Homemade Garlic Knots Recipe with Herb Butter

These simple homemade garlic knots make a wonderful appetizer, snack, or side for anyone who enjoys Italian flavors. Soft and slightly chewy, they’re brushed with garlic butter and finished with Parmesan and parsley for a classic, irresistible bite.

Whenever I walk into a pizza shop and see a tray of garlic knots, I’m instantly drawn to them. That soft, slightly chewy texture and the buttery garlic topping are nearly impossible to resist. They pair beautifully with pizza, a crisp green salad, or a rich pasta, and they’re always a crowd-pleaser at game-day gatherings.

I make these knots from a straightforward pizza-dough recipe. Once you try it, you’ll likely find yourself making garlic knots regularly instead of ordering delivery. If you only want a few knots, save the remaining dough to stretch into a pizza or use it for pepperoni rolls—this dough is versatile and forgiving.

🤔 Where did garlic knots originate?

Despite their Italian flavors, garlic knots actually trace back to New York. They are believed to have been created in Brooklyn in the 1940s, though several pizzerias claim the idea and the exact origin remains unclear. What’s certain is that garlic knots were a smart way to use leftover pizza dough—and we’re glad someone thought to do it.

🧾 Dough ingredients

• Warm water
• Yeast
• Granulated sugar
• Salt
• Olive oil
• All-purpose flour (or bread flour for a chewier texture)

🧄 Garlic butter ingredients

• Butter
• Garlic
• Parsley
• Parmesan cheese
• Red pepper flakes (optional)

See the recipe card below for precise ingredient amounts.

✨ Ingredient notes

• Flour – All-purpose flour works well. For a firmer, chewier result, use bread flour.
• Yeast – Active dry yeast is used here, but instant yeast can be substituted (adjust water temperature accordingly).
• Water – For active dry yeast, aim for water that’s a little warmer than lukewarm (about 105–115°F) so the yeast blooms; instant yeast tolerates cooler water.
• Garlic – Garlic clove sizes vary; the recipe suggests three cloves, but adjust to taste.
• Parsley – Flat-leaf Italian parsley adds the best flavor and texture.
• Parmesan – When possible, use real Parmigiano Reggiano for the best flavor.
• Red pepper flakes – Optional, for a touch of heat.

🥣 Making the dough

Combine the warm water, sugar, and yeast in a large bowl. Let it rest 5–10 minutes until small foamy bubbles appear. Stir in the olive oil.

In a separate bowl, whisk together the flour and salt.

Using a stand mixer with a dough hook on low speed, gradually add the dry ingredients to the wet. If mixing by hand, add the dry ingredients in three additions, mixing after each one.

When the dough pulls away from the bowl, turn it onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic. Shape into a ball.

Lightly oil a large bowl, place the dough inside, cover with a towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

🔪 Forming and tying the garlic knots

When the dough has doubled, preheat your oven to 400°F.

Turn the dough onto a lightly floured surface and roll it into a log about 28 inches long. Cut the log into 1-inch segments. Roll each segment into a 5-inch rope and tie it into a simple knot. Repeat until you have roughly 28 knots.

Arrange the knots on a parchment-lined baking sheet and let them rest briefly while you prepare the garlic butter. They will puff slightly during this time.

🧈 Making the garlic butter topping

While the dough rises, mix the melted butter, grated garlic, finely grated Parmesan, chopped parsley, and red pepper flakes (if using) in a small bowl.

Brush the knots lightly with the garlic butter before baking, reserving some of the mixture to brush on after they come out of the oven.

⏲️ Baking

Bake the knots on the middle oven rack at 400°F for about 20 minutes, or until they are lightly golden.

Remove from the oven, let them cool a minute, then brush with the remaining garlic butter and sprinkle extra Parmesan and parsley on top. Serve warm with marinara sauce for dipping.

🧺 Storage

Store leftover garlic knots in an airtight container or sealed bag at room temperature or in the refrigerator for several days.

❄️ Freezing

• Freeze baked knots – Place cooled, baked knots in an airtight freezer bag for up to 2 months.
• Freeze raw knots – Shape the knots, freeze them on a baking sheet for 1–2 hours, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for several hours before baking.

❓FAQ

Enjoy these garlic knots with other Italian favorites or serve them as a simple, satisfying snack. If you try the recipe, please let us know in the comments below!

• Pepperoni Roll / Pepperoni Bread
• Rigatoni al Forno
• Creamy Garlic Shrimp Pasta
• Insalata Verde
• Baked Ziti with Ricotta and Italian Sausage
• Scaloppine al Limone
• Mushroom Risotto with Parmigiano and Parsley
• Linguine with Clams – Linguine alle Vongole

And for drinks and dessert, consider an Aperol Spritz, a batch of limoncello, or a simple Italian almond cake to finish the meal.

Did you make these garlic knots? Let us know in the comments below!

📝 Recipe

Garlic Knots

Created by Viana Boenzli

These easy homemade garlic knots are soft, brushed with garlic butter, and finished with Parmigiano and parsley—ideal as an appetizer or snack.

5 from 1 vote

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Ingredients

Dough

• 1 ⅓ cup warm water
• 2 teaspoons granulated sugar
• 2 ¼ teaspoons active dry yeast
• 2 Tablespoons olive oil
• 3 ¾ cups all-purpose flour
• 1 teaspoon salt

Garlic Butter Topping

• 6 Tablespoons butter, melted
• 3 cloves garlic, grated
• 1 Tablespoon finely grated Parmigiano Reggiano
• 2 teaspoons finely chopped Italian flat-leaf parsley
• ½ teaspoon red pepper flakes (optional)

Instructions

Making the dough

• In a large bowl, stir together the warm water, sugar, and yeast. Let rest 5–10 minutes until foamy.
• Add the olive oil and stir to combine.
• In another bowl, mix the flour and salt.
• If using a stand mixer, attach the dough hook and add the dry ingredients slowly on low speed. If mixing by hand, add the dry ingredients in thirds, mixing between each addition.
• When the dough pulls away from the bowl, turn it out onto a floured surface and knead 5 minutes until smooth and elastic. Form into a ball.
• Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.

Forming and tying the garlic knots

• Preheat the oven to 400°F once the dough has doubled.
• Roll the dough into a 28-inch log, cut into 1-inch pieces, roll each into a 5-inch rope, and tie into knots.
• Place knots on a lined baking sheet and let them rest briefly while you mix the garlic butter.

Making the garlic butter topping

• Mix the melted butter, grated garlic, grated Parmigiano Reggiano, chopped parsley, and red pepper flakes (if using).
• Brush the knots with the garlic butter, reserving some to brush on after baking.

Baking

• Bake on the middle rack at 400°F for about 20 minutes, until lightly golden.
• Remove and cool slightly, then brush with remaining butter and sprinkle with extra Parmesan and parsley.
• Serve warm with marinara for dipping.

Notes

• Storage: Store extras in a sealed container or bag at room temperature or refrigerated for several days.
• Freeze baked: Freeze cooled baked knots in an airtight bag for up to 2 months.
• Freeze raw: Shape knots, flash-freeze on a sheet for 1–2 hours, then store in a freezer bag for up to 2 months; thaw before baking.
• Suggestion: If you like these, try the pepperoni roll/pepperoni bread recipe.

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Calories: 46kcal
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Carbohydrates: 3g
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Protein: 1g