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These homemade garlic knots are extra soft and fluffy, made from my favorite 6 ingredient pizza dough, and are topped with flavorful garlic herb butter before AND after baking. Shaping is a breeze with my video tutorial and step-by-step pictures for visual help.

This recipe is brought to you in partnership with Red Star Yeast.

garlic knots

These are the BEST garlic knots. I’m knot even kidding. 😉

Tell Me About These Garlic Knots:

  • made from homemade dough
  • leftovers freeze beautifully
  • super soft and fluffy
  • golden brown
  • extra garlic butter

And I know you’ll appreciate this too: You can use the entire batch of dough for 16 knots or you can use half of the dough to make a pizza or stromboli with 8 knots on the side. Perfect for pizza night– no delivery required.

homemade garlic knots

Garlic Knots from Pizza Dough

You can make these garlic knots with 1 or 2 pounds of store-bought or homemade pizza dough. My homemade pizza dough yields about 2 lbs of dough, which is enough for 16 knots or 1 pizza + 8 knots. If you only need about 8 knots, freeze the other half of dough for another time. You will want to make these garlic knots again.

Even though store-bought dough is convenient, I encourage you to try homemade pizza dough. The dough only requires 6 basic ingredients and about 60-90 minutes of rise time.

You need flour, yeast, sugar, water, salt, and olive oil. I always use Platinum Yeast from Red Star. If you’ve been baking my yeast breads for awhile, you know I swear by it! (I’ve used this yeast exclusively for years.) Its careful formula strengthens dough and makes working with yeast simple.

platinum yeast with ingredients

Garlic Knots Video Tutorial

How to Shape Garlic Knots

After the pizza dough rises, punch it down to release the air. Then begin shaping the dough. If you know how to tie a knot, you can shape garlic knots.

  1. Shape into a 16 inch log: Using your hands, shape the dough into a 16 inch log. No need to use a rolling pin because this doesn’t need to be perfect.
  2. Cut into 16 strips: Cut the log into 16 1-inch strips.
  3. Roll each strip into an 8-inch rope.
  4. Tie the rope into a knot.

Along with the video tutorial above, here are step-by-step pictures of the shaping process. It’s a lot easier than it seems and you don’t need any special tools or equipment.

shaping homemade dough

Shape each strip into knots:

shaping dough into knots

You can tuck the ends underneath the knot or leave them out– that’s totally up to you. The ropes are longer when making soft pretzel knots, but tying the knot is the same.

Let the shaped knots rest for about 30 minutes before brushing with butter and baking.

garlic herb butter topping
garlic knots before baking

Garlic Herb Butter

Right before baking, generously brush the knots with garlic herb butter. Simply combine melted butter, fresh garlic or garlic powder, Italian seasoning, and salt.

  • If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Any herb you love works.

Bake the knots until golden brown and experience the lofty smell of garlic throughout the kitchen. Everyone (um, even your neighbors) will know what’s on the menu tonight!

Flavor Tip: Save some of the garlic butter to brush onto the knots as they come out of the oven, then top each with fresh parmesan and chopped parsley. The parmesan and parsley are completely optional, but make an awesome garnish. This is your happy place:

garlic knots

garlic knot dipped in marinara sauce

More Surprisingly Simple Homemade Bread:

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garlic knots

Homemade Garlic Knots

  • Author: Sally
  • Prep Time: 3 hours (includes rising)
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 25 minutes
  • Yield: 16 knots 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian


Follow these in-depth instructions for super soft and flavorful homemade garlic knots. Review video tutorial above and recipe notes below before beginning.



Homemade Dough

  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)*
  • 1 Tablespoon (13ggranulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder (see note)
  • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for hands and work surface


  • 5 Tablespoons (70gunsalted butter, melted
  • 3 garlic cloves, minced or 1/2 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning*
  • 1/4 teaspoon salt
  • optional after baking: 1/4 cup grated Parmesan cheese
  • optional after baking: 2 Tablespoons chopped fresh parsley


  1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
  2. Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  4. Shape the dough: Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn’t as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that’s up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
  5. Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
  6. Towards the end of the rise time, preheat oven to 400°F (204°).
  7. Topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
  8. Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
  9. Serve plain or with marinara sauce for dipping.
  10. Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)


