Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (2024)

These are the fluffiest, most buttery garlic knots! Cooks of any level can make these easy garlic butter-brushed knots of carbalicious heaven, all from scratch.

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (1)

The first time I ever tried a garlic knot was at a pizzeria in NYC’s Upper West Side, and I instantly fell in love.

It all started as a way to use up leftover scraps of pizza dough, but they bake up so differently depending on what you do with it.

You can take the same homemade pizza dough, and either have a relatively flat thin-crust pizza, or a big, fluffy bundle of dough, all determined by how you prepare it.

The garlic knot recipe I’m sharing is a variation on a general pizza crust, with an extra fluffy and doughy texture, which you can see here:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (2)

As you can tell from the picture, the interior is quite soft and pulls so beautifully.

The dough here is brushed with a simple pizzeria-style garlic powder butter, but you can also make a fresh garlic butter if you prefer.

I’ve posted garlic knots before, and did a fresh garlic parsley butter for those. The two taste very different and I wouldn’t say one is necessarily better than the other. It just depends on your mood!

Step by Step Overview:

Start by combining quick rise yeast, warm water, and granulated sugar (optional) in the bowl of a stand mixer, and let it sit for 10 minutes, until foamy:

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Add bread flour, kosher salt, and olive oil, and mix it up for a few seconds with the dough hook, to get it roughly combined:

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Knead the dough for 10 minutes on medium low speed until it forms a smooth ball. It will be a soft dough.

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Cover the bowl with plastic wrap and let the dough rise for about an hour in a warm place, until the dough doubles in size:

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Cut the dough up into 16 equal pieces.

On a lightly floured surface, roll each piece into a 6-inch long rope shape, then tie each piece into a simple knot:

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The knots don’t have to look perfect, and they will puff up more as they bake.

Divide the garlic knots between two silicone mat(affiliate) lined baking sheets, then let them do a second rise for an hour right on the sheet pan, until they puff up in size:

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Note: if you don’t have silicone mats, you can make a prepared baking sheet with parchment paper instead. If you don’t have that either, grease the pan well with butter or cooking spray. But I don’t recommend baking on an uncoated pan, because the dough will stick.

Brush the knots with a garlic powder melted butter mixture.

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I simply microwave salted butter and garlic powder in a small bowl for about 30 seconds, but you may also combine them in a small saucepan on the stove over medium heat, until melted.

Then, into the oven they go!

When they come out, your delicious garlic knots should be lightly golden brown on top and very fluffy:

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (10)

Buffalo Garlic Knotsare a variation I’ve done that’s stuffed with blue cheese and basted with buffalo sauce, if you want to try some variations.

I also serve these with Chicken Wingsand Blue Cheese Dipif I’m making food for a party.

There’s a full video below the recipe if you’d like more guidance. Enjoy!

Recipe FAQ and Tips

Can you make this garlic knots recipe by hand?

Yes! Combine the water, yeast, and sugar in a large bowl and let it sit for 10 minutes until foamy, then keep following the recipe and just knead by hand.

How do you store leftovers?

You may keep in an airtight container at room temperature for up to 1 day. Otherwise, they should be put in the fridge or the freezer. Store for up to 5 days in the fridge, or freeze for up to 3 months.

Recipe Variations

Garlic knot recipes in general take very well to variations. Sometimes I like to grate fresh parmesan cheese over the top before baking for extra flavor. Or you can sprinkle some Italian seasoning over the top.

You can also make Buffalo Garlic Knots for another fun recipe on pizza night. Or you can try the Parsley Butter Brushed Garlic Knots with fresh garlic. You may add any fresh herbs that you enjoy.

You can also change up the sauces for dipping. Marinara sauce is arguably the best, but a Nacho Cheese Sauce is also delicious.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (11)

Garlic Knots

Servings: 16 garlic knots, or two sheet pans worth

Prep Time: 2 hours hrs 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 2 hours hrs 25 minutes mins

These are the fluffiest garlic knots! Bakers of any level can make these easy little knots of carbalicious heaven, brushed with a simple garlic butter.

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Ingredients

  • 1 cup warm water (115 degrees F)
  • 1 packet quick rise yeast (2.25 tsp)
  • 1 tsp sugar optional
  • 12.5 oz bread flour, by weight (2.5 cups, measured)
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 4 tbsp salted butter
  • 2 tsp garlic powder

Instructions

  • In the bowl of a stand mixer, combine the water, yeast, and sugar, if using, in a bowl. Let the mixture stand for 10 minutes, until it gets foamy (this means the yeast is active and ready to go).

  • Add the bread flour, olive oil, and salt, and mix briefly with the dough hook to roughly combine, then fit the stand mixer with the dough hook and knead the dough for 10 minutes on medium low speed, until the dough is smooth and elastic.

  • Shape the dough into a ball, then cover the bowl tightly with plastic wrap. Let the dough rise until it has doubled in size, which should take about 60 minutes in a warm kitchen.

  • Lightly flour a board, shape the dough into a ball or rectangle, and divide the dough into 16 pieces.

  • Roll each piece into a long rope about 5-6 inches long, then tie it into a knot. If the dough is hard to tie because it’s sticky, roll the cut part in a little bit of flour to make it easier.

