Homemade Garlic Knots (2024)

Updated on February 16, 2022|By Kate|128 Comments

This post may contain affiliate links.

Homemade garlic knots don’t have to be difficult to be delicious! These garlic knots are super easy – they can be made from scratch in just 30 minutes.

These homemade garlic knots are ready – start to finish – in just half an hour. And they taste so good that you’d never guess how easy they are!

This is a great starter recipe if you’ve never made anything with yeast before. It’s pretty hard to hurt this dough (just don’t kill the yeast!).

I think you’ll be pleasantly surprised at just how easy this recipe really is.

Ingredients and substitutions

Butter – I use salted butter in both the dough and the garlic butter topping. If using unsalted butter, increase the salt to 3/4 teaspoon in the dough and add a pinch or two to the garlic butter.
Milk – I like to use 2% milk. Using skim milk will give you a leaner dough and using whole milk will give you a slightly softer, richer dough.
Instant yeast – You can also use active dry yeast. See the section below in FAQs for more information.
Garlic powder – Be sure to use garlic powder, not garlic salt.
Parmesan cheese – The cheese is optional. Feel free to omit it if you prefer.

How to make homemade garlic knots

In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.

Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand.

When milk mixture is at temperature, add to yeast and honey; stir to combine.

Add salt and egg, and stir until combined. Stir in 2 ½ cups of flour.

Add remaining flour until dough clings to paddle and cleans the sides of the bowl. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).

With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet. Cover, and let dough rest for 10 minutes.

Bake for about 9-12 minutes, or until lightly golden brown. While the knots are baking, prepare the garlic butter.

In a small bowl, stir together ingredients for garlic butter.

After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!

How to tie knots

The knots can be either tied into into a simple knot or shaped into a fancier knot.

Simple knot

To form a simple knot, roll the dough into strips that are about 6 inches long. Tie the strip into a loose knot and place on the baking sheet.

Fancy knot

To form a fancy knot, roll the dough into a strip that’s about 6 inches long.

Tie the dough into a knot leaving the middle open and the ends long.

Pull one end underneath the dough into the center. Pull the other end over the dough.

Press the two ends together to seal them. Then flip the garlic knot over and place it end side down on the baking sheet.

FAQs

Can I use active dry yeast instead of instant yeast?

You can! Just use an equal amount of active dry yeast. After step 5, let the yeast mixture sit for 5-10 minutes or until foamy. Then continue with the recipe as-written.

How do I store garlic knots?

I recommend storing the leftover garlic knots in an airtight container.

How long will they keep?

Garlic knots are best eaten just after they’re made. They will keep for 2-3 days when properly stored.

Can I use more garlic butter?

Absolutely! If you want more garlic butter, simply double the garlic butter ingredients.

Serving suggestions

Garlic knots and marinara or saucy dips like lasagna dip make a great appetizer. They also go well with pizza, lasagna, spaghetti, or soup.

More easy homemade bread recipes!

If you’ve tried this homemade garlic knot recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTfor even more delicious food.

4.96 from 43 votes

Homemade Garlic Knots

Author Kate @ I Heart Eating

Course bread, Side Dish

Cuisine American

Prep Time 16 minutes minutes

Cook Time 14 minutes minutes

Total Time 30 minutes minutes

Easy homemade garlic knot recipe that makes made-from-scratch garlic knots in just half an hour.

Ingredients

Garlic Knots

▢ 1/4 cup butter
▢ 1 cup milk
▢ 2 tablespoons instant yeast
▢ 1 tablespoon honey
▢ 1/2 teaspoon salt
▢ 1 large egg
▢ 3-3 ½ cups all-purpose flour

Garlic Butter

▢ 2 tablespoons butter
▢ 2 cloves garlic minced
▢ 1/2 teaspoon Italian seasoning
▢ 1/4 teaspoon garlic powder
▢ 3-4 tablespoons grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 400 Line a 9×13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
In a small saucepan, melt butter.
When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
When milk mixture is at temperature, add to yeast and honey; stir to combine.
Add salt and egg, and stir until combined.
Stir in 2 ½ cups of flour.
Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
Cover, and let dough rest for 10 minutes.
Bake for about 9-12 minutes, or until lightly golden brown.
While the knots are baking, prepare the garlic butter.
In a small bowl, stir together ingredients for garlic butter.
After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!

Video

Notes

Butter – I use salted butter in both the dough and the garlic butter topping. If using unsalted butter, increase the salt to 3/4 teaspoon in the dough and add a pinch or two to the garlic butter.
Milk – I like to use 2% milk. Using skim milk will give you a leaner dough and using whole milk will give you a slightly softer, richer dough.
Instant yeast – You can also use active dry yeast. Just use an equal amount of active dry yeast. After step 5, let the yeast mixture sit for 5-10 minutes or until foamy. Then continue with the recipe as-written.
Garlic powder – Be sure to use garlic powder, not garlic salt.
Parmesan cheese – The cheese is optional. Feel free to omit it if you prefer.
Nutrition facts have been estimated.

Nutrition

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 1/6/14. Updated with new photos on 10/5/19. Updated again on 1/3/22 with additional photos, tips, and information.

New Recipes In Your Inbox!

Subscribe to the newsletter for more delicious recipes!

Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Reader Interactions

Love this recipe?

Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!