There’s something undeniably magical about the aroma of garlic and herbs wafting through the kitchen, especially when it’s emanating from a batch of freshly baked Homemade Garlic Knots. That first tear into a soft, fluffy knot, the steam rising to meet a generous brush of garlic-infused butter and herbs, is a simple pleasure that feels both rustic and gourmet. Forget the cardboard tub from the pizza place; these knots are on another level. They are incredibly soft, pillowy, and bursting with fresh flavor from the inside out. This recipe is a celebration of from-scratch baking that is far easier than you might think, transforming simple pantry staples into a show-stopping side dish or a snack worthy of any occasion.

The beauty of these garlic knots lies in their texture. We achieve a soft, tender crumb and a slight chewiness by using a combination of milk and a touch of sugar, which feeds the yeast and creates an exceptionally fluffy dough. The garlic flavor isn’t an afterthought; it’s a triple threat. A hint of garlic powder in the dough itself, a generous soak in a butter and fresh garlic glaze straight out of the oven, and a final flourish of fresh parsley and Parmesan cheese create a depth of flavor that will have everyone reaching for more. Whether you’re serving them alongside a heaping bowl of pasta, as the star of your game-day spread, or simply as a treat to make a Tuesday night feel special, these Homemade Garlic Knots are guaranteed to become a staple in your culinary repertoire.

The Secret to Unforgettable Garlic Knots

What separates a good garlic knot from a truly unforgettable one? It’s all in the technique and the quality of the glaze. The goal is a knot that is baked through but remains incredibly moist and tender, not dry or crumbly. The key is not to overwork the dough. We want just enough kneading to develop the gluten for structure, but not so much that the knots become tough.

The second, non-negotiable secret is the garlic butter glaze. This is not the time for pre-minced jarred garlic. Using fresh garlic, finely minced, is absolutely crucial. The sharp, pungent aroma of fresh garlic mellowing in melted butter is the soul of this recipe. Brushing the knots while they are still piping hot from the oven allows the dough to drink up the buttery, garlicky goodness, ensuring every single bite is saturated with flavor. This final step transforms them from simple baked dough into the iconic, irresistible treat we all crave.

Gathering Your Ingredients

The ingredient list is straightforward, which is part of the charm. This is humble, honest food made extraordinary with care and a few fresh additions.

For the Dough:

3 cups all-purpose flour (plus more for dusting)
1 tablespoon granulated sugar
2 ¼ teaspoons instant yeast (one ¼-ounce packet)
1 ½ teaspoons salt
1 teaspoon garlic powder
1 cup warm whole milk (about 110°F/43°C)
2 tablespoons olive oil
1 large egg, at room temperature

For the Garlic Herb Glaze:

6 tablespoons unsalted butter
4-5 large cloves fresh garlic, finely minced
2 tablespoons fresh parsley, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons freshly grated Parmesan cheese, for finishing

Step-by-Step Instructions for Perfect Knots

Follow these steps carefully, and you’ll be rewarded with the most soft, fluffy, and flavorful garlic knots you’ve ever tasted.

Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl, whisk together 2 cups of the flour, sugar, instant yeast, salt, and garlic powder. In a separate jug, combine the warm milk, olive oil, and egg. The milk should be warm to the touch, not hot, to avoid killing the yeast.
Combine and Knead: Pour the wet ingredients into the dry ingredients. Mix on low speed (or with a wooden spoon) until a shaggy dough forms. Gradually add the remaining 1 cup of flour, a little at a time, until the dough pulls away from the sides of the bowl. The dough should be soft and slightly sticky, but manageable.
First Rise: Knead the dough for 5-7 minutes in the mixer (or 8-10 minutes by hand on a floured surface) until it is smooth and elastic. Form the dough into a ball. Place it in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
Shape the Knots: Once risen, punch the dough down to release the air. Turn it out onto a lightly floured surface. Using a sharp knife or a bench scraper, divide the dough into 12 equal pieces. Roll each piece into a rope about 6-7 inches long. Tie each rope into a simple knot, tucking the ends underneath. Place the shaped knots about 1-2 inches apart on a parchment-lined baking sheet.
Second Rise: Cover the shaped knots with a kitchen towel and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
Bake to Golden Perfection: Bake the garlic knots for 12-15 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Prepare the Glaze: While the knots are baking, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for just 1 minute until fragrant; be careful not to burn it. Remove from the heat and stir in the chopped parsley, salt, and pepper.
The Crucial Final Step: As soon as the garlic knots come out of the oven, brush them generously with the warm garlic butter glaze, ensuring you use all of it. Some will pool on the pan—this is fine! Immediately sprinkle with the freshly grated Parmesan cheese.
Serve and Enjoy: Let the knots cool for a few minutes on the baking sheet before serving. They are best enjoyed warm and fresh.

Pro Tips for Garlic Knot Success

Yeast is Key: Ensure your yeast is not expired. The warm milk should be between 105-115°F. Too hot, and it will kill the yeast; too cold, and it won’t activate properly.
Don’t Skip the Second Rise: This proofing period is essential for achieving that light, airy, and fluffy texture. Patience is key!
Customize Your Glaze: Feel free to add other herbs to the butter glaze, such as a pinch of red pepper flakes for heat, a teaspoon of Italian seasoning, or some chopped fresh oregano.
Make-Ahead Magic: You can prepare the dough through the first rise, then punch it down, cover it tightly, and refrigerate it overnight. The next day, let it come to room temperature for 30 minutes before shaping and proceeding with the second rise. This actually develops more flavor!

Serving Suggestions & Fun Variations

These garlic knots are incredibly versatile. Serve them as the perfect side to any Italian pasta dish, like spaghetti and meatballs or fettuccine alfredo. They are a must-have with soup or salad and are the ultimate crowd-pleaser at parties.

For fun variations, try:

Cheese-Stuffed Garlic Knots: Flatten each dough piece, place a small cube of low-moisture mozzarella in the center, and seal the dough around it before tying the knot.
Everything Bagel Garlic Knots: Brush with the garlic butter and sprinkle with everything bagel seasoning before baking.
Parmesan Herb Crust: Before baking, brush the knots with a little milk or water and roll them in a mixture of grated Parmesan and dried herbs.

The cultural context of the garlic knot is deeply rooted in American pizzerias, particularly those of the New York style. They are believed to have been created as a clever way for pizza chefs to use up scraps of leftover pizza dough. Tied into a knot, baked, and slathered in garlic butter, this “leftover” quickly became a menu staple and a beloved snack in its own right. Making them from scratch at home is a tribute to that resourceful, delicious spirit.

Storing and Reheating

Store any leftover garlic knots in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes, or until heated through. For the best texture, avoid the microwave, as it can make them tough.