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This is for home Garlic Knots use the most important ingredients for the ultimate crowd-pleasing side dish! They are pillowy soft, golden, and drizzled with a rich buttery garlic sauce that will have everyone reaching for seconds.
How to make Garlic Knots:
Yeast Evidence: In a small mixing bowl, stir together the warm water, yeast, and ¼ tsp sugar. Let it sit for 5-10 minutes. It should have foam on top, this shows that the yeast is good and used. If it doesn’t foam, then you’ll need some fresh yeast or your garlic knots won’t rise.
Make the dough: Pour the yeast mixture into the bowl of an electric mixer and then toss in the remaining ¼ cup sugar, warm milk, egg, butter, and salt. Blend the mixture until combined and then gradually add the flour, mixing until the dough is smooth and elastic. This usually takes 5-6 minutes. Add the flour little by little because you may not use all of it. You are looking for a soft, slightly sticky dough that is pulling away from the sides of the bowl. When you touch it with a clean finger, it should not leave any dough on your finger.
Rise and Fall: Transfer the dough to a large oiled bowl, then turn it once so that all sides are covered in oil. Cover with plastic wrap and let rise in a warm place until doubled in size (usually takes 1 hour). Gently pat down the dough then on a floured table, grab a ball of dough about the size of a golf ball. Roll it out over the dough into a long log (about ½ inch thick and about 9 inches long). Tie the string of dough in a knot and place it on the prepared baking sheet.
Second Rise and Cooking: After all the garlic knots are on the cooking bag, cover them loosely with plastic and allow them to rise again in a warm place until they double in size (usually it takes about an hour). Bake at 400°F for 10 to 12 minutes, or until the garlic cloves are lightly golden on top.
Drizzle with Garlic Sauce: Mix all the ingredients for the sauce in a small bowl while the garlic cloves are in the oven. When you take them out, use a pastry brush to brush them gently with the garlic sauce while they are still warm. Don’t skip this step, this makes them fun! Serve with your favorite pizza, salad, pasta salad, or dip it in ranch or marinara sauce!
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Yeast Evidence: Combine warm water, yeast, and ¼ tsp sugar and stir-allow to rest for 5 minutes until foamy.
⅓ cup of very warm water, 2 ¼ teaspoon active dry yeast
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Make the dough: Pour the yeast mixture into the bowl of an electric mixer (or into a large bowl if you plan to knead by hand). Add the remaining ¼ cup sugar, warm milk, butter, egg and salt. Blend the mixture until combined.
1 ⅓ cup milk, 5 tablespoons butter, 1 large egg, 1 ½ teaspoon kosher salt
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While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. You cannot use all the flour called for. The dough should be soft, slightly sticky when touched with a clean finger. It should be pulling from the sides of the mixer.
4-4 ½ cups all purpose flour
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First Rise: Grease a large bowl with cooking oil or a little oil. Place the dough in the bottom of the bowl and turn it once to coat all sides in the oil (this helps to keep it from drying out.) Cover the bowl with plastic wrap or a light kitchen towel. Allow to rise in a warm place until doubled in size, about 1 hour.
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Shape Dough: Gently pat the dough down. Add a little flour to your table or work surface (or spray lightly with cooking spray). Grab a ball of dough, about the size of a golf ball, and roll it out into a long string (about ½ inch thick and around 9 inches long). Tie the rope in a knot and place it on the prepared surface.
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Second departure: Cover the formed knots with a light kitchen towel and allow to rise again in a warm place until doubled in size, about one hour.
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Preheat the oven to 400°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
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Bake for 10-12 min. or until slightly golden on top.
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Garlic Butter: While they are cooking, make the garlic sauce by combining all the ingredients in a small bowl. After removing the knots from the oven, while still warm, brush lightly with garlic sauce.
1 tablespoon olive oil, 1 tablespoon butter, 1 teaspoon garlic powder, ½ teaspoon dried parsley flakes
Storage Instructions: Store in an airtight container or bag at room temperature for 2-3 days.
Drying After Baking: Allow the garlic knots to cool completely and place in a freezer safe bag. Store up to two months. To thaw, remove the garlic cloves from the refrigerator and allow to thaw at room temperature, or stick them in the microwave for a few seconds.
Main Difficulties: Make the dough and make rolls. Cover the cooking pan with plastic wrap and flash fridge (put it in the fridge for 1-2 hours). Remove the rolls from the baking tray into a freezer safe ziplock bag or container and refrigerate for up to 3 months. To bake, remove the dried rolls and place them on a greased baking sheet. Cover lightly with plastic wrap and allow them to thaw and rise on the counter for 2 hours. Bake at 400 F for 9-12 minutes.
Calories: 125kcal, Carbohydrates: 19g, Proteins: 3g, Oil: 4g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 176mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Vitamin A: 106IU, Calcium: 9mg, Cast iron 1mg
Nutritional information is calculated automatically, so it should only be used as an estimate.
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I previously shared this recipe April 2013. Updated April 2019, March 2022 and March 2026.
