Homemade Garlic Knots

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 by 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
  • 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 by 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 by 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


  1. Will using bread flour alter the garlic knots? I feel as if it would help it come out fluffier and chewier but I don’t know.

    1. Absolutely! Bread flour is always a good choice with shaped breads like this. (No changes necessary, just an even swap.) I usually lean towards all-purpose flour for pizza dough, which is why I just used it here. 🙂

  2. Hey Sally! I’m thinking about bringing these out to the mountains for a girls’ trip this weekend. Only problem is they’ll have to sit in the car for the day while we hike. I’m thinking the car will be like a fridge, but I’m wondering if you think I should leave the dough in ball form or if it would be ok to pre-make the knots, saran-wrap and leave in the cold car? What do you think?

    1. Hi Hannah! Easiest way– I would just bake and cool the knots, cover and leave them in the car. Warm them up before eating– if you’re back in a kitchen?! I usually just microwave them for a few seconds.

  3. Hi Sally, these look amazing! Do you think I can use my bread machine on the dough cycle to make the dough? I often do that because I don’t have to worry about the rise temperature since it’s programmed. Just wondering if that would change the consistency of this dough. Thanks!

    1. I can’t see why not! I don’t have a bread machine to test it, but many readers have made the pizza dough with theirs and reported no problem.

    2. I used my bread machine and it worked perfectly! The dough cycle is the one I used.

  4. Sheila Calnan says:

    Holy cow! These things were so easy, look fantastic and smell amazing! Thank you so much for another great recipe.
    BUT, have a couple of questions/comments… in step 3 about the warm environment, for me, it was a little confusing (door ajar), so I just went ahead and used your other tip. Preheated the oven to 170, as it’s the lowest temp I have and then turned it off and used it that way. Worked just fine. Rise time was just about 30 mins. In steps 4 and 6, it seems to be a repeat. After shaping in step 4 you have us putting them on the sheet pans, but then in step 6, you have us prep our pans.
    These are something I will definitely make again. Pictures posted on FB and Instagram.

  5. These were so simple! I loved them! I used the warm environment method. The lowest my oven could get to was 170F. I was using my Kitchen Aid stand mixer metal bowl and the bowl got really hot by the time it doubled in size. (After about 30 minutes) I don’t know if this made it kind of pre-bake but the dough didn’t keep its knot shape when I baked in the oven after I shaped it. Next time I think I will just let it rise on my counter top, maybe it will keep its shape then.

  6. I made this recipe last night and they are so cute and delicious! Since January I have been doing this, or your bread bowl or pizza recipe near weekly. I bizarrely look forward to my dough time! I barely even eat bread products anymore so your recipes are usually my cheats, I always feel like I have maximized my bread enjoying potential. This recipe was great, you did it again!

  7. Hi Sally! Great recipe, wonderful flavour…thank you for your amazing ideas!

    Veronica from Italy

  8. Can I use whole wheat flour?

    1. Hi Anna! For best results, I recommend sticking with all-purpose flour.

  9. I just made a double batch with the high school culinary club and we loved them! I’m new to yeast breads, but made two batches of dough in the morning and let them rise in the fridge all day. I talked to the kids about rising times and purpose and then had them shape the knots and make 4-ingredient marinara to go with. Yum! Will definitely make again at home for myself.

  10. SO GOOD! I made these the day the recipe posted. My son came in the house demanding to eat whatever smelled so good in the oven! These are super simple to make, and their flavor is incredible. I will definitely make these again. Thank you for a great recipe!

  11. These were delicious and surprisingly straight forward to make. I needed to add a bit more flour as the dough seemed quite sticky – but that could have been me having a little extra liquid or just being novice with handling dough! But that ended up soft and tasty. Thanks for the recipe.

  12. Made these tonight with dinner! We all loved them (even my picky one) and I ate too many. Delicious!

  13. RedHairedLady (Laura) says:

    Sally, you must have read my mind! I had garlic knots on the brain, then you published this recipe! I baked them today, to go with chicken parmesan. I had a bit of trouble rolling the dough into ropes – it kept wanting to shrink back. I used regular Red Star yeast, not platinum, so maybe that was why? Otherwise they were delicious! Next time I will add some garlic powder to the dough, for extra garlic flavor. Thanks for another great recipe!

  14. Hi Sally,
    My garlic knots didn’t brown well and I’m not sure where I went wrong. Other than that they smelled and tasted great. Thanks for the recipe!

  15. Hi Sally can I make this into balls instead?

    1. Absolutely! You can follow the same shaping and baking instructions as my dinner rolls.

  16. Loved the flavor of these! The only issue that I came across was that as soon as I brushed on the butter, the knots deflated. I tried using a lighter and lighter pressure with the brush, but no matter how lightly I drizzled the butter/seasoning mixture, they sank. I let the dough rise until double in size (1 hour) and then let the shaped knots rest about 40 minutes. They were nice and fluffy before the butter hit them!

