Easy Homemade Garlic Knots Recipe (Soft & Fluffy!)

If you've only ever had garlic knots from a pizza shop, get ready - these homemade garlic knots are on a completely different level. They are pillowy-soft, golden-brown, and absolutely drenched in a garlicky herb butter that you'll want to put on everything. And the best part? You can make them entirely from scratch in just a few easy steps.

This garlic knots recipe starts with a simple homemade yeast dough (I'll also show you an Instant Pot shortcut to cut your rise time in half!), then tops each knot with a generous brush of garlic herb butter - before and after baking, for maximum flavor. Serve them warm with marinara sauce, homemade ketchup, or alongside a bowl of soup for the coziest meal.

Jump to:

• Garlic Knots Recipe Video
• Why You'll Love This Recipe
• Ingredients for Garlic Knots
• How to Make Garlic Knots - Step by Step
• Make-Ahead & Freezer Instructions
• Tips for the Best Homemade Garlic Knots
• Frequently Asked Questions
• How To Store Garlic Knots
• More Homemade Bread Recipes You'll Love
• Homemade Garlic Knots

Garlic Knots Recipe Video

Why You'll Love This Recipe

Better than any pizzeria - seriously, your family will never let you go back to store-bought

Foolproof dough - only 7 simple pantry ingredients, no fancy techniques needed

Instant Pot proofing option - cuts your rise time to just 30 minutes

Double butter = double flavor - garlic herb butter goes on before AND after baking

Make-ahead friendly - prep the dough the night before, or freeze shaped knots for later

Ingredients for Garlic Knots

Here's everything you'll need. Full quantities are in the recipe card below.

For the Yeast Mixture:

• Lukewarm water (100°F-110°F) - the correct temperature activates the yeast without killing it
• Active dry yeast - see FAQ below if you want to use instant yeast
• Granulated sugar - feeds the yeast and helps it bloom

For the Dough:

• All-purpose flour - spoon and level for accuracy. You can also use bread flour for a slightly chewier, more structured knot (that's what many bakeries use!)
• Salt - essential for flavor
• Garlic powder - adds subtle garlic flavor throughout the dough itself
• Olive oil - keeps the dough soft and tender

For the Garlic Herb Butter Topping:

• Unsalted butter, melted - the richer the butter, the better the knots
• Fresh garlic cloves, minced (or garlic powder for convenience)
• Italian seasoning or dried oregano - if you can't find Italian seasoning, use a mix of dried basil, oregano, and parsley
• Fresh parsley, chopped - for garnish
• Parmesan cheese, grated (optional but highly recommended!)

How to Make Garlic Knots - Step by Step

Follow these 6 steps for soft, golden garlic knots every time. (Watch the video above for a visual walkthrough of the shaping step!). Looking for bread recipes? Checkout my collection of Bread recipes.

Step 1: Proof The Yeast

In a cup, stir in lukewarm water [100*F - 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

Tip: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Step 2: Make the Dough

Into the bowl of a stand mixer, add flour, garlic powder, and salt. Mix the dry ingredients.

To the flour, add olive oil and yeast mixture. Using a dough hook attachment, knead the dough for 5-7 minutes, or until the dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).

Tip: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough to a lightly floured work surface. Add knead the dough until it is soft, pliable, springs back when pressed, and is not sticky around 8-10 minutes.

Optional: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoons of warm water, and knead the dough, until it is nice and soft.

Step 3: First Proofing

Traditional method:

Place the dough in the greased bowl, and turn it once to grease the top. Cover the bowl and place it in a warm place to rise. 

After 60 minutes, the dough will have risen and doubled in volume.

Instant Pot shortcut:

Place the dough in the greased inner pot, and turn it once to grease the top. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.

Tip: I used a glass lid that fits, to cover the inner pot.

After 30 minutes, the dough will have risen and doubled in volume.

Step 4: Shape The Knots

Lightly grease a ( 9 * 12 ) inch baking sheet.

