Homemade Garlic Knots




Introduction: Homemade Garlic Knots

About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English & Social Studies (...

This recipe is made using the dough or pizza dough cycle on a bread machine, but can be adjusted for use with a stand mixer or for kneading by hand. My bread machine is only good for kneading so I use it for mixing doughs, proofing, and nothing else.

The dough recipe can also be bypassed and replaced with pre-made pizza dough from the store if you're in a time crunch.

The most recent occasion I made garlic knots was for a friends' birthday. They travel well! I baked the knots for about 10 minutes at my house and then finished the rest of the baking at my friends', topped and served. It worked out very well!

Step 1: Ingredients

Knot Dough

2 tbs olive oil

1 cup warm water (additional 1/4 cup of water may be needed, add during mixing cycle if dough is dry)

2 cups AP Flour

1 cup bread flour

3 tbs dry milk *optional*

1 tbs sugar

1 tsp sea salt

2 tsp or 1 packet instant yeast

Garlic Butter

1/2-1 stick of unsalted butter

1/8 tsp garlic salt *to taste*

1-3 freshly minced cloves of garlic

fresh basil

Additional Topping

Freshly grated Parmesan Cheese or Satori Rum Runner (found at Whole Foods)

Dried hot pepper flakes

Marinara sauce


Note: "To taste" means to increase or decrease an ingredient based on your flavor preferences. It's always a good idea to taste test as you go AND to start with lower amounts of an ingredient if you're unsure.

Step 2: Garlic Butter

The garlic butter topping is the first step because it can be made in advance and for what I consider "best results" should be in a semi-softened (not liquid) state before adding to the knots.

Mince a couple garlic cloves and dice the basil, then set both aside.

In a small pan, add the butter, garlic, and garlic salt and cook over low heat---make sure to be constantly stirring so that the garlic doesn't burn. Equally important, don't let the butter brown. The purpose of this is to gently cook the garlic and infuse the flavors.

After 8-10 minutes, remove the garlic butter from heat. Add the basil to the butter mixture and allow to cool. You can either transfer the butter to a jar/container OR when the butter starts to solidify, transfer the butter to a piece of plastic wrap, wrap tightly and refrigerate until you need it.

Step 3: Dough

When using a bread machine, I've always found that adding ingredients liquid first seems to work best. Yeast is always last. So add all the wet ingredients, then dry, and set your bread machine to the pizza or dough cycle. On my machine the difference between the two settings is about 35 minutes, so I generally use the pizza cycle.

Step 4: Shape

Divide your dough into equal size pieces. This recipe makes between 12-16 knots depending on how big you want them.

Once your pieces are divided, roll each piece between your hands to make a "rope". Then I tie the dough into a knot and place on your lightly greased cookie sheet.

Step 5: Bake

Pre-heat your oven to 350 and bake for 13-18 minutes. You want the top of the knots to be very lightly tanned.

Step 6: Top!

As soon as you remove the knots from the oven immediately spread the garlic butter on each and top with cheese. Eat and enjoy!

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    13 Discussions

    Use gluten free flour, I don't know if its a 1 to 1 conversion but the GF label might say.

    I wish what about the BREAD FLOUR?? It literally is made to have EXTRA GLUTEN! Sorry only been gluten free a few months ?

    So I don't know much about gluten free baking, I don't know if there is an alternative for gluten free bread flour---you'd be best off doing some research or contacting King Arthur Flour for help (they might even have a GF bread flour mix).

    That said, the recipe is the way I make it. I use bread flour because it makes the final product a little chewier (which I like, not everyone will). If you don't have or can't use bread flour, you can use 100% AP flour or your flour of choice---but it's up to you to make sure you do the correct conversions as 1 cup of AP flour may not be the same as 1 cup of GF flour.

    For example: when substituting AP with whole wheat flour, you usually have to add more liquid and/or add vital wheat gluten.

    That said, you don't have to use bread flour. Just make sure you account for/substitute ingredients appropriately :)

    I hope this helps :)

    Garlic is great for the body's health!Great recipe!

    Pretty good. Pretttttttty, pretttttttttty, pretttttty good.

    1 reply

    Tried this recipe using my faithful Kitchen Aid (If it ever broke, I'd stop cooking, LOL) and they turned out nicely crisp on the outside & soft & chewy on the inside. I varied from the recipe by lightly grating Asiago cheese* on top & everyone loved them.

    *Asiago cheese is too expensive to waste, so I vacuum seal the unused portion & freeze it til the next time. I used about 1 TBSP grated cheese per knot/roll.

    1 reply

    I need a Kitchen Aid stand mixer in the worst way lol

    Mmmm...I love garlic knots :)

    Garlic knots had it's Genesis in the restaurant trade as a way to use leftover dough, now it's haute cuisine. ☺

    Your garlic bread looks beyond delicious!! I love the way you knot the bread. Thank you for sharing :)