Easy Garlic Knots Recipe: Soft Homemade Italian Bread

Garlic knots are irresistible soft, fluffy bread rolls tied into elegant knots, brushed with butter, and coated in a heavenly mixture of garlic, herbs, and Parmesan cheese. These easy garlic knots transform simple pizza dough into golden, pillowy bites that are perfect for soaking up marinara sauce, complementing pasta dishes, or enjoying on their own as an addictive appetizer. Whether you’re serving them alongside spaghetti night, at a pizza party, or as game day snacks, homemade garlic knots deliver that authentic Italian-American pizzeria experience right from your own kitchen.

What makes these soft garlic knots so special is their incredible versatility and crowd-pleasing appeal. The exterior is beautifully golden with a slight crisp from the oven, while the interior stays wonderfully soft and tender. Each knot is generously coated in garlicky herb butter that seeps into every crevice, creating layers of flavor in each bite. The addition of Parmesan cheese adds a salty, umami richness that makes these knots absolutely irresistible—trust me, no one can eat just one!

This garlic knots recipe works beautifully for countless occasions—Italian dinner nights, pizza parties, potlucks, holiday gatherings, game day spreads, or anytime you want impressive homemade bread without the intimidation factor. They’re surprisingly easy to make, especially if you use store-bought pizza dough as a shortcut (though I’ll show you how to make your own too). Best of all, these knots can be prepared ahead and baked fresh when needed, making entertaining stress-free while delivering bakery-quality results that will have everyone asking for seconds.

History / Background

Garlic knots are a beloved Italian-American creation that emerged from the resourcefulness of New York pizzeria owners in the 1940s and 1950s. The story goes that thrifty pizza makers in Queens, New York, didn’t want to waste leftover pizza dough scraps at the end of the day. Rather than discarding these bits of dough, they would roll them into strips, tie them into knots, brush them with garlic-infused oil, and bake them as a complimentary snack for customers or sell them for a small price.

This practical solution quickly became a customer favorite, and garlic knots evolved from a waste-reduction measure into a signature menu item at pizzerias across New York City and beyond. The knots represented the Italian immigrant tradition of “cucina povera” (peasant cooking)—the philosophy of wasting nothing and transforming simple, humble ingredients into something delicious.

While Italy has various bread traditions, the specific garlic knot as we know it today is distinctly Italian-American, born from the adaptation of Italian bread-making techniques to American ingredients and tastes. In Italy, you might find similar preparations like rosette bread rolls or focaccia strips, but the tied knot shape coated in garlic butter is uniquely American.

Throughout the 1960s-1980s, as pizza gained mainstream popularity across the United States, garlic knots traveled beyond New York to pizzerias nationwide. Each region added its own touches—some versions include fresh herbs like parsley or oregano, others add red pepper flakes for heat, and many coat them generously with Parmesan cheese. Some pizzerias serve them with marinara sauce for dipping, while others keep them plain to let the garlic butter shine.

Today, garlic knots hold a special place in American food culture as comfort food that bridges restaurant dining and home cooking. They represent the delicious creativity that happens when immigrant culinary traditions meet American ingenuity, proving that sometimes the best recipes are born from necessity and a refusal to waste good ingredients.

Why You’ll Love This Recipe

These homemade garlic knots are about to become your new favorite bread recipe, and here’s why. This easy garlic knots recipe delivers authentic pizzeria taste using simple ingredients and straightforward techniques that even beginner bakers can master. Whether you make your own dough or use a convenient store-bought shortcut, you’ll create soft, buttery, garlicky perfection that rivals any restaurant.

Here’s why this recipe deserves a permanent spot in your cooking rotation:

• Beginner-Friendly – Simple steps that don’t require advanced baking skills or experience with yeast
• Quick Preparation – Active hands-on time is minimal; dough does most of the work while rising
• Uses Store-Bought Dough – Option to use refrigerated pizza dough for ultimate convenience
• Budget-Friendly – Makes a generous batch using affordable pantry ingredients
• Impressive Results – Looks and tastes like professional bakery bread with minimal effort
• Kid-Approved – Children love the fun knot shape and buttery garlic flavor
• Perfect for Sharing – Ideal for parties, potlucks, and family gatherings
• Customizable – Easily adapt with different herbs, cheeses, or spice levels
• Freezer-Friendly – Bake ahead and freeze for quick reheating anytime
• Restaurant-Quality – Captures that authentic pizzeria taste at a fraction of the cost
• Pairs with Everything – Complements pasta, pizza, soups, salads, and appetizer spreads
• Comfort Food at Its Best – Warm, buttery, garlicky bread that feels like a hug

