Ingredients

For the Dough

• 3½ cups (440g) all-purpose flour
• 2¼ teaspoons (1 packet) active dry yeast
• 1 cup (240ml) warm water (105–110°F/40–43°C)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Garlic Butter

• 6 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 5 cloves garlic, finely minced
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder (optional, for extra flavor)
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Topping

• ¼ cup grated Parmesan cheese
• Extra chopped parsley
• Marinara sauce, for serving (optional)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Baking sheet
• Parchment paper
• Pastry brush
• Kitchen towel
• Cooling rack

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and yeast.

Stir gently and let the mixture sit for 5–10 minutes until it becomes foamy. If the yeast doesn’t foam, start again with fresh yeast.

Step 2: Make the Dough

Add the olive oil and salt to the yeast mixture.

Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky.

Alternatively, knead with a stand mixer fitted with a dough hook for about 6–8 minutes.

Step 3: First Rise

Lightly grease a clean bowl with olive oil.

Place the dough inside, turning once to coat.

Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Step 4: Shape the Garlic Knots

Line a baking sheet with parchment paper.

Punch down the risen dough and transfer it to a lightly floured surface.

Divide the dough into 16 equal pieces.

Roll each piece into a rope about 8 inches long.

Tie each rope into a simple knot, tucking the ends underneath or leaving one end slightly exposed for a rustic look.

Arrange the knots on the prepared baking sheet, leaving about 2 inches between each one.

Step 5: Second Rise

Cover the shaped knots loosely with a towel.

Allow them to rise for another 20–30 minutes until puffy.

Meanwhile, preheat the oven to 375°F (190°C).

Step 6: Bake

Bake for 18–20 minutes, or until the garlic knots are lightly golden on top and cooked through.

Rotate the baking sheet halfway through baking for even browning if needed.

Step 7: Make the Garlic Butter

While the knots are baking, melt the butter in a small saucepan or microwave-safe bowl.

Stir in the olive oil, minced garlic, parsley, Italian seasoning, garlic powder, salt, and black pepper.

Let the mixture sit for a few minutes so the garlic infuses the butter.

Step 8: Brush and Finish

As soon as the garlic knots come out of the oven, generously brush them with the warm garlic butter mixture.

Sprinkle with grated Parmesan cheese and additional chopped parsley.

Serve warm for the best flavor and texture.

Serving Suggestions

Garlic knots are delicious served with:

• Warm marinara sauce
• Alfredo sauce
• Ranch dressing
• Pizza sauce
• Spaghetti and meatballs
• Lasagna
• Chicken Parmesan
• Fettuccine Alfredo
• Caesar salad
• Minestrone soup
• Tomato soup
• Grilled chicken
• Italian beef sandwiches

Tips for the Best Garlic Knots

• Measure the flour accurately to keep the dough soft and fluffy.
• Fresh garlic provides the best flavor, but a pinch of garlic powder enhances the buttery topping.
• Don’t overbake the knots, as they will lose their soft texture.
• Brush the knots with garlic butter immediately after baking so they absorb maximum flavor.
• Reserve a little garlic butter for a second brushing just before serving.
• Freshly grated Parmesan melts and sticks better than pre-grated cheese.
• If the dough springs back while shaping, let it rest for 5 minutes before rolling again.

Recipe Variations

Cheesy Garlic Knots

Stuff each dough piece with a small cube of mozzarella before tying the knot for a gooey, cheesy center.

Whole Wheat Garlic Knots

Replace half of the all-purpose flour with whole wheat flour for a heartier texture and nuttier flavor.

Spicy Garlic Knots

Add crushed red pepper flakes or cayenne pepper to the garlic butter for a spicy kick.

Herb Garlic Knots

Mix chopped basil, oregano, rosemary, or thyme into the garlic butter for extra freshness.

Everything Bagel Garlic Knots

Sprinkle everything bagel seasoning over the buttered knots before baking for added crunch and flavor.

Storage

Store leftover garlic knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To reheat, wrap the knots in foil and warm them in a 350°F (175°C) oven for 8–10 minutes, or microwave for 15–20 seconds until heated through.

Garlic knots also freeze well for up to 2 months. Let them cool completely before freezing in a freezer-safe bag. Thaw at room temperature and reheat in the oven before serving.