Soft, pillowy garlic knots are the ultimate comfort food, perfect for any occasion. With just 30 minutes of prep and a quick 11-minute bake, these golden bites are surprisingly simple to make. The dough rises to perfection in an hour, creating a light, airy texture that’s impossible to resist. Each knot is brushed with a fragrant garlic butter, delivering a savory, aromatic flavor that lingers with every bite. Whether served as a side or a snack, these knots are guaranteed to disappear fast.
The combination of crispy edges and tender centers makes these garlic knots irresistible. Infused with rich, buttery garlic and a hint of herbs, they’re a crowd-pleaser that’s both comforting and indulgent. Perfect for sharing or savoring solo, they’re a quick yet impressive treat that feels homemade in the best way. In just over an hour, you’ll have a batch of warm, golden knots ready to elevate any meal.
Ingredients for Garlic Knots
- ¾ cup warm water (105° to 115°F)
- 1 tablespoon maple syrup (or substitute with honey or sugar)
- 1 ¼-ounce package active dry yeast
- 2 cups all-purpose flour (250g, spooned and leveled, plus more for kneading)
- ½ cup whole wheat flour (62g, spooned and leveled)
- 1 teaspoon sea salt
- 4 tablespoons extra-virgin olive oil, divided (plus more for brushing)
- 2 garlic cloves, grated
- Topping options: Chopped parsley, flaky sea salt, grated Parmesan or Vegan Parmesan, red pepper flakes
Step-by-Step Instructions
- In a small bowl, combine ¼ cup of the warm water and the maple syrup. Sprinkle with the yeast, stir, and set aside for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Mix on medium-low speed until the dough forms into a ball around the hook, 5 to 6 minutes.
- Turn the dough out onto a lightly-floured surface and knead several times, sprinkling with more flour if sticky. Brush the inside of a large bowl with olive oil. Form the dough into a ball, place it in the bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, 40 to 60 minutes.
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down a few times, and transfer to a lightly-floured surface. Cut the dough into 8 equal sections and roll each into a 9-inch long rope. Tie each rope into a knot shape, tucking in the ends, and arrange on the baking sheet.
- In a small bowl, combine the remaining 2 tablespoons of olive oil and the grated garlic. Set aside.
- Bake the knots for 11 to 13 minutes or until golden brown on the outside. Brush with the garlic oil and sprinkle with your desired toppings.
Perfect Pairings: Sauce and Topping Ideas
Garlic knots are incredibly versatile and pair well with a variety of sauces and toppings. For a classic combo, serve them with marinara sauce for dipping. If you’re feeling adventurous, try a creamy garlic aioli or pesto. For toppings, sprinkle with grated Parmesan, chopped parsley, or a pinch of red pepper flakes for a spicy kick. Experiment with your favorites to make them uniquely yours!
Time-Saving Tips for Busy Bakers
Short on time? Use pre-made pizza dough instead of making your own—it’s a great shortcut! If you’re prepping ahead, the dough can be made the night before and stored in the fridge. Just let it come to room temperature before shaping and baking. For even faster results, skip the knot shape and simply roll the dough into bite-sized balls for mini garlic rolls.
Storage and Reheating for Freshness
Garlic knots are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F oven for 5-7 minutes or until warm and crispy. For a quick fix, microwave them for 10-15 seconds, though they’ll lose some crispiness. Freeze extras in a freezer-safe bag for up to 1 month and reheat straight from frozen.
Recipe Variations to Mix It Up
Switch up the flavors by adding herbs like rosemary or oregano to the dough. For a cheesy twist, mix shredded mozzarella into the dough or sprinkle it on top before baking. If you’re gluten-free, use a gluten-free flour blend—just adjust the water as needed. Sweet versions are also possible—swap the garlic for cinnamon sugar for a dessert-inspired treat!
Equipment Guidance for Easy Baking
A stand mixer with a dough hook makes kneading the dough a breeze, but you can also mix and knead by hand. Use a parchment-lined baking sheet to prevent sticking and ensure even baking. A pastry brush is handy for applying the garlic oil, but a spoon works in a pinch. If you don’t have a thermometer, test the water temperature by ensuring it’s warm but not hot to the touch.
Garlic Knots
Equipment
- stand mixer
- dough hook
- baking sheet
Ingredients
Dough
- ¾ cup warm water, 105° to 115°F
- 1 tablespoon maple syrup
- 1 ¼ ounce package active dry yeast
- 2 cups all-purpose flour, spooned and leveled (250g) plus more for kneading
- ½ cup whole wheat flour, spooned and leveled (62g)
- 1 teaspoon sea salt
- 4 tablespoons extra-virgin olive oil, divided plus more for brushing
- 2 cloves garlic, grated
Topping options
- Chopped parsley
- Flaky sea salt
- Grated Parmesan or Vegan Parmesan
- Red pepper flakes
Instructions
- In a small bowl, combine ¼ cup of the water and the maple syrup and sprinkle with the yeast. Stir and set aside for 5 minutes, until the yeast is foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Mix on medium-low speed until the dough forms into a ball around the hook, 5 to 6 minutes.
- Turn the dough out onto a lightly-floured surface and knead several times, sprinkling with more flour if the dough is still sticky. Brush the inside of a large bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover with plastic wrap and put it in a warm place. Allow the dough to rise until doubled in size, 40 to 60 minutes.
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down a few times, and transfer to a lightly-floured surface. Cut the dough into 8 equal sections and roll each section into a 9-inch long rope. Grab the ends of each dough rope, tie into a knot shape, and tuck in the ends. Arrange the knots on the prepared baking sheet.
- In a small bowl, combine the remaining 2 tablespoons of olive oil and the garlic. Set aside.
- Bake the knots for 11 to 13 minutes or until golden brown on the outside. Brush the garlic oil on top and sprinkle with desired toppings.