Homemade Garlic Knots are made with warm water, yeast, sugar, olive oil, salt, garlic powder, bread flour, butter, garlic, and Italian seasoning.
Table of Contents
I don’t make Homemade Garlic Knots when I’m trying to be restrained. Let’s just start there. These are not “I’ll have one and be sensible” kind of food. These are “I’m just checking if they’re cool enough” while pulling one apart straight from the tray and absolutely burning my fingers a little because apparently I never learn. Sound familiar? If you’ve ever been personally victimized by warm bread, you probably get it.
The first time I made this Homemade Garlic Knots recipe, I was trying to make pizza night feel a little more special without turning it into a whole production. I wanted that cozy pizzeria-at-home feeling. You know, the kind where the kitchen smells like yeast and garlic and butter and everybody keeps wandering in asking, “How much longer?” even though they can clearly see you are doing your best. I had planned for the pizza to be the star, obviously. But these garlic knots from scratch came out of the oven looking golden and glossy and smelling so outrageously good that the pizza had to share the spotlight a bit. Maybe a lot.
What I really love about Homemade Garlic Knots is that they feel a little nostalgic, even if your childhood wasn’t exactly full of hand-shaped bread knots. They remind me of those casual Friday nights when dinner wasn’t fancy but it still felt like a treat. A bowl of pasta, a big salad nobody was especially excited about, and warm garlicky bread that disappeared way too fast. There’s something about pulling apart a soft knot and seeing that fluffy center that just makes dinner feel friendlier. Less rushed. Maybe that sounds odd, but food does that sometimes. It changes the mood of the table.
And honestly, I think these soft garlic knots have a kind of cheerful chaos to them that I enjoy. Some knots come out beautifully shaped. Some look like they tied themselves during a stressful meeting. They all taste amazing, which feels like a useful reminder that perfection is overrated, especially when butter and garlic are involved.
Why you’ll Love these Homemade Garlic Knots?
There are a lot of reasons to fall for this Homemade Garlic Knots recipe, but the biggest one is probably that they deliver the full bakery-meets-pizza-shop experience without being nearly as intimidating as they sound. I know yeast recipes can make people hesitate. I’ve been there. The whole “proof the yeast, knead the dough, wait for it to rise” thing can feel like a lot when you’re just trying to make dinner and not audition for a baking show. But these Homemade Garlic Knots are surprisingly approachable. The dough is soft, cooperative for the most part, and forgiving enough that you don’t need to panic if a rope ends up a little wonky.
And then there’s the texture. Oh, the texture. These soft garlic knots are fluffy in the center, lightly chewy around the edges, and brushed with buttery garlic-herb topping before and after baking. Before and after. That’s important. That second brush of garlic butter on the warm knots is what takes them from “really good bread” to “why am I standing in the kitchen eating my third one over the sink?” It’s a small detail, but it matters in a very big way.
I also love that these garlic knots from scratch make an ordinary dinner feel more fun. Pizza night becomes a whole thing. Pasta night feels more generous. Soup night suddenly has a little personality. And because they freeze well, they’re not just a one-time treat. You can bake a batch, stash some away, and feel very clever later. I always appreciate a recipe that rewards future me. She needs all the help she can get, honestly.
And maybe this is just me, but I think there’s something a little magical about serving warm bread people can pull apart with their hands. It makes the whole meal feel looser, happier, more relaxed. Do you agree? Bread has that kind of power.
Ingredient Notes
The ingredient list for these Homemade Garlic Knots is pretty simple, which is one of the reasons I love the recipe. No weird extras. No mysterious shelf-stable ingredient you’ll buy once and then ignore forever. Just solid bread ingredients doing what they do best. Still, each one matters, so let’s talk through them.
