Easy Homemade Garlic Knots

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This is seriously my go to recipe for easy and amazing dough. It is the best! It doesn’t take hours to raise and you still get that soft delicious homemade taste! I use this recipe for pizza dough, bread twists, and now garlic knots. They turned out fantastic. I was tempted to use the picture with little fingers trying to grab them while they were being photographed. They didn’t even make it to dinner this particular time that I made them, but they make an excellent side to any meal!

Easy homemade garlic knots on a white plate with a bowl of marinara sauce in the center of the plate.

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I loved how these turned out! They made a lot and the garlic and butter spread on the top was amazing! These are definitely impressive and seem like they take a long time, but they don’t!


A basket of garlic knots.

Easy Homemade Garlic Knots

5 from 1 vote
This is seriously my go to recipe for easy and amazing dough. It is the best! It doesn't take hours to raise and you still get that soft delicious homemade taste!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 8 Servings


Easy Homemade Garlic Knots

  • cups warm water
  • 2 Tbsp. sugar
  • 1 Tbsp. yeast
  • cups flour
  • 1 tsp Salt

Garlic spread:

  • 1/2 cup unsalted butter
  • 1 Tablespoon garlic powder
  • 1 teaspoon parsley
  • drizzle of Extra Virgin Olive oil


  • Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
  • Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
  • On a floured surface, roll your dough out about ½ inch thick. I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots.
  • Roll the strips in your hands to look like ropes and then tie in knots.
  • Place the knots on a greased baking sheet and allow them to rise for another 10 minutes.
  • Bake at 400 degrees for about 15-20 minutes.
  • While they are baking melt the butter and mix with garlic powder, parsley, and a drizzle of olive oil. As soon as the garlic knots come out of the oven, brush the tops with the butter garlic mixture. Enjoy!


Serves: 8

Calories324kcal (16%)Carbohydrates47g (16%)Protein7g (14%)Fat12g (18%)Saturated Fat7g (35%)Cholesterol31mg (10%)Sodium297mg (12%)Potassium88mg (3%)Fiber2g (8%)Sugar4g (4%)Vitamin A355IU (7%)Calcium13mg (1%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Bread
Cuisine American, Italian American
Keyword garlic bread, garlic knots
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    Great recipe thank you for sharing. I did it just how you said and they are delicious. I did NOT add 1 or 2 cups of extra flour at all. NOT needed unless u tryna make a ton of em. Perfect as is. I got 16 nice sized knots could have even made smaller but no need to.

  2. I have made this recipe for months at least 5 times and they are great everytime! The only changes I would make is that you add around 4 – 5 cups of flour and then its better to work with and also for the buttery topping, I add some dried basil, salt pepper, red pepper flakes and also add a few drops of regular oil before I put them in the oven and it gives them a nice golden brown colour.

  3. These are amazing! Have made them quite a few times and they always turn out perfect. Thanks for a simple but yummy recipe 😀

  4. This recipe is okay but beware – it takes MUCH more than 3.5 cups flour, especially for anyone who weighs or does the scoop\level method to measure flour correctly. If I had to guess, it is closer to 4 or 4.5 “real” cups and even then it sticks quite a bit to the fingers when doing a quick knead or transferring to a board for shaping.

    Otherwise, it was easy enough to make and the amount of yeast certainly helps form a quick rise. To develop the flavor a bit more, I punched it down after 10 minutes (with VERY floury hands!) and let it rise again for 15-20 minutes before shaping.

    1. I’m so glad somebody else had this problem, three and a half cups left me with pancake batter. I ended up throwing in at least another 2 cups more. It still looks sticky, but I bet if I need to I can knead some more in 🙂

  5. These garlic knots were AMAZING! They were so easy and fun to make, I loved them!! After looking at other recipes I was expecting only a few garlic knots but I ended up getting around 20! I took a suggestion from the comments and added some Parmesan cheese and it was the perfect topping! I would defiantly do this recipe again! 5 stars from me!! GREAT RECIPE!

  6. I want to make these but am confused as to whether I should use rapid rise yeast or just regular yeast. Help!

  7. I made these and they were so good! I didn’t make the whole batch though. I made half garlic knots and used the other half of the dough to make cinnamon rolls. So good!

  8. How many calories are these cause I’m kind of a health freak even though they taste amazing I just want to know

  9. These are delicious! I got about 14 knots, though some definitely could have been smaller. Not sure how many it was supposed to make. I think 6-8 inches long before tying worked better. I did add some oregano and parmesan to the butter mixture and upped the garlic. I love that the came together in under an hour!

  10. I made these today. About 5 min before they were finished I brushed with the butter mixture and put them back in. Then 5 minutes later I took them out, brushed again with the butter mixture, and sprinkled with Italian cheese (mozzarella, provolone, Parmesan mix). Put in for about 1 more min to melt the cheese. We wanted some cheesy bread so that’s why I made those adjustments. The dough itself is a GREAT recipe. Prepared it exactly as you wrote it and it was wonderful. Thank you!

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