Baked Garlic Knots are soft, fluffy little twists of dough coated in buttery garlic and fresh herbs, then baked to golden perfection. They’re the perfect combination of pillowy bread and that irresistible garlic flavor that fills the kitchen with a warm, welcoming scent. These knots are simple but so satisfying, making them a great side for any meal or a snack on their own.
I love making these because they’re super easy to prep and bake, but they feel special enough to serve whenever I want to impress guests or just treat myself. A tip I always use is brushing them with extra garlic butter right after they come out of the oven—that way, they stay shiny and extra flavorful. It’s hard to stop at just one!
My favorite way to enjoy baked garlic knots is alongside a big bowl of pasta or served with a side of marinara sauce for dunking. They’re great for sharing with friends and family or munching on during movie nights. To me, these simple garlic knots bring a little bit of comfort and happiness to the table every time.
Key Ingredients & Substitutions
Active Dry Yeast: This is the magic ingredient that makes your knots fluffy by helping the dough rise. If you don’t have active dry yeast, instant yeast works well, and you can mix it directly into the flour.
Flour: All-purpose flour is perfect here, giving a nice tender texture. For a healthier twist, you can try half whole wheat flour, but the knots might be a bit denser.
Butter & Garlic: Butter gives richness, and fresh garlic brings that classic flavor. If you want a dairy-free option, olive oil works great in place of butter, just brush it on generously.
Herbs: Fresh parsley adds brightness and color. If you don’t have fresh herbs, dried parsley or Italian seasoning can be used, though fresh herbs make a noticeable difference.
Parmesan Cheese (optional): Adds a salty cheesy note. If you’re avoiding dairy or want to omit, the knots are still tasty with just herbs and garlic butter.
How Do You Get Soft, Fluffy Dough for Garlic Knots?
The dough is the star of garlic knots, so making it soft and elastic is key. Here’s how to do it:
- Warm water: Use water about 110°F (warm to the touch, not hot) to wake up the yeast without killing it.
- Mix & knead: Kneading develops gluten, which gives structure and chewiness. Knead for about 8-10 minutes until the dough feels smooth and springs back gently.
- Let it rise: Give the dough enough time—about an hour or until doubled in size—to get that airy texture. Rising in a warm spot helps yeast work better.
- Don’t skip punching down: After the first rise, punch down the dough to release air bubbles before shaping. This keeps the knots tender and helps create an even crumb.
Taking these steps ensures your garlic knots come out soft and fluffy every time, with a light, pillowy bite that’s easy to enjoy. Remember, good dough takes some patience, but it’s worth it!
Equipment You’ll Need
- Mixing bowls – I use these to combine and let the dough rise, and they’re sturdy for dough work.
- Measuring cups and spoons – keep everything accurate for the best texture and flavor.
- Stand mixer with dough hook (optional) – makes kneading easier if you have one, but kneading by hand works too.
- Parchment paper – prevents sticking and makes cleanup quick.
- Baking sheet – a flat surface for baking your knots until golden.
- Brush for butter – a small pastry brush helps spread the garlic butter evenly.
Flavor Variations & Add-Ins
- Cheese twist: Add shredded mozzarella or Parmesan into the dough for cheesy knots. They’re gooey and flavorful.
- Herb mix-in: Stir dried herbs like basil, oregano, or thyme into the garlic butter for extra flavor bursts.
- Spicy kick: Mix red pepper flakes into the garlic butter or sprinkle them on top before baking for a spicy surprise.
- Sun-dried tomato: Chop and fold into the dough, adding a sweet tangy flavor that pairs perfectly with herbs and garlic.
Baked Garlic Knots
Ingredients You’ll Need:
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm water (about 110°F / 43°C)
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil (plus extra for greasing)
- 4 tbsp unsalted butter, melted
- 3-4 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp dried oregano (optional)
- Coarse sea salt, for sprinkling
- Optional: grated Parmesan cheese, for topping
- Marinara sauce, for serving
How Much Time Will You Need?
Total time is about 2 to 2 1/2 hours. You’ll spend 15 minutes preparing the dough, then wait 1 to 1.5 hours for it to rise. Baking takes about 15-18 minutes, plus a few minutes to brush on extra garlic butter and get everything ready to serve.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it’s foamy. This means the yeast is alive and ready!
2. Make the Dough:
In a big bowl, whisk together flour and salt. Create a little well in the center and pour in your yeast mixture and olive oil. Stir until the dough starts coming together.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead it for 8-10 minutes until it feels smooth and stretchy. If you have a stand mixer with a dough hook, you can knead it there for 6-7 minutes instead.
4. Let Dough Rise:
Lightly oil a clean bowl, place the dough inside, turning once so it’s coated, then cover with a towel or plastic wrap. Let it rise in a warm spot until it doubles in size—about 1 to 1.5 hours.
5. Shape the Knots:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 10-12 pieces. Roll each piece into a rope about 6-8 inches long, then tie each rope into a loose knot. Place them on the baking sheet.
6. Make Garlic Butter & Brush:
Mix together melted butter, minced garlic, parsley, and oregano if you like. Brush this mixture all over each knot. Sprinkle coarse sea salt and Parmesan cheese if you’re using it.
7. Bake and Finish:
Bake for 15-18 minutes until the knots turn a beautiful golden brown. When they come out of the oven, brush them again with any leftover garlic butter for extra shine and flavor.
8. Serve and Enjoy:
Serve your garlic knots warm, ideally with a bowl of marinara sauce for dipping. They make a perfect side or delicious snack.
Can I Use Frozen Dough for Garlic Knots?
Yes! If you have frozen pizza or bread dough, thaw it overnight in the fridge, then let it come to room temperature before shaping and baking. It’s a quick shortcut to enjoy fresh garlic knots.
How Should I Store Leftover Garlic Knots?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them soft, reheat briefly in the oven at 300°F (150°C) for 5-7 minutes instead of microwaving.
Can I Make Garlic Knots Ahead of Time?
Absolutely! You can shape the knots and place them on the baking sheet, then cover and refrigerate overnight. Let them come to room temperature before baking as directed.
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, dried parsley or Italian seasoning works fine. Use about one-third the amount of dried herbs since they’re more concentrated.