Garlic Knots

Garlic knots are the kind of bread that makes a kitchen feel like home. Tangled, golden bites with a warm garlic perfume and a glossy, inviting crust.

Simple dough, gentle shaping, and a quick bake turn into something irresistible. Best when pulled apart warm and passed around the table.

This recipe breaks the process into friendly, fail-safe steps so the knots come out soft and pillowy every time. Perfect for pasta nights, casual gatherings, or whenever a little extra comfort is wanted.

Ingredients

Soft, golden garlic knots with a glossy finish and herb flecks—simple, comforting, and made from a few honest ingredients. Below is everything you’ll need to make a batch that looks and tastes like the ones on the plate.

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons fine salt
• 1 cup warm whole milk
• 3 tablespoons unsalted butter, softened
• 2 large eggs, one whole and one beaten
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon coarse sea salt flakes

Instructions

These garlic knots are soft, slightly glossy, and studded with little flecks of rosemary and parsley—perfect to pull apart and share. Follow the steps below and you’ll have warm, fragrant knots that look like the ones on the plate.

1. Activate the yeast: Warm the whole milk until comfortably warm to the touch (about 100–110°F / 38–43°C), stir in the sugar and sprinkle the active dry yeast on top, then wait 5–10 minutes until it becomes foamy so you know the yeast is alive.
2. Mix the dough: In a large bowl combine the all-purpose flour and fine salt, pour in the foamy milk mixture, add two tablespoons of the softened unsalted butter and the whole egg, then mix until a shaggy dough forms.
3. Knead until smooth: Turn the dough onto a lightly floured surface and knead by hand or use a mixer with a dough hook for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
4. Prepare to rise: Lightly smear the reserved tablespoon of softened butter inside a clean bowl, place the dough in the bowl, cover with a damp towel or plastic wrap, and leave in a warm spot until doubled in size, about 1 to 1½ hours.
5. Portion the dough: Gently deflate the risen dough and divide it into 10–12 equal pieces, then roll each piece into a 10–12 inch rope for shaping.
6. Shape the knots: Take each rope, tie it into a loose knot tucking the ends underneath so they hold, and place the knots on a baking sheet lined with parchment, leaving a little space between them for the second rise.
7. Second rise and preheat: Cover the knots loosely and let them rest for 20–30 minutes while you preheat the oven to 375°F / 190°C so they puff slightly and are ready to bake.
8. Brush with egg wash: Lightly beat the remaining egg and use it to brush the tops of the knots for a glossy finish, taking care not to add anything beyond the beaten egg.
9. Bake until golden: Bake the knots in the preheated oven for 15–18 minutes until a deep golden brown and the centers are cooked through.
10. Make the garlic herb butter: While the knots bake, combine the melted unsalted butter with the minced garlic, finely chopped fresh rosemary and finely chopped fresh parsley so the garlic and herbs infuse the warm butter.
11. Brush and finish: As soon as the knots come out of the oven brush them generously with the garlic herb butter, sprinkle the coarse sea salt flakes over the tops, and let the knots rest a couple of minutes before serving so the butter soaks in slightly.

Tweaks and Additions

These little changes will give the knots extra layers of flavor without fuss — try one or mix a few. Keep it simple: tweak an ingredient, tuck in a bit of cheese, or brighten the butter, and you’ll have something even more irresistible to share.

• Add Pecorino Romano to the dough: Stir ½ cup finely grated Pecorino into the flour so the knots have a salty, tangy note baked right in.
• Swap some flour for bread flour: Replace one cup of the all-purpose with bread flour for a chewier, more pillowy crumb that stands up to the butter.
• Use roasted garlic in the butter: Roast a head of garlic until soft, squeeze the cloves into the melted butter and mash them in for a sweet, mellow garlic flavor that won’t bite.
• Stuff with mozzarella or provolone: Tuck small cubes of fresh mozzarella or provolone into each rope before knotting for gooey, melty pockets inside.
• Brush with olive oil and lemon zest instead of egg wash: Mix good extra-virgin olive oil with a little lemon zest and brush the tops for a glossy, fragrant finish that’s less heavy than egg.
• Add Calabrian chili or red pepper flakes to the herb butter: Stir 1–2 teaspoons of chopped Calabrian chili or a pinch of red pepper flakes into the garlic herb butter for a gentle, warm kick.
• Fold fresh thyme into the dough: Add 1–2 teaspoons of finely chopped fresh thyme along with the rosemary for a deeper, woodsy herb aroma throughout the knots.
• Finish with grated Parmesan and lemon zest: After brushing with garlic butter, sprinkle finely grated Parmesan and a little fresh lemon zest over the tops for a bright, savory finish that makes each bite sing.