  1. Freezing Dough or Overnight Dough Instructions: See Pizza Dough recipe for details.
  2. Freezing Shaped Knots Dough: Instead of freezing the dough as a whole, you can freeze the shaped knots before baking them. Shape the knots as directed in step 4. Arrange on a lined baking sheet. Freeze, uncovered, for 1-2 hours. Remove from the freezer. Knots should be frozen and no longer sticky. Place into a freezer-friendly container or bag. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 lined baking sheets, cover lightly, and allow to rest/rise for 1 hour before continuing with step 6.
  3. Dough: You can make these garlic knots with 2 pounds of store-bought or homemade pizza dough. My homemade pizza dough, written in this recipe, yields about 2 pounds of dough, which is enough for 16 knots or 1 pizza + 8 knots. For 8 knots, punch the dough down as directed in step 4. Cut in half. Use the other half of dough however you’d like or freeze for later. Shape into an 8 inch log and cut into 8 1-inch strips. Continue with the recipe as directed.
  4. Garlic Powder: We recently began adding garlic powder to the dough. You won’t see that addition to the dough in the recipe video, but it adds a little extra flavor. Highly recommended.
  5. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use active dry yeast instead. The 1st rise time may take a little longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  6. Italian Seasoning: If you can’t find a spice labeled “Italian Seasoning” in the spice aisle, use dried oregano, dried basil, and/or dried parsley instead. Any herb you love works.

Keywords: garlic knots, rolls, yeast bread

homemade garlic knots

Reader Questions and Reviews

  1. When 8 measured 3.5 cups of flour then weighed it, it weighed 504 g. Any thoughts would be appreciated!

    1. Hi Jadine! Flour is an easy ingredient to mis-measure. You can read more about properly measuring baking ingredients in this post!

  2. Hello, it seems like this recipe would be amazing! I followed the recipe however my knits came out very doughy. It taste and feel like the inside is still slightly raw. Trying to figure out where I could have went wrong. Any suggestions

    1. Hi Tbarra! Sounds like your garlic knots are simply under-baked. Try baking for a new minutes longer next time 🙂

  3. Hi my bread turned too hard and overly chewy. Followed the recipe to T. Any recommendations as to what can I do differently?

    1. Hi Tar! A dense garlic knot can be caused by not letting the dough rise enough. Make sure to allow the dough to rise until doubled in size. You can read more tips in our baking with yeast guide!

  4. This is a repeat recipe in my house! The dough is a perfect soft and fluffy texture. They turn out perfect every time and are always requested by my friends and family!

  5. I am a TERRIBLE baker but you’re recipes are so easy to follow, I feel confident in my baking abilities now. I’ve made your yule log, merignues, brownies,macron,crepes, and now these garlic knots and everything turns out amazingly. This recipe is no exception. Thank you for your site!

  6. These are by far the best garlic knots o have ever tasted before! They are so soft and fluffy and have just the right amount of garlic flavor. The grated Parmesan cheese makes these knots delicious.

  7. Definitely need to cook them at a lower temperature. I tried 375 and 5 mins less and the bottoms were burnt.

    1. Mine too! And I apparently have a hot side. ☹️
      I needed a LOT more flour during kneeling time as well…I figure it’s the humidity & I think I did you a better protein flour (KA UBAP). I got too happy with the garlic butter, too…not that’s always a BAD thing. These were still a delectable texture inside, however! I’ll have to tweak it for my kitchen, but but b/c it’s a bad recipe at all! My first scratch yeast bread…I think I have started a new obsession!

  8. Hey Stephanie!! Are you a baker as well?
    When mixing ingredients together, could I use a whisk and my hand? Or is that not recommended? I imagine it would be more difficult that way, but my stand mixer has grown legs and gotten itself lost!!
    This will be my first time making dough! Im SO elated!! Have a NICE day!!

    1. Hi Glo! Without a stand mixer, you can simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula to bring it together – then knead by hand. Hope you love these homemade garlic knots!

      1. Yes! I use a wooden spoon for baking!! It works just as well, takes a touch longer sometimes.

    1. Hi Fran! A mixer or bringing the dough together by hand (with a spatula or wooden spoon) are best for this dough.

  9. I followed the recipe to a T and the dough was a bit dense. I reduced the flour by 1/4 cup and it was perfect!! I think the difference was the mount of flour I used for my surface, hands, kneading.

