Homemade everything bagel knots are super easy homemade knots topped with everything bagel seasoning. These easy knots can be made from scratch in just 30 minutes.
These homemade everything bagel knots are ready – start to finish – in just half an hour. They’re super quick and super tasty!
This is a great beginner recipe if you’ve never made anything with yeast before. It’s a pretty forgiving recipe.
Give it a try, and I think you’ll be pleasantly surprised at just how easy this recipe really is.
Ingredients 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.
- 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.
How to make homemade garlic knots
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.
Step 7: Sprinkle with everything bagel seasoning. Cover, and let dough rest for 10 minutes.
Step 8: Bake for about 9-12 minutes, or until lightly golden brown.
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 knots in an airtight container.
Everything bagel knots are best eaten just after they’re made. They will keep for 2-3 days when properly stored.
Serving suggestions
Everything bagel knots go well with marinara or saucy dips like lasagna dip. They also go well with soup or salad. The knots can also be used as slider buns.
More easy homemade bread recipes!
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Everything Bagel Knots
Ingredients
- ¼ cup butter
- 1 cup milk
- 2 tablespoons instant yeast
- 1 tablespoon honey
- ½ teaspoon salt
- 1 large egg
- 3-3 ½ cups all-purpose flour
- 1-2 tablespoons everything bagel seasoning
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.
- Sprinkle knots with everything bagel seasoning.
- Cover, and let dough rest for 10 minutes.
- Bake for about 9-12 minutes, or until lightly golden brown.
Notes
- Butter – I use salted butter in both the dough and the garlic butter topping. If using unsalted butter, increase the salt to ¾ 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.
- Nutrition values are estimates.
Nutrition
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