  • Once you have tied up all the dough, split the 16 knots between two baking sheets lined with parchment paper or a silicone mat. Cover well with plastic wrap, a towel, or a lid (this baking sheet with a lid is one of my favorite kitchen things I’ve ever bought). Let the dough rise for about an hour, until doubled in size and puffy.

  • Preheat the oven to 425 degrees F, and prep the garlic butter by microwaving the butter until melted, and stirring in the garlic powder. Brush the knots with the garlic butter.

  • Bake the garlic knots one sheet pan at a time for 8-10 minutes in the lower third of the oven, until lightly golden on top. To check that they are done, they should read 195 on an instant read thermometer, or you can just tear one open. Enjoy!

Nutrition

Calories: 114kcal, Carbohydrates: 16g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 97mg, Fiber: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer

Cuisine: American

Author: Fifteen Spatulas

Post updated in March 2019. Originally publishedJuly 2014.

Garlic Knots (Easy Homemade Recipe) - Fifteen Spatulas (2024)

FAQs

What are garlic knots made of? ›

A classic Italian pizzeria snack, garlic knots are strips of pizza dough tied in a knot, baked, and then topped with melted butter, garlic and parsley. Hank has authored five cookbooks, the latest in 2021.

How long to cook store bought garlic knots? ›

Preheat oven to 375°F. Place Garlic Knots flat on baking sheet with edges. Bake 8-9 minutes and until golden brown. *The information shown here may vary from the information on product currently in distribution.

How do you heat fresh market garlic knots? ›

For Garlic Knots: (Ready to eat. Heating instructions follow, if desired.) Wrap garlic knots in foil and place in 350°F oven for 5-10 minutes until warmed through.

When did garlic knots come out? ›

Some say a Queens pizzeria invented the garlic knot in 1973 to avoid food waste. However, Anthony Sette, the owner of Anthony's Place in Sheepshead Bay, Brooklyn, says “garlic rolls” – a precursor to garlic knots – were served by his restaurant's former occupants in 1947.

Why are garlic knots so cheap? ›

As they are a way to make use of scraps, garlic knots tend to be the least expensive item on a pizzeria menu, often provided as complimentary with larger orders.

Can I turn pizza dough into bread? ›

For the bread

Take some leftover pizza dough and on a lightly-floured work surface slice it in half using a dough scraper. Using your fingertips, push downwards on the dough and stretch it out to form two small rolls. Place the rolls onto a lightly-floured pizza peel. Slide the dough off the peel and into your oven.

Can garlic knots go bad? ›

Make Ahead and Storage. To make these ahead of time, cool to room temperature after baking. Store them in an airtight container at room temp for up to 3 days. To freeze, bake the knots, cool, then freeze in an airtight container or freezer bag for up to 4 months.

Why is my fried garlic not crispy? ›

As with fried shallots, the garlic needs to be pulled off the heat and drained just as it reaches a pale golden brown; carryover cooking will take it the rest of the way, producing crunchy, golden-brown bits.

Do you refrigerate leftover garlic knots? ›

Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using. Serve plain or with marinara sauce for dipping. Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week.

How do you cook New York Bakery garlic knots? ›

Preheat oven to 425 degrees F. Place Garlic Knots flat on a baking sheet with edges. Bake on middle rack 4-5 minutes or until golden brown. Toaster Oven: 375 degrees F.

How long are leftover garlic knots good for? ›

Store any leftover garlic knots in an airtight container at room temperature for 2-3 days or in the refrigerator for around a week. If you'd like to freeze these baked knots, place in a freezer-safe container for around 3 months. When ready to dig in, thaw at room temperature then reheat in the microwave or oven.

How long can garlic knots stay out? ›

As a safety precaution, it's recommended not to consume garlic bread or any perishable food that has been left out at room temperature for more than two hours. This is especially important if the environment is warm or humid, as these conditions can further promote bacterial growth.

Are garlic knots a NY thing? ›

On this installation of things that look and sound Italian but are actually from New York, we present Garlic Knots! Little pieces of pizza dough rolled and then tied up in an overhand knot are baked in the pizza oven giving them a superior puffy texture inside and a perfect golden crust on the outside.

How do you store leftover garlic knots? ›

Storage and reheating

Store leftover garlic knots in an airtight container in the refrigerator for up to 7 days. If you have an air fryer, I recommend reheating them in an air fryer at 400°F for 4 minutes. If you don't have an air fryer, I recommend reheating them in the oven.

What are knots made of? ›

Knots are comprised of tense muscle fibers. "Muscle knots are actually hyperirritable spots in muscle or fascial tissue [bands or sheets of connective tissue] known as myofascial trigger points," says Charleston.

What are the spikes on garlic? ›

Garlic scapes are the long green shoots that grow from the garlic bulb, and they are an amazing way to add garlicky flavor to your favorite dishes. They're a bit milder than garlic cloves, which make them the perfect base for pestos, an addition to quiches, or even eaten straight up sauteed with a little salt.

What is the sticky substance in garlic? ›

The main one is called allicin, a type of organosulfur compound. Allicin is the substance that gives garlic both its strong smell and its sticky texture. Allicin is likely a self-defense mechanism for fending off predators like bugs, rodents, or us.

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