Garlic Knot Shopping Tips
Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.
Garlic Knot Cooking Tips
Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.
Soft Garlic Knots
Drenched in garlic and butter, these soft rolls are even better than the ones you get at the pizza parlor.
- 3 1/4 cups (390g) Pastry Flour Blend or 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
- 3 tablespoon (35g) potato flour
- 1 tablespoon (14g) sugar
- 2 teaspoons instant yeast
- 3 tablespoons (25g) King Arthur Easy-Roll Dough Improver, optional
- 1 1/4 teaspoons (8g) salt
- 4 teaspoons (8g) Pizza Dough Flavor
- 2 tablespoons (25g) olive oil
- 1 cup (227g) water, lukewarm*
*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.
- 2 to 6 cloves peeled, crushed garlic
- 4 tablespoons (57g) butter, melted
- freshly grated Parmesan cheese, optional
- 1/2 teaspoon Pizza Seasoning or Italian Seasoning, optional
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added.
Stir in the olive oil and water, then mix and knead — by hand, mixer, or bread machine — to form a smooth, elastic dough, adding additional water or flour as needed.
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.
Perfect your technique
Soft Garlic Knots
Divide the dough into 16 pieces, and roll each into a rope about 11" long tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
Bake the knots for 15 to 18 minutes. They should be set, but only very lightly browned.
To make the glaze: Whisk together the melted butter and garlic.
Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with Pizza Seasoning, Italian seasoning or Parmesan cheese. Serve warm.
How to Make Garlic Knots
“Feel” your dough. If the dough feels too sticky you can add additional flour, one tablespoon at a time, but keep in mind that it shouldn’t be dry. Just slightly sticky is perfectly fine. And, on the contrary, if the dough feels dry, add additional water.
There are two rising times, each of which takes about 45 minutes to 2 hours, so you will need to plan ahead. The warmer your house is, the faster the dough will rise. If it’s cold, just be patient and it will eventually rise, or try to find somewhere like a slightly warm oven to place it.
The bread is brushed twice with a mixture of melted butter, garlic, and basil, once before baking, and then again 5 minutes before the baking time is done. You have no idea how good this stuff is!
These soft rolls have a noticeable garlic flavor, and since they are quite small, you can eat as many of them as you want!
You can now savor your delicious garlic knots. Feel free to experiment with other herbs, cheeses, and spices. These are also delicious with some added heat from a pinch of cayenne pepper.
Serve them instead of garlic bread with baked ziti or spaghetti and meatballs. And of course, they make a great appetizer before pizza.
The Best Homemade Garlic Knots
Garlic Knots: These are the best homemade garlic knots! They are pieces of pizza dough tied in knots, brushed with garlic butter, and baked off. Out of the oven, they’re doused again with garlic butter and served hot and delicious alongside your favorite Italian meal.
If you know me well enough, you know that I’m kind of a big fan of pizza. I mentioned recently that Kyle and recently started a weekly tradition of pizza night on Fridays for our little family.
It’s a tradition I’m carrying on from my childhood and a new tradition for Kyle. And as I’m writing this now, I’ve just spurred some memories from a few years ago that I thought I’d share with you.
When we were filling out the mounds and mounds of paperwork as part of the foster parent and adoption licensing process, there was a section that asked us to discuss traditions we had as children and about those we’d like to continue with a family of our own.
In taking some time to think through these questions, I came to realize how intensely personal family traditions are.
How they are so much a part of how we are shaped as people. What they mean to each of us individually and collectively as a family unit. How they bond family members together.
Oddly enough, pizza Fridays never came to my mind when I was mulling over my thoughts on this topic. Unless we were away or a holiday fell on a Friday, we NEVER missed a pizza night.
They were as much a part of my family’s food culture as Santa was a part of Christmas.
But I’d lost my dad less than a year before I sat thinking about these questions of family traditions. And my heart still ached tremendously. Pulling up old memories was nearly impossible to do without breaking down in tears.
My dad, the old Italian from The Bronx. The maker of the Sunday gravy. The biggest fan there ever was of chicken parm. Pizza was in his blood. So OF COURSE pizza Fridays would be a tradition within Kyle and my newly formed family.
