Homemade Garlic Knots – Soft, Buttery, Golden, and Irresistibly Garlicky

There’s something wonderfully nostalgic about warm Homemade Garlic Knots — the kind of soft, buttery rolls that show up in pizzerias, Italian restaurants, and cozy family dinners. They’re brushed with fragrant garlic butter, sprinkled with parsley, and served piping hot beside a bowl of marinara. And while they look fancy and taste like they took all day, the truth is, garlic knots are one of the simplest and most satisfying breads you can make at home.

If you grew up near a local pizzeria, chances are you remember those irresistible knots: lightly golden, incredibly soft, and glistening with butter and garlic. They arrived at the table before the pizza did — warm enough to melt in your mouth, just chewy enough to tug gently when you pulled them apart, and intensely flavorful in that classic Italian way. That is exactly what this recipe delivers.

Homemade garlic knots start with a simple dough that’s soft and easy to work with. You don’t need anything fancy — just flour, yeast, sugar, salt, and olive oil. Once the dough rises, it’s rolled into ropes, tied into cute little knots, and baked until fluffy and golden. But the real magic is the garlic butter. Melted butter mixed with fresh minced garlic, dried Italian seasoning, parsley, and just a touch of parmesan creates that unmistakable pizzeria aroma. When brushed onto the warm knots, the butter sinks into every crevice, making each bite irresistible.

Garlic knots are wonderful as appetizers, side dishes, or snacks. Serve them with pasta, soup, pizza, salad — or simply enjoy them warm from the pan. They’re family-friendly, freezer-friendly, dinner-party-friendly, and weeknight-friendly. And nothing beats the pride of pulling a tray of warm, freshly baked knots from your own oven.

Let’s get baking — these are the softest, most buttery Homemade Garlic Knots you’ll ever taste.

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Ingredients

Dough:

• 2 ½ cups all-purpose flour
• 1 cup warm water (110°F / 43°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil

Garlic Butter:

• 4 tablespoons unsalted butter, melted
• 3–4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
• ½ teaspoon Italian seasoning
• 2 tablespoons grated parmesan (optional but recommended)
• Pinch of salt

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Instructions

Make the Dough

1. Activate the Yeast
   In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Combine Ingredients
   Add flour, salt, and olive oil to the yeast mixture.
3. Knead the Dough
   Knead 5–7 minutes until smooth and elastic.
4. First Rise
   Place dough in a lightly oiled bowl. Cover and rise 1 hour or until doubled.

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Shape the Knots

5. Punch down dough and divide into 12 equal pieces.
6. Roll each piece into a rope about 8–10 inches long.
7. Tie each rope into a loose knot, tucking ends underneath.
8. Place on a parchment-lined baking sheet.
9. Let rest 20 minutes while oven preheats.

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Bake

10. Preheat oven to 400°F (200°C).
11. Bake knots 12–15 minutes until lightly golden on top.

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Garlic Butter

12. Mix melted butter, garlic, olive oil, parsley, Italian seasoning, parmesan, and salt.

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Finish

13. Brush warm knots generously with garlic butter.
14. Serve immediately with marinara sauce if desired.

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Tips & Tricks

• Use fresh garlic. It gives deeper, sweeter flavor than jarred.
• Don’t skip the rise. Fluffy garlic knots need well-rested dough.
• For extra shine: Brush knots twice — once hot from the oven, once after 5 minutes.
• Make ahead: Dough freezes beautifully.
• Quick version: Use store-bought pizza dough.

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Variations

• Cheesy Garlic Knots: Stuff each knot with a cube of mozzarella.
• Herb Butter Knots: Add rosemary, basil, or oregano.
• Spicy Knots: Add red pepper flakes to butter.
• Sweet Knots: Brush with cinnamon sugar instead of garlic butter.

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Serving Suggestions

• With spaghetti, lasagna, or baked ziti
• Alongside soups like minestrone or tomato basil
• With salads (Caesar is perfect)
• As a pizza-night appetizer
• Dipped in marinara, pesto, or ranch

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Storage

• Room temp: 2 days
• Fridge: 4 days
• Freeze: Up to 2 months

Reheat in oven at 325°F for 5–8 minutes.

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FAQ

Can I use instant yeast?
Yes — skip the activation step and mix directly with dry ingredients.

Can I make these bigger?
Definitely! Make 8 knots instead of 12 and bake 2–3 minutes longer.

Why are my knots dense?
Either the dough didn’t rise enough or too much flour was added during kneading.

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History / Fun Facts

Garlic knots originated in New York pizzerias in the 1970s as a way to use leftover pizza dough. They quickly became a beloved staple — cheap, delicious, and perfect for soaking up extra garlic butter. Today, they’re a national favorite comfort food.