Savory Garlic Knots Recipe From Scratch Easy Homemade Flavorful Knots

Posted on January 13, 2026

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The smell of warm, buttery garlic knots fresh from the oven immediately brings me back to those cozy family dinners where everyone gathered around the table, passing plates and sharing stories. Honestly, nothing beats biting into a soft, pillowy knot slathered with garlicky goodness and a sprinkle of fresh herbs. I first started making this savory garlic knots recipe from scratch during a weekend baking spree, and since then, it’s become my go-to comfort snack. You know how sometimes you want something simple but with a punch of flavor? That’s exactly what these garlic knots deliver.

What’s really fun is that this recipe takes the classic pizza dough and transforms it into these irresistible little bites that are both easy and so satisfying. I’ve made these knots countless times, tweaking the garlic butter mix and baking time to get that perfect golden crust with a soft center. Plus, making garlic knots from scratch means no weird preservatives or mystery ingredients — just wholesome, honest food you can feel good about sharing with your friends and family. Whether you’re hosting a casual game night or just craving a quick afternoon treat, these savory garlic knots hit all the right notes.

This recipe isn’t just about flavor, though. It’s about the joy of baking something with your own hands, the little moments of anticipation as the dough rises, and the proud smile when your garlic knots come out just right. You’ll love how easy it is to whip these up with pantry staples, and trust me, once you taste that garlicky, buttery magic, you won’t want store-bought again.

Why You’ll Love This Savory Garlic Knots Recipe

Quick & Easy: From mixing dough to baking, these garlic knots come together in about 1 hour, perfect for a last-minute snack or side dish.
Simple Ingredients: Just basic pantry staples like flour, yeast, garlic, and butter — no fancy trips to specialty stores.
Perfect for Any Occasion: Whether it’s a casual dinner, party appetizer, or weekend treat, these knots fit right in.
Crowd-Pleaser: Kids and adults alike can’t get enough of these soft, flavorful bites — they’re always the first to disappear!
Unbelievably Delicious: The combination of garlic butter, fresh herbs, and that golden crust is just pure comfort food magic.

What sets this savory garlic knots recipe apart? It’s all about the dough’s texture — soft but sturdy enough to hold its shape — and the garlicky butter brushed on right after baking, which soaks in just enough to keep every bite moist and flavorful. I also like to toss in a dash of fresh parsley for a little pop of color and brightness. These aren’t your average garlic bread twists; they have a homemade charm that makes you feel like a pro baker, even if you’re just starting out.

And, honestly, making these garlic knots from scratch is kinda therapeutic. Kneading the dough, shaping each knot, and smelling that garlic butter bubbling as it bakes? It’s a small culinary victory that brings a ton of joy.

What Ingredients You Will Need

This savory garlic knots recipe uses simple, wholesome ingredients that pack a ton of flavor without fuss. Most of these are pantry staples, so you probably have them on hand already!

For the Dough:
- All-purpose flour – 3 ½ cups (440g), for a soft but sturdy dough
- Active dry yeast – 2 ¼ tsp (one packet), the magic that makes the dough rise
- Warm water – 1 ¼ cups (300ml), about 110°F (43°C) to activate the yeast
- Sugar – 1 tbsp, to feed the yeast and add a subtle sweetness
- Salt – 1 tsp, balances flavor
- Olive oil – 2 tbsp, adds moisture and richness
For the Garlic Butter Topping:
- Unsalted butter – 6 tbsp (85g), melted (I like to use Land O’Lakes for a creamy finish)
- Fresh garlic – 4 cloves, minced finely for a punch of flavor
- Fresh parsley – 2 tbsp, chopped, adds color and freshness
- Grated Parmesan cheese – ¼ cup (25g), optional but highly recommended for a savory kick
- Salt – a pinch, to taste
- Red pepper flakes – a pinch, optional for a gentle heat

Ingredient selection tips: For the best texture, look for fresh yeast or active dry yeast with a good expiration date. The garlic should be fresh and firm — powdered garlic just won’t give the same punch. If you want to make these dairy-free, swap the butter with vegan margarine or olive oil, and skip the Parmesan or replace it with a dairy-free cheese alternative.

