Bread and Yeast Goods

Garlic Knots

April 18, 2018

These garlic knots are super soft, airy, and fluffy, and they are full of buttery garlic flavor and aroma. They are always a hit at brunches or dinner parties.

Garlic Knots

Last weekend we had a dinner hosted by our friends—the kind of dinner where you prepare yourself a week in advance, making lists and brainstorming recipes to figure out what to bring. Although I always promise myself that I won’t work as hard for the next one or make as much food, I always do. And although I was surprisingly asked not to bring anything at the last minute, that wasn’t really an option. It never is. So I brought a dessert – which, from experience, people expect me to bring even if they tell me not to – and these irresistible, fluffy, and delightfully garlic knots.

Garlic KnotsGarlic Knots

How to Make Garlic Knots

“Feel” your dough. If the dough feels too sticky you can add additional flour, one tablespoon at a time, but keep in mind that it shouldn’t be dry. Just slightly sticky is perfectly fine. And, on the contrary, if the dough feels dry, add additional water.

There are two rising times, each of which takes about 45 minutes to 2 hours, so you will need to plan ahead. The warmer your house is, the faster the dough will rise. If it’s cold, just be patient and it will eventually rise, or try to find somewhere like a slightly warm oven to place it.

The bread is brushed twice with a mixture of melted butter, garlic, and basil, once before baking, and then again 5 minutes before the baking time is done. You have no idea how good this stuff is!

These soft rolls have a noticeable garlic flavor, and since they are quite small, you can eat as many of them as you want!

Garlic Knots

You may also like:

4.91 from 11 votes
Soft and fluffy garlic knots #rolls #buns #bread
Garlic Knots Recipe
YIELD: 15 knots

  • 3 cups (420 g/15 oz) all-purpose flour, plus more as needed
  • 2 tablespoons (25 g/0.9 oz) granulated sugar
  • 2 and 1/4 teaspoons (7 g/0.25 oz) instant dry yeast
  • 1 cup (240 ml) lukewarm water (110°F-115°F)
  • 3 tablespoons (45 ml) canola or olive oil
  • 1 and 1/4 teaspoons salt
  • 7 tablespoons (100 g/3.5 oz) unsalted butter
  • 5-6 medium garlic cloves , minced
  • 2 tablespoons finely chopped basil leaves
  • Pinch of salt
  1. Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined. Stir in Salt. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
  2. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather.
  3. When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a strip about 20cm long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.
  4. Meanwhile, set the oven rack to the middle position and preheat to 350°F/180°C.
  5. Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 2-3 minutes, until fragrant and color deepens slightly. Stir in the rest of the butter until melted, then add basil and salt and turn off the heat.
  6. Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.
  7. Serve warm or at room temperature.
  8. Knots are best the same day they are made, but can be frozen for up to 2 months.

Garlic Knots

You Might Also Like


  • Reply
    Lauren Gaskill | Making Life Sweet
    February 18, 2016 at 9:47 am

    Your dinner with friends sound so wonderful! I bet these garlic knots were gone in SECONDS! So delicious dear!

    • Reply
      February 18, 2016 at 11:12 am

      Thank you so much Lauren! 🙂

  • Reply
    February 18, 2016 at 9:49 pm

    This looks great, I’m keen to try it out! Just one quick question: Im sure the knots will be devoured, but for future reference, is it better to freeze the knots unbaked or baked? I have a pizza dough recipe that can be frozen after proofing quite effectively, so I wondered which was best.

    Thanks again!

    • Reply
      February 19, 2016 at 9:33 am

      Hi Sophie 🙂 I always freeze any leftovers and then warm them up in the oven before serving them, and they taste absolutely delicious 🙂

      • Reply
        March 7, 2016 at 2:39 am

        Awesome, great to know! I also wanted to say that I made these the same day I commented and they were divine! The dough also worked out spectacularly. Thank you!

        • Reply
          March 7, 2016 at 4:07 am

          That’s great! Thank you, Sophie! 🙂

  • Reply
    Thalia @ butter and brioche
    February 18, 2016 at 10:47 pm

    like you, i am always asked to bring dessert for a dinner party.. but next time i just have to bring something like these little garlic knots Xx

  • Reply
    February 12, 2017 at 11:28 am

    I’m 14 years old and i made them and they’re AMAZING! !! but I did it with 1/4 cup water and 3/4 cup milk and the dough was a little bit dry so I added more milk, the dough was really soft and I did it with 4 tablespoons butter and 4 tablespoons olive oil and seasoned it with oregano black pepper and thyme yummy ! i also made a sauce with garlic yoghurt milk and mayonaise. I love this recipe thank you so much!