Ingredient Notes

Understanding your ingredients helps you make the best garlic knots possible. Let’s break down each component:

Pizza Dough – The foundation of your garlic knots. You have two excellent options: store-bought refrigerated pizza dough (found in the refrigerated section near biscuits) or homemade. Store-bought is perfectly acceptable and saves time—just let it come to room temperature for easier handling. For homemade, you’ll use basic bread ingredients: flour, yeast, water, salt, and a touch of sugar and oil. The dough should be soft, smooth, and slightly elastic.

All-Purpose Flour – If making homemade dough, all-purpose flour works perfectly for soft, tender garlic knots. Bread flour can substitute for slightly chewier texture, but all-purpose is ideal for the pillowy softness you want.

Active Dry Yeast – The leavening agent that makes dough rise and creates that light, fluffy interior. Make sure your yeast is fresh (check expiration date) and proof it in warm water (110°F) to ensure it’s active. Instant yeast can substitute with no changes needed.

Butter – Essential for that rich, indulgent garlic butter coating. Use unsalted butter so you can control salt levels. The butter should be melted but not burning hot when you brush it on the knots. European-style butter with higher fat content creates even richer flavor.

Garlic – The star flavoring that makes garlic knots irresistible. Fresh garlic is mandatory—don’t substitute garlic powder here. You’ll need 4-6 cloves, minced very fine or pressed through a garlic press. The amount is adjustable based on your garlic love level.

Fresh Parsley – Adds color, freshness, and traditional Italian flavor. Italian flat-leaf parsley has better flavor than curly parsley, though either works. Fresh parsley is important—dried doesn’t provide the same bright, fresh taste or visual appeal.

Parmesan Cheese – Provides salty, umami richness and creates a flavorful crust on the knots. Freshly grated Parmesan from a block tastes significantly better than pre-grated. Romano or Asiago cheese can substitute for different flavor profiles.

Olive Oil – Used in the dough (if making homemade) and sometimes mixed with butter for the coating. Extra virgin olive oil adds fruity notes, though regular olive oil works fine for a more neutral flavor.

Salt and Italian Seasoning – Season both the dough and the garlic butter coating. Italian seasoning (blend of oregano, basil, thyme) adds authentic flavor. If you don’t have the blend, use dried oregano alone.

Equipment Needed

You’ll need these tools to make perfect garlic knots:

For the Dough (if making homemade):

• Large Mixing Bowl – For preparing and rising dough
• Measuring Cups and Spoons – For accurate ingredient measurements
• Stand Mixer with Dough Hook (Optional) – Makes kneading easier, though hand-kneading works great
• Clean Kitchen Towel – To cover rising dough

For Shaping and Baking:

• Sharp Knife or Bench Scraper – For dividing dough into portions
• Rolling Surface – Clean countertop or large cutting board for rolling dough strips
• Baking Sheet – One or two standard baking sheets, depending on batch size
• Parchment Paper or Silicone Baking Mat – Lines baking sheets and prevents sticking
• Pastry Brush – For brushing garlic butter on knots (essential tool)
• Small Saucepan or Microwave-Safe Bowl – For melting butter and mixing garlic butter coating
• Small Bowl – For mixing Parmesan and herbs

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Tips & Variations

Transform your garlic knots to match any preference with these creative variations:

Cheesy Garlic Knots: Add ½ cup shredded mozzarella cheese to the center of each dough strip before tying into knots. The melted cheese creates a gooey, stuffed center that’s absolutely irresistible.

Spicy Garlic Knots: Add ½ teaspoon red pepper flakes to the garlic butter, or brush knots with a mixture of melted butter and hot honey for sweet heat. Perfect for those who love a kick!

Everything Bagel Garlic Knots: After brushing with garlic butter, sprinkle with everything bagel seasoning instead of just Parmesan for a trendy, flavor-packed twist.

Herb-Loaded Garlic Knots: Add fresh rosemary, basil, or oregano to the garlic butter along with the parsley. Fresh herbs create incredible aromatic complexity.