- Warm Water
This gets the yeast going, and temperature matters more than I wish it did. Too cold and the yeast just kind of sulks. Too hot and, well, it’s game over for the yeast. Warm and cozy is what you want here. - Instant Yeast
This is what gives the Homemade Garlic Knots their rise and softness. When the yeast foams up after proofing, I always feel a little burst of relief. Like, okay, good, we’re not starting the evening with disappointment. - Granulated Sugar
The sugar helps feed the yeast and gets things moving. You won’t end up with sweet knots, so don’t worry about that. It’s more of a support role here. - Olive Oil or Melted Butter
I like both, genuinely. Olive oil gives the dough a slightly more pizza-dough feel, while melted butter makes it a little softer and richer. It depends on what mood I’m in. Or what’s closest to my hand. - Salt
Bread needs salt. It just does. Without it, the dough tastes flat and forgettable, and no amount of garlic butter can fully rescue that. - Garlic Powder
This goes into the dough itself, which I think is a very smart choice. It means the garlic flavor isn’t only sitting on top. It’s built in, quiet but noticeable. - Bread Flour
Bread flour gives these garlic knots from scratch that lovely chewy, fluffy texture. You can use all-purpose in a pinch, but bread flour really gives them that pizzeria-style bite.
For the topping
- Unsalted Butter
Melted butter is doing some very important emotional work here. It carries the garlic, it soaks into the warm bread, it makes everything feel a bit more indulgent. Bless it. - Fresh Garlic
Fresh minced garlic gives the knots a bolder, sharper flavor. Garlic powder can work too if that’s easier, though the fresh garlic does make the kitchen smell outrageously good. - Italian Seasoning
This adds that herby pizzeria feel. It makes the Homemade Garlic Knots recipe taste a little more complete, a little more restaurant-ish, in the best way. - Salt
Just a touch in the topping makes the butter and garlic taste brighter and more intentional. - Parmesan Cheese
Optional, but come on. It adds a salty, savory finish that works so well here. I almost always use it unless I forgot I had it, which has happened. - Fresh Parsley
Also optional, but it makes the finished knots look extra inviting and adds a bit of freshness that balances the butter nicely.
How to Make Homemade Garlic Knots?
Making Homemade Garlic Knots takes a little time, mostly because of the rising, but the actual work is very manageable. This is not one of those recipes where every step is stressful. It’s more like a gentle rhythm: mix, knead, rise, shape, rise again, bake, butter, try not to eat too many before dinner. That’s a rhythm I can get behind.
Step 1: Proof the yeast
Start by whisking together the warm water, yeast, and sugar in your stand mixer bowl or a large mixing bowl. Let it sit for about 5 minutes until it looks foamy on top. That foam is basically the yeast saying, “Yep, I’m awake.” And I’m always glad to hear it.
If you don’t have a stand mixer, you can absolutely make this Homemade Garlic Knots recipe by hand. It takes a little more muscle, sure, but it’s very doable. Maybe oddly satisfying too, depending on your day.
Step 2: Make the dough
Add the olive oil or melted butter, salt, garlic powder, and about half the flour. Mix briefly, then add the remaining flour and continue mixing until a soft dough forms. The dough should be soft and slightly tacky, but not hopelessly sticky. If it’s clinging to the bowl like it’s emotionally attached, add a little more flour, one tablespoon at a time. If it seems dry, add a touch more water.
Dough can be a bit moody. I’ve accepted that. The goal is to work with it, not dominate it.
Step 3: Knead the dough
Now knead the dough for about 5 full minutes. If you’re using a mixer, switch to the dough hook if you haven’t already. If you’re kneading by hand, use a lightly floured surface and keep going until the dough feels smooth and elastic.
This is where the soft garlic knots really begin. Once the dough slowly bounces back when you poke it, you’re in good shape. That little bounce feels weirdly encouraging every time.
Step 4: Let the dough rise
Place the dough in a lightly greased bowl, turn it to coat, and cover it. Let it rise in a warm spot for about 2 hours, or until doubled in size. This is the longest part, but it’s mostly just waiting. Good time to tidy up, make marinara, start the rest of dinner, or scroll recipes you definitely do not need right now.
Step 5: Shape the knots
Once the dough has risen, punch it down gently and shape it into a log. Cut it into 16 equal pieces, then roll each one into a rope about 8 inches long. Tie each rope into a knot. Tuck the ends under if you want a neater look, or leave them a little loose.
This is where the garlic knots from scratch get their personality. Some will look polished. Some will look a little feral. Both are fine. I honestly think the slightly odd-looking ones are charming.