  10. WOW!! This recipe was so easy to follow, and the end result is amazing! These garlic knots are going to be a new go to recipe in my house from now on. Thank you for creating and sharing such a wonderful recipe!

  11. Great recipe! Definitely cook at 360 for around 20-25 minutes if you don’t want the bottoms to be burn. Produced a wonderful, fully cooked and golden brown garlic knot.

  12. Hi Sally! I love all your recipes! I tried the garlic knots but the inside wasn’t fluffy. I followed the instructions but I am not sure what I did wrong or how can I get these to be fluffy. the taste was amazing and I baked them just right. Thank you!

    1. Hi Sheila, a dense garlic knot can be caused by not letting the dough rise enough. Make sure to allow the dough to rise until doubled in size. You can read more tips in our baking with yeast guide!

  13. Great recipe! Surprisingly easy. I made these twice: once with regular active dry yeast and then with rapid rise yeast. They both turned out great! I did add a little more garlic. I used raw, preminced from store and also garlic powder. Everyone loved them!

  14. Tried this recipe for the first time today and I couldn’t be more pleased. They were a huge hit a my dinner party! Fluffy and flavorful. I added more garlic and salt as a personal preference bit the dough was just perfect. Thank you Sally!!

  15. Great recipe! I made these for my husbands family for their “tour of Italy” dinner. They loved it! Thank you!

  16. I am obsessed with this recipe. They are so delicious and I now also use the garlic butter for the crust of my pizzas which I make using the 6-ingredient recipe. So straightforward to make and a wonderful side for any pasta dish. They’ve become a regular fixture in our house.

    Because of the rise time they aren’t always easy for me to make after work so I’ve been trying to freeze some for days like that. I do it as suggested but when I thaw them in the fridge and then sit them at room temp for an hour, they don’t seem to rise at all and before cooking it’s like the dough has a slightly crusty skin. Any suggestions for what I might be doing wrong? I’ve forgotten them on the tray in the freezer a couple of times so they were in more than 2 hours before putting them in a bag – could this be it?

    1. Hi Rachel, I’m so glad to read that you love these garlic knots! I’d love to help. Are you keeping the rolls covered as they’re thawing/rising? See if you can keep them covered very tightly and extend that rise time until they do begin to puff up.

  17. Hey! Just tried making these. For some reason the dough was too sticky and it was difficult to knead. I added flour which helped abit but it soon turned sticky again. I face a similar issue while using your recipe for cinnamon rolls but the dough became easier to work with once i added about a tablespoon of butter. Adding butter didnt seem to work for this recipe.i’m also not sure if its because its relatively humid and warm where i live. Any advice?

    1. Hi Ruth, Thank you for trying this recipe! There are a lot of variances that go into the consistency of dough, even down to the brand of flour and the weather and humidity in the air, like you mention. There’s nothing wrong with adding a little more flour to bring the dough into a less sticky and knead-able consistency.

  18. Thanks Sally for the amazing recipe, best ever garlic bread I had. It was easy to make, your instructions were very good for non baker like me

  19. These came out amazing! I made the butter topping with the garlic powder and I diced some fresh garlic to top it off. Perfect! I suggest making a little more of the butter as a dip/spread.

  20. Today I tried this recipie and it came out perfect. I have tried making garlic breads in the past but it always becomes either very hard from outside or it’s not fully baked, but with your recipe it was perfect crust from outside and very soft from inside. Will try more of your recipes.
    Thank you.

  21. Great recipe! I made these tonight and my son loved them! I’ve made garlic knots before that were only so-so. The second rise called for here makes a huge difference in the texture and softness. Thanks!

  22. Recipes found here are always a success and a hit! Quick question though. How would you go about incorporating cheese in these? I absolutely love cheesy goodness with my garlic and carb addiction. I was thinking maybe flattening the strips and topping with some shredded mozzarella then pinching them closed over it before knotting them….

    1. Hi Mel! You could add 1 cup of shredded cheese into this dough when you add the second half of the flour. The cheese might melt around the edges a bit as the knots bake, but that’s not a problem. Or you can try adding a small cube of cheese to the center of the knot as well. Lining your pan with silicone baking mats or parchment is best. Let us know what you try!

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