about 110°F / 43°C)
• 3 cups (375g) all-purpose flour, plus extra for dusting
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt

For the garlic butter coating:

• 4 tablespoons (55g) unsalted butter, melted
• 4 cloves garlic, very finely minced or grated
• 2 tablespoons fresh parsley, finely chopped
• ¼ teaspoon salt
• Freshly grated Parmesan cheese (optional, for serving)

Equipment Needed

• Large mixing bowl
• Stand mixer with a dough hook (optional — can knead by hand)
• Measuring cups and spoons
• Rolling pin
• Sharp knife or bench scraper
• Baking sheet lined with parchment paper
• Small saucepan or microwave-safe bowl (for melting butter)
• Clean kitchen towel or plastic wrap (for covering the dough)
• Pastry brush or spoon (for coating)

Instructions

Step 1: Dissolve the yeast and sugar in the warm water. Stir gently and let it sit for 5 minutes. It should turn frothy and bubbly. If it does not, your yeast is dead — start again with fresh yeast.

Step 2: In a large bowl, combine the flour and salt. Make a well in the centre. Pour in the yeast mixture and the olive oil. Stir until a shaggy dough forms.

Step 3: Turn the dough out onto a lightly floured surface. Knead by hand for 8–10 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, use the dough hook on medium speed for 5–6 minutes.

Step 4: Shape the dough into a ball. Place it in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour or until it has doubled in size.

Step 5: While the dough rises, make the garlic butter. Melt the butter in a small saucepan or microwave. Stir in the minced garlic, parsley, and salt. Set aside.

Step 6: Punch the dough down to release the air. Turn it out onto a lightly floured surface. Divide it into 24 equal pieces — the easiest way is to cut it in half, then in half again, and so on until you have 24 portions.

Step 7: Roll each piece into a rope about 8–9 inches long. Tie each rope into a simple knot. Do not worry about making them perfect — they all taste the same.

Step 8: Place the knots on a parchment-lined baking sheet, spacing them about an inch apart. Cover loosely and let them rest for 15 minutes while you preheat the oven.

Step 9: Preheat your oven to 400°F (200°C).

Step 10: Brush each knot generously with the garlic butter coating. Make sure you get it on all sides.

Step 11: Bake for 15–18 minutes until the knots are golden brown and cooked through.

Step 12: Pull them out of the oven and brush them with another layer of the remaining garlic butter while they are still hot. The heat will melt the butter right into the dough. Sprinkle with Parmesan if using. Serve warm.

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Substitutes & Swaps

All-purpose flour: Bread flour will give you a chewier, slightly more pizza-style texture. It has more gluten and holds its shape a little better during shaping. Either works perfectly.

Active dry yeast: Instant yeast can be used instead — just skip the proofing step and add it directly to the dry ingredients with the water. Use the same amount.

Olive oil: Melted butter in the dough works beautifully and adds a richer flavour. Any neutral oil like vegetable or canola also works fine.

Unsalted butter for the coating: Salted butter is fine here — just reduce or skip the extra salt in the coating.

Fresh parsley: Fresh cilantro, fresh basil, or even dried Italian seasoning all work as a swap. Use whatever herbs you have on hand or prefer.

Garlic: Garlic powder can be used in a pinch — use about ½ teaspoon. But fresh garlic or freshly grated garlic will always taste better and more vibrant.

Variations

Cheesy Garlic Knots: Press a small piece of mozzarella into the centre of each knot before shaping and baking. The cheese melts inside and pulls apart beautifully.

Spicy Garlic Knots: Add ¼ teaspoon of red pepper flakes to the garlic butter coating. A little heat goes a long way and pairs perfectly with the richness of the butter.

Pesto Garlic Knots: Replace half the butter in the coating with pesto. Brush it on after baking while the knots are still hot. Herby, garlicky, and gorgeous.