Garlic Parmesan Knots (Extra Cheesy): Double the Parmesan and add ¼ cup shredded Parmesan directly into the dough before shaping. These are for serious cheese lovers!

Whole Wheat Garlic Knots: Replace half the all-purpose flour with whole wheat flour for heartier, more nutritious knots with slightly nuttier flavor.

Vegan Garlic Knots: Use plant-based butter and nutritional yeast instead of Parmesan cheese. Make sure your dough doesn’t contain milk (most pizza dough is naturally vegan).

Mini Garlic Knots: Divide dough into 24 smaller pieces instead of 12 for bite-sized appetizer knots perfect for parties. Reduce baking time to 10-12 minutes.

Pro Chef Tips

Elevate your garlic knots from good to bakery-quality with these professional techniques:

Proof Your Yeast Properly: Water temperature is crucial—110°F is the sweet spot for activating yeast. Too hot (above 120°F) kills yeast; too cool (below 100°F) won’t activate it. Use an instant-read thermometer or test water on your wrist—it should feel warm but comfortable, like baby bath water. If yeast doesn’t foam after 5-7 minutes, start over with fresh yeast.

Don’t Over-Knead or Under-Knead: Properly kneaded dough should be smooth, elastic, and pass the “windowpane test”—when you stretch a small piece thin, it should form a translucent membrane without tearing. Under-kneaded dough produces dense, tough knots. Over-kneaded dough (rare with hand-kneading) becomes too tight. Aim for 8-10 minutes of hand-kneading or 5-6 minutes in a stand mixer.

Let Dough Rest Between Steps: After dividing dough, let pieces rest for 5 minutes before rolling into ropes. This relaxes the gluten and makes rolling significantly easier. If dough keeps springing back, let it rest another few minutes. Fighting with dough creates tough, unevenly shaped knots.

Roll Evenly for Uniform Knots: Roll each dough rope to consistent thickness (about ½ inch diameter). Uneven ropes create knots that bake unevenly—some parts overdone, others underbaked. Start from the center and roll outward with even pressure for uniform thickness.

Don’t Skip the Second Rise: That optional 15-20 minute rest after shaping isn’t really optional if you want truly fluffy knots. This short rest allows gluten to relax and yeast to produce one final rise, creating dramatically softer, more pillowy texture. Baking immediately after shaping produces denser knots.

Brush Butter on Hot Knots: The first garlic butter brushing before baking flavors the dough. But the critical brushing happens immediately after baking while knots are piping hot. The heat allows butter to soak deep into the bread rather than just coating the surface. This double-brushing technique creates maximum garlic butter flavor.

Use Fresh Garlic, Not Garlic Powder: Fresh minced garlic provides that pungent, aromatic garlic flavor that defines great garlic knots. Garlic powder tastes flat and chemical in comparison. Press or mince garlic very fine so it distributes evenly in the butter. For maximum garlic impact, let minced garlic sit in melted butter for 5 minutes before brushing—this infuses the butter with intense garlic flavor.

Common Mistakes to Avoid

Sidestep these frequent pitfalls for perfect garlic knots every time:

Using Water That’s Too Hot or Cold: Incorrect water temperature is the most common yeast dough mistake. Too-hot water (above 120°F) kills yeast, preventing dough from rising. Too-cold water (below 100°F) won’t activate yeast properly, resulting in dense knots that barely rise. Always use a thermometer or test water temperature on your wrist—it should feel warm and comfortable, not hot.

Skipping the Rise Time: Impatience is the enemy of good bread. Dough needs the full hour to rise (or until doubled) for light, fluffy texture. Under-risen dough produces dense, heavy, bread-like knots rather than soft, pillowy ones. Don’t rush this step—find a warm spot (inside your oven with just the light on works great) and let time and yeast do their work.

Rolling Dough Too Thin: Thin ropes create tough, dense, pretzel-like knots instead of soft, bread-like ones. Aim for ½ inch thickness—thicker than you might think. The dough continues rising in the oven, so thin ropes don’t have enough substance to stay soft.

Tying Knots Too Tight: Overly tight knots restrict the dough’s ability to rise during baking, creating dense centers. Tie knots gently and loosely—they should hold their shape but not feel strained. The knot should almost look a bit loose before baking; it tightens as dough rises.