Step 6: Let them rise again
Arrange the knots on lined baking sheets, cover them lightly, and let them rest for 30 to 45 minutes. They’ll puff up a bit, and this second rise helps them bake up softer and lighter.
Toward the end of this rise, preheat the oven to 400°F. This is the point where I usually start feeling properly excited, because now it’s clear bread is actually happening.
Step 7: Make the garlic butter
Stir together the melted butter, garlic, Italian seasoning, and salt. Brush some over the knots before they go into the oven, but save a good amount for after baking too. I’m mentioning this twice because it’s that important. The post-bake brush is part of what makes these Homemade Garlic Knots so flavorful.
Step 8: Bake until golden
Bake the knots for about 20 to 23 minutes, until they’re golden brown on top. Then take them out and brush the warm knots with the remaining garlic butter right away. This step is honestly unfairly delicious. The butter melts into the warm bread and the smell gets ridiculous. In a good way. In a “why is everyone suddenly in the kitchen?” way.
Step 9: Finish and serve
Sprinkle with Parmesan and parsley if you want, then serve warm. Marinara on the side is wonderful, but so is just handing one to someone straight from the tray and watching them try not to inhale it.
Storage Options
These Homemade Garlic Knots are definitely best the day you bake them. That’s when they’re at peak fluffiness, maximum garlic-butter goodness, and most likely to disappear faster than you expected. Still, leftovers do keep well, which is lovely because it means you get a second chance at warm garlicky bread tomorrow.
Store leftover Homemade Garlic Knots covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week. I think room temperature is better for short-term storage, since the fridge can make bread a little less soft. Not bad, just slightly less magical.
To reheat them, I like using the oven best. A few minutes wrapped loosely in foil usually brings back that soft, warm texture. The microwave works too, especially if you’re hungry and not interested in being patient, which I deeply understand. But the oven does a nicer job.
And yes, these soft garlic knots freeze beautifully. Freeze them baked and cooled, then thaw and warm when needed. That makes this Homemade Garlic Knots recipe especially handy for planning ahead for pizza night or pasta night.
Variations & Substitutions
One thing I appreciate about this Homemade Garlic Knots recipe is that it gives you a little room to adapt without ruining the whole thing. The base recipe is excellent as it is, but it also handles a few changes really well.
- Use Melted Butter Instead of Olive Oil in the Dough
This makes the dough a little richer and softer. Olive oil feels more pizzeria-style, butter feels more dinner-roll cozy. Both are very good, just slightly different moods. - Use Garlic Powder Instead of Fresh Garlic
If you’re low on fresh garlic or just don’t want to mince anything else, garlic powder works in the topping too. Slightly less bold, still delicious. - Add Red Pepper Flakes
A pinch in the garlic butter gives the knots a little heat. Very good if you like your bread with some attitude. - Try Different Herbs
Italian seasoning is easy, but fresh oregano, basil, or rosemary can be lovely too. I’d be gentle with rosemary though. It can take over a room. - Add More Cheese
Parmesan on top is fantastic, but honestly these garlic knots from scratch can handle a little extra cheese if you’re in the mood. - Use All-Purpose Flour
Bread flour gives the best texture, but all-purpose works if that’s what you have. The knots may be a little softer and less chewy, but still very worth making.
What to Serve With Homemade Garlic Knots?
These Homemade Garlic Knots are obviously made for pizza night, but I don’t think they should be limited to that. They’re one of those sides that somehow improve almost anything saucy, cheesy, or cozy.
- Pizza
This is the classic move, and for good reason. Homemade Garlic Knots next to a homemade pizza just feels right. Very Friday-night, very crowd-pleasing. - Marinara Sauce
A warm bowl of marinara for dipping is hard to beat. It turns these soft garlic knots into part side dish, part appetizer, part problem because suddenly you’re eating too many. - Pasta
Spaghetti, baked ziti, lasagna, Alfredo — these knots go with all of it. Garlic bread and pasta already make sense together, and knots are just the more fun version. - Soup
Tomato soup, minestrone, creamy soups, brothy soups — these Homemade Garlic Knots are excellent for dunking. - Salad
If you want to balance the buttery bread with something crisp and fresh, a Caesar or Italian salad works beautifully. - Snacky Dinner or Appetizer Board
Honestly, these are good enough to put out with dips, olives, cheeses, and call it dinner. I support low-effort joy.