    Any thoughts on what I did wrong here?

    1. Hi Chelsea! I wonder if the shaped garlic knots were over-proofed? I know you said they only rested for 40 minutes. But deflating usually occurs when they over-proof. If desired, you can always save all the topping/brushing for after the knots are baked.

  17. My eleven year old son helped me make these tonight! I didn’t have the quick yeast just bobs active dry yeast. I also forgot to add the olive oil. I was really worried! I let it rise for about two hours. They still turned out perfect! Like soooooo good!!! Thank you!!!

  18. Trisha L Monroe says:

    I made these today to go with my Chicken Alfredo dinner.
    I love garlic and I love olive oil. I have a good supply of garlic olive oil. With this recipe, I used 1 T of garlic olive oil and 1 T of standard olive oil. Omgoodness, the flavor is over the top fantastic. Ty very much for sharing this recipe.

  19. Colleen Sanders says:

    Hi Sally! I already know these will be awesome and I haven’t yet tried them! I use so many of your recipes and they are always spot on! I will be making these tonight to pair with our spaghetti and meatballs! Yum! I actually came to your site to see if you had a french bread recipe since I trust your recipes. I couldn’t find one so just curious if you would consider doing one? If not no worries and thanks again for sharing your awesome recipes!

    1. Hi Colleen! Closest thing would be my artisan bread. It’s highly reviewed and loved by many, especially me! Hope you try it.

  20. Michelle Perron says:

    Hi Sally,
    Thank you for the wonderful recipe, video, and blog. You do a masterful job and photographing your work and I’m sure that’s what gets people to want to make your recipes.
    Question: I would like to prepare the knots and place them in the oven right before dinner. Can I make the knots and leave them on a baking sheet with a towel over them longer than the 30-45 minutes? How about all afternoon?
    Thank you. Take care. Be Safe.

    1. Thank you so much for your positive feedback, Michelle! To make the dough in advance, prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. The slow rise gives the dough wonderful flavor! If the dough didn’t quite double in size, let it sit at room temperature for 30-45 minutes before punching down.

  21. Hi Sally, great recipe and so easy to make! Unfortunately mine tasted great but didn’t brown at the top despite a generous brushing of the butter. Any advice on what I could do differently

    1. Hi Niyati, Were they fully baked through? An extra minute or two in the oven might do the trick!

  22. Julianne Raines says:

    Ok, these are just awesome!! I confess, I ate 5 for dinner and looked longingly at the rest. My stove runs got. 1st batch of 8 a bit too crunchy for me without marinara sauce, which we had none of, but 2nd batch was perfect when I cut back to 15 min. of bake. Better than restaurant breadsticks. New fav!!!

  23. I’m almost out of olive oil. Have you made them with other types of oil?

    1. Hi Stacy, vegetable oil works in a pinch.

  24. Amazing!!! So soft, cute shape, and excellent idea to brush on more garlic butter after they’ve come out of the oven. Marinara is the perfect accompaniment. Will definitely be making again!

  25. This recipe looks really good! I’m going to try it tonight. I am wondering: why the paddle attachment instead of the dough hook on the mixer?

    1. Either the paddle or dough hook work. I find no difference in the outcome of this dough.

      1. Ended up making this recipe and it turned out fabulous!! I was so pleased with how light and fluffy they were! I made a couple of modifications and it still turned out great. I used the dough hook attachment, and just formed the dough into balls instead of knots. I’ll definitely make this recipe again, and try it as pizza dough too 🙂 Thank you, Sally!

  26. These were really easy to make and so delicious! I halved the recipe and used active dry yeast and had no problems.

    It’s nice to know I can ALWAYS trust recipes from Sally. I’ve been baking recipes from this website for years, and every single thing has been perfect.

  27. Thank you so much for the video and the recipe! I didn’t think I could proof and rise the dough, it worked. Thank you for the simple recipe. The garlic knots were delicious!

  28. These were AMAZING!!! I couldn’t stop eating them. Definitely making again!

  29. This is a 5 star recipe if there ever was one! These knots are so beyond delicious and they are gobbled up right away. Luckily they’re quick to whip up as long as you plan for the rising time.

  30. this recipe is SO good! we baked 1/2 as the garlic knots; can I leave the other half in the refrigerator instead of freezer overnight and make the rest tomorrow?

    1. Thanks Karen! If the dough didn’t use the overnight method in the refrigerator before making the garlic knots, then it would be fine to refrigerate the rest overnight– otherwise the dough could overproof.

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