Equipment Needed

Mixing Bowls: A large bowl for the dough and a small one for the garlic butter.
Measuring Cups and Spoons: Accurate measurements help with the perfect dough consistency.
Kitchen Scale (optional): Helpful if you prefer weighing ingredients for consistency.
Wooden Spoon or Dough Hook: For mixing the dough — a stand mixer with a dough hook works great but hand mixing is fine.
Clean Kitchen Towel or Plastic Wrap: To cover the dough while it rises, keeping it warm and moist.
Baking Sheet: A rimmed sheet works best to hold the knots in place; line it with parchment paper for easy cleanup.
Pastry Brush: For brushing the garlic butter evenly over the knots.

If you don’t have a stand mixer, no worries! I’ve made these many times just kneading by hand — it’s a bit of a workout but totally worth it. Also, if you’re on a budget, measuring cups and spoons from most stores do the trick perfectly. Just make sure your baking sheet is sturdy enough to hold the knots without warping in the oven.

Preparation Method

Activate the yeast: In a small bowl, combine 1 ¼ cups (300ml) of warm water (about 110°F/43°C) with 1 tbsp sugar and 2 ¼ tsp active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly — this means your yeast is alive and kicking.
Make the dough: In a large bowl, mix 3 ½ cups (440g) all-purpose flour with 1 tsp salt. Create a well in the center and pour in the yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a shaggy dough forms.
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for about 6-7 minutes. The dough should be soft and slightly tacky but not sticky.
First rise: Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
Shape the knots: Punch down the risen dough to release air. Divide it into 16 equal pieces (about 2 oz/60g each). Roll each piece into a 10-inch (25cm) rope. Tie each rope into a loose knot and place them on a parchment-lined baking sheet, spaced about 1 inch apart.
Second rise: Cover the knots loosely with a towel and let them rise for another 30 minutes until puffy.
Prepare garlic butter: While the knots rise, melt 6 tbsp (85g) unsalted butter in a small saucepan or microwave. Stir in 4 minced garlic cloves, 2 tbsp chopped parsley, ¼ cup (25g) grated Parmesan (if using), a pinch of salt, and optional red pepper flakes. Set aside but keep warm.
Bake the knots: Preheat your oven to 400°F (200°C). Bake the garlic knots for 12-15 minutes, or until golden brown on top. Keep an eye on them around the 12-minute mark — ovens vary!
Brush with garlic butter: As soon as the knots come out of the oven, brush them generously with the prepared garlic butter. The warm knots will soak up the flavors beautifully.
Serve warm: Let the knots cool slightly on a wire rack for a few minutes, then dig in while still warm and fragrant.

Pro tip: If your dough feels too sticky while shaping, dust your hands and surface lightly with flour, but avoid adding too much or your knots will turn out dense. Also, brushing the garlic butter right after baking is key — wait too long and the butter won’t absorb as well.

Cooking Tips & Techniques

Making garlic knots from scratch is straightforward, but a few tips can take your batch from good to unforgettable.

Water temperature matters: Too hot and your yeast dies; too cold and it won’t activate. Aim for warm, like a cozy bath (110°F/43°C).
Kneading is key: Knead until the dough bounces back when poked — that elasticity means gluten developed properly for soft texture.
Don’t rush the rise: Yeast needs time to work magic. If your kitchen is chilly, place the dough near a warm spot or inside a turned-off oven with the light on.
Shape gently: Avoid pulling the dough too tight when making knots — they should be loose enough to expand without splitting.
Watch the baking time: Every oven bakes differently, so start checking at 12 minutes to avoid over-browning.
Brush while warm: Garlic butter absorbs best when knots are hot, giving that irresistible shine and flavor.
Customize your garlic butter: Adding herbs like thyme or oregano or a squeeze of lemon juice can brighten the flavor.

