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Garlic Knots are those pillowy, buttery, garlicky little bites that disappear off the table faster than you can set them down, and I started making them from scratch on a lazy weekend when Maddie begged for the kind you get at the pizzeria. Soft homemade dough gets tied into knots, baked golden, and tossed in a garlic parmesan butter that is downright addictive, perfect alongside a big bowl of spaghetti and meatballs.
They taste just like your favorite pizza shop, but warm from your own oven and even better for dunking in marinara.
Garlic Knots Quick Look
- 🕒 Prep Time: 2 hours
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 2 hours 20 minutes
- 🍽️ Serving: 16 knots
- ⚡ Calories: 169kcal
- 🌶️ Flavor Profile: Soft, buttery, and packed with garlic and parmesan
- ✋ Difficulty: Easy, on par with our pizza hut cheese sticks
Quick Answer
To make garlic knots, mix a simple yeast dough with flour, warm water, honey, olive oil, and salt, then let it rise until doubled. Roll the dough out, cut it into strips, and tie each one into a knot. Let the knots rise again, then bake until golden. While they bake, melt butter with fresh garlic, then toss the warm knots in the garlic butter with parmesan and herbs. Serve with marinara for dipping.
Jump to:
Why This Recipe Works
Click to see the technique science
- Homemade dough makes them pillowy. A simple yeast dough gives these garlic knots that signature soft, fluffy pizzeria texture you cannot get from store bought.
- Honey feeds the yeast. A touch of honey helps the yeast activate and gives the dough a subtle, balanced sweetness.
- A double rise builds flavor. Letting the dough rise twice develops a light, airy crumb and deeper, bakery style flavor.
- Fresh garlic butter is everything. Gently cooking fresh garlic in butter makes a fragrant, golden coating that soaks into every knot.
- Parmesan and herbs finish them right. Tossing the warm knots in parmesan, parsley, and basil adds savory, herby flavor in every bite.
- They are made for dunking. A side of warm marinara turns these garlic knots into the ultimate appetizer or pizza night sidekick.
Why You’ll Love This Recipe
- They taste just like the pizzeria, soft, buttery, and loaded with garlic, but fresh from your own oven.
- The dough is simple and forgiving, so even first time bread bakers can pull these off without stress.
- They are perfect for sharing, whether it is pizza night, game day, or alongside our chicken cacciatore.
Key Ingredients
Here is what gives these garlic knots their soft, buttery, garlicky flavor. The full amounts are in the recipe card below.
- Flour: All purpose flour gives the dough structure while keeping the knots soft and chewy.
- Yeast and Honey: Active dry yeast makes the dough rise light and airy, and a little honey helps it along.
- Butter and Garlic: The star of the show. Fresh minced garlic gently cooked in butter makes the irresistible coating.
- Parmesan and Fresh Herbs: Grated parmesan, parsley, and basil add savory, herby flavor to every knot.
- Marinara: A warm dipping sauce on the side, just like at your favorite pizza shop. Try it with our pizza hut cheese sticks too.
See recipe card for exact quantities.
Variations and Substitutions
These garlic knots are easy to customize. Here are a few fun twists to try.
- Shortcut with store bought dough: Use a pound of refrigerated pizza dough to skip the from scratch step and have knots ready in no time.
- Add cheese: Tuck a small cube of mozzarella inside each knot before tying for a gooey center.
- Make them spicy: Add a pinch of red pepper flakes to the garlic butter for a little kick.
- Go extra garlicky: Brush the baked knots with even more garlic butter right before serving.
- Sweet version: Skip the garlic and toss the warm knots in cinnamon sugar for a quick sweet treat.
How to Make Garlic Knots
- In a large bowl, stir together the warm water, honey, yeast, and 1 tablespoon of the olive oil. Let it sit for about 5 minutes until foamy.
- Add 2 cups of the flour and the salt and mix until smooth. Add the remaining flour a quarter cup at a time until a smooth, slightly tacky dough forms. You may not need all of it.
