Garlic Knot Recipe

Garlic Knots with Marinara Sauce on the Side,

The Garlic Knot Recipe is a keeper, for sure, a guest-impressing twist on traditional garlic bread. The little treasures are made with a simple yeast dough, baked and then brushed with an herb-garlic butter and served warm. If you like, you can serve Garlic Knots with a little marinara sauce on the side, as pictured, but they are delicious on their own. 

Preparation takes an hour or more, so for the busy-kins and lazy-kins, there are some ready-made dough options that work just fine.

Garlic Knots

These are best baked on parchment paper which you can find in the aluminum foil aisle. But if you don't have any, grease the baking sheets.

1 1/4 cups warm water, 110° to 115° F
2 tablespoons sugar
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 1/2 cups all-purpose flour, extra for rolling and dusting

Garlic Butter
1/2 cup butter (1 stick)
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons chopped fresh parsley or 1 teaspoon dried

Coarse salt to taste

Combine the warm water, olive oil, sugar and yeast in a mixer bowl. Set aside for 5 minutes. Add the flour and salt to the bowl and mix thoroughly using a dough hook. Let the mixture rise for 10 minutes.

Meantime, cover your baking sheets with parchment paper.

Roll the dough out on a floured surface into a long rectangle, 1/2-inch thick and 6 inches wide. With a pizza wheel or sharp knife, cut the rectangle into 1/2-inch strips. Dust the strips with flour and roll them under your palms to round and stretch them a bit, like you used to do with Play Dough. Tie each "breadstick" into a one-loop knot and place them on the baking sheets about 1 1/2 inches apart. Let them rise again for another 10 minutes.

Meantime, preheat your oven to 400°.

Bake the garlic knots until golden brown, 15 minutes, give or take.

Meantime, prepare the garlic butter. In a small saucepan over low heat, simmer the butter, olive oil, and garlic until the garlic is soft, 3 to 5 minutes. Stir in the parsley. Brush the knots with the garlic butter as soon as they're done. Now they're garlic knots. Salt lightly and serve warm.

Our Garlic Knot Recipe makes at least 2 dozen pieces.



  • Substitute basil, dill or oregano for the parsley.
  • Add 1 tablespoon minced hot peppers to the garlic butter.
  • Warming: Send the knots back to the oven, at 350° for about 5 minutes.
  • Freezing / Make ahead directions: Prepare the knots up to the point of baking. Place the prepared knots, baking sheet and all, in the freezer for about an hour. Transfer the knots to a plastic bag and return them to the freezer. At party time, thaw and bake as above.
  • Readymade dough: Use readymade or leftover pizza dough, cutting it into strips, dusting and knotting as above. (1 pound makes about 16 knots) Or use readymade breadstick dough; it's already shaped but you may still need to dust the sticks with flour to form the knots.

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