Soft, chewy, and covered in garlicky goodness, these homemade garlic knots are just what you need for a cozy night in, a gathering with friends, or any time you crave that warm, freshly-baked flavor. With a touch of garlic, a sprinkle of herbs, and a buttery finish, these knots are seriously satisfying. They’re perfect on their own or dunked into Marinara, adding that extra layer of deliciousness. And here’s the best part is they’re easier to make than you think!

Homemade Garlic Knots by Tessie's Table. — Photo Credit: Tessie’s Table.

Garlic knots have made their way from pizzerias into our kitchens, and it’s easy to see why. These little twists of dough are quick, versatile, and loved by everyone. Ideal as an appetizer, side, or snack, they pair perfectly with just about anything – Soups, Pasta, and more. These homemade garlic knots capture that same restaurant quality with simple, everyday ingredients you probably already have.

Why you’ll love these Homemade Garlic Knots

Simple Ingredients, Big Flavor:
This recipe uses basic pantry items, but with a garlicky, herby topping, it has all the flavor you could want. It’s amazing what a little fresh garlic and olive oil can do.
Perfect for Any Occasion:
Whether it’s a weeknight dinner or a weekend get-together, these garlic knots fit right in.
Fun to Make
Forming the knots is easy and actually pretty fun! Even if you’re not an experienced baker, this recipe is approachable and forgiving.

Up close of Homemade Garlic Knots with parmesan cheese in a bowl.

Knot Your Average Garlic Bread!

Honestly, making these garlic knots is as satisfying as eating them. There’s something about rolling, twisting, and tying each one that’s just plain enjoyable, and once they come out of the oven, all golden and garlicky, you’ll understand why it’s worth every second. If you’re a garlic bread lover, these will hit the spot, and don’t be surprised if they vanish faster than you expected!

Ingredients Needed for Homemade Garlic Knots

Yeast: This is what makes the dough rise, giving it a soft, airy texture.
Sugar: Helps activate the yeast and gives a slight hint of sweetness to balance the flavors.
Warm Water: Used to activate the yeast and form the dough.
Olive Oil: Adds richness and moisture to the dough and is key in the topping for flavor.
Garlic Powder: Adds an underlying garlic flavor in the dough itself.
Salt: Essential for flavor, making sure the bread isn’t bland.Flour: The foundation of the dough; all-purpose flour works well for a soft, chewy texture.
Minced Garlic: Fresh garlic gives the knots that signature bold, garlicky taste.
Italian Seasoning: Adds a herby flavor in the topping and goes great with garlic.
Parsley: Dried parsley adds a hint of color and freshness.
Parmesan: Optional, but it adds a nice savory layer that makes these knots even more irresistible.
Marinara Sauce: For dipping, it adds a perfect complement to the garlicky bread.

How to make Homemade Garlic Knots

**For more detailed instructions, please refer to the printable recipe card below.**

Mix yeast, sugar, and water. Let it sit until foamy.

Add flour, garlic powder, olive oil, and salt, and mix until smooth.

Knead until the dough is soft and stretchy. Cover and let it rise until doubled.

Punch down the dough, roll it out, and cut it into strips.

Folded dough to make the Homemade Garlic Knots.

Tie each strip into a knot.

Place on a lined baking sheet, cover it, and let it rise again.

Garlic topping for the Homemade Garlic Knots.

While they bake, mix the garlic topping.

Garlic mixture on top of Homemade Garlic Knots.

Brush hot knots with topping as soon as they come out. Let cool slightly, and enjoy with marinara.

Variations

Cheesy Garlic Knots: Sprinkle shredded mozzarella or cheddar over the knots right before baking for a gooey cheese pull.
Herb Butter Knots: Use fresh herbs like basil or thyme in place of Italian seasoning for a fragrant twist.
Spicy Garlic Knots: Add a pinch of crushed red pepper flakes to the garlic topping for a subtle heat.
Whole Wheat Knots: Substitute half the flour with whole wheat flour for a heartier bite.
Rosemary & Sea Salt Knots: Swap Italian seasoning for rosemary and finish with a sprinkle of sea salt for a rustic touch.

