Homemade Garlic Knots

Soft pull-apart Homemade Garlic Knots made with homemade bread dough, tied into knots and coated in melted garlic butter and parsley, make a warm and buttery side bread for pasta or soup.

Garlic bread has never really been an Italian thing, at least not from my experience growing up in an Italian family. Still, these Garlic Knots are impossible not to love.

They are soft, buttery bread rolls made from scratch, shaped into knots, brushed generously with garlic herb butter, and baked until golden.

I found this recipe on Stephanie’s Dessert Before Dinner through the “Secret Recipe Club” reveal, and after reading how much Stephanie enjoys baking bread, I knew I wanted to try one of her bread recipes.

My eldest daughter absolutely adores anything with garlic butter, so these Garlic Knots felt like the perfect recipe to try at home.

They turned out even better than I expected. We barely let them cool before pulling them apart and eating them warm. I only managed to take a few quick photos before the tray was empty.

Why We Love Homemade Garlic Knots

• Knot shapes make portion sizes easy for family dinners, gatherings, or pizza night side dishes.
• Leftover knots reheat well for quick lunches, appetisers, snacks, or soup on the side.
• Kids love pulling these Garlic Knots apart and dipping them into marinara sauce while they’re still warm.

Key Ingredients for Homemade Garlic Knots

Garlic

Fresh garlic gives the knots their savoury flavour and distinctive aroma. Firm garlic cloves with tight skins usually have the best flavour and mince more evenly into the butter mixture.

Salted Butter

Melted butter coats the knots and carries the garlic and herbs into the folds of the dough. It also helps the tops turn golden while keeping the rolls soft.

All-Purpose Flour or Bread Flour

Flour gives the knots their soft texture and structure while keeping the dough easy to shape. Bread flour creates a slightly chewier texture, while plain flour keeps the rolls lighter and softer. If using bread flour, choose one with moderate protein for a softer crumb.

Oregano and Parsley

Oregano adds an Italian-style herb flavour that pairs naturally with garlic and butter, while parsley lightens the richness of the butter mixture. Dried herbs blend smoothly into the butter, though fresh parsley gives a brighter finish after baking.

Milk

Milk softens the dough and contributes to the rich texture of the rolls. Full-fat milk works particularly well in this recipe because it keeps the crumb tender after baking.

Find the complete list with measurements in the recipe card below.

How to Make Homemade Garlic Knots

Step 1: Mix the sugar, yeast, and warm water together, then let the yeast proof for 10 minutes.

Step 2: Combine the flour, yeast mixture, salt, extra virgin olive oil, and milk in the bowl of an electric mixer fitted with the paddle attachment. Knead until the dough becomes smooth and elastic and passes the window pane test.

Note: The window pane test checks if the gluten has developed properly. To test it, gently stretch a small piece of dough between your fingers until thin and almost transparent without tearing.

Step 3: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it proof in a warm place for 1 hour or until doubled in size.

Step 4: Once the dough rises, divide it into 8 pieces. Roll each piece into a rectangle, then shape it into a long rope about 20 cm – 8 inches long. Tie a knot in the centre, then fold the rope underneath the knot over the top and tuck the overlying rope underneath, securing it in the centre.

Step 5: Place the knots on a prepared baking sheet lined with parchment paper for the second rise and leave for 45 minutes.

Step 6: In the meantime, melt the butter and combine it with the garlic, oregano, and parsley.

Step 7: Just before baking, gently brush the garlic and herb butter over the knots.

Step 8: Bake in a preheated oven at 175°C – 350°F for about 15–20 minutes or until golden brown.

Frequently Asked Questions

Extra Help from the Kitchen

Use a Light Hand When Shaping – Roll and tie the dough gently so you don’t press out too much air. Keeping the dough slightly puffy helps the centres stay softer after baking.

Rotate the Baking Tray Halfway Through – Oven heat often varies from side to side, especially with softer milk-based doughs like this one. Rotating the tray helps the knots brown more evenly.

Use a Damp Tea Towel for Rising – Cover the dough with a slightly damp tea towel while it rises to help prevent the surface from drying out.