In my early attempts, I sometimes rushed the rising time and ended up with dense knots. Patience really pays off here. Also, I once forgot to brush the butter immediately, and the flavor didn’t soak in as beautifully—lesson learned!

Variations & Adaptations

One of the best things about this savory garlic knots recipe is how easy it is to tweak based on your taste or dietary needs.

Gluten-Free Version: Swap all-purpose flour for a gluten-free blend like Bob’s Red Mill 1-to-1 baking flour. You might need to add a bit more water or a binding agent like xanthan gum for the right texture.
Vegan Garlic Knots: Use vegan butter or olive oil for the topping, and replace honey or sugar with maple syrup if desired. The flavor is surprisingly close to the original.
Cheesy Stuffed Knots: Before tying the dough, place a small cube of mozzarella inside each rope for an ooey-gooey surprise.
Herb Variations: Mix fresh rosemary, thyme, or basil into the garlic butter for a different herbaceous note.
Baking Alternatives: Try air frying the knots at 375°F (190°C) for 8-10 minutes for a slightly crispier version.

I’ve personally tried adding sun-dried tomatoes and chopped olives into the dough for a Mediterranean twist — it was a hit at family gatherings! Feel free to experiment and find your favorite spin.

Serving & Storage Suggestions

These savory garlic knots are best enjoyed warm, fresh from the oven when they’re soft and fragrant. Serve them alongside your favorite pasta dish, a fresh salad, or even as a snack with marinara or ranch dipping sauce.

If you’re planning to save some, store cooled knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, pop frozen knots directly into a 350°F (175°C) oven for 8-10 minutes until warmed through and slightly crisp on the outside.

Over time, garlic knots tend to get a little denser, but reheating with a light brush of butter or olive oil helps revive their softness. I like to sprinkle a little extra Parmesan and fresh parsley on top after reheating to brighten the flavors.

Nutritional Information & Benefits

Each garlic knot contains approximately 120-140 calories, with about 5 grams of fat, 18 grams of carbohydrates, and 3 grams of protein. Thanks to the olive oil and fresh garlic, these knots offer antioxidants and healthy fats.

Garlic is well-known for its immune-boosting and anti-inflammatory properties, making these knots not just tasty but a bit of a wellness treat too. Using all-purpose flour means these aren’t low-carb, but you could swap in whole wheat or gluten-free flours for different dietary needs.

From a nutritional coach’s perspective, enjoy these knots as a treat balanced with proteins and veggies for a satisfying, rounded meal.

Conclusion

This savory garlic knots recipe from scratch is one of those rare treats that’s both simple and incredibly satisfying. Whether you’re a beginner baker or a seasoned pro, you’ll find joy in kneading the dough and watching these fluffy, garlicky knots come to life.

Don’t hesitate to make this recipe your own — add your favorite herbs, cheese, or try different flours. I love this recipe because it brings people together; there’s something about sharing warm garlic knots that just feels like home.

If you give these garlic knots a try, please drop a comment below and let me know how they turned out or what tasty variations you made. Sharing your kitchen wins makes this whole cooking adventure even better!

Happy baking and even happier munching!

FAQs About Savory Garlic Knots

How long do garlic knots stay fresh?

They’re best eaten within 1-2 days at room temperature. You can store them in an airtight container or freeze for up to 3 months.

Can I use store-bought dough for this recipe?

Yes! Store-bought pizza or bread dough works fine if you’re short on time, but fresh dough will give you the best flavor and texture.

What if my dough is too sticky?

Lightly flour your hands and work surface, but avoid adding too much flour or the knots will get dense. A slightly tacky dough is good.

Can I make these knots ahead of time?

Absolutely! Shape the knots, cover, and refrigerate overnight. Let them come to room temperature and rise a bit before baking.

What’s the best way to reheat garlic knots?

Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes or air fryer for a few minutes to keep them soft yet slightly crispy.

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