And these garlic knots are a part of my past, too.
Garlic knots were never a given on Friday nights. They were a special treat when there was a little extra money to go around at the end of the week.
But they were a big part of the big family dinner we shared with my dad on his last birthday before he passed away later in the year. It was the same birthday I’d made that cannoli cake for and the night turned out to be an Italian food extravaganza.
Picture it: 8 of us crowded around a too-small table at Sicilia d’Oro. Eating too much, drinking too much, laughing too loudly, and eventually closing the restaurant down at the end of the night.
In the midst of plates of chicken parm, shrimp scampi, chicken scarpariello, baked stuffed clams, house salads, fried calamari (etc. etc. etc.) were baskets of the most incredible garlic knots I’d ever eaten in my entire life.
Now, I do consider myself to be a garlic knots connoisseur and I tend try them from basically any pizza shop menu I see them on. I haven’t found many places in Connecticut that do serve garlic knots but when we’re traveling, you know they’re going to be part of our order.
And I basically climbed over the table that night to reach for seconds. Poor manners, I know. My grandmother would have stabbed my hand with a fork. (I wish I were kidding.)
We all took bags of those garlic knots home with us that night and I’m pretty sure that’s because the restaurant owner was eager to get us out so he could close up. Bribing us to leave with bags of garlic knots?
In any event, the thought of garlic knots these days brings up these vivid memories. Memories of my childhood, my family, my dad. Of the traditions we made, of the meals we had together.
The rawness of these memories still cuts right through me. I don’t know if the pain will ever dull. I don’t know if I want it to because if it dulls, I’m afraid the memories will fade too.
However, I know my dad would have loved these garlic knots. I hear him in my thoughts talking about them, hear how he used to pronounce the words.
Such simple words too: garlic knots. But said with so much of a New Yawk accent. It’s an unmistakable sound.
He would have loved to know that we now have Friday pizza nights with Riley. Would have loved to know that we’re raising her with traditions that he and my mom raised their family with. And I’m so proud of this.
And I’m proud these garlic knots too, of course. Because they really were outstanding. Worthy of dragging these memories to the front of my mind for.
Worthy of making again and again and incorporating in our the traditions we’re now making with Riley.
Easy Garlic Parmesan Knots
Easter is less than 1 week away and if you’re anything like me, easy appetizers are always a must. And they’re especially needed if you can make them ahead of time too! That’s why I just had to share these incredibly easy garlic knots to add to your Easter spread. It’s not only foolproof but this would also be so fun to make with your little ones because if they’re anything like my niece and nephews, playing with dough is the greatest “toy” of all!
So how does this come together? Simply halve each serving of biscuit dough, roll them out to about 5-6 inches, tie them into a knot, and slather on that buttery goodness. From there, you’ll just pop them right into the oven and brush on some more butter to taste. The more the better, right?
They’re unbelievably flaky, buttery, fluffy and they just melt in your mouth. They were so good that after devouring 4 of these in less than 5 minutes, I had to tell Jason to hide them somewhere in the house so I wouldn’t eat the entire batch!
- Instruction for The Knots
- 3 cups All Purpose Flour (Maida)
- 2-1/4 teaspoon Active dry yeast
- 1 tablespoon Baking powder
- 3 tablespoon Extra Virgin Olive Oil
- 1-1/5 tablespoon Salt
- 1 tablespoon Sugar
- 1 cup Lukewarm Water , or milk Ingredients for Garlic Butter Spread (Mix Everything Together)
- 4 tablespoon Butter (Salted) , melted
- 4 cloves Garlic , minced
- 1 tablespoon Parsley leaves , dry
- 1/2 tablespoon Basil leaves
- 1 tablespoon Red Chilli flakes
- Salt , to taste
- All-purpose flour, for shaping dough
- 1 pound pizza dough, thawed if frozen
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- Coarse salt and ground pepper
Preheat oven to 400 degrees. On a lightly floured work surface, roll out dough to a 16-by-10-inch rectangle with a knife or pizza cutter, cut crosswise into 16 strips. Tie each strip into a knot, and place on a large rimmed baking sheet.
Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes transfer to a large bowl.
Meanwhile, in a small saucepan, heat garlic and remaining 3 tablespoons oil over medium until garlic is fragrant, 3 to 5 minutes. Pour garlic oil over bread knots in bowl season with salt and pepper, and toss.
Garlic Knots from Pizza Dough
You can make these garlic knots with 1 or 2 pounds of store-bought or homemade pizza dough. My homemade pizza dough yields about 2 lbs of dough, which is enough for 16 knots or 1 pizza + 8 knots. If you only need about 8 knots, freeze the other half of dough for another time. You will want to make these garlic knots again.
Even though store-bought dough is convenient, I encourage you to try homemade pizza dough. The dough only requires 6 basic ingredients and about 60-90 minutes of rise time.
Use the best yeast: You need flour, yeast, sugar, water, salt, and olive oil. For the BEST pizza dough, I always use Platinum Yeast by Red Star. If you’ve been baking my yeast breads for awhile, you know I swear by it! (I’ve used this yeast exclusively for years.) Its careful formula strengthens dough and makes working with yeast simple.
Garlic Knots Video Tutorial
Perfect for pizza night and no delivery required!
- 1 and ⅓ cups (320ml) warm water (between 100-110°F, 38-43°C)
- 1 packet (2¼ tsp, ¼oz, 7g) Platinum Yeast
- 1 Tablespoon (13g) granulated sugar
- 2 Tablespoons (30ml) olive oil
- ¾ teaspoon salt
- 3 and ½ cups (420g) all-purpose flour, plus more for hands and work surface
- 5 Tablespoons (70g) unsalted butter, melted
- 3 garlic cloves, minced, or ½ teaspoon garlic powder
- 1 teaspoon Italian Seasoning (see notes)
- ¼ teaspoon salt
- optional after baking: ¼ cup canned or freshly grated Parmesan cheese
- optional after baking: 2 Tablespoons chopped fresh parsley
- Step 1. Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
- Step 2. Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes, until the dough is soft and elastic. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Step 3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. Poke index finger into the dough, down to the second knuckle if the indent remains after removing finger, dough has risen enough.
- Step 4. Shape the dough: Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16x5-inch log. Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8-inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that's up to you. Arrange the knots on the baking sheets.
- Step 5. Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time. Lightly touch the dough with index finger, if indent remains then dough is ready to be baked.
- Step 6. Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Step 7. Topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
- Step 8. Bake for about 18-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with Parmesan cheese and/or parsley, if using.
- Step 9. Serve plain or with marinara sauce for dipping.
- Step 10. Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)
1. Freezing Dough or Overnight Dough Instructions: See Pizza Dough recipe for details.
2. Freezing Shaped Knots Dough: Instead of freezing the dough as a whole, you can freeze the shaped knots before baking them. Shape the knots as directed in step 4. Arrange on a lined baking sheet. Freeze, uncovered, for 1-2 hours. Remove from the freezer. Knots should be frozen and no longer sticky. Place into a freezer-friendly container or bag. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 lined baking sheets, cover lightly, and allow to rest/rise for 1 hour before continuing with step 6.
3. Dough: This recipe yields about 1 lb of dough, which is enough for 16 knots or 1 pizza + 8 knots. For 8 knots, punch the dough down as directed in step 4. Cut in half. Use the other half of dough however you’d like or freeze for later. Shape into an 8 inch log and cut into 8 1-inch strips. Continue with the recipe as directed.
4. Italian Seasoning: If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Any herb you love works.
Baking enthusiast Sally McKenney Quinn is the blogger and photographer behind Sally’s Baking Addiction, as well as the author of best-selling cookbooks Sally’s Baking Addiction and Sally’s Candy Addiction. The kitchen is where her creative juices flow and she enjoys sharing recipes with her millions of fans around the world. When Sally isn’t in the kitchen or behind the camera, she enjoys practicing yoga, running off all those cookies, and hiking with her husband, Kevin, and their dog, Jude.
- 1 (10 ounce) can refrigerated pizza crust dough
- ⅓ cup olive oil
- 6 tablespoons finely chopped fresh garlic
- 5 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C).
Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.