Pizza Garlic Knots: Serve alongside a bowl of warm marinara sauce for dipping. This is the classic pizza-place combo and it works every single time.

Herb and Parmesan Knots: Mix 1 tablespoon of dried Italian herbs and ¼ cup of finely grated Parmesan directly into the garlic butter coating before brushing it on.

Sweet Cinnamon Knots: For a dessert version, skip the garlic and parsley. Coat in melted butter mixed with cinnamon and sugar. Serve with a cream cheese dipping sauce.

Tips & Tricks

Get the water temperature right. Too hot and you will kill the yeast. Too cold and it will not activate. Aim for about 110°F (43°C) — it should feel like a warm bath, not a hot one.

Do not skip the second coating. Brushing the garlic butter on again straight out of the oven is what makes these insanely flavourful. The heat pulls the butter right into the dough. It is a game changer.

Do not over-knead. Once the dough is smooth and elastic, stop. Over-kneading makes it tough and hard to shape. Ten minutes by hand is the max.

Make the knots roughly the same size. This ensures they all bake evenly. If some are bigger than others, the small ones will burn while the big ones are still raw in the middle.

Let the dough rest before shaping. If the dough keeps springing back when you try to roll it into ropes, let it rest for 5 minutes. The gluten needs to relax before it will cooperate.

Use parchment paper. It stops the knots from sticking to the tray and makes clean-up effortless. Foil works too but parchment is better.

Serve them warm. Garlic knots are at their absolute best fresh out of the oven. They can be reheated, but nothing beats that first bite when they are still warm and the butter is still melting.

Freeze the extras. Baked garlic knots freeze well for up to 2 months. Reheat in the oven at 350°F (175°C) for about 8–10 minutes until warm and crispy again. Brush with fresh garlic butter before serving.

Nutrition Information (Per Knot)

Nutrient	Amount
Calories	150 kcal
Total Fat	6g
Saturated Fat	3g
Carbohydrates	20g
Fibre	1g
Sugars	1g
Protein	3g
Sodium	180mg

Nutrition is approximate and based on 1 garlic knot made with the full garlic butter coating. Does not include optional Parmesan topping.

Frequently Asked Questions (FAQs)

Can I make garlic knots with store-bought pizza dough? Absolutely. Store-bought pizza dough is a brilliant shortcut. Skip straight to Step 6 and save yourself an hour. The result is still delicious.

Why did my dough not rise? The most common reason is that the yeast was dead or the water was too hot and killed it. Always proof the yeast first — if it does not get frothy in 5 minutes, start over with fresh yeast and lukewarm water.

Can I make these ahead of time? Yes. Shape the knots, place them on the baking sheet, cover, and refrigerate overnight. Pull them out 30 minutes before baking to let them come to room temperature, then bake as normal.

How do I tie a knot in the dough? Roll the dough into a rope, loop one end over the other like you are starting to tie a shoelace, then tuck the end through the loop. Give it a gentle tug to tighten. It does not need to be perfect.

Why are my garlic knots dense? They were likely not given enough time to rise, or the oven was not hot enough. Make sure the dough doubles in size during the first rise and that your oven is fully preheated before baking.

Can I add the garlic butter inside the dough instead of on top? You can brush a little garlic butter on the dough before shaping, but the coating on the outside after baking is what really delivers the flavour. Do both if you want maximum garlic impact.

What dipping sauces go well with garlic knots? Marinara sauce is the classic choice. Alfredo sauce, ranch dressing, or a simple melted butter with herbs also work brilliantly. Any creamy or tomato-based sauce pairs perfectly.

They Will Be Gone Before You Blink

Garlic knots have a way of vanishing from any table they are on. Put them down and watch them disappear — you will not even get to enjoy the compliments because everyone’s mouths will be full.

Make a batch this weekend. Put them on the table and stand back. That is all the convincing you need.

Made these at home? Tell me how they turned out in the comments. Did you add cheese inside? I need to know.