There’s something universally irresistible about a garlic knot. That first tear into a soft, warm pillow of bread, the immediate scent of roasted garlic and herbs, the satisfying pull of a perfectly baked crumb—it’s a pre-meal ritual that often outshines the main event. For years, I considered them a treat reserved for pizza delivery, a luxury that came in a little white box. That is, until I made them myself.
These homemade garlic knots are a revelation. They are everything you love about the restaurant version, but amplified: softer, fresher, more buttery, and infused with real garlic flavor instead of a vague, oily gloss. Made from a simple, no-fuss dough that requires no special skills, they transform your kitchen into the best pizzeria in town. Whether you’re serving them alongside a hearty pasta, as the star of an appetizer platter, or just because you deserve a warm, carby treat, these knots are guaranteed to disappear in minutes. They are the edible proof that the simplest pleasures are often the most profound.
The Science of a Perfectly Soft Knot
The magic of these garlic knots lies in their texture. Achieving that cloud-like softness that stays tender for hours comes down to two key factors: dough hydration and gentle handling. This dough is slightly enriched with olive oil and sugar, which tenderizes the crumb and promotes browning. The hydration level (the ratio of water to flour) is higher than a standard pizza dough, creating a dough that is soft, stretchy, and, crucially, bakes up with an airy, open structure.
The kneading is minimal, just enough to develop a smooth dough, which prevents overworking the gluten and creating toughness. After a slow, room-temperature rise, the dough is divided, rolled into ropes, and tied into simple knots. This shaping isn’t just for looks; it creates layers that pull apart beautifully. The final brush (or rather, dunk) in a garlic-herb butter after baking is the non-negotiable finishing touch. It soaks into the warm bread, infusing every bite with flavor without making the exterior soggy. This method ensures a knot that is crisp on the very outside, impossibly soft within, and fragrant with garlic in every single bite.
Ingredients
For the Dough:
- 3 cups all-purpose flour (360g), plus more for dusting
- 1 cup warm water (110°F)
- 2 tablespoons olive oil
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 ¼ teaspoons kosher salt
For the Garlic-Herb Butter:
- 6 tablespoons unsalted butter
- 4-5 large garlic cloves, finely minced or pressed
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup freshly grated Parmesan cheese, plus more for topping
- ½ teaspoon kosher salt
For Serving: Warm marinara sauce.
Instructions
Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Add the olive oil, flour, and salt. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 4-5 minutes until the dough is smooth and slightly tacky but pulls away from the sides of the bowl. Alternatively, mix by hand and knead on a floured surface for 7-8 minutes.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape the Knots: Punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 8 inches long. Tie each rope into a simple single knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet about 1-2 inches apart. Cover loosely and let rise for 30-45 minutes until puffy.
While the knots proof, preheat your oven to 400°F (200°C) and make the garlic butter. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the parsley, oregano, red pepper flakes, Parmesan, and salt. Set aside.
Bake & Finish: Bake the proofed knots for 12-15 minutes, or until golden brown on top. While the knots bake, gently re-warm the garlic butter if it has solidified. As soon as the knots come out of the oven, use tongs to dunk each one fully into the garlic butter mixture, ensuring it’s well-coated. Return them to the baking sheet or a serving platter. Sprinkle immediately with extra Parmesan cheese and a bit more fresh parsley.
Let them cool for just a minute or two before serving with warm marinara sauce on the side. They are best enjoyed the day they are made, warm from the oven.
Pro-Tips for Garlic Knot Glory
For the most flavorful knots, let the garlic steep in the melted butter off the heat for 10-15 minutes before adding the herbs. If you’re short on time, you can use 1 pound of store-bought pizza dough; just follow the shaping and baking instructions. For a crispy exterior, bake the knots on the lower rack of your oven. If you want to prep ahead, you can shape the knots after the first rise, place them on the baking sheet, cover tightly, and refrigerate overnight.
The next day, let them sit at room temperature for an hour before baking. These knots are more than a side; they’re an event. They have the power to turn a simple weeknight meal into a feast and make any guest feel extravagantly welcomed. Once you master this recipe, that little white takeout box will never tempt you again.