- Knead the dough on a lightly floured surface for 3 to 5 minutes until it comes together into a smooth ball.
- Place the dough in an oiled bowl, turning to coat. Cover and let it rise in a warm spot until doubled in size, about 1 and a half hours.
- Roll the risen dough into a rough 12 by 16 inch rectangle and brush it with olive oil.
- Cut the dough in half lengthwise, then into 1 inch strips crosswise to make 16 strips. Tie each strip into a loose knot.
- Place the knots on parchment lined baking sheets 2 inches apart, sprinkle with kosher salt, cover, and let rise again for 30 minutes.
- Bake at 375 degrees for 18 to 20 minutes until light golden brown, then set aside to cool slightly.
- Melt the butter in a small saucepan over low heat, add the garlic, and cook for 1 to 2 minutes until fragrant. Do not let it brown.
- Place the warm knots in a large bowl and toss with the garlic butter, parmesan, and fresh herbs. Serve with extra cheese and marinara for dipping.
Recipe Tips & Tricks
- Use warm, not hot, water around 110 degrees. Water that is too hot will kill the yeast and the dough will not rise.
- Let the yeast get foamy before adding the flour. If it does not foam, your yeast may be dead and the knots will turn out dense.
- Keep the dough slightly tacky. Adding too much flour makes the garlic knots tough instead of soft and pillowy.
- Do not brown the garlic. Cook it gently in the butter just until fragrant so it stays sweet, not bitter.
- Toss the knots while warm so they soak up all that garlic butter and parmesan.
- Make ahead: Shape the knots and refrigerate overnight, then let them come to room temperature and rise before baking.
- Storage: Keep leftovers in an airtight container for up to 2 days and reheat in the oven to bring back the crisp edges.
Serving Ideas and Suggestions
Garlic knots are the ultimate sidekick. Serve them warm with a bowl of marinara or pizza sauce for dipping and watch them vanish. They are perfect for soaking up sauce next to a big plate of pasta or a hearty bowl of soup.
Make it a full Italian feast by pairing them with our spaghetti and meatballs or a saucy chicken cacciatore. A crisp 5 bean salad on the side keeps things fresh and balanced.
They are also a hit on any appetizer spread. Set them out next to our pizza hut cheese sticks for a carb lover dream, or serve them at your next game day party with a big bowl of warm marinara.
Garlic Knots FAQs
Yes. To save time, use about a pound of refrigerated pizza dough or thawed frozen bread dough. Just cut, tie, and bake your garlic knots, then toss them in the homemade garlic butter for that fresh pizzeria flavor.
Dense garlic knots usually mean the yeast did not activate or too much flour was added. Make sure your water is warm but not hot, let the yeast get foamy, and keep the dough slightly tacky for the softest knots.
Yes. You can shape the garlic knots and refrigerate them overnight, then let them come to room temperature and rise before baking. Baked knots also reheat beautifully in the oven.
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. Reheat them in a 350 degree oven for a few minutes to bring back the soft centers and crisp edges.
Absolutely. Freeze the baked, cooled garlic knots in an airtight container for up to 2 months. Reheat them straight from frozen in the oven, then toss in fresh garlic butter if you like.
Garlic knots are delicious with marinara or pizza sauce for dipping and pair perfectly with pasta, soups, and salads. They make a great appetizer or side for any Italian inspired meal.
Craving more cheesy, carby goodness? Make our pizza hut cheese sticks next for another pizza night favorite.
Pair these with a cool, creamy taco dip for an easy crowd pleasing appetizer board.
Add a basket of these to your cookout alongside sticky, smoky BBQ ribs hot off the grill.
Serve a basket of these with a plate of creamy ground beef stroganoff to soak up every bit of the sauce.
