Garlic Knots
These are the fluffiest Garlic Knots! Cooks of any level can make these garlic butter-brushed knots of carbalicious heaven.
The first time I ever tried a garlic knot was at a pizzeria in NYC’s Upper West Side, and I instantly fell in love.
It all started as a way to use up leftover scraps of pizza dough, but they bake up so differently depending on what you do with it.
You can take the same dough, and either have a relatively flat thin-crust pizza, or a big, fluffy bundle of dough, all determined by how you prepare it.
The garlic knot recipe I’m sharing is a variation on a general pizza crust, with an extra fluffy and doughy texture:
As you can see from the picture, the interior is quite soft and pulls so beautifully.
The dough here is brushed with a simple pizzeria-style garlic powder butter, but you can also make a fresh garlic butter if you prefer.
I’ve posted garlic knots before, and did a fresh garlic parsley butter for those. The two taste very different and I wouldn’t say one is necessarily better than the other. It just depends on your mood!
How to Make Garlic Knots from Scratch:
Start by combining yeast, warm water, and sugar (optional) in a bowl of a stand mixer, and let it sit for 10 minutes, until foamy:
Add flour, salt, and olive oil, and mix it up for a few seconds with the dough hook, to get it roughly combined:
Knead the dough for 10 minutes on medium low speed until it forms a smooth ball:
Cover the bowl and let the dough rise for about an hour, until the dough doubles in size:
Cut the dough up into 16 pieces, roll each piece into a rope shape, and tie each piece into a knot:
The knots don’t have to look perfect, and they will puff up more as they bake.
Divide the garlic knots between two silicone mat (affiliate) lined baking sheets, and let them rise for an hour, until they puff up in size:
Brush the knots with a garlic powder butter mixture:
And into the oven they go!
When they come out, they should be lightly golden on top and very fluffy:
Buffalo Garlic Knots are a variation I’ve done that’s stuffed with blue cheese and basted with buffalo sauce, if you want to try some variations.
I also serve these with Chicken Wings and Blue Cheese Dip if I’m making food for a party.
There’s a full video below the recipe if you’d like more guidance. Enjoy!

Garlic Knots
Ingredients
- 1 cup warm water (115 degrees F)
- 1 packet quick rise yeast (2.25 tsp)
- 1 tsp sugar optional
- 12.5 oz bread flour, by weight (2.5 cups, measured)
- 1 tbsp olive oil
- 3/4 tsp salt
- 4 tbsp salted butter
- 2 tsp garlic powder
Instructions
- In the bowl of a stand mixer, combine the water, yeast, and sugar, if using, in a bowl. Let the mixture stand for 10 minutes, until it gets foamy (this means the yeast is active and ready to go).
- Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.
- Shape the dough into a ball, then cover the bowl tightly with plastic wrap. Let the dough rise until it has doubled in size, which should take about 60 minutes in a warm kitchen.
- Lightly flour a board, shape the dough into a ball or rectangle, and divide the dough into 16 pieces.
- Roll each piece into a long rope about 5-6 inches long, then tie it into a knot. If the dough is hard to tie because it's sticky, roll the cut part in a little bit of flour to make it easier.
- Once you have tied up all the dough, split the 16 knots between two baking sheets lined with parchment paper or a silicone mat. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.
- Preheat the oven to 425 degrees F, and prep the garlic butter by microwaving the butter until melted, and stirring in the garlic powder. Brush the knots with the garlic butter.
- Bake the garlic knots one sheet pan at a time for 8-10 minutes in the lower third of the oven, until lightly golden on top. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in March 2019. Originally published July 2014.
34 Comments on “Garlic Knots”
i just made these a few hours ago for movie night at home and they were fantastic! i will have to make these more often, thanks for this recipe <3
can i use dry active yeast instead??:)
Sure, just make sure the yeast is activated and alive.
I want… I just don’t have a stand mixer. *tear*
Okay, so I just wanted to let you know that I went ahead and made these puppies anyway. Did all the kneading by hand, added a little garlic salt to the garlic butter just because, and brushed them with garlic butter before they went in the oven(as instructed) and then again just before serving. The results were phenomenal!
Thank you!
Yum!!!!! So glad they turned out well! It’s really good to know they turned out well without the mixer.
Yummy! I love bread!
Those are beautiful. I will definitely be trying them soon. I don’t have a fancy proofing drawer either, but I do use a simple heating pad (in the cold months), which is safe and works really well!
That is a great idea!!
These look awesome! Admittedly, I’m trying to stay away from bread for the moment, because I’m a huge carbohydrate addict. However, as of a few months ago, I’m now a first time homeowner, and the house came with raspberry bushes. I’m in heaven, but I’m trying to figure out what do with them all. I wonder if I could mix them into the dough before it proofs? Of course, garlic is just as good! 🙂 Decisions, decisions.
Haha I understand, I try to treat bread as a treat and it’s really hard! Congrats on the home, and wow, raspberry bushes! So wonderful! I’m not sure the raspberries would be good here, just because I haven’t tried, but if you did that I recommend sweetening the dough a bit. Possibly even removing the olive oil and adding butter and eggs, to make it more brioche-like.
I love bread knots! That second picture has me craving them!
oh I love garlic knots . . and love that THESE are super fluffy and BIG. . yummmm!
I think I might want to brush everything with that garlic butter!
Haha I like the way you think!
FLUFFYYYYYYYYY
lol. I can picture you saying this =)
I love homemade bread at any time of the year. I love these garlic knots. They look perfect.
Thanks Carol, me too!
Incredibly delicious!
YUM!!! I can reach one and eat it now!
I wish I could give you one!
I adore garlic bread and you would post this lovely, easy, perfect recipe now when I am trying to eat gluten free!! If I could eat only 1 kind of food for the rest of my life, I would choose bread!!! Still going to save this recipe for when I am willing to cheat and pay the consequences!!! I love making bread in the summer too – it does raise so much better!!!
Haha oh no!! Well if you are going to indulge, might as well make it good, right? haha.
These look FANTASTIC! I can’t wait to whip you a batch this weekend! I also love how versatile this dough can be…I’m thinking these would be delish with cinnamon sugar topping too!
Obviously I meant whip UP a batch!
Haha I got what you meant! And yes, I think it would be good with cinnamon sugar topping as well!