Homemade Garlic Knots – Soft, Buttery, and Better Than Takeout

If you’ve ever ordered garlic knots from a pizzeria and wished you could recreate that warm, fluffy, buttery perfection at home… now you can. These Homemade Garlic Knots are unbelievably soft, brushed with rich garlic butter, and baked until beautifully golden. They’re the kind of recipe that feels impressive but is secretly simple — especially with easy dough and a few flavor-boosting tricks.

Garlic knots originated in New York pizzerias as a way to use leftover pizza dough. They quickly became a fan favorite because they’re inexpensive, delicious, and drenched in garlic butter. Today, they’re a staple alongside pizza, pasta, salads, and soups — but making them at home takes things to another level. Homemade knots are fresher, softer, and more flavorful, and your kitchen will smell like a gourmet Italian bakery.

This recipe will guide you through every step: mixing the dough, knotting each piece, baking them to soft golden perfection, and finishing them with a fragrant garlic-parsley butter glaze.

Let’s dive into the ultimate guide to making garlic knots from scratch.

Why You’ll Love These Homemade Garlic Knots

✔ Soft, fluffy, bakery-style texture
The dough is enriched with olive oil for incredible softness.

✔ Rich garlic butter coating
Each knot gets drenched twice — after baking and again while warm.

✔ Simple dough that anyone can handle
Even beginners can make these successfully.

✔ Perfect for entertaining
Serve them with pasta, pizza, soups, salads, dips, or make them the star of the table.

✔ Freezer-friendly
Make ahead, freeze, and bake for fresh garlic knots anytime.

Ingredients Overview

For the Dough

• All-purpose flour
• Yeast
• Warm water
• Olive oil
• Sugar
• Salt

These simple ingredients create a pillowy, elastic dough that bakes into airy knots.

For the Garlic Butter

• Butter
• Olive oil
• Garlic
• Parsley
• Salt
• Parmesan (optional but recommended)

This is what gives garlic knots their signature flavor and shine.

How to Make Homemade Garlic Knots

1. Mix the Dough

Start by activating yeast in warm water with a touch of sugar. Once foamy, mix in flour, salt, and olive oil. Knead into a smooth dough that springs back when pressed.

2. Let It Rise

Place the dough in a greased bowl, cover it, and let it rise until doubled — usually about 1 hour. This gives the knots their soft, airy texture.

3. Shape Into Knots

Turn out the risen dough, cut into strips, roll each into a rope, and tie into a simple knot. It’s easier than it looks, and the rustic appearance is part of their charm.

4. Second Rise

Let the knots rest for 15–20 minutes to re-plump before baking.

5. Bake

Bake at 400°F (205°C) until lightly golden — usually around 12–14 minutes.

6. Brush With Garlic Butter

Immediately brush with a generous amount of melted garlic butter. This step infuses the flavor deep into the bread.

7. Brush Again

Once slightly cooled, brush a second time to ensure a rich, glossy coating and deep flavor.

Homemade Garlic Knots

Soft, fluffy homemade garlic knots brushed with buttery garlic-parsley glaze. Perfect side dish for pizza, pasta, or soups.

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 knots

Course: Appetizer, Bread, Side Dish

Cuisine: Italian-American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 3 cups all-purpose flour
• 1 tbsp sugar
• 2.25 tsp instant yeast
• 1 cup warm water 105–110°F
• 2 tbsp olive oil
• 1 tsp salt

Garlic Butter

• 4 tbsp butter melted
• 1 tbsp olive oil
• 3 cloves garlic minced
• 2 tbsp parsley finely chopped
• 0.25 tsp salt

Equipment

• Mixing bowl
• Baking sheet
• Pastry brush
• Measuring cups

Method

 

1. Mix warm water, sugar, and yeast in a bowl and let it foam for 5 minutes.
2. Add flour, salt, and olive oil. Mix and knead until smooth.
3. Let dough rise for 1 hour until doubled.
4. Divide dough into 12 pieces and roll each into a rope. Tie into knots.
5. Let knots rise for 15–20 minutes.
6. Bake at 400°F for 12–14 minutes until lightly golden.
7. Mix melted butter, olive oil, garlic, parsley, and salt.
8. Brush warm knots generously with garlic butter. Brush again after cooling slightly.

Notes

Add grated Parmesan to garlic butter for an extra flavor boost.

Tips for Perfect Garlic Knots

Use warm water (not hot).
Hot water kills yeast. Aim for 105–110°F.

Knead until smooth.
This gives structure and elasticity.

Don’t skip the second rise.
It creates fluffier knots and prevents dense bread.

Brush while hot.
Warm bread absorbs butter better.

Add Parmesan for extra flavor.
It makes the knots taste like an Italian restaurant classic.

Garlic Knot Variations

Cheesy Garlic Knots
Stuff the ropes with mozzarella or sprinkle cheese on top before baking.

Herbed Garlic Knots
Add Italian seasoning or rosemary to the garlic butter.

Spicy Garlic Knots
Mix red pepper flakes into the melted butter.

Pesto Knots
Replace the garlic butter with basil pesto.

Serving Suggestions

Garlic knots pair beautifully with:

• Marinara dipping sauce
• Alfredo sauce
• Tomato basil soup
• Chicken parmesan
• Baked ziti
• Salads
• Pizza night spreads

They also make an excellent appetizer platter for parties or holidays.

Storing & Freezing

Refrigerate:
Store up to 3 days in an airtight container.

Freeze (before or after baking):
Freeze shaped knots before their second rise, or freeze fully baked knots. Rewarm in the oven.

Reheat:
Wrap in foil and warm at 300°F for 10 minutes.

Fun Fact About Garlic Knots

The first known garlic knots were made in Brooklyn in the 1970s as a creative way to avoid wasting leftover pizza dough. Today, they’re a beloved classic served in nearly every pizzeria across the U.S.