Homemade garlic knots don’t have to be difficult to be delicious! These garlic knots are super easy – they can be made from scratch in just 30 minutes.
These homemade garlic knots are ready – start to finish – in just half an hour. And they taste so good that you’d never guess how easy they are!
This is a great starter recipe if you’ve never made anything with yeast before. It’s pretty hard to hurt this dough (just don’t kill the yeast!).
I think you’ll be pleasantly surprised at just how easy this recipe really is.
“So good! I will add 3tbs butter for topping next time. Freaking delicious, so easy! Great last minute add to any dinner” – Kylie
Ingredient notes and substitutions
- Butter – I use salted butter in both the dough and the garlic butter topping. If using unsalted butter, increase the salt to 3/4 teaspoon in the dough and add a pinch or two to the garlic butter.
- Milk – I like to use 2% milk. Using skim milk will give you a leaner dough and using whole milk will give you a slightly softer, richer dough.
- Instant yeast – You can also use active dry yeast. See the section below in FAQs for more information.
- Garlic powder – Be sure to use garlic powder, not garlic salt.
- Parmesan cheese – The cheese is optional. Feel free to omit it if you prefer.
How to make homemade garlic knots
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
Step 2: Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand.
Step 3: When milk mixture is at temperature, add to yeast and honey; stir to combine.
Step 4: Add salt and egg, and stir until combined. Stir in 2 ½ cups of flour.
Step 5: Add remaining flour until dough clings to paddle and cleans the sides of the bowl. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
Step 6: With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet. Cover, and let dough rest for 10 minutes.
Step 7: Bake for about 9-12 minutes, or until lightly golden brown. While the knots are baking, prepare the garlic butter.
Step 8: In a small bowl, stir together ingredients for garlic butter.
Step 9: After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!
How to tie knots
The knots can be either tied into into a simple knot or shaped into a fancier knot.
Simple knot
To form a simple knot, roll the dough into strips that are about 6 inches long. Tie the strip into a loose knot and place on the baking sheet.
Fancy knot
To form a fancy knot, roll the dough into a strip that’s about 6 inches long.
Tie the dough into a knot leaving the middle open and the ends long.
Pull one end underneath the dough into the center. Pull the other end over the dough.
Press the two ends together to seal them. Then flip the garlic knot over and place it end side down on the baking sheet.
FAQs
You can! Just use an equal amount of active dry yeast. After step 5, let the yeast mixture sit for 5-10 minutes or until foamy. Then continue with the recipe as-written.
I recommend storing the leftover garlic knots in an airtight container.
Garlic knots are best eaten just after they’re made. They will keep for 2-3 days when properly stored.
Absolutely! If you want more garlic butter, simply double the garlic butter ingredients.
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Homemade Garlic Knots
Ingredients
Garlic Knots
- 1/4 cup butter
- 1 cup milk
- 2 tablespoons instant yeast
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 large egg
- 3-3 ½ cups all-purpose flour
Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3-4 tablespoons grated Parmesan or Romano cheese optional
Instructions
- Preheat oven to 400 Line a 9×13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
- In a small saucepan, melt butter.
- When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
- Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.
- Stir in 2 ½ cups of flour.
- Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
- Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
- With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
- Cover, and let dough rest for 10 minutes.
- Bake for about 9-12 minutes, or until lightly golden brown.
- While the knots are baking, prepare the garlic butter.
- In a small bowl, stir together ingredients for garlic butter.
- After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!
Video
Notes
- Butter – I use salted butter in both the dough and the garlic butter topping. If using unsalted butter, increase the salt to 3/4 teaspoon in the dough and add a pinch or two to the garlic butter.
- Milk – I like to use 2% milk. Using skim milk will give you a leaner dough and using whole milk will give you a slightly softer, richer dough.
- Instant yeast – You can also use active dry yeast. Just use an equal amount of active dry yeast. After step 5, let the yeast mixture sit for 5-10 minutes or until foamy. Then continue with the recipe as-written.
- Garlic powder – Be sure to use garlic powder, not garlic salt.
- Parmesan cheese – The cheese is optional. Feel free to omit it if you prefer.
- Nutrition facts have been estimated.
Nutrition
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Originally published 1/6/14. Updated with new photos on 10/5/19. Updated again on 1/3/22 with additional photos, tips, and information.
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Comments & Reviews
Candace Holder says
Hi. Wondering if I could sub sugar for the honey and would it still be the same amount? Thanks!
Kate says
Hi! You can sub the honey for sugar at a 1:1 in this recipe. When I use granulated sugar, I do add an extra tablespoon of milk though. I hope that helps!
Carrie Burns says
We had a rare snow day here in Atlanta and I wanted to make a chicken parmesan bake, but thought I’d like to find a nice quick garlic knot to make and Kate!! This is excellent and so easy! Even with instant yeast I still second guess it and since I only had evaporated milk (or almond and didn’t think that would be tasty), I let the yeast foam, then added egg/salt. Added the 2.5c flour and just a smidge more to get it to grab the hook and kneaded in the KitchenAid. I divided the dough up into 16 smaller rolls, rolled out each w/ a single twist and let rise the 10mins. Baked at 375 since the chicken parmesan bake was in there and when it just started to tan I brushed with garlic parmesan butter. It’s hard not to eat them all!! Posting pics to IG now and tagging you.
PS: The evaporated milk worked great; I didn’t dilute, used the same 1 cup.
Kate says
Thank you! I appreciate the notes about substitutions that worked well, too!