These homemade garlic knots are soft and flaky. They are made from my favorite five-ingredient pizza dough. I coat them with lots of garlic butter before baking and then with herb garlic butter again after baking. I am knot kidding. These are the best garlic knots.
Also, try my Best Dinner Rolls with Cinnamon Butter or Tater Tot Nests, I promise you will enjoy.
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Let's make the dough for the garlic knots.
What do I need for the dough?
How to make the dough:
This is my basic pizza dough recipe.
- Put all the ingredients in a bowl and mix with a spoon
- Let the rough mixture rest for five minutes. Stir a second time.
- Do the first envelope stretch and fold on a clean, lightly oiled surface. Watch the video for how to do the envelope stretch and fold.
- Cover the dough and let it rest for 20 minutes.
- Repeat the envelope stretch and fold two more times with 20 minute rest period in between.
- After the 3rd envelope, stretch and fold. Place the dough in a lightly oiled bowl. Cover the dough and let rise for one hour.
Shape the Garlic Knots
Step by Step Instructions for Shaping the Garlic Knots.
- Roll the dough into a rectangle that is sixteen by eight inches.
- Cut the triangle into 16 eight-inch long by one-inch wide pieces.
- Roll each piece into a rope.
- Tie the rope into a knot
- Tuck the ends of the knot in if you prefer a tidy knot.
- Place the knots on a parchment-lined baking sheet.
- Cover with lightly greased plastic wrap and let the knots rise for one hour.
SIS Tip - Simple is Smart
Simple is smart when you don’t have time to make the homemade pizza dough. Purchase two pounds of premade pizza dough from your local market.
Make the Garlic Butter:
- Mince eight cloves of garlic.
- Melt one stick of butter in a small saucepan over medium heat. Add the garlic to the melted butter and cook until fragrant.
- Coat the rolls with the melted butter just before baking.
- While the rolls are baking, add the minced fresh parsley, oregano, and basil to the hot butter.
Bake the Rolls:
Fifteen minutes before the rolls are done rising, preheat the oven to 400 degrees F (204 degrees C).
Once the rolls are double in size and puffy, coat the rolls with the garlic butter and bake for 8 – 10 minutes. Check the center temperature of a roll at 8 minutes. Use an instant-read thermometer. When the temperature reaches 190 degrees, the rolls are done.
Remove the rolls from the oven and brush the tops with a generous amount of garlic herb butter. Sprinkle with grated parmesan and serve warm with Vegetarian Lasagna or Tri-Color Pasta Primavera. Dip them into some Classic Marinara Sauce.
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Dough (see notes)
Garlic Butter with Fresh Herbs
- 1 stick salted butter melted (113 grams)
- 8 cloves minced garlic
- 4 Tbsp. finely grated parmesan cheese
- 2 tsp minced fresh oregano
- 2 tsp minced fresh basil
- 2 tsp minced fresh parsley
Make the dough
- Add all the dry ingredients to a mixing bowl and stir to mix.
- Add the water and stir with a large wooden spoon until all the flour is absorbed.
- Let the dough rest for 5 minutes, then stir for another minute. The dough should be soft and slightly sticky.
- Add 1 Tbsp olive oil to a smooth work surface. (i.e., granite) to create an oil circle about 12 inches across.
- Stretch and fold the dough, as shown in the video. Cover with a bowl and let it rest for 20 minutes.
- Repeat the stretch and folds two more times at 20-minute intervals. Add more oil to the work surface if the dough starts to stick. The dough becomes firmer and less sticky with each stretch and fold.
- Put the dough back in the bowl and let it rise until double in size, about 1 hour. The dough is now ready to use for the garlic knots.
Shape the garlic knots
- Split the dough into two equal portions
- Working with one portion at a time, Roll the portion into an 8 X 16-inch rectangle. The dough won't be perfectly square. That's ok.
- Cut the 8-inch side of the rectangle into eight 1 inch wide X 16 inches long pieces of dough. Then cut each 1 X 16-inch piece in half to form sixteen 1-inch wide by 8-inches long pieces of dough.
- Roll each 1 X 8-inch piece of dough into a rope.
- Tie the rope into a knot and place the knot on a parchment-lined baking sheet. Tuck the ends under if you prefer a knot with the ends tucked in.
- Repeat with the second piece of dough.
- If you want larger garlic knots, don't split the dough. Roll the dough into the same eight by sixteen inch rectangle. But this time, cut the rectangle into 16 one-inch wide pieces that are eight inches long. The logs will be thicker and a little more challenging to tie. You will have a total of 16 knots instead of 32 knots.
- Lightly spray a piece of plastic wrap with non-stick spray and cover the garlic knots. Let the knots rise until they double in size for about 1-2 hours, depending on the room's temperature.
- Preheat the oven to 400-degrees, 15 minutes before the garlic knots are done rising.
- Once the knots are double in size, uncover them. Gently brush the tops of the knots with garlic butter. Use the garlic butter before you add the fresh herbs.
- Bake the small knots for 10 - 12 minutes or until the dough in the center of the knot is 190-degrees F. (88-degrees C) Bake the large knots for 20 minutes. While the knots are baking add the minced fresh herbs to the rest of the hot garlic butter.
- Remove from the oven and cool for 5 minutes. Then brush the garlic herb butter on top of the knots. (be generous with the garlic herb butter). Sprinkle with the grated parmesan cheese and serve warm.
Make the Garlic Herb Butter
- Melt a stick of butter over medium heat
- Add the minced garlic and cook until fragrant. Take care not to burn the garlic.
- Remove from the heat and let cool about 15 minutes before brushing it onto the garlic knots just before the knots are baked.
- While the knots are baking, add the fresh herbs and reheat the butter until the herbs are wilted. Set aside.