Leave Space Between the Knots – Arrange the knots with enough room between them on the tray so hot air can circulate properly and brown the sides evenly.

Bake Until Lightly Golden Instead of Deep Brown – These knots continue softening slightly as they cool. Removing them from the oven once lightly golden keeps the centres fluffier and prevents the bottoms from becoming too firm.

Variations and Twists

Add Parmesan – Sprinkle finely grated parmesan cheese over the warm knots after the final brushing of garlic butter for a softer finish, or add it before baking if you prefer lightly toasted edges and a crisp top.

Stuff with Mozzarella – Flatten each dough rope slightly before shaping, place a few cubes of low-moisture mozzarella in the centre, then seal the dough well before tying into knots. Keeping the cheese fully enclosed helps prevent leaking during baking.

Mix Through Chilli Flakes – Stir chilli flakes directly into the melted garlic butter so the heat spreads evenly through the knots instead of sitting only on top.

Use Whole Wheat Flour – Replace up to half of the plain flour with whole wheat flour for a heartier texture and deeper flavour. Since whole wheat flour absorbs more moisture, the dough may need an extra tablespoon or two of lukewarm water while kneading.

Add Pesto Butter – Whisk a spoonful of basil pesto into the garlic butter mixture before brushing it over the knots for extra flavour. Since pesto already contains oil, garlic, and salt, slightly reducing the salt in the dough helps keep the flavour balanced.

Storage and Shelf Life

Store Garlic Knots in an airtight container at room temperature for up to 2 days. Avoid storing them in the fridge, as the bread can dry out more quickly.

For longer storage, freeze the fully cooled knots in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.

To reheat, place them in the oven at 160°C – 320°F for about 5 minutes until warmed through.

Homemade Bread Recipes for Pasta Night

• Onion Focaccia
• Cherry Tomato Focaccia
• Olive Bread
• Focaccia con le Olive
• Focaccia di Recco

Homemade Garlic Knots Recipe

Soft pull-apart Homemade Garlic Knots made with homemade bread dough, tied into knots and coated in melted garlic butter and parsley, make a warm and buttery side bread for pasta or soup.

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Author: Recipe adapted from Dessert Before Dinner

Equipment

• KitchenAid Artisan Stand Mixer with Ice Shaver
• Stackable 3-Tier Wire Cooling Rack
• Boxiki Stainless Steel Baking Sheet Set
• Silicone Pastry and Basting Brush

Ingredients

• 480 g – 3 cups all-purpose flour or bread flour
• 7 g – 2 ¼ tsp active dry yeast
• 1 tbsp granulated sugar
• 1 ¼ tsp salt
• 2 tbsp extra virgin olive oil
• 60 ml – ¼ cup milk
• 265 ml – 1 cup + 2 tbsp lukewarm water
• 4 garlic cloves – minced using a garlic press
• 55 g – 4 tbsp salted butter – melted
• 1 tsp dried oregano
• 1 tsp dried parsley or 1 tbsp fresh Italian parsley, chopped

Instructions

• Mix the sugar, yeast, and warm water together, then let the yeast proof for 10 minutes.
• Combine the flour, yeast mixture, salt, extra virgin olive oil, and milk in the bowl of an electric mixer fitted with the paddle attachment. Knead until the dough becomes smooth and elastic and passes the window pane test.

  Note: The window pane test checks if the gluten has developed properly. To test it, gently stretch a small piece of dough between your fingers until thin and almost transparent without tearing.
• Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it proof in a warm place for 1 hour or until doubled in size.
• Once the dough rises, divide it into 8 pieces. Roll each piece into a rectangle, then shape it into a long rope about 20 cm – 8 inches long. Tie a knot in the centre, then fold the rope underneath the knot over the top and tuck the overlying rope underneath, securing it in the centre.
• Place the knots on a prepared baking sheet lined with parchment paper for the second rise and leave for 45 minutes.
• In the meantime, melt the butter and combine it with the garlic, oregano, and parsley.
• Just before baking, gently brush the garlic and herb butter over the knots.
• Bake in a preheated oven at 175°C – 350°F for about 15–20 minutes or until golden brown.

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