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. Steve Goldstein says:

    Any idea on calories or shouldn’t I ask.

    Thank you

    1. Hi Steve, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  2. Hello, I am new to dough making. I want to prep these knots during the day and then pop them in the oven right before dinner. After kneading it, can I put the dough in the refrigerator for a couple of hours and then let it come to down to room temperature before making the knots?

    1. Hi Priya, I don’t recommend letting the shaped dough sit for longer than 45 minutes. You can however do a slow rise in step 3 for 8-12 hours in the refrigerator. See my pizza dough recipe notes for full instructions.

  3. Anahita Gilder says:

    Hi Sally. Absolutely love your dough recipe. Made it many times in my bread maker.
    But today I made a mistake and I’m freaking out. Instead of hitting “ dough setting” I pressed start directly. Couldn’t go back now. So my qtn is: if I stop the machine is 90 min ( that’s how long it takes for dough making) , will that be okay??

    1. Hi Anshita, I wish I could help but I don’t own a bread machine so I’m not familiar with and haven’t tested the various settings. Let me know if it turns out!

  4. Shanaya Richards says:

    Hello! Just wanted to say that these taste amazing, me and my family loved it. We didn’t have Italian seasoning so i used oregano and thyme instead.

  5. Such a great recipe. My fanily loved it.

  6. Hey Sally, this recipe is just what I was looking for! After trying a few others, this has been the best. Thanks for sharing :).

  7. Hi Sally, I made these for the first time and they turned out delicious! A bit crunchier and crispier than I expected but probably because I left them in for 20 min instead of 18. I didn’t have fresh garlic but garlic powder did the trick, plus some dried parsley. For some reason the knots didn’t hold their shape very well so it all blended together after they were baked (looked kind of like garlic rolls). Any idea why? I figured it was just a rookie mistake. Yours are way prettier, but in any case, I can’t complain about the recipe though, because hubby and I ate them all within 24 hours! They were even good the next morning. Thanks for the recipe.

  8. Fabulous! I have never baked with yeast before and these came out perfect! Thank you Sally!

  9. Is there an alternative I can use for the Platinum Yeast by Red Star? For example, can I use active dry yeast?

    1. Yes of course! See recipe note.

  10. Hi Sally
    I have made these but only once. My family found we wanted more garlic flavor. Is there a way to get garlic into the dough itself?

    1. Sure can! Add 1 teaspoon garlic powder or 1 clove minced garlic to your dough. Enjoy!

  11. Simple recipe and detailed instructions. Thanks!!! My knots turned out great. Another yeast recipe success after using your pretzel recipe with success as well.

  12. I made garlic knots for the first time and I followed your recipe. They turned out great!! Thank you for this great recipe

  13. Hi Sally !

    Just tried this recipe. Came out so well. Nice and soft in between and tastes so good.
    One question though, the top and bottom were a little crunchy. Should i have taken them out earlier?

    1. Hi Meenu! Glad you tried and enjoyed these. Removing them from the oven a few minutes earlier would definitely help promise a softer garlic knot.

  14. Tried garlic knots for the first time and these were perfect! My girls (15, 13) enjoyed making the knots! Thanks so much!

  15. Hi sally,
    I made these knots but the inside was still really soft when I took them out after 25 minutes. Not sure if they’re still raw or if it is supposed to be like that what do i do?

    1. Hi Ash, it sounds like the garlic knots weren’t finished in the oven. Don’t be worried if yours take longer– all ovens are different. If you decide to try the recipe again, you may want to lower the oven rack a bit (if they were browning quickly on the exterior) and extend the bake time as well.

  16. I tried this recipe today for the first time. It was delicious! However, I was wondering why my dough puffed up a bit more than pictured? They looked more like rolls than knots. I followed the ingredients and procedure as closely as possible. I’m new to baking with yeast so I’d appreciate any tips, thank you!

    1. Hi Camille! It’s possible the dough over-proofed during either of the two rises, most likely during the second rise. If you slightly cut down on that rise time, they should hold their shape much better. So glad you tried and loved these!

  17. Another fabulous recipe from Sally! Made these to go with spaghetti and meatballs. I added italian seasoning and garlic powder to the dough. My knots weren’t the prettiest, but were super tasty. Def adding this to our pasta night menu. 🙂

  18. Tried this recipe. Had to add extra flour as the dough was quite wet…almost a half cup. The rest worked like a charm. Tasted great. Got done little over a day.

  19. We have a winner! Super delicious and easy. I make a lot of pizza and bread dough and was delighted at how easy this was to form. Uh, maybe it’s because I kneaded it by hand? I’ll definitely make this again.

  20. Hi, Sally!
    Made these yesterday and it was a total hit! But my family is requesting me to make it next time with whole-wheat flour. Can I replace all or half it the plain flour with whole-wheat? How will that work out? Thank you 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Muhriza, You can try to use half of each for a heartier dough. Or you can try using this recipe for Whole Wheat Pizza Crust shaped as knots.

  21. Amazing recipe. My whole family loved it!!!

  22. Hannah Broker says:

    I was planning on making these today but I realised I only have bread flour, not plain flour. Is that a suitable substitute?

    1. Stephanie @ Sally's Baking Addiction says:

      Absolutely! Bread flour is always a good choice with shaped breads like this. (No changes necessary, just an even swap.)

      1. Hannah Broker says:

        Thank you! I decided to just go for it and they turned out perfectly. Good shape, texture and colour, only I cooked them for around 30 minutes instead.

  23. Can you maybe make cheesy garlic knot pull aparts by sticking all of them in a cake pan and putting a cube of cheese in each of them?

    1. I can’t see why not! I haven’t tried it, but let me know if you do.

  24. I made garlic knots per the recipe 2w ago and they were fabulous. Today, I decided to use a full sheet pan and doubled the recipe to make a focaccia. It was unbelievably delicious with a buttery crunchy bottom and soft chewy middle. Sprinkled fresh parsley when it came out of the oven. This will be a regular guest at our table.

  25. About a week ago I decided to make this recipe… it tasted amazing! It was soft, flavourful, and they were gone in 3 hours! If I were to make it vegan could I replace the butter in the topping for olive oil or would it not work? I will be making garlic knots over and over! Thank you so much!

  26. Thanks so much for your recipe! Made these today and they were fantastic.

  27. Oh my goodness, these really hit the spot! I made these and was really happy with the rise, the taste and the texture. In fact, I think these are even better than what I get at my favorite Italian restaurant. Thank you for such a great recipe!

  28. They are great. Thanks for sharing. the guys can’t wait ti dig in they smell so good! I actually did have one.

  29. I made these last night to go with spaghetti and meatballs. They were amazing! Thanks for such a great recipe, this one is a keeper!

  30. These came out perfectly on the first try. With my oven they took 15 minutes so recommend watching them closely. They were light, soft and delicious!

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