FAQ
Why is my dough too sticky?
A little tackiness is normal. But if it’s sticking to everything too much, add a little more flour, one tablespoon at a time. Go slowly. Too much flour can make the knots tougher than you want.
Do I need bread flour?
Bread flour gives the best chewy texture for these garlic knots from scratch, but all-purpose flour can work in a pinch.
Can I use active dry yeast instead of instant yeast?
Yes, though the rise time may vary a little. Just make sure it proofs properly before moving on.
What’s the best way to reheat garlic knots?
The oven is best if you want them soft and warm again. The microwave works too, especially if you’re impatient or already halfway to the kitchen.
There’s something really satisfying about making Homemade Garlic Knots from scratch. They’re warm, buttery, soft, garlicky, and somehow make an ordinary dinner feel a little more fun and a little more memorable. Not fancier, exactly. Just happier.
I keep coming back to this Homemade Garlic Knots recipe because it gives you that pizzeria-style comfort at home without being overly complicated. It’s the kind of recipe that makes people reach for another one before they’ve finished the first. And I think that says plenty.
So if you make these Homemade Garlic Knots, I’d love to know — are you serving them with pizza, pasta, or eating one straight off the tray and calling that quality control?
Homemade Garlic Knots
Ingredients
Homemade Dough
- 1 c + 2 tbsp warm water 100–110°F / 38–43°C
- 2 1/4 tsp instant yeast 1 standard packet
- 1 tbsp granulated sugar
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- 1 tsp garlic powder
- 3 1/3 c bread flour plus more as needed for hands and work surface
Topping
- 5 tbsp unsalted butter melted
- 3 garlic cloves minced, or 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp salt
Optional for Finishing
- 1/4 c grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Proof the yeast:
- In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and sugar. Cover and allow the mixture to rest for approximately 5 minutes, or until foamy on the surface.
- If mixing by hand, combine these ingredients in a large mixing bowl.
Prepare the dough:
- Add the olive oil or melted butter, salt, garlic powder, and about half of the bread flour to the yeast mixture. Mix on low speed for 30 seconds. Scrape down the sides of the bowl, then add the remaining flour. Continue mixing on low speed for about 2 minutes, or until a soft dough forms and begins to pull away from the sides of the bowl.
- If the dough appears too sticky, add additional flour 1 tablespoon at a time until it forms a soft, slightly tacky dough. If it appears too dry, add water 1 teaspoon at a time.
Knead the dough:
- Continue kneading the dough in the mixer for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. The dough should become smooth and elastic. It should feel soft and slightly tacky, but not wet or sticky.
First rise:
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it once to coat all sides. Cover with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a warm place for about 2 hours, or until doubled in size.
Prepare the baking sheets:
- Line two baking sheets with parchment paper or silicone baking mats.
Shape the knots:
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a 16-inch log. Using a sharp knife, pizza cutter, or bench scraper, cut the log into 16 equal pieces. Roll each piece into an 8-inch rope and tie it into a knot. Tuck the ends underneath if desired. Arrange the shaped knots on the prepared baking sheets.
Second rise:
- Lightly cover the shaped knots and let them rest for 30 to 45 minutes, or until slightly puffed.
Preheat the oven:
- Toward the end of the second rise, preheat the oven to 400°F (204°C).
Prepare the topping:
- In a small bowl, stir together the melted butter, minced garlic, Italian seasoning, and salt.
Brush and bake:
- Brush the shaped knots with some of the garlic butter mixture, reserving the remainder for after baking. Bake for 20 to 23 minutes, or until golden brown on top.
Finish the knots:
- Remove the knots from the oven and immediately brush them with the remaining garlic butter. If desired, sprinkle with grated Parmesan cheese and chopped fresh parsley.
Serve:
- Serve warm, plain or with marinara sauce for dipping.
Notes
