Homemade Garlic Knots Recipe From Scratch

The Magic of Foamy Yeast

Let’s start with the yeast. You mix it with warm water and a pinch of sugar. Then you wait. In a few minutes, it gets all foamy and bubbly. It looks like a tiny science experiment in your cup. I still laugh at that. This foam means your yeast is alive and happy.

Happy yeast makes your dough puff up high. If it doesn’t foam, your yeast might be sleepy. Then you should start over. This step matters because it gives your knots their soft, airy texture. What is your favorite thing to make with yeast? I love hearing your ideas.

Making the Perfect Dough

Now we make the dough. You add the foamy yeast to your mixer bowl. Then in goes the milk, butter, egg, and sugar. It’s a lovely, messy mix. The flour goes in slowly. You want the dough to be soft and a little bit sticky.

It should pull away from the sides of the bowl. Don’t worry if you have leftover flour. Every batch is a little different. *Fun fact:* Kneading the dough makes strong gluten strands. That’s what gives your knots their chewy pull. Do you like using a mixer or your hands for dough? I’m a hands-on person myself.

A Story of Two Rises

This dough needs to rise twice. The first time, it sits in a warm, greased bowl. Cover it with plastic wrap. I always set mine near a sunny window. Watching it double in size feels like magic. It takes about an hour.

My grandson calls this the “dough’s naptime.” Then you punch it down. It puffs right back up a second time after you shape the knots. This second rise matters. It makes the knots light and fluffy, not dense. Patience is a secret ingredient in baking.

Tying the Knots

Now for the fun part. Take a piece of dough the size of a golf ball. Roll it into a little rope. Then just tie it in a simple knot. It doesn’t have to be perfect. My first ones looked like little doughy snails.

Place each knot on your baking sheet. They will be small, but they grow. This is where you can see your hard work taking shape. What shape is the most fun for you to make with dough? Rolls, twists, or knots?

The Smell of Baking

While the knots bake, make the garlic sauce. Just mix melted butter, olive oil, and garlic powder. Doesn’t that smell amazing? Your kitchen will start to smell like a pizzeria. It makes my stomach rumble every time.

Bake the knots until they are lightly golden. As soon as they come out of the oven, brush them with the garlic sauce. The warm bread soaks it all up. This step matters because it adds so much flavor right where you can taste it.

Time to Share

Let the knots cool for just a minute. Then pull one apart. That warm, soft inside is the best part. I love to dip mine in a little marinara sauce. It’s pure comfort.

Food always tastes better when you share it. These are perfect for a family dinner. What is your favorite food to dip? Tell me all about it. I hope you enjoy making these as much as I do.

Ingredients:

Ingredient	Amount	Notes
Warm Water	1/3 cup (79g)	Very warm, for proofing yeast
Active Dry Yeast	2 1/4 teaspoon
Granulated Sugar	1/4 cup + 1/4 teaspoon (51g)	Divided use
Milk	1 1/3 cup (332g)	Warmed
Butter	5 tablespoons (76g)	Softened
Egg	1 large
Salt	1 1/2 teaspoon
All-Purpose Flour	4 – 4 1/2 cups (500g)	Add until dough is smooth and elastic
Olive Oil	1 Tablespoon	For garlic topping
Butter	1 Tablespoon	Melted, for garlic topping
Garlic Powder	1 teaspoon	For garlic topping
Dried Parsley Flakes	1/2 teaspoon	For garlic topping
Marinara Sauce	For dipping	Optional

Let’s Make Some Cozy Garlic Knots

Oh, the smell of garlic knots baking is pure happiness. It reminds me of my tiny first apartment kitchen. My husband would always wander in, asking when they would be ready.

Making dough from scratch feels like a little miracle. You mix simple things and get something wonderful. It’s easier than you think, I promise. Let’s make some magic together.