  • Reply
    January 2, 2018 at 5:41 pm

    Hello there. Did u brush this garlic knot with egg, so the color turn golden brown? Thank you

    • Reply
      January 3, 2018 at 9:25 am

      I didn’t use egg wash on top, but the knots are still golden brown without it.

  • Reply
    July 3, 2018 at 8:13 pm

    Once it dubles in size can i refridgerate the dough until i use it? Just asking because usually around the holidays and parties i bake rolls after taking out the ham or turkey.

    • Reply
      July 7, 2018 at 12:05 pm

      If it’s going to be in the fridge for more than 6 hours, then place it in the fridge right after making or shaping the dough. There’s no need to let it rise at room temperature. It will rise in the fridge slowly, and you can use it straight from the fridge.

  • Reply
    September 26, 2018 at 8:17 am

    My husband and I both thought these were amazing. If I were to attempt them using whole wheat flour, or even rye flour what, if any, modifications would you recommend?

    • Reply
      September 30, 2018 at 9:23 am

      When I experiment with whole wheat or rye flour, I only replace half of the all-purpose flour with a similar amount of the other flour first. If the dough will look dry you can add a bit more liquid.

  • Reply
    November 7, 2018 at 9:12 pm

    Tested these out to see if I wanted to make them for Thanksgiving, and I definitely will!! They are incredible. I didn’t have any instant yeast on-hand, so I used active yeast in a 1:1 ratio, and they turned out fine. I also added an extra tablespoon of flour. Only problem I encountered was tying the knots as my dough was super sticky, but I just floured my hands, and it was easy. For Thanksgiving I might try an egg wash to make them more golden brown and shiny.

  • Reply
    November 8, 2018 at 8:41 am

    Just made these, and my whole family (even my picky toddlers) loved them! Great feeling dough without much work, too. This is definitely my go-to for garlic knots now!

  • Reply
    December 26, 2018 at 7:15 pm

    The basil was a bit strong for me / I think I would prefer Italian seasoning . The rolls themselves came out great. A keeper recipe.

  • Reply
    December 30, 2018 at 6:43 am

    made these and brought them to work (I use my coworkers as test subjects in most of my cooking ventures). tripled the recipe. Only problem was the supervisors on shift heard and migrated to the break room for goodies… and didn’t migrate back out…refused to answer their calls. Next time I’ll have to make a separate batch to store in the cash office so certain individuals can still do their jobs.

    why does the star rating only go up to five?

  • Reply
    March 28, 2019 at 12:08 am

    Hi Shiran, I have 2 questions, first, in the instructions you mentioned that the dough can be frozen up to 2 months. Should I froze it after the 2nd rise or before? And second question, after taking out from freezer should I let it sit at room temperature or in the fridge?

    • Reply
      April 11, 2019 at 6:07 am

      You can freeze it after the first or second rise. Let it sit at room temperature to thaw and rise as needed.

      • Reply
        July 28, 2020 at 4:03 am

        Hi, I tried the recipe earlier but wasn’t able to achieve a golden brown top for the knots. They are all still quite pale looking in fact. Other than baking longer and getting a harder texture, any tips? Thank you!

        • Reply
          August 20, 2020 at 5:55 am

          In general, brushing the tops with an egg wash helps with that, but these knots already have a different topping. You can try placing the baking sheet closer to the upper heat in the oven.

  • Reply
    Dr Elaine Cooper
    June 21, 2019 at 5:13 pm

    Hi. Your recipes are great! Where can I find your chocolate bubka recipe!

    I live in Canada, our flour has a higher gluten percentage. How will the difference affect the rise! Also do you have a Beali. Recipe. (No, I didn’t come from Bialystok). The kosher bakeries in Toronto May bake great bagels, but never ever beallies (transliterations are not my strong skills

    Baking is my hobby. Since my daughter the Chef moved to Brooklyn and became frum she no loner bakes with butter. I briefly opened a kosher Mediterranean Cooking School….However I had to make a choice between the cooking school and my professional commitments

  • Reply
    September 2, 2019 at 9:28 am

    So delicious! Just shared the recipe (gave you credit) on my own blog. Thank you for the recipe!

  • Reply
    September 26, 2020 at 10:37 am

    I tried it twice, somehow both the time the bread came out hard and chewy. Very dry from the inside. What possibly could I have done wrong?

    • Reply
      October 4, 2020 at 3:07 am

      Hi Maggie. It’s hard to know why. It should be very soft, not hard. If it’s dry maybe it was overbaked.

  • Reply
    John Mullins
    July 27, 2022 at 5:13 am

    Great article. This article is full of information & knowledge. Many thanks to the author for sharing this delicious garlic knots recipe with us.

  • Leave a Reply

    Recipe Rating