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The Best Garlic Knots
5 from 21 votes

The Best Garlic Knots

The Best Garlic Knots are soft, hand-tied bread knots made with a garlic-flavored dough and finished with a fragrant garlic herb butter. The dough requires kneading and a short rest before shaping into ropes that are tied into knots. After rising, the knots bake to a golden brown and are brushed with melted butter infused with fresh garlic, dried herbs, and optional red pepper flakes, delivering a satisfying garlic-forward bread with a slightly crisp exterior and tender crumb.

Prep Time
20 mins
Cook Time
13 mins
Additional Time
40 mins
Total Time
1 hr 13 mins
Servings: 12 knots
Course: Bread

Ingredients

For the dough:
  • 1 cup bread flour
  • 1 instant yeast 2 ¼ teaspoons, envelope
  • 1 tablespoon sugar
  • ¾ teaspoon salt fine sea salt
  • 1 teaspoon garlic powder
  • ⅔ cup water about 110°F, warm
  • 3 tablespoons olive oil
  • ¾ to 1 ¼ cups all-purpose flour
For the garlic butter:
  • 6 tablespoons butter salted
  • 3 cloves garlic finely minced or grated, fresh
  • ¼ teaspoon parsley dried
  • ¼ teaspoon basil dried
  • ¼ teaspoon oregano dried
  • Pinch crushed red pepper flakes optional
For finishing:
  • Parmesan Cheese optional, grated
  • parsley optional, fresh, minced

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
To make the dough:
  1. Combine bread flour, yeast, sugar, salt, and garlic powder in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  2. Gradually add enough of the all-purpose flour to make a soft dough. Dough should form a ball but will be slightly shaggy. Knead on a well-floured surface, adding additional flour if necessary, until smooth and elastic, about 8 minutes.
  3. Cover dough with a clean kitchen towel and let rest for 10 minutes.
To make the garlic knots:
  1. While the dough is resting, melt the butter. Stir in the garlic and seasonings; let the butter infuse while you continue working on the knots.
  2. Divide the dough into 12 equal pieces. Roll each piece into a rope about 7-8 inches long. Gently tie the rope into a knot and place on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with all dough pieces.
  3. Cover the pan loosely with a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes, or until the knots have doubled in size.
  4. Gently brush the knots with just over half of the garlic butter (re-warm the butter if necessary to melt it again).
  5. Bake for 13-15 minutes or until golden brown.
  6. Immediately brush with the remaining garlic butter (again, re-warm if necessary). If desired, sprinkle with grated parmesan cheese and fresh parsley.

Notes

  • Pre-made pizza dough can be used as a time-saving substitute; bring it to room temperature before shaping knots.
  • For a stronger garlic flavor when using pre-made dough, consider adding an extra clove of minced garlic to the garlic butter.