• Step 1: First, we wake up the yeast. Mix the warm water, yeast, and that tiny bit of sugar. Let it sit for about five minutes. You will see it get all foamy and bubbly. That means it’s alive and ready to help our dough rise.
• Step 2: Now, pour that foamy yeast into a big bowl. Add the rest of the sugar, warm milk, butter, egg, and salt. Give it a good stir until it’s all mixed together. Then, slowly add the flour while mixing. (My hard-learned tip: you might not need all the flour! Stop when the dough is soft and just a tiny bit sticky.)
• Step 3: Grease a clean bowl with a little oil. Place your dough ball inside and turn it over. This coats it so it doesn’t dry out. Cover the bowl with plastic wrap. Let it rest in a warm spot for about an hour. It will get big and puffy! What’s your favorite warm spot in your kitchen? Share below!
• Step 4: Gently punch the dough down. It’s fun, like popping a bubble. Then, take small pieces and roll them into little ropes. Tie each rope into a loose knot. Place them on your baking sheet. They look a bit messy now, but that’s the charm.
• Step 5: Cover your knots and let them rise again. This makes them extra soft. While you wait, preheat your oven to 400° F. They need about another hour to get nice and plump.
• Step 6: Time to bake! Pop them in the oven for 10 to 12 minutes. They should turn a lovely light gold. Your kitchen will smell amazing now. I still laugh at how my cat sniffs the air when these are baking.
• Step 7: While they bake, mix the garlic topping. Just stir the oil, melted butter, garlic powder, and parsley. As soon as the knots come out, brush this sauce all over them. It sizzles and soaks right in. That’s the secret to the best flavor.

Cook Time: 12 minutes
Total Time: About 2 hours 30 minutes
Yield: About 24 knots
Category: Bread, Snack

Fun Twists for Your Knots

The basic recipe is wonderful. But sometimes, it’s fun to play with your food. Here are a few ideas to make them your own. I love trying new things in the kitchen.

• Cheesy Pull-Apart: Sprinkle a little grated parmesan cheese over the knots before they bake. It gets all crispy and golden.
• Pizza Party Knots: Mix a pinch of Italian seasoning into the dough. After baking, brush with sauce and sprinkle with mozzarella.
• Herb Garden Delight: Use fresh, chopped herbs like rosemary or basil in the garlic butter. It tastes like a summer garden.

Which one would you try first? Comment below!

Serving Your Garlic Knots

These knots are perfect with a big bowl of spaghetti. They are also wonderful for dipping into warm marinara sauce. For a real treat, serve them with a simple salad on the side.

What to drink? A cold glass of milk is my favorite. It’s so comforting. For the grown-ups, a chilled glass of pinot grigio pairs nicely. Which would you choose tonight?

Keeping Your Garlic Knots Fresh

Let’s talk about keeping your garlic knots yummy. They are best the day you make them. But you can save them for later.

To freeze them, let the baked knots cool completely. Then put them in a freezer bag. I once forgot to let them cool first. The bag got all steamy and the knots were soggy. You can just pop a frozen knot in the toaster oven to reheat.

Making a double batch is a smart idea. You get a treat now and one for later. This saves you time on a busy weeknight. A warm, homemade snack is always a good thing to have.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Garlic Knot Troubles

Sometimes, our baking does not go as planned. Do not worry. Here are some easy fixes.

First, if your dough won’t rise, check your yeast. The water must be warm, not hot. I remember when I used hot water. It made my yeast very sleepy. This matters because live yeast makes your knots light and fluffy.

Second, if your dough is too sticky, add a little more flour. Go one tablespoon at a time. Third, if the knots are tough, you might have over-kneaded the dough. Fun fact: gluten develops when you knead, which gives bread its structure. Handling the dough gently makes for a softer bite.

Which of these problems have you run into before?

Your Garlic Knot Questions, Answered

Q: Can I make these gluten-free?

A: Yes! Use a good gluten-free flour blend made for bread.

Q: Can I make the dough ahead?

A: You can. Let it rise once in the fridge overnight.

Q: I don’t have milk. What can I use?

A: Warm water works just fine in a pinch.

Q: Can I double this recipe?

A: Of course! Just use a bigger bowl for mixing.

Q: Is the marinara sauce needed?

A: It is optional, but it is a delicious dip.

Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making these garlic knots. The smell of them baking is pure joy. It reminds me of my own grandma’s kitchen.

I would love to see your beautiful creations. Sharing food is a way to share love. It connects all of us home cooks.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.