Garlic Knots Recipe
Ingredients
Pizza Dough:
- 1 cup warm water 110°F
- 1 package active dry yeast
- 1 teaspoon honey
- 3 Tablespoon olive oil divided
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
Garlic Butter:
- 1/2 cup unsalted butter
- 2 Tablespoons minced garlic
- 1/4 cup grated Parmigiano Reggiano cheese plus more for garnish
- 1 tablespoon fresh finely chopped parsley
- 1 tablespoon fresh finely chopped basil
- Marinara sauce for dipping optional
Instructions
Pizza Dough:
- In a large bowl, add in warm water, honey, yeast, and 1 tablespoon of the olive oil. Stir to combine and let sit for 5 minutes, until foamy.
- Add in 2 cups of the flour and the salt, mix to combine by hand or with a wooden spoon until smooth. Start adding in the additional flour, 1/4 cup at a time, you may not use all the flour, until the dough is formed and smooth but still slightly tacky.
- On a clean, lightly floured work surface, place the dough and knead by hand for 3-5 minutes, until a dough ball is better formed, it should still be slightly tacky.
- In a large bowl, place another 1 Tablespoon of the olive oil, and place the dough ball into the bowl and roll it around in the oil. Place plastic wrap on top and sit in a warm spot until the dough has doubled in size, about 1 1/2 hours.
Garlic Knot Assembly:
- Place the risen dough on a lightly floured surface. With a lightly floured rolling pin, roll out the dough into a rough 12×16 inch rectangle. Brush with the remaining 1 tablespoon of olive oil.
- Using a pizza dough cutter or knife, cut the dough in half lengthwise and then cut 1-inch strips crosswise. You will end up with 16 even strips.
- Line two baking sheets with parchment paper. Loosely tie each strip of dough into a knot and lay them on a baking sheet, 2 inches apart. Repeat with the other pieces. Sprinkle with kosher salt and cover with plastic wrap or a clean kitchen towel and let rise again for 30 minutes.
- While the dough is rising, preheat the oven to 375°F degrees. Bake the knots for 18-20 minutes until light golden brown. Set aside to cool and prepare the garlic butter.
Garlic Butter and Toppings:
- Place butter in a small saucepan over low heat. Let melt and add in garlic. Cook until fragrant, stirring constantly about 1-2 minutes, do not allow it to brown. Take off heat.
- Place the knots in a large bowl. Add in garlic butter, parmesan, and fresh herbs, toss to coat. Serve with more cheese sprinkled on top and marinara sauce if desired, enjoy!
Notes
- Make sure you are using the right yeast, we use active dry yeast for these.
- Serve with your favorite dipping sauce, we love marinara but alfredo is great as well.
- These can be frozen, see my tips above.
- You can easily double this recipe to serve more people or keep for later.
- Make sure you toss the knots in the butter mixture while still warm so everything sticks and can soak in!
- You can use store bought dough, see my recommendations above.
Nutrition
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Thanks so much for your kind words, very true!!
The bread looks wonderful, but, I wanted to say how sorry I am to hear about the passing of your Lulu. Nothing makes the time pass faster,or the tears dry from our eyes. But, sharing the wonderful memories of that precious pet does make us smile more. And Lulu will be waiting for you at the Rainbow Bridge, young and healthy and full of life.
mmm, I think I’ll need to make these for my bread this week. So sorry to hear about your furbaby 🙁
Thanks for sharing on Weekend Bites!
I’m right there with ya! 9 times out of 10 I would choose bread over any treat! And I LOVE garlic knots — By far my favorite part of New York! Thanks for sharing!
Can’t wait to give this one a try. Thanks, Dana. And thanks for sharing at Snickerdoodle. Have a great week. Pinned.
I could smell the garlic from here… And I mean that in the best way! I can’t wait to try this!
Yum! Who doesn’t love garlic knots! They are always one of my favorite things to get when I’m in a pizzeria. I can’t wait to try these at home!
This looks so yummy! Perfect comfort food! btw love your site, very well laid out! 🙂
I just bookmarked this recipe! Looks so good!! We love garlic bread in our house! Thanks!!
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