Garlic Knots Recipe

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In just 5 – easy steps, make these soft, delicious, homemade Garlic Knots recipe. These knots are so flaky, buttery, fluffy and they just melt in your mouth. Try this easy recipe to make pillow-soft garlic knots, so much better than the store bought!!

Serve it with some marinara sauce or ketchup or simply pair it with some homemade soup for a hearty meal.

 

garlic knots recipe

 

HOMEMADE GARLIC KNOTS

My family loves homemade bread. From homemade dinner rolls, bagels, honey oat bread, to more fancy, decadent bakes as chocolate babka or star bread, we just love it.

Easter is right around the corner, and I just thought of sharing this wonderful, incredibly easy, fool-proof homemade garlic knots recipe.

These homemade Garlic Knots are so easy to make and make a great appetizers. I love these garlic knots, they are incredibly delicious and you can make them ahead too. I am sure if you try this recipe once, you will never buy them from store again, they are so unbelievably delicious!!

INGREDIENTS FOR GARLIC KNOTS

FOR YEAST MIXTURE

1 1/4 cup (296 ml) lukewarm water [100 F – 110 F]

2 1/4 teaspoon (7 g)Active Dry Yeast

1 tablespoon (12.5 g) sugar

FOR THE DOUGH

3 1/4 cups (420 g) all-purpose flour, spoon & leveled; plus as needed

1 teaspoon salt

1/2 teaspoon garlic powder

3 tablespoon olive oil

FOR THE TOPPING

1/3 cup unsalted butter, melted

3 garlic cloves, minced or 1/2 teaspoon garlic powder

1/2 teaspoon Oregano or Italian Seasoning

1 tablespoon fresh parsley, chopped

1/3 cup Parmesan cheese, grated (optional)

Pic Shown: Homemade Garlic Knots

 

garlic knots recipe

 

DIRECTIONS FOR GARLIC KNOTS

STEP 1: PROOF 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.

Note: 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: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

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

To the flour, add olive oil and yeast mixture. Using 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).

Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough on 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 teaspoon of warm water, and knead the dough, until it is nice and soft.

STEP 3: FIRST PROOFING USING INSTANT POT

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

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

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

STEP 4: SHAPE THE GARLIC KNOTS

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

Transfer the dough onto work surface and deflate it. Using your hands, roll the dough into 16 inch 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, 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.

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 more softer knots.

STEP 5: BAKE GARLIC KNOTS

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 on 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, 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!!

Pic Shown: Homemade Garlic Knots

 

garlic knots recipe

 

DIRECTIONS FOR MAKE AHEAD DOUGH

Follow STEP1 & STEP2 and prepare the dough. Place the dough in an lightly greased, air-tight container and place it in the refrigerator. The dough will rise slow overnight in the refrigerator. In the morning, remove the dough and let it sit at room temperature for around 30 minutes or until double in volume. Continue with STEP 4.

DIRECTIONS TO FREEZE THE DOUGH

Follow the recipe through STEP 3. After first proofing, deflate the dough, wrap it tightly in a plastic wrap, and then with aluminum foil. Place it in a freezer safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 4.

DIRECTIONS FOR FREEZING SHAPED KNOTS

Instead of freezing the dough, you can also freeze shaped knots and just bake them when needed. Follow the recipe through STEP 4, shape the knots and arrange them on a lined baking sheet. Freeze the knots uncovered, for 1-2 hours. Remove the knots from the freezer, they will be frozen and not sticky anymore. Place the knots in a freezer-friendly container or Ziploc bags. Freeze the knots for up to 3 months. Thaw in refrigerator or on kitchen counter, once they come to a room temperature, arrange them on a greased baking sheet. Cover and allow them to rise for 45-60 minutes. Continue with STEP 5.

PRO TIPS FOR BEST GARLIC KNOTS

For measuring the flour, do not scoop the flour, instead lightly fill the measuring cup with the flour, and level it with back of the spoon. See FAQ – HOW TO MEASURE FLOUR RIGHT WAY

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.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.

Do not over-knead the dough. As soon as the dough is soft, elastic, springs back when pressed, and is not sticky. You know the dough is kneaded well.

Proof the dough until it becomes double in volume, do not over proof it.

Cover the dough with a damp kitchen towel at all times. The dough dries out very quickly.

Grease the baking sheet or else the knots might stick to the baking sheet.

Pic Shown: Homemade Garlic Knots

 

garlic knots recipe

 

FREQUENTLY ASKED QUESTIONS

HOW TO MEASURE FLOUR RIGHT WAY

It is important to measure the flour using a right method. To avoid over-measuring, do not scoop the flour straight from the container. First loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, fill the cup slightly over the rim. Now, level the flour using back of the spoon or a knife.

CONSISTENCY OF THE DOUGH

The consistency of the dough is soft, elastic, and non-sticky. When you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoon of warm water, and knead the dough, until it is nice, and soft.

