You know those garlic knots from your favorite pizza joint? The ones that arrive at the table warm, glistening, and smelling so impossibly good that you can’t wait to grab one? The ones that disappear in about 90 seconds flat? Those. You can make them at home. And honestly? They might be even better.
These Homemade Garlic Knots are soft, pillowy, and perfectly chewy on the inside, with just a hint of golden crispness on the outside. The second they come out of the oven, they get tossed in a generous bath of melted butter, fresh minced garlic, parsley, and a shower of salty Parmesan cheese.
They’re the ultimate side dish for pizza night, pasta night, or any night you want to feel like a hero in your own kitchen. Fair warning: they’re dangerously easy to eat. You’ll want to double the batch.
The Secret to That Perfect Pizza-Joint Texture
The magic of a great garlic knot lies in its texture: soft and pillowy on the inside, with just enough chew to be satisfying, and a lightly golden, slightly crisp exterior. That texture comes from a few key choices.
First, using bread flour instead of all-purpose flour. Bread flour has a higher protein content, which means more gluten development and that perfect, chewy bite. Second, a long, slow rise. Giving the dough at least an hour to double in size develops flavor and ensures an airy, tender crumb.
And finally, the boiling water bath trick—placing a pan of boiling water in the oven during baking creates steam, which keeps the exterior soft long enough for the inside to cook through, giving you that signature, pizzeria-style texture. Then, of course, we drown them in garlic butter. Because that’s the whole point.
Instructions
Make the Dough
In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the bread flour, instant yeast, salt, and sugar. Whisk to combine. Add the warm water and olive oil. Mix on low speed (or with a wooden spoon) until a shaggy dough forms .
Knead the Dough
Knead on medium-low speed (or on a lightly floured surface by hand) for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If using a mixer, the dough should pull away from the sides of the bowl .
First Rise
Shape the dough into a smooth ball. Place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 ½ hours, until doubled in size .
Shape the Knots
Punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal pieces (a bench scraper helps). Roll each piece into a rope about 8-10 inches long.
Tie each rope into a simple knot, tucking the ends under neatly. Place the knots on a parchment-lined baking sheet, leaving a little space between them .
Second Rise
Cover the shaped knots loosely with plastic wrap or a clean towel. Let them rise for another 30-45 minutes, until puffy and nearly doubled .
Preheat and Prep for Steam
About 15 minutes before baking, preheat your oven to 400°F (200°C). Place an empty metal baking pan (like a loaf pan) on the bottom rack of the oven to preheat as well—this will be for creating steam .
Bake the Knots
Carefully pour about 1 cup of boiling water into the preheated empty pan on the bottom rack—it will sizzle and create steam. Immediately place the baking sheet with the knots on the middle rack. Bake for 15-20 minutes, until the knots are golden brown and sound hollow when tapped on the bottom .
Make the Garlic Butter
While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant—do not let it brown. Remove from heat and stir in the fresh parsley, Parmesan cheese, salt, and red pepper flakes if using .
Toss the Knots
As soon as the knots come out of the oven, transfer them to a large bowl. Pour the garlic butter mixture over the hot knots and toss gently until every surface is coated and glistening .
Serve Immediately
Transfer the garlic knots to a serving platter, sprinkle with a little extra Parmesan and parsley if desired, and serve warm with marinara sauce for dipping. They’re best eaten the day they’re made—though somehow, they never last that long .
Pro-Tips for Garlic Knot Greatness
- Use Bread Flour: For that signature chewy, pizza-joint texture, bread flour is non-negotiable. All-purpose will work, but the texture won’t be quite the same .
- Don’t Skip the Steam: The pan of boiling water creates a steamy environment that gives the knots a soft, pillowy exterior while they bake. It’s a game-changer .
- Fresh Garlic Only: Garlic powder won’t do here. Freshly minced garlic infuses the butter with that pungent, aromatic flavor that makes these knots unforgettable .
- Toss While Hot: The knots need to be hot when they hit the garlic butter so they absorb all that flavor. Work quickly after they come out of the oven .
- Make Ahead Option: You can prepare the knots through step 5, then cover and refrigerate overnight. Let them come to room temperature and rise slightly before baking as directed .