Transfer the dough onto a work surface and deflate it. Using your hands, roll the dough into 16 inches by 6-inch rectangle. You don't need to be precise here, all you need is a 16-inch wide rectangle.

Using a pizza cutter or bench cutter, divide the dough into 16 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.

Take a piece of dough, and roll it into a 10-inch rope. Take the loose ends of the rope and form into a knot (Please refer to the recipe video). Tuck the loose ends of the knot underneath.

Place the knot, seam side down, onto a baking sheet. Cover with a damp kitchen towel while you shape the rest of the knots.

Step 5: Second Proofing:

Cover the knots with a damp kitchen towel and place it in a warm place for second proofing, around 45-60 minutes. Knots will slightly puff up during the second proofing, resulting in softer knots.

Step 6: Make the Garlic Herb Butter & Bake

Towards the end of the second rise, pre-heat the oven to 425 F.

In a small bowl, combine melted butter, minced garlic or garlic powder, Italian seasoning, and salt to taste. Using a pastry brush, generously apply the prepared garlic-herb butter to the knots.

Place the baking sheet on a middle rack and bake for 12-15 minutes, or until lightly browned.

Remove the knots from the oven, and brush them with some garlic-herb butter. Sprinkle some grated parmesan (optional) and some fresh parsley.

Enjoy these homemade garlic knots warm with some marinara sauce or ketchup!!

Make-Ahead & Freezer Instructions

Make-Ahead Dough (Overnight)

1. Complete Steps 1 and Step 2 to prepare the dough.
2. Place the dough in a lightly oiled, airtight container and refrigerate overnight.
3. The dough will rise slowly in the fridge. In the morning, remove and let it sit at room temperature for 30 minutes.
4. Continue from Step 4.

Freeze the Dough (Up to 3 Months)

1. Complete Steps 1-3 (through first rise).
2. Punch down the dough, lightly coat with olive oil, and wrap tightly in plastic wrap, then foil.
3. Place in a freezer-safe zip-top bag and freeze for up to 3 months.
4. Thaw overnight in the refrigerator. Let rest at room temperature for 1 hour, then continue from Step 4.

Freeze Shaped Knots (Up to 3 Months)

1. Complete Steps 1-4 (through shaping).
2. Arrange shaped knots on a lined baking sheet. Freeze uncovered for 1-2 hours until solid.
3. Transfer to a freezer-safe bag or container. Freeze up to 3 months.
4. Thaw in the refrigerator or at room temperature. Once at room temperature, cover and let rise for 45-60 minutes, then continue from Step 5.

Tips for the Best Homemade Garlic Knots

• Measure flour correctly: Don't scoop straight from the bag - spoon flour into the measuring cup and level it with a straight edge. Too much flour = dense, dry knots.
• Don't skip the second rise: The second proof is what creates that signature soft, pillowy texture.
• Keep dough covered: Dough dries out fast. Keep it covered with a damp towel at all times while shaping.
• Grease your baking sheet well: This prevents sticking and helps the bottoms get lightly golden.
• Brush butter twice: Once before baking, once right when they come out hot. This double butter technique is the secret to maximum flavor.
• Use bread flour for chewier knots: Swap all-purpose for bread flour for a texture that holds together better and has a slightly crispier exterior.
• Don't overbake: Pull them at 12-15 minutes for soft centers. They'll firm up slightly as they cool.

Frequently Asked Questions

How To Store Garlic Knots

Once the knots cool completely, place them in a Ziploc bag, or an air-tight container. Garlic knots last for a few days at room temperature or up to a week in the refrigerator.

Garlic knots freeze beautifully. Store it in a freezer-friendly storage bag or container, and it will last for a couple of months. Defrost, toast, and enjoy homemade garlic knots.

More Homemade Bread Recipes You'll Love

• Homemade Naan (Garlic Naan)
• Homemade Crescent Rolls
• New York Style Bagels
• Honey Oat Bread
• Homemade English Muffins
• Homemade dinner rolls
• Chocolate Babka
• Star Bread