A simple recipe for garlic knots makes a flavorful, savory homemade appetizer. This version includes recipes for garlic butter and a tomato dipping sauce so you can enjoy a full garlic knot feast.
Garlic Knots from Scratch
This recipe shows you how to make garlic knots at home using a simple yeast dough—basically pizza dough—so the process is familiar and straightforward. If you’ve ever wondered how restaurants make those soft, garlicky knots, this guide walks you through the dough, the garlic butter, and a quick tomato dipping sauce.
Ingredients & Substitutions
Below are the ingredients divided by purpose, plus a few notes to help you substitute if necessary.
Ingredients
For the bread:
- 3 cups bread flour (bread flour gives softer texture; all-purpose will work if that’s what you have)
- 1 packet instant dry yeast and 1 cup warm water (water should be warm, not hot)
- 2 teaspoons granulated sugar, 1 teaspoon salt, 1/4 cup melted butter
- Drizzle of olive oil for greasing
Note: This dough is essentially pizza dough—easy to handle and forgiving when made with care.
For the topping:
- 1/2 cup grated Parmesan cheese
- 1 small bunch parsley, finely chopped
- Salt to taste
For the tomato dipping sauce:
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, crushed
- 1 teaspoon oregano or Italian seasoning
- 1 tablespoon white wine vinegar
- 2 teaspoons granulated sugar
For the garlic butter:
- 1/2 cup butter
- 4 cloves garlic, crushed
Garlic Knots: FAQs
About 18 knots, which should serve a small group. Double the recipe for larger gatherings.
Active prep is about 20 minutes, baking is 20 minutes, and the dough requires roughly 2 hours to rise (passive time).
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in a warm oven for a few minutes to refresh them.
Other recipes you may enjoy
- Garlic Butter Dipping Sauce
- Best Garlic Bread
- Pizza Dough Recipe
- Garlic Cheddar Quick Bread
- Cheesy Breadsticks
Garlic Knots
Equipment
- Silicone basting brush
- Pot and pan set
- Pizza wheel or knife
- Parchment paper
- Baking sheets
- Spatula or wooden spoon
- Measuring cups and spoons
- Stand mixer (optional) or mixing bowl
Ingredients
For the bread
- 3 cups bread flour
- 1 packet instant dry yeast
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/4 cup butter, melted
- 1 cup warm water
- Drizzle of olive oil for greasing
For the garlic butter
- 1/2 cup butter
- 4 cloves garlic, crushed
For the topping
- 1 small bunch parsley, finely chopped
- 1/2 cup Parmesan cheese, grated
- Salt, to taste
For the tomato dipping sauce
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, crushed
- 1 tablespoon white wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon oregano or Italian seasoning
Instructions
- Add the flour, yeast, sugar, and salt to a large mixing bowl and stir. Pour in the melted butter and warm water and mix into a rough dough. If kneading by hand, turn onto a lightly floured surface and knead 10 minutes. If using a stand mixer with a dough hook, mix on low for 5 minutes.
- When the dough is soft and pliable, form it into a ball and place it in a lightly oiled bowl. Turn to coat, cover with cling wrap, and let rise until doubled—about 2 hours.
- Preheat the oven to 350ºF and line two baking sheets with parchment paper.
- After the dough has doubled, turn it onto a lightly floured surface and shape it into an 18-inch rectangle. Cut the dough into 18 strips.
- Roll each strip into a rope about 5 inches long, tie into a knot, tucking the ends underneath. Place on the prepared baking sheets.
- Let the knots rest for 30 minutes while you prepare the garlic butter. Melt the 1/2 cup butter in a small saucepan and add the crushed garlic.
- Brush each knot with about half of the garlic butter, then bake for 20 minutes at 350ºF.
- While the knots bake, make the dipping sauce: combine crushed tomatoes, crushed garlic, oregano, white wine vinegar, and sugar in a saucepan and simmer gently.
- When the knots come out of the oven, brush with the remaining garlic butter and sprinkle with grated Parmesan, chopped parsley, and salt to taste.
- Serve the garlic knots immediately with the warm tomato dipping sauce.
Notes
- Bread flour makes softer bread because of higher protein content, but all-purpose flour works in a pinch.
- Use warm water to activate yeast—hot water can kill it and prevent rising.
- When brushing garlic butter on the knots before baking, avoid adding too much raw garlic on top as it can burn. The butter mixture provides plenty of flavor.
- Garlic knots are best eaten the day they are made. Store leftovers in an airtight container in the fridge for up to two days and reheat briefly in a warm oven.
Nutrition
Nutrition information is an approximation.