These homemade garlic knots are a buttery, garlicky delight that will transport you straight to your favorite Italian restaurant. With just 125 calories per serving and 15 minutes of baking time, these soft, twisted bites of heaven are worth the 2-hour prep.
Perfect as a side dish or appetizer, each knot delivers the perfect balance of garlic-infused butter and fresh herbs, making them utterly irresistible. Plus, they’re surprisingly simple to create in your own kitchen.
Ingredients for Homemade Garlic Knots
- Yeast Mixture: 1/3 cup warm water, active dry yeast, and sugar – temperature should be like warm bath water for optimal yeast activation
- Wet Ingredients: Warm milk, softened butter, egg – ensure these are at room temperature for better mixing
- Dry Ingredients: All-purpose flour, salt, sugar – measured carefully for perfect texture
- Garlic Topping: Olive oil, melted butter, garlic powder, dried parsley – creates that irresistible garlic flavor
Step-by-Step Instructions
- Activate the Yeast: Combine warm water, yeast, and sugar – let it get foamy and fragrant (5-10 minutes)
- Mix the Dough: Blend wet ingredients first, then gradually add flour until smooth and elastic (5-6 minutes)
- First Rise: Place in oiled bowl, cover with plastic wrap, and let double in size (1 hour)
- Shape the Knots: Roll golf ball-sized portions into 9-inch ropes, tie into knots
- Second Rise: Cover shaped knots and let rise again until puffy (1 hour)
- Bake: 400°F for 10-12 minutes until golden brown
- Finish: Brush warm knots with garlic-herb mixture while still warm
Cooking Techniques
Working with yeast dough is so much fun! The key to perfect garlic knots is getting that dough just right – it should feel soft and slightly sticky, like touching a marshmallow. When you’re rolling the ropes, keep them about the thickness of your thumb.
And here’s a friendly tip: if your kitchen is a bit cool, create a cozy spot for your dough to rise by placing it in a turned-off oven with just the light on!
Variations
Love playing with flavors? You can make these knots your own! Try adding 1/4 cup of grated Parmesan to the garlic topping, or mix some fresh minced herbs into your dough – basil and oregano work beautifully.
For a spicy kick, add a pinch of red pepper flakes to your garlic sauce. Want them extra buttery? Double the garlic sauce recipe – no one will complain!
Serving Suggestions
These warm, garlicky knots are like little bites of heaven! They’re perfect alongside your favorite pasta dish or a bowl of hot soup. I love putting them in a big basket lined with a cozy napkin – they stay warm longer this way.
While marinara sauce is amazing for dipping, try them with warm alfredo sauce or herb-infused olive oil too. They’re also fantastic on their own – just grab and enjoy!
Storage Tips
If you happen to have any leftovers (which rarely happens in my house!), let them cool completely and pop them in an airtight container. They’ll stay tasty for 2-3 days at room temperature.
To warm them up, just pop them in a 350°F oven for 5 minutes. You can also freeze them for up to 3 months – just thaw and reheat when you’re ready to enjoy them again!
Garlic Knots
Equipment
- Stand mixer
- Baking sheet
- Plastic wrap
Ingredients
Dough
- 1/3 cup very warm water
- 2 1/4 teaspoon active dry yeast
- 1/4 cup granulated sugar +¼ teaspoon
- 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.