Not Brushing Enough Garlic Butter: Don’t be stingy! Use all the garlic butter—generously brushing before baking and immediately after. The butter soaks into the hot bread, creating that signature flavor. Under-buttered knots taste like plain bread rolls, which defeats the entire purpose.

Overbaking Until Dry: Garlic knots should be golden brown but still soft. Overbaking (18+ minutes) creates dry, hard knots that taste more like crackers. Watch carefully after 12 minutes and remove when tops are golden and knots feel slightly firm but still have some give when pressed. They continue firming up as they cool.

Storage & Meal Prep

Proper storage keeps your garlic knots fresh and delicious:

Room Temperature Storage: Store completely cooled garlic knots in an airtight container or zip-top bag at room temperature for up to 2-3 days. Don’t refrigerate—the cold dries them out and makes them stale faster. Room temperature keeps them soft.

Reheating Methods:

• Oven (Best): Wrap knots in foil and warm at 350°F for 8-10 minutes until heated through. Unwrap for last 2 minutes to re-crisp exterior.
• Microwave (Quick): Wrap knot in slightly damp paper towel and microwave for 15-20 seconds. This prevents drying but won’t restore crispness.
• Air Fryer: Reheat at 350°F for 3-4 minutes for crispy exterior and soft interior.

Freezing Baked Knots: Freeze completely cooled knots in freezer bags for up to 3 months. Separate layers with parchment paper to prevent sticking. Reheat from frozen at 350°F for 12-15 minutes until warmed through.

Keeping Fresh for Parties: For gatherings, bake knots 1-2 hours before guests arrive and keep at room temperature loosely covered. Reheat briefly just before serving. Or bake morning-of and reheat in foil packets when needed.

Make-Ahead & Freezer Notes

Plan ahead with these time-saving strategies:

Make Dough Ahead: Prepare dough through first rise, punch down, wrap tightly in plastic wrap, and refrigerate for up to 2 days. When ready, bring to room temperature (30 minutes), shape knots, let rest 15 minutes, and bake. Cold fermentation actually improves flavor!

Shape and Refrigerate: Shape knots completely, arrange on baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, let come to room temperature (20-30 minutes), brush with butter, and bake. Perfect for party prep!

Freeze Unbaked Knots: Shape knots, freeze on baking sheet until solid (2 hours), transfer to freezer bags, and store for up to 3 months. Bake from frozen at 375°F for 18-20 minutes, brushing with butter halfway through. They’ll rise and bake perfectly despite being frozen.

Freeze Baked Knots: As mentioned above, fully baked knots freeze beautifully for 3 months. This is the ultimate convenience—fresh-baked taste anytime with just 15 minutes reheating.

Garlic Butter Prep: Make garlic butter mixture up to 3 days ahead and store refrigerated. Melt gently before using. The flavors meld and intensify, actually improving the taste!

Serving Suggestions

Create memorable meals and complete the garlic knots experience:

Classic Italian Dinner: Serve garlic knots alongside spaghetti and meatballs, lasagna, chicken parmesan, or any pasta dish. The knots are perfect for soaking up extra sauce and add that authentic Italian restaurant touch.

Pizza Night: Garlic knots are the perfect sidekick to homemade or takeout pizza. Serve them as an appetizer before pizza arrives, or alongside for a complete pizzeria experience.

Soup Partner: Pair with tomato soup, minestrone, Italian wedding soup, or any hearty soup. The soft, buttery knots are ideal for dunking and add substance to lighter meals.

Appetizer Spread: Include garlic knots on an appetizer table with bruschetta, caprese skewers, stuffed mushrooms, mozzarella sticks, and a cheese board. Serve with marinara sauce for dipping.

Sandwich Accompaniment: Serve alongside Italian subs, meatball sandwiches, or any hearty sandwich for a complete lunch or casual dinner.

Salad Pairing: Balance a fresh Italian salad or Caesar salad with warm garlic knots for a lighter but satisfying meal. The bread makes salad feel more substantial.

Dipping Sauces: Offer marinara, Alfredo sauce, garlic butter, ranch dressing, or olive oil with balsamic vinegar for dipping. Multiple sauce options make knots even more fun and interactive.

