These homemade garlic knots are irresistibly buttery, perfectly chewy, and packed with real garlic flavor. The recipe uses simple pantry ingredients and comes together in just over an hour.
With no mixer required and a short rise time, these garlic knots are the ideal side dish or snack. Each bite delivers golden-baked dough brushed in a fragrant garlic basil butter.
Key Ingredients for Perfect Garlic Knots
Bread flour – Provides a chewier, more breadstick-like texture that sets these knots apart. All-purpose flour can be used for a softer result.
Instant yeast – Speeds up the rise time and simplifies the process. No proofing needed—just mix and go.
Garlic powder – Adds a subtle base layer of garlic flavor directly into the dough for an extra savory kick.
Olive oil – Keeps the dough tender and helps it develop a beautifully golden crust during baking.
Salted butter – The foundation for the garlic butter that finishes the knots. Rich, salty, and aromatic.
Fresh garlic – Minced and sautéed for a bold, pungent garlic finish that soaks into the warm knots.
Fresh basil – Brings brightness and freshness to balance the richness of the garlic and butter.
Grated parmesan (optional) – Adds a nutty, salty finish that complements the buttery coating.
Step-by-Step: Garlic Knots from Scratch
Start by combining a portion of flour with yeast, sugar, salt, and garlic powder. Add warm water and olive oil, then mix until smooth.
Add more flour until the dough forms a tacky but elastic ball. Let it rise until doubled.
Shape the dough into 9 ropes, tie into knots, and let rest briefly. Bake until golden, then brush with garlic butter and top with basil and parmesan.
Tips for the Best Garlic Knots Every Time
For the chewiest texture, use bread flour and measure carefully. Dust with extra flour only as needed to keep the dough workable. Letting the shaped knots rest briefly before baking helps improve the final texture and rise. Brushing with garlic butter while the knots are hot helps the flavors soak in deeply.
Storing Garlic Knots: How to Keep Them Fresh
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually and reheat in a 350°F (175°C) oven until warmed through. Avoid microwaving, as it can make the knots rubbery instead of chewy.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes, but you’ll need to proof it first in warm water with the sugar for 5–10 minutes before mixing it into the flour.
Do I need a stand mixer for this recipe?
No mixer is required—this dough comes together easily by hand with just a wooden spoon and some kneading.
Why is my dough too sticky?
It’s normal for the dough to be slightly tacky, but if it’s too wet to handle, add flour one tablespoon at a time until manageable.
Can I add cheese inside the knots?
Yes! You can tuck a small cube of mozzarella inside each rope before tying the knot for a gooey, cheesy center.