Best Recipe for Garlic Knots from The Food Charlatan. (2024)

These Garlic Knots are the perfect rolls for your Thanksgiving (or Easter) table! They are chewy and soft, and have TONS of garlicky, buttery flavor! You can’t eat just one. (At least I can’t. A batch of these rolls is basically a meal for me.) Originally published March 27, 2019.

Best Recipe for Garlic Knots from The Food Charlatan. (1)
Table of Contents
  1. What are Garlic Knots?
  2. Garlic Bread Knots ingredients
  3. Best Garlic Knots Recipe substitutions
  4. How to make Garlic Knots
  5. What to serve this Recipe for Garlic Knots with
  6. How to store leftover Garlic Bread Knots
  7. Best Garlic Knots Recipe FAQs
  8. More yeasty bread! Give me all the bread!
  9. Best Garlic Knots Recipe

One time in college my best friend Sarah taught a session at a church activity. It was called “How to Make an Impressive Dinner,” and we made it all, from main dish to sides to dessert. A bunch of 19 and 20 year old girls cooking fancy food in a run down apartment in Provo, Utah. Good times.

Best Recipe for Garlic Knots from The Food Charlatan. (2)

She made homemade rolls and I thought it was the most amazing thing ever (or dare I say, impressive). I didn’t know making yeasty bread was a thing you could actually DO. My mom never baked anything with yeast. I think she was just always too offended by the “knead for 8 minutes” part.

When we left for college, Mom gave each of her kids a little booklet of typed up recipes. Easy stuff that was cheap and quick, like Chicken and Broccoli Stuffand “Chicken Patties and Mashed Potatoes” (literally just frozen chicken patties paired with homemade mashed potatoes. A last-minute staple growing up. I think this is one of my mom’s favorite meals to this day.)

Best Recipe for Garlic Knots from The Food Charlatan. (3)

There is a table of contents at the front (I still have my copy) and there’s a category for bread. But when you turn to the bread page, instead of recipes it says:

BREADS:Go to the bread aisle of the grocery store or day-old bread store. Pick out something that looks good, like garlic or French bread for Italian dishes, whole wheat or cracked wheat for toast and sandwiches, soft rolls for most everything else, though sourdough is also good. (Sorry–I don’t do yeast. If you want recipes for actual homemade bread and rolls, I suggest calling your aunt Shirley.)

So there you have it guys. If this recipe has too much kneading for you, follow Mom’s instructions above.

What are Garlic Knots?

Garlic knots are a little bit like if pizza dough and garlic bread had a baby. They’re a perfectly chewy and satisfying knot-shaped dinner roll absolutely drenched in homemade garlic butter. Imagine your lasagna getting upstaged, because that’s exactly what’s going to happen when you plunk these down on the table. They’re irresistible and one batch is definitely not enough for my family.

Garlic Bread Knots ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Active dry yeast
  • Sugar
  • Kosher salt
  • Olive oil
  • Bread flour
  • Butter
  • Garlic
  • Pepper
  • Fresh parsley (optional)

Best Garlic Knots Recipe substitutions

Want to make these rolls for your vegan friends (or just ran out of butter)? You can use ½ cup olive oil in the garlic sauce instead of half butter and half olive oil. They’re still absolutely delicious (and that’s the way my friend’s mom Anne makes them).

If you want breadsticks instead of knots, you can simply roll these out 8 inches long and lay them out on a sheet pan. Start checking them at 15 minutes since they may bake a little faster.

Don’t have bread flour? All purpose flour is fine. Your garlic knots will just be a little bit less chewy, still delicious. Note that you may need just a little more flour than if you were using bread flour – adjust according to the bread’s consistency.

How to make Garlic Knots

This recipe is from Sarah’s mom, Anne, (aren’t moms the best?) who also gave me her recipe for Garlic and Rosemary Skillet Bread. What can I say, this woman knows her garlicky yeast breads. (She does sweet yeast too. HerMaple Butter Twist Coffee Cake is amazing.) And I gotta admit, making these is a lot of fun. Check out the fun stuff you get to do with the dough:

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Here’s a quick overview of how to make these garlic knots. Scroll down to the recipe card for complete instructions!