Beverage Pairings: Serve with Italian red wine (Chianti, Montepulciano), iced tea, lemonade, or Italian sodas. For adults, a Negroni or Aperol Spritz complements the garlic and herbs beautifully.

FAQs Section

Q: Can I use store-bought pizza dough?
A: Absolutely! Store-bought refrigerated pizza dough (usually found near biscuits in the grocery store) is a fantastic time-saver. Just let it come to room temperature for 20-30 minutes before using—it’s much easier to work with when not cold. Follow the shaping and baking instructions exactly as written. The results are just as delicious!

Q: Why didn’t my dough rise?
A: Most often, this means the yeast was dead (check expiration date) or the water was too hot and killed the yeast. Water should be 110°F—warm but not hot. Also ensure dough rises in a warm, draft-free location. Inside your oven with just the light on creates the perfect environment.

Q: Can I make garlic knots without yeast?
A: Traditional garlic knots require yeast for that soft, fluffy texture. However, you can make a quick version using refrigerated biscuit dough—separate biscuits, roll each into a rope, tie into knots, and bake according to biscuit package directions (usually 350°F for 10-12 minutes), then brush with garlic butter. They won’t be identical but are still tasty!

Q: How do I keep garlic knots soft?
A: Store in an airtight container at room temperature (not refrigerator, which dries them out). Don’t overbake—remove when golden brown but still slightly soft. The garlic butter helps keep them moist, so don’t skimp on brushing. Reheat wrapped in foil to restore softness.

Q: Can I freeze garlic knot dough?
A: Yes! Shape knots completely, freeze on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen at 375°F for 18-20 minutes. Or freeze dough in a ball after first rise, thaw overnight in fridge when needed, then shape and bake normally.

Q: What if my dough is too sticky?
A: Add flour 1 tablespoon at a time while kneading until dough is tacky but not sticky. However, don’t add too much—slightly tacky dough creates softer knots than dry dough. Your hands and work surface should be lightly floured to prevent sticking during shaping.

Q: Do I have to use fresh garlic?
A: Fresh garlic is really important for authentic flavor. Garlic powder doesn’t provide the same pungent, aromatic quality that makes garlic knots so craveable. If you must substitute, use ½ teaspoon garlic powder per clove, but know the flavor will be noticeably different and less impactful.

Q: Can I make these ahead for a party?
A: Yes! Several options: 1) Bake completely, cool, and store at room temperature for same-day serving (reheat briefly before serving). 2) Shape knots, refrigerate overnight covered, bake fresh the next day. 3) Bake and freeze up to 3 months, reheat from frozen. All methods work beautifully for party planning!

Conclusion

There you have it—everything you need to create pillowy-soft, incredibly delicious garlic knots that taste just like your favorite Italian restaurant! These easy homemade garlic knots prove that impressive bread-baking doesn’t require professional skills or fancy equipment—just simple ingredients, straightforward steps, and a little patience while dough rises. The combination of soft, fluffy bread with butter, garlic, herbs, and Parmesan creates comfort food that brings people together and turns ordinary meals into special occasions.

Remember the keys to success: proof your yeast properly in warm (not hot) water, knead dough until smooth and elastic, don’t rush the rising times, roll ropes to even ½-inch thickness, tie knots loosely, and brush generously with garlic butter before and after baking. Master these fundamentals and you’ll create bakery-quality garlic knots every single time.

The beauty of this garlic knots recipe lies in its incredible versatility. Use store-bought dough for weeknight convenience, make your own for maximum freshness, customize with different herbs and cheeses, or prep ahead and freeze for instant homemade bread anytime. These knots adapt beautifully to your schedule and preferences.

Ready to fill your kitchen with the irresistible aroma of fresh-baked garlic bread? Pin this recipe to your favorite Pinterest board so you’ll always have it ready when carb cravings strike! Make these garlic knots this weekend and let me know in the comments how they turned out. Did you use homemade or store-bought dough? What did you serve them with? I absolutely love hearing about your baking adventures and seeing your delicious creations!

Don’t forget to snap a photo of your gorgeous golden knots—especially while they’re still warm and glistening with garlic butter—and share it on social media. Tag me so I can see your masterpiece and celebrate with you! Here’s to homemade bread, garlic butter glory, and the simple joy of pulling apart warm, soft knots fresh from the oven! 🥖