Homemade buttery garlic knots that are soft and perfect for pizza night or anytime. These knots are brushed with a delicious garlic butter and topped with fresh parsley and Parmesan cheese.
Years and years ago Cade and I started making garlic knots. I wasn’t inspired to create it, I was just hungry to devour garlic knots because you CANNOT order pizza without them. Am I right? I have to have cheesy bread or garlic knots and creating them at home has been a work in progress for years now.
It’s easier to use a garlic season salt with parsley, but it’s better to use both garlic salt, fresh garlic, fresh parsley and of course fresh parmesan is essential but not until after the bread has cooked. Trust me on that one, I’ve experimented both ways. And although you don’t have to, we actually prefer to do a double dosing of the garlic butter, both before and after baking!
Ingredients for Garlic Knots
This recipe is pretty simple…dough and butter (lotsa buttah!) and garlic. Okay, there are few more ingredients, but too many more. Here is your grocery list:
- All-Purpose Flour
- Instant Yeast
- Soy Lecithin
- Warm Water
- Unsalted Butter
- Garlic Salt
- Parmesan Cheese
- Pizza Sauce
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Garlic Knots
The dough recipe for these garlic knots is going to look familiar because it is the same as our cheese doodle recipe with a little extra salt. It is a simple and delicious dough that bakes to flaky, fluffy perfection.
- Place all the dry ingredients in a mixer and mix with the dough hook attachment.
- Add the soy lecithin and mix again.
- With the mixer still running, slowly add the warm water and mix until the dough pulls away from the bowl.
- Remove the bowl from the mixer and cover with a towel and let it rest.
- Roll the dough out and slice the dough in half from left to right and then cut them into strips.
- Tie each piece into knots (see section below).
- Place the knots in a greased baking dish and let them rise again.
- Make the garlic butter but melting the butter and stirring in all the rest of the ingredients.
- Brush the knots with half the garlic butter and bake.
- After baking, brush the rest of the garlic butter on top of the knots and serve with pizza sauce.
These instructions in all their detail can be found in the recipe card below.
How to Tie Knots in Dough
Once you have the strips of dough ready, hold one strip so you have an end in each hand. Cross the ends to form an X. Bring the end that is underneath up and tuck it into the hole. You can leave the ends out or tuck them under (as pictured in the photos).
What to Eat with Garlic Knots?
You can eat the garlic knots as an appetizer with the pizza sauce or it makes a great side dish for dipping in soups or saucy pastas. Here are a few of our favorites:
And of course, garlic knots go with all the pizzas out there!
Can You Freeze Garlic Knots?
Garlic knots can be frozen before or after baking:
After baking: cool and wrap in plastic and foil or place in freezer bag to freeze for up to 2 months. Allow them to thaw to room temperature and then give them a zap in the microwave if you want them warm.
How Long Will Garlic Knots Keep?
If you store them in an air-tight container at room temperature, they will keep for 2-3 days. If you keep them in the fridge, they will last for 4-5 days.
Are you dying to make these?? Just writing about them makes me want to head to the kitchen ASAP. These garlic knots are so buttery and irresistible!
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- 5 1/2 Cups All-Purpose Flour
- 1 1/2 teaspoons Instant Yeast
- 1 1/2 teaspoon Salt
- 1/4 Cup Granulated Sugar
- 1 1/2 Drops Soy Lecithin , nickel sized
- 2 Cups Warm Water
- 1/2 Cups Unsalted Butter
- 7 Cloves Garlic minced
- 1 1/2 teaspoons Garlic Salt
- 1/2 Cup Parsley fresh, chopped
- 1/3 Cup Parmesan Cheese freshly grated
- Homemade Pizza Sauce
Place the dry ingredients in a mixer with the dough hook attachment and mix until combined.
Add the soy lecithin and mix again.
With the mixer on, slowly add the warm water and mix for 2 minutes or until the dough pulls entirely away from the mixing bowl and is smooth.
Set aside with a towel over the bowl for 30 minutes.
Roll out the dough about 1/4″ thick on a lightly floured surface and slice the dough in half from left to right so there’s a top and bottom piece then cut both pieces into strips.
Tie into bread dough knots, (take an end in each hand, cross like an x, tuck one end through the hole) and place in a greased 9×13″ baking pan.
Melt the butter, add the garlic, garlic salt, and parsley, mixing to combine.
Allow the knots to rise for 15-30 minutes then brush with half of the garlic butter and bake at 400 for 15-20 minutes or until golden.
Brush with remaining garlic butter and serve with our pizza sauce.
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READ: Buttery Garlic Knots