  1. In a large bowl or stand mixer, add the yeast, warm water and sugar. Let this mixture sit for 5 minutes to proof.
  2. Stir in the salt, olive oil, and 1 cup of flour. Switch to the dough hook if you’re using a mixer and stir in another 1 and 1/2 cups flour.
  3. Knead for 7-8 minutes. Add the remaining 1/2 cup of flour a few tablespoons at a time if the dough is sticking to the sides and bottom. You want the dough to be smooth and elastic.
  4. Grease a large bowl with nonstick spray or rub with olive oil. Shape the dough into a ball and place it in the greased bowl. Turn it over so that the top half gets oiled.
  5. Cover with a tea towel and let rise in a warm place for about 1 and 1/2 hours, or until doubled in size.
  6. Once the dough is risen, punch down and let rest for another 10 minutes.
  7. Prepare 2 baking sheets with parchment paper, or spray with nonstick spray.
  8. Divide the dough into 12 equal pieces. Roll each piece into an 8-inch snake and then carefully tie each rolled-out piece into a knot.
  9. Place each knot on the prepared baking sheets. Cover with tea towels and let rise until doubled in size.
  10. Preheat the oven to 425 degrees F, then bake the rolls for 20-25 minutes, until the tops are golden and the bottoms are brown. Remove from the oven and let the rolls cool on a wire rack for 10 minutes.
  11. While the rolls are baking, make the garlic butter sauce. In a small saucepan, add butter, olive oil, garlic, salt, and pepper. Cook over low heat for about 3-5 minutes, until the garlic has just barely started to brown. Remove from heat and stir in the parsley. Let cool slightly.
  12. Dip each roll in the garlic butter sauce. It helps to spoon some on top to make sure you get garlic in the knot crevices. Place on a wire rack. Serve warm.
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How to tie Garlic Bread Knots

Tying garlic knots is pretty simple, even though they look impressive. Start by dividing the dough into 12 equal pieces, each a little less than 2 ounces. Roll each piece into an 8-inch snake, between 1/2 and 1 inch thick, then carefully tie each rolled-out piece into a knot. You’ll want the ends to stick out just a little – most of the dough is making the knot itself, not hanging out the end. Don’t stress though, no matter how you shape them that garlicky butter is going to make everything taste amazing.

What to serve this Recipe for Garlic Knots with

These garlic knots make the perfect bread to serve with Italian food. They’d also be great with any hearty soup or stew. Here are some of my favorite recipes for dipping these knots in!

Bolognese Sauce << this long-simmered, insanely flavorful sauce is worth the long simmer.

Chicken Alfredo << your favorite restaurant order, now with garlic knots on the side.

Killer Homemade Lasagna << this is the ultimate lasagna, you have GOT to try it.

Crockpot Beef and Barley Soup << makes your whole house smell soooo good!

Italian Wedding Soup << dipping a garlic knot in THIS? The definition of cozy.

Minestrone with Sausage and Pesto << absolutely packed with goodness (and meat).

Best Recipe for Garlic Knots from The Food Charlatan. (9)

How to store leftover Garlic Bread Knots

You can store leftover garlic knots on the counter in a tupperware or ziplock. In my opinion they’re just as good if not better the next day. There’s no need to refrigerate them.

If I were going to freeze these, I would skip making the garlic butter sauce. Freeze the rolls in a ziplock after cooling from the oven. To thaw, leave rolls on the counter, sealed in the bag, for a couple hours. Reheat in the oven on a baking sheet for 5-10 minutes at 350. Then continue with the dipping in step 17.

Should you refrigerate garlic knots?

You don’t need to refrigerate garlic knots. It’s perfectly fine to leave them on the counter in a ziplock or container with a lid. If you’re making garlic knots with a mozzarella and spinach filling (not part of this recipe) then you’d need to refrigerate those since the filling is perishable.

Best Garlic Knots Recipe FAQs

What kind of bread are garlic knots made of?

Garlic knots are made of a yeast dough, usually one that isn’t enriched (in other words, it doesn’t have eggs, milk, and sugar in it, like a cinnamon roll dough would). The dough is more like pizza dough, with bread flour and olive oil, so it rises high and has lots of chew, not to mention incredible flavor from the olive oil.

How can you say no to a chewy, fresh baked roll that has just been dunked in garlicky butter and olive oil? You can’t, really. These would be great to make ahead for Thanksgiving. You could make them today and freeze them. Fresh bread is one of the best parts of Thanksgiving!

More yeasty bread! Give me all the bread!

Buttery Sweet Potato Rolls << these would be perfect for Thanksgiving too!

Garlic and Rosemary Skillet Bread << can there ever be too many garlic bread recipes? No, no there cannot.

