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.

Use the best yeast: You need flour, yeast, sugar, water, salt, and olive oil. For the BEST pizza dough, 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.

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. 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.

  2. 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, Where the fully baked through? An extra minute or two in the oven might do the trick!

  3. 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!!!

  4. 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.

  5. Sally, I was looking for something interesting to make, googled and thank God I landed on your website.
    But I did not see the oven setting! Is it at 350 or 400 degrees ?
    Looking forward to following you…

    1. Hi Catherine! So happy you found my website 🙂 See step #6! Towards the end of the rise time, preheat oven to 400°F (204°).

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. Hi Sally, my dough is so sticky and it is too sticky for me to knead.

    1. Hi Jody, Try adding just a bit more flour and make sure your work surface and hands are lightly coated with flour.

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

  12. 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.

  13. 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.

  14. Elizabeth McVey says:

    Absolute perfection!

  15. Hi Sally! They were delicious however they were a bit hard from the outside! any tips on how to make them softer next time I make them?

    1. Hi Tala! If you try the recipe again, this could easily be fixed with less time in the oven. Sounds like they could have been over-baked.

  16. Helen Marston says:

    Thank you so much Sally!
    I never thought that I could be a good baker. After I followed your recipe, I made my first time Garlic Knots and they turned out delicious(looked nice too)! Both my husband and my son said they were better than the ones in stores. I will definitely make more. Thank you again!

  17. Hi Sally! These look amazing. Trying them today. Can i use active dry yeast instead of platinum yeast? I only have active dry yeast available. Thank you!

  18. Hi Sally, thanks for the recipe!
    I wanted to ask about the red sauce. What is it made of? Could you give me the recipe for it? looks delicious

    1. Hi Silia, I just use store bought marinara sauce. I don’t have my own recipe for homemade marinara but there are many great recipes online if you search for one.

  19. I had to take the time down to 14 mins for my oven and they were perfect!!!!!! Amazing!!!!! Tastes just like little Caesars crazy bread but better, because you control the amount of seasonings! Will definitely be making these again soon.

  20. Hi Sally! These garlic knots could not have been more perfect! They looked and tasted absolutely amazing! I can’t wait to make them again! Thank you for such a great recipe!

  21. Hi Sally
    I’m looking forward to making this recipe. My only question is, can I use my bread machine to make the dough using your recipe? Will do the needful by hand post that. Do let me know. Thanks

    1. Hi Anahita, 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.

      1. They turned out fab! Thanks so much Sally… Will try more bread variations with your dough recipe xxx

  22. Hi Sally,

    I don’t have a stand mixer, will a hand mixer with a corkscrew dough hook work?

    1. Hi Lauryn, that should be fine or you can mix the dough by hand with a wooden spoon or rubber spatula.

  23. These were so simple to make and turned out AMAZING! The recipe and video were easy to follow. They look and taste impressive, and these are going to be my
    go-to for dinner parties in the future!

  24. Made these the other night to go with a homemade pasta alfredo and wow, they were so good! Mine were a bit… wide and flat? Thinking I must’ve let it rise too long the first time (way more than doubled) and then again rest too long after forming the knots (my 14yo interrupted me for help with Algebra). But the taste and consistency were amazing, even though they looked a bit more like garlic buns than knots. Can’t wait to make a pizza with this dough recipe!

  25. Hi Sally I was wondering, could I make one big round piece of garlic bread instead individual knots? Thank you!

    1. Hi Marcela, I don’t recommend using this dough as a full loaf. Instead, try my artisan bread recipe. You can add the garlic butter topping.

  26. These are so delicious! I usually make Sally’s pizza crust recipe – use one half for the pizza and the other half for these garlic knots. Since they bake at different temperature than pizza, I bake these first, then bake the pizza while the knots cool down. Great appetizer while waiting for the pizza. They are very addicting!

  27. Such an amazing recipe. With everything that’s going on with the virus I’ve had more time to learn new skills. I made them to go along with our deer stew and they were so good. My partner gave them a 9/10 (he said the only thing that would have made them better was if I had cut them open and put butter inside) Definitely becoming a staple in our home.

  28. Claudia Lacoskie says:

    Oh my! These turned out wonderful. Didn’t brown on top enough…so I turned up to 500, three minutes later…perfect! Everyone raved! Thanks again. This recipe is a keeper.

  29. Has anyone tried to make these stuffed with mozzarella? I’m curious if they would have the same baking instructions

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