Homemade Garlic Knots Recipe

If you’ve ever dreamt of biting into a pillowy-soft, golden knot dripping with buttery garlic goodness, then Homemade Garlic Knots are about to become your new obsession. These bakery-worthy bites bring together the magic of fresh dough, fragrant garlic, and a blizzard of Parmesan in one addictive snack. Whether you’re serving them with pasta, soup, or just savoring them on their own, Homemade Garlic Knots easily steal the show at any gathering. Get ready to make everyone ask for seconds—these knots are as delightful to bake as they are to devour!

Ingredients You’ll Need

These Homemade Garlic Knots only require a handful of accessible ingredients, each bringing a specific touch: richness, chew, color, or that dreamy aroma. Here’s what you’ll need, and why each one makes a difference in both flavor and texture.

• Bread flour: This gives your garlic knots a chewy, bakery-style crumb that’s perfect for absorbing all that tasty butter.
• Granulated sugar: Just a pinch brightens the dough and helps the yeast activate for that perfect rise.
• Active dry yeast: The puff-maker! It’s your secret to fluffy, light garlic knots every time.
• Salt: Enhances every flavor and keeps your dough far from bland.
• Warm water (110–115°F): Just the right temperature helps kickstart the yeast without killing it—too hot or too cold and the rise just won’t happen.
• Olive oil: Adds richness and a tender bite to the knots, plus keeps your dough moist.
• Unsalted butter: The base for your dreamy garlic coating, allowing you to control the salt level perfectly.
• Fresh garlic: Bold, aromatic, and absolutely essential for that classic garlic knot magic.
• Fresh parsley: Adds a burst of color and herbal freshness—don’t skip it if you want a true pizzeria flavor.
• Garlic salt or garlic powder: Layers extra garlicky goodness and seasoning on every knot.
• Parmesan cheese: That savory, cheesy finish is what makes every bite a little bit of heaven.

How to Make Homemade Garlic Knots

Step 1: Prepare the Dough

Start by gathering your bread flour, sugar, yeast, and salt into the bowl of a stand mixer—give them a good whisk so everything’s evenly distributed. Next, set the mixer to low and stream in your warm water and a glug of olive oil. Watch as the ingredients magically pull together into a soft, slightly tacky dough. If things look too sticky, a sprinkle of flour does the trick; too dry, a splash more water. Knead until the dough is smooth and supple—this sets the stage for impossibly soft Homemade Garlic Knots.

Step 2: First Rise

Once your dough feels elastic and bouncy, oil up a clean bowl and nestle your dough ball inside. Cover it with plastic wrap and let it rise somewhere cozy for about 90 minutes, or until it doubles in size. This slow, steady rise promises heaps of airy, tender knots—your patience will pay off!

Step 3: Shape the Knots

After the first rise, gently punch down your dough and divide it into two pieces—let them rest under plastic for a few minutes. Slice each piece into quarters, then halve those quarters again, giving you 16 equal bits. Now, dust your hands with flour and roll each piece into a rope. Tie each rope into an adorable little knot, tucking the ends underneath. Arrange them on a parchment-lined sheet—space them out so they have room to puff up again!

Step 4: Second Rise

Cover your shaped knots loosely with plastic and let them rest for another 30 minutes. This quick second rise means your knots will bake up extra soft and irresistible, ready for their garlicky finish.

Step 5: Bake

Preheat your oven to a blazing 450°F. Right before baking, you can brush the knots lightly with butter for more color, or keep them plain if you prefer. Bake for about 20 minutes—they should be golden, firm, and make your kitchen smell like an Italian bakery. Give them a quick cool on the tray before hitting them with all the flavor.

Step 6: Make the Garlic Coating

While the knots are cooling, melt the butter in a small pan. Add your minced garlic and let it sizzle softly—just until fragrant, never browned or bitter. Stir in parsley and garlic salt, taste for seasoning, and set the pan aside. This coating is pure garlicky liquid gold, ready to bathe your knots.

Step 7: Finish the Homemade Garlic Knots

While each knot is still warm, brush generously with the buttery garlic mixture, making sure every nook and cranny gets a hit of flavor. Tumble them onto a serving dish and shower them with freshly grated Parmesan. Serve immediately and prepare to swoon! This final step transforms simple bread into truly unforgettable Homemade Garlic Knots.

How to Serve Homemade Garlic Knots

Garnishes

Top your fresh-from-the-oven knots with an extra sprinkle of minced parsley or a pinch of flaky sea salt to heighten aroma and color. A finishing dust of Parmesan right before serving ensures each knot is a cheesy, herby masterpiece. If you like a touch of heat, a pinch of red pepper flakes never hurts!

Side Dishes

Homemade Garlic Knots shine as the ultimate pairing for cozy Italian classics. Serve alongside a hot bowl of tomato soup, your favorite pasta, or a crisp Caesar salad for total dinner bliss. They also work beautifully with a platter of antipasto or as a sidekick to roasted chicken and grilled veggies.

Creative Ways to Present

If you’re entertaining, pile the knots high on a rustic bread board with a bowl of warm marinara for dipping. For party-style vibes, thread two or three onto mini skewers for easy grabbing. Or, turn them into a pull-apart bread centerpiece by nestling them in a skillet for a stunning, family-style presentation of Homemade Garlic Knots.

Make Ahead and Storage

Storing Leftovers

Store any leftover Homemade Garlic Knots in an airtight container at room temperature for up to two days. The garlic butter keeps them moist, and a quick reheat revives their freshly baked magic. Just be sure to let knots cool fully before stashing them so they don’t get soggy!

Freezing

These knots freeze like a dream. Once they’re cooled, arrange them on a baking sheet (uncovered) until firm, then transfer to freezer bags or containers. Whether you freeze them plain or after brushing with garlic butter, Homemade Garlic Knots will keep their soft, delicious texture for up to three months—ready to be revived on demand.

Reheating

To reheat, pop knots into a 350°F oven straight from the fridge or thawed from the freezer for about 8–10 minutes. If you want them extra glossy, brush with a little melted butter before warming. A microwave works too, but for best flavor and texture, the oven is your friend.

FAQs

Can I make Homemade Garlic Knots with store-bought pizza dough?

Absolutely! If you’re short on time or not in the mood to make dough from scratch, high-quality pizza dough works great. You’ll still get those fluffy, garlicky results that everyone loves.

Can I use dried parsley instead of fresh?

Fresh parsley delivers vibrant color and flavor, but if all you have is dried, use about one-third the amount. Sprinkle it into the warm garlic butter and let it rehydrate for a minute or two.

What’s the best way to proof the dough in a cold kitchen?

Find a warm, draft-free spot—inside an oven with the light on is perfect. You can also briefly preheat your oven to the lowest temp for just a minute, then turn it off before placing the dough inside to rise.

Can I make Homemade Garlic Knots gluten-free?

Yes! Substitute bread flour with your favorite gluten-free blend that’s meant for yeasted dough. Results can vary by brand, so adjust hydration as needed and don’t skip the second rise.

How do I know when the knots are baked through?

Look for golden color on top and firm texture—it shouldn’t feel squishy in the center. You can peek underneath; if the bottoms are golden and the sides look dry, you’re good to go. If in doubt, a quick tap should sound hollow.

Final Thoughts

Dishing up a tray of Homemade Garlic Knots is pure edible joy—you’ll see faces light up with every pull-apart, buttery bite! This is the recipe to turn ordinary dinners into something memorable. So roll up your sleeves and treat yourself (and your favorite people) to a batch soon—you’re in for a seriously tasty payoff.

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