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Garlic knots are fluffy on the inside, crispy on the outside, and topped with delicious savory garlic herbed butter that will have you begging for more. |

Garlic Knots

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 2 hours 20 minutes
  • Yield: 14 garlic knots
  • Diet: Vegetarian


Garlic knots are fluffy on the inside, crispy on the outside, and topped with delicious savory garlic herbed butter that will have you begging for more. 


  • 200 grams lukewarm water (3/4 cup)
  • 3 grams active dry yeast (1 teaspoon)
  • 300 grams all-purpose flour (2.5 cups)
  • 6 grams salt (1 teaspoon)
  • 1 tablespoon olive oil

For the garlic topping:

  • 60 grams butter, melted (1/4 cup)
  • 1 tablespoon fresh garlic, finely chopped or minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt


Make the dough:

  1. In a medium mixing bowl, whisk together water and yeast until smooth. Let it sit for 5 minutes until slightly foamy.
  2. In a large mixing bowl, mix flour, salt, and oil. Pour in the wet yeast mixture and combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
  3. Knead the dough on a clean lightly floured surface for 5 minutes until it changes from a sticky shaggy dough into a smooth and soft dough ball.
  4. Cover the bowl with plastic cling wrap and let the dough rise at room temperature (preferably in a warmer area) for 1 hour until doubled.

Shape the Garlic Knots

  1. Flatten the dough and shape into a 16-inch long log. Cut the dough into 14 evenly spaced strips (about 1-inch wide) with a pizza cutter or knife.
  2. Roll each dough strip into an approximate 8-inch long rope, tie into knots, then tuck the two ends of the knots underneath.
  3. Place the knots spaced evenly on a lined half sheet baking pan and cover loosely with plastic cling wrap. Let the knots rise at room temperature for 30 minutes until almost doubled.


  1. Preheat oven to 400 F.
  2. In a small mixing bowl, whisk together melted butter, garlic, Italian seasoning, and salt until evenly combined. Use a pastry brush or silicone brush to brush the knots evenly with the garlic butter mixture.
  3. Bake for 20 minutes until the tops turns golden brown. You can brush some extra garlic butter on top.
  4. Let the garlic knots cool for 10 minutes and serve.


How to store: Garlic knots are best eaten fresh. But you can store them at room temperature in a bread basket or airtight container for 1-2 days. You can store them longer in the fridge 2-4 days but they will harden. I suggest reheating them to get them soft to eat.

How to reheat: Reheat garlic knots in a conventional oven, toaster oven, or air fryer for 3-5 minutes at 350F.

  • Prep Time: 30 minutes
  • Rise Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: Italian