Garlic Knots Homemade
Highlighted under: Indulgent Baking Ideas
These are the best garlic knots I’ve ever made at home. Seriously, they’re soft, chewy, and dripping with garlic goodness. I whipped these up while waiting for a pizza to bake, and my partner couldn’t stop munching on them. A little messy, maybe, but that’s just part of the fun, right? The kids gobbled them up, and I had to hide some for myself later. No regrets.
I remember the first time I tried making garlic knots from scratch. I was a bit overwhelmed by how simple it actually was, yet how satisfying to pull off. The aroma of garlic butter filling the kitchen is honestly unbeatable.
One thing I learned is that using fresh herbs really makes a difference. Trust me, a sprinkle of parsley and some grated Parmesan at the end took these knots over the top! They came out fluffy and flavorful, and we couldn’t stop at just one.
Why This Works So Well
- The garlic butter soaks in beautifully.
- You probably have most of the ingredients already.
- Kids love helping with the knots, so it’s a fun family project.
What to Know Before Making Garlic Knots Homemade
These garlic knots come together pretty easily, but it helps to know a few tips before you get started. Make sure your water is warm, but not too hot, as that can kill the yeast. If you have a digital thermometer, aim for around 110°F. If you don’t have one, just touch it with your finger; it should feel warm, not like a hot bath.
Kneading is really important for that lovely chewy texture. If the dough seems too sticky, sprinkle a little extra flour while kneading, but don't go overboard. You want the dough to feel tacky, not like a brick. And don’t stress if your knots aren’t picture-perfect—the beauty is in the homemade charm.
Ingredients
Here’s what you need to make these incredible garlic knots:
For the Garlic Knots
- 1 package (2 1/4 tsp) active dry yeast
- 1 cup warm water (about 110°F)
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 2 tbsp olive oil
For the Garlic Butter
- 1/2 cup unsalted butter (Kerrygold is great)
- 4 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup grated Parmesan cheese (optional)
- Salt to taste
Instructions
Here’s how to make them:
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until it’s frothy. If it doesn’t froth, your yeast might be expired, so try again with fresh yeast.
Make the Dough
In a large bowl, mix the flour and salt. Pour in the yeast mixture and olive oil, then stir until it forms a dough. Don't worry if it's a bit sticky, you can add a bit more flour if needed but not too much!
Knead
On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. If your hands are covered in dough, just roll with it; it’s all part of the process.
Let it Rise
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour until it doubles in size. I usually just pop it on top of my oven while it’s preheating.
Shape the Knots
Once risen, punch it down and divide the dough into 12 pieces. Roll each piece into a long rope, then tie it into a knot. Tuck the ends underneath for presentation. Place them on a greased baking sheet.
Prepare the Garlic Butter
In a small saucepan, melt the butter over low heat. Add the minced garlic and cook until fragrant but not browned, about 1-2 minutes. Remove from heat and stir in the parsley and a pinch of salt.
Bake
Preheat your oven to 375°F (190°C). Brush the garlic butter generously over the knots, and bake for 12-15 minutes until golden brown. You’ll know they're done when your kitchen smells amazing.
Serve
Once they’re out of the oven, brush them with a little more garlic butter and sprinkle on Parmesan if you like. Serve warm and enjoy!
Pro Tips
- If you’re short on time, store-bought pizza dough works too.
- Make a double batch and freeze some for later; they reheat beautifully.
- Feel free to experiment with herbs. Basil or oregano adds a nice twist.
Scaling Garlic Knots Homemade for a Crowd
If you're planning to make these for a gathering, it’s pretty simple to scale up. Just double or triple the ingredients, and you’ll still want to let the dough rise the same way. I like to give each batch a little more time to rise, especially if it's a larger quantity. Just keep an eye on it and let it puff up to twice its size.
Baking them is also straightforward—just make sure your baking sheets are large enough. You might need to do a few batches if your oven space is tight. I sometimes find they bake a little faster in batches, so check on them a minute or two early if you’re working with multiples. And if you have any leftovers, they warm up nicely in the oven, wrapped in foil for a few minutes.
Questions About Recipes
→ Can I use whole wheat flour instead?
You can, but I wouldn’t recommend going 100% whole wheat. A mix usually works better for texture.
→ How long do they stay fresh?
They really taste best fresh, but can be stored in an airtight container for up to 2 days.
→ Can I add cheese inside the knots?
Absolutely! Just place a small piece of cheese in the center before knotting them.
→ What if I don't have fresh herbs?
Dried herbs can work in a pinch, just use a little less since they're more concentrated.
→ Can these be made ahead of time?
Sure! You can prep the knots, cover them, and pop them in the fridge until you’re ready to bake.
Garlic Knots Homemade
Created by: The Meals By Sophia Team
Recipe Type: Indulgent Baking Ideas
Skill Level: Basic
Final Quantity: 12.0
What You'll Need
For the Garlic Knots
- 1 package (2 1/4 tsp) active dry yeast
- 1 cup warm water (about 110°F)
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 2 tbsp olive oil
For the Garlic Butter
- 1/2 cup unsalted butter (Kerrygold is great)
- 4 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup grated Parmesan cheese (optional)
- Salt to taste
How-To Steps
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until it’s frothy. If it doesn’t froth, your yeast might be expired, so try again with fresh yeast.
In a large bowl, mix the flour and salt. Pour in the yeast mixture and olive oil, then stir until it forms a dough. Don't worry if it's a bit sticky, you can add a bit more flour if needed but not too much!
On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. If your hands are covered in dough, just roll with it; it’s all part of the process.
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour until it doubles in size. I usually just pop it on top of my oven while it’s preheating.
Once risen, punch it down and divide the dough into 12 pieces. Roll each piece into a long rope, then tie it into a knot. Tuck the ends underneath for presentation. Place them on a greased baking sheet.
In a small saucepan, melt the butter over low heat. Add the minced garlic and cook until fragrant but not browned, about 1-2 minutes. Remove from heat and stir in the parsley and a pinch of salt.
Preheat your oven to 375°F (190°C). Brush the garlic butter generously over the knots, and bake for 12-15 minutes until golden brown. You’ll know they're done when your kitchen smells amazing.
Once they’re out of the oven, brush them with a little more garlic butter and sprinkle on Parmesan if you like. Serve warm and enjoy!
Extra Tips
- If you’re short on time, store-bought pizza dough works too.
- Make a double batch and freeze some for later; they reheat beautifully.
- Feel free to experiment with herbs. Basil or oregano adds a nice twist.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 150
- Total Fat (g): 10.5
- Saturated Fat (g): 6.5
- Cholesterol (mg): 30
- Sodium (mg): 179
- Total Carbohydrates (g): 14
- Dietary Fiber (g): 0.5
- Sugars (g): 0.5
- Protein (g): 2.5