Name: Garlic Knots
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Italian-American
Ingredients: 2 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1 tsp sugar; 3/4 cup warm water (110°F); 2 tbsp olive oil; 1/2 tsp salt; 3 tbsp butter; 3 cloves fresh garlic, minced; 2 tbsp fresh parsley or 1 tbsp dried Italian herbs; 2 tbsp grated Parmesan cheese (optional)

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Garlic Knots are soft, buttery little rolls twisted into a classic knot shape and coated in garlic, herbs, and melted butter. These golden bites are perfect as a side to pasta, a party snack, or just a comforting treat on their own.

Why I Love This Recipe

I love how simple yet satisfying garlic knots are. The dough bakes up soft and fluffy on the inside with a slightly crisp edge. The real magic, though, is in that buttery garlic coating—it’s savory, rich, and loaded with flavor. Whether I’m making them from scratch or using pizza dough, they always feel like a treat straight from a pizzeria. Garlic Knots

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Sugar
Warm water
Olive oil
Salt
Butter
Fresh garlic, minced
Fresh parsley or dried Italian herbs
Grated Parmesan cheese (optional)

Directions

I start by activating the yeast in warm water with a little sugar, then mix in flour, salt, and olive oil to make the dough.
I knead the dough until smooth, then let it rise until doubled in size—about an hour.
Once risen, I divide the dough into strips, roll each one, and tie them into simple knots.
I place the knots on a baking sheet, cover, and let them rise again briefly.
I bake them in a preheated oven until golden brown.
While they bake, I melt butter and sauté the garlic just until fragrant.
I toss the warm knots in the garlic butter and sprinkle with parsley and Parmesan if I’m using it.
I serve them hot with extra garlic butter or marinara on the side.

Servings and timing

This recipe makes about 12 garlic knots and takes around 1 hour and 45 minutes—about 15 minutes of prep, 1 hour of rising time, and 15 to 20 minutes to bake.

Variations

I sometimes stuff them with mozzarella before tying them for a cheesy center.
A sprinkle of red pepper flakes adds a nice spicy kick.
If I want a shortcut, I use store-bought pizza dough.
I swap butter for olive oil when I want a dairy-free version.

Storage/Reheating

Garlic knots are best fresh, but I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. I reheat them in the oven or air fryer for a few minutes to restore their crispness. I avoid the microwave—it can make them rubbery.

FAQs

Can I freeze garlic knots?

Yes. I freeze them after baking and let them cool completely. When I’m ready to eat, I reheat them in the oven until warmed through.

Can I use pre-minced garlic?

Fresh garlic gives the best flavor, but I’ve used pre-minced in a pinch. I just make sure it’s sautéed gently so it doesn’t burn.

How do I keep them from drying out?

I brush them with garlic butter as soon as they come out of the oven and cover them lightly if I’m not serving right away. That helps lock in moisture.

Do I have to make the dough from scratch?

Not at all. I often use refrigerated or fresh pizza dough when I’m short on time—it still gives great results.

What can I serve these with?

I love them with marinara sauce, Alfredo, or just alongside a big bowl of pasta. They also pair well with soup or salad.

Conclusion

Garlic Knots are one of those simple pleasures I never get tired of. They’re soft, buttery, and loaded with garlicky goodness. Whether I’m making them as a starter, snack, or side, they’re always a crowd-pleaser and completely irresistible.