Aunt Shirley’s Famous Buttery Dinner Rolls << seriously, SO pillowy and soft. I also just posted

Buffalo Garlic Knots from Foodie with Family

Skillet Baked Pepperoni Garlic Knots from Fifteen Spatulas

Stuffed Garlic Knots from Crunchy Creamy Sweet

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Best Recipe for Garlic Knots from The Food Charlatan. (10)

Best Garlic Knots

4.58 from 7 votes

Prep: 30 minutes mins

Cook: 20 minutes mins

Rise Time: 2 hours hrs 15 minutes mins

Total: 3 hours hrs 5 minutes mins

Servings: 12 rolls

Best Recipe for Garlic Knots from The Food Charlatan. (11)

These Garlic Knots are the perfect rolls for your Thanksgiving (or Easter) table! They are chewy and soft, and have TONS of garlicky, buttery flavor! You can’t eat just one.

Ingredients

For the dough

  • 2 teaspoons active dry yeast
  • 1 cup water, warm
  • 1 teaspoon sugar
  • 1 & 1/4 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 & 1/2 cups bread flour

For the garlic butter

  • 1/4 cup butter, (half stick)
  • 1/4 cup olive oil
  • 6 cloves garlic, smashed and minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh parsley, minced (optional)

Instructions

  • In a large bowl or stand mixer, add the yeast, warm water and sugar. Make sure the water isn’t too hot. It should feel like nice bath water. Not hot-tub hot. Let this mixture sit for 5 minutes to proof. You are “proving” that the yeast hasn’t been killed. If the yeast has puffed up, you’re good to go. If the water is still flat after 5 minutes, then toss it out and start over.

  • Stir in the salt, olive oil, and 1 cup of flour.

  • Switch to the dough hook if you’re using a mixer. Stir in another 1 and 1/2 cups flour.

  • Knead for 7-8 minutes. Add the remaining 1/2 cup of flour a few tablespoons at a time if the dough is sticking to the sides and bottom. You want the dough to be smooth and elastic. It should not stick (much) to your fingers. Stop adding flour when you have reached this stage.

  • Grease a large bowl with nonstick spray or rub with olive oil.

  • Shape the dough into a ball and place it in the greased bowl. Turn it over so that the top half gets oiled.

  • Cover with a tea towel and let rise in a warm place for about 1 and 1/2 hours, or until doubled in size. I like to let dough rise in the oven: before you put the dough in, turn the oven on to the warm setting for a couple minutes, then turn the oven off. Once the oven is off, you can put the dough inside for a good rising environment.

  • Once the dough is risen, punch down and let rest another 10 minutes.

  • Prepare 2 baking sheets with parchment paper, or spray with nonstick spray.

  • Divide the dough into 12 equal pieces. I weighed mine, they were each a little less than 2 ounces. Roll each piece into an 8-inch snake. It should be between 1/2 and 1 inch thick.

  • Carefully tie each rolled-out piece into a knot.

  • Place each knot on the prepared baking sheets.

  • Cover with tea towels and let rise for 45 minutes to 1 hour, until doubled in size.

  • Preheat oven to 425 degrees F.

  • Bake the rolls for 20-25 minutes, until the tops are golden and the bottoms are brown. I used 2 oven racks and switched pans halfway through baking time. Remove from the oven and let the rolls cool on a wire rack for 10 minutes.

  • While the rolls are baking, make the garlic butter sauce. In a small saucepan, add butter, olive oil, garlic, salt, and pepper. Cook over low heat for about 3-5 minutes, until the garlic has just barely started to brown. Keep an eye on it, you don’t want the garlic to get dark. Remove from heat and stir in the parsley. Let cool slightly.

  • Dip each roll in the garlic butter sauce. It helps to spoon some on top to make sure you get garlic in the knot crevices. Place on a wire rack. Serve warm.

Notes

This recipe only makes 12 rolls! It’s not enough! I will double it next time.

*If I were going to freeze these, I would skip making the garlic butter sauce. Freeze the rolls in a ziplock after cooling from the oven. To thaw, leave rolls on the counter, sealed in the bag, for a couple hours. Reheat in the oven on a baking sheet for 5-10 minutes at 350. Then continue with the dipping in step 17.

This recipe is from my BFF Sarah’s mom, Anne. Thanks Anne!

Nutrition

Serving: 1knot | Calories: 199kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 376mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Course: Bread

Cuisine: American

Calories: 199

Keyword: Garlic Bread

Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , Christmas Recipes, Easter Recipes, Thanksgiving

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