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft, pliable dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well kneaded dough will be soft, elastic, springs back when you poke your finger, and it won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Secondly, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Lastly, you can also do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

WHY DO YOU KNEAD THE DOUGH

It is important to knead the dough before rising, as kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, thus making the dough to rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid, can cause a sticky dough. Also, if you used cold, or room temperature milk, it can result in leaking of gluten’s, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

When using a stand mixer chances are that you overworked the dough. The change in composition of gluten molecules, results in a non-stretchy dough.

Overworked dough often feels too tight, and tough and breaks when you try to pull, or roll.

HOW TO STORE GARLIC KNOTS

Once the knots cools completely, place it in a Ziploc bag, or in a air-tight container. Garlic knots lasts for few days at room temperature or up to a week in the refrigerator.

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

Pic Shown: Homemade Garlic Knots

 

garlic knots recipe

 

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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SOME MORE RECIPES FROM BLOG!! 

NEW YORK STYLE BAGELS 

 HONEY OAT BREAD

CHOCOLATE BABKA

STAR BREAD

HOMEMADE NAAN BREAD [GARLIC NAAN]

BRIOCHE ROLLS [DINNER ROLLS]

 HOMEMADE MARINARA SAUCE – with fresh tomatoes

HOMEMADE KETCHUP – with fresh tomatoes

 

 

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5 from 3 votes

Homemade Garlic Knots

In just 5 – easy steps, make these soft, delicious, homemade Garlic Knots recipe. These knots are so flaky, buttery, fluffy and they just melt in your mouth.
Course Appetizer, Side Dish
Cuisine American
Keyword easy garlic knots recipe, garlic knots, homemade garlic knots, instant pot recipes, intant pot
Prep Time 20 minutes
Cook Time 12 minutes
Proof TIme 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 16
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR GARLIC KNOTS

    FOR YEAST MIXTURE

    • 1 1/4 cup (296 ml) lukewarm water [100 F – 110 F]
    • 2 1/4 teaspoon (7 g) Active Dry Yeast
    • 1 tablespoon (12.5 g) sugar

    FOR THE DOUGH

    • 3 1/4 cups (420 g) all-purpose flour, spoon & leveled; plus as needed
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 3 tablespoon olive oil

    FOR THE TOPPING

    • 1/3 cup unsalted butter, melted
    • 3 garlic cloves, minced or 1/2 teaspoon garlic powder
    • 1/2 teaspoon Oregano or Italian Seasoning
    • 1 tablespoon fresh parsley, chopped
    • 1/3 cup Parmesan cheese, grated (optional)

    Instructions

    DIRECTIONS FOR GARLIC KNOTS

      STEP 1: PROOF 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.
        Note: 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: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

      • Into the bowl of stand mixer, add flour, garlic powder, and salt. Mix the dry ingredients.
      • To the flour, add olive oil and yeast mixture. Using 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).
        Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough on 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 teaspoon of warm water, and knead the dough, until it is nice and soft.

      STEP 3: FIRST PROOFING USING INSTANT POT

      • Place the dough in the greased inner pot, and turn it once to grease the top. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.
        Note: I used a glass lid that fits, to cover the inner pot.
      • After 30 minutes, dough will have risen and double in volume.

      STEP 4: SHAPE THE GARLIC KNOTS

      • Lightly grease a ( 9 * 12 ) inch baking sheet.
      • Transfer the dough onto work surface and deflate it. Using your hands, roll the dough into 16 inch 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, 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.
      • 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 more softer knots.

      STEP 5: BAKE GARLIC KNOTS

      • 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 on 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, 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!!
      • This recipe yields 12 large or 16 medium size garlic knots.

      Video

      Notes

      First Proofing Using Traditional Method - Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and place it in a warm place, for 60-90 minutes or until it doubles in volume.
      This recipe yields 12 large or 16 medium size garlic knots. To make large garlic knots, roll the dough into 12 inch by 6 inch rectangle and divide the dough into 12 equal pieces. Follow rest of the recipe.
      Please refer to the post for the following:
      1. Directions for make ahead dough
      2. Directions to freeze the dough
      3. Directions for freezing shaped knots
      4. Pro tips for best Garlic Knots
      5. Frequently asked question

       

       

      Jyoti Behrani

      Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

      This Post Has 6 Comments

      1. Amanda

        5 stars
        Hi, Thanks for this wonderful recipe. I just finished making first batch of garlic knots and these turned out amazing. Thank you for a detailed instructions, very helpful.

        1. Jyoti Behrani

          Great! I am so glad you liked my recipe. Thanks for trying!

      2. Rachel

        5 stars
        Great recipe! I doubled the batch and proofed it in IP. Followed your recipe to T and the result was outstanding!! My family devoured these garlic knots. This recipe is a keeper!!

        1. Jyoti Behrani

          Hi Rachel, I am so glad you liked my recipe 🙂 Thanks for your feedback!

      3. Helen

        5 stars
        I tried this recipe and it turned out fantastic! I was looking for a easy garlic knots recipe and I would definitely recommend your recipe! They were a hit with my family👍🏾 👌🏾

        1. Jyoti Behrani

          Glad you liked my recipe! Thanks for sharing your feedback!

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