Serving Suggestions

Classic with Marinara: Serve with warm marinara sauce for dipping – a classic combination that never disappoints. Give this recipe for Homemade Marinara Sauce a try.
With Soups and Stews: These knots are perfect for soaking up hearty soups and stews. They would be a winner with this Creamy Sausage Tortellini Soup
Side for Pasta Night: Place a basket on the table alongside your favorite pasta for an Italian-inspired feast. These are my favorite Pastas to serve with these homemade garlic knots.
Snack on Game Day: Set them out with a mix of dipping sauces like garlic aioli or ranch for a crowd-pleasing snack.
For Brunch: Pair with eggs, bacon, or a savory breakfast dish for a fun brunch addition.

Storage and Freezing

How should I store Homemade Garlic Knots?

Store leftover knots in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven or Airfryer for a few minutes to bring back that soft texture.

Can I freeze Homemade Garlic Knots?

Once cooled, freeze the knots in a single layer on a baking sheet. Transfer to a freezer-safe bag once frozen. Reheat directly from frozen at 350°F until warmed through.

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Up close of Homemade Garlic Knots on a white serving plate.

Tips & Tricks

Activate the Yeast – Make sure your water is warm but not too hot. Aim for about 110°F, as water that’s too hot can kill the yeast. *** For Instant Yeast, see the FAQ below***
Knead for Texture – Kneading the dough helps develop gluten, giving the knots a chewy, satisfying texture.
Double Rise for Softness – Allowing the dough to rise twice creates a fluffier, lighter knot.
Brush with Topping Right Away – Brushing the garlic topping while the knots are still warm helps the flavors soak in.
Add Fresh Herbs – Add a sprinkle of fresh parsley, basil, or rosemary just before serving for an extra burst of flavor.

More Easy Sides

FAQ

Can I use instant yeast?
Yes, you can absolutely swap instant yeast for active dry yeast in this recipe! Instant yeast is a bit different in that you can add it directly to your dry ingredients without dissolving it in water first, which saves you a step. When using instant yeast, you’ll need slightly warmer water—about 120°F-130°F (compared to the 105°F-110°F needed for active dry yeast). While both types of yeast often require the same overall rise time, instant yeast does have some perks:
Quick Activation: It starts working faster once mixed with the dough, which can sometimes help speed up the first rise just a bit.
Reliability: It’s known for being consistent in a wide range of baking conditions.
Convenience: Skipping the proofing step makes it easier to work with, especially when you’re in a hurry.
Why didn’t my dough rise?
If your dough didn’t rise, a few things could be the culprit:
Check the Yeast’s Freshness: Yeast loses its potency over time. To check its freshness, do a quick “proof test”:
Dissolve 1 teaspoon of sugar in ½ cup warm water (about 105°F-110°F).
Add 2¼ teaspoons of yeast (one packet) and stir.
Let it sit for about 5-10 minutes. If the mixture becomes foamy and bubbly, your yeast is still active! If nothing happens, it’s likely expired or inactive.
Water Temperature: Ensure your water is warm but not too hot. Water that’s too hot can kill yeast, while water that’s too cold may not activate it properly. Aim for 105°F-110°F for active dry yeast or 120°F-130°F for instant yeast.
Other Conditions: Yeast thrives in a warm environment. If your kitchen is cold, try letting the dough rise in a warm spot, like an oven with the light on or near a window on a sunny day.
Can I use bread flour?
Yes, bread flour will make the knots slightly chewier, so it’s a great option if you have it on hand.
How do I make them more garlicky?
Add extra garlic powder to the dough or use garlic-infused olive oil for an extra punch of garlic flavor.
Can I prepare the dough ahead of time?
Yes, preparing the dough in advance is a great option! Make the dough and let it rise until it doubles in size, then cover it and refrigerate overnight. When you’re ready to bake, bring the dough back to room temperature, shape it into knots, and let them rise a second time until puffy before baking. This second rise is key to achieving the soft, airy texture that makes these garlic knots so delicious!
What’s the best way to reheat garlic knots?
Wrap them in foil and warm in a 350°F oven until soft again. Avoid the microwave, as it can make them tough.
Can I make these gluten-free?
You could try a gluten-free all-purpose blend, though the texture may differ. Knead gently, as gluten-free dough can be more delicate.
Do I have to use Parmesan?
Parmesan is optional, but it does add a nice savory touch. You could also try Pecorino Romano for a sharper flavor.
Can I freeze the dough?
Yes, freeze it after the first rise. Thaw, let it come to room temp, shape, let rise then bake.