I can still smell warm bread and garlic when I close my eyes. The kitchen light in that old house slanted over the table, and my brother would reach for a knot with both hands, butter pooling at his fingertips. Those Easy Homemade Garlic Knots were small, sticky things of comfort that made Sunday supper feel like a hug. They came up soft from the pan, the tops brushed with butter and torn between laughter and quiet conversation. Even now, when I pull a tray from the oven, it feels like I am bringing everyone home.

Why Easy Homemade Garlic Knots Still Feels Like Home

There is a reason a simple knot of dough can hold so much memory. In Southern homes, bread is more than food. It is the welcome mat you lay out for people who need a place at the table. Easy Homemade Garlic Knots live in that tradition. They carry the smell of butter and garlic through the house and the sound of forks clinking on plates. They ask for no fuss and return the favor with comfort.

My mama taught me to watch the dough with a kind of patience that felt like prayer. She said you could tell a good night by how the bread rose the next day. Those lessons stuck: let the dough rest, treat it gentle, and do not rush the small turns. The knots, made with simple ingredients, bring together the slow rhythms that Southern cooking honors.

This recipe is for sharing. It pairs well with slow cooker chili, a crock pot pot roast, or a plate of greens and cornbread. From pot roast left to simmer all afternoon to a quick marinara bubbling on the stove, garlic knots make the meal feel complete. They remind us why we cook slowly, why we gather, and why the table is where stories meet.

Bringing Easy Homemade Garlic Knots Together With Care

“Every time this pot simmers, it feels like my mama’s kitchen all over again.”

Before we get into the work of the hands, let me give you a gentle picture of what happens here. The dough should feel springy, not sticky, and the aroma as it bakes will be warm and slightly sweet. The texture of the finished knot is soft inside with a light, golden crust. The butter and garlic soak into those small crevices and call you back for another bite.

Meanwhile, plan for about 1 hour and 30 minutes of active and rest time combined. Baking itself takes only 12 to 20 minutes, but the rising, shaping, and the small moments in between are where home lives. This is homemade bread that asks you to slow down and pay attention to the little changes: how the dough puffs, how the butter melts into tiny lakes on the crust, and how the parmesan dust settles like a thin snowfall.

Now, a short overview before you gather your things. You can use a store-made refrigerated or thawed frozen pizza dough for a quick route, or you can make your own dough from scratch if you prefer the full comfort of homemade. Either way, the rewards are the same: fragrant knots meant for sharing.

What You’ll Need to Make Easy Homemade Garlic Knots

1 lb refrigerated store-made pizza dough or frozen pizza dough, thawed (OR make your own using the recipe below)
½ cup warm water (not hot, approx 100-110°F) (test with your wrist)
1 tablespoon instant yeast or active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder (optional)
1 tablespoon olive oil or melted butter
5 tablespoons unsalted butter, melted (use real butter if you can, it gives that Sunday flavor)
3 garlic cloves, peeled and minced or ½ teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ cup grated Parmesan cheese for sprinkling after baking (optional)
2 tablespoons chopped fresh parsley for serving (optional)

Small notes on a few items:

• Use real butter if you can; it gives that Sunday flavor and a better mouthfeel.
• If you use refrigerated pizza dough, let it come to room temperature for easier shaping.
• Fresh garlic will sing brighter than powdered, but powdered is fine when you are short on time.
• Parmesan and parsley are optional, but they lift the look and add a bright finish.

Step-by-Step Directions

1. MAKE PIZZA DOUGH: Add ¼ cup of the warm water to a large bowl stand mixer fitted with a dough hook, along with the sugar and yeast over the water.
   Stir and let stand a few minutes.
   If using active dry yeast instead of instant yeast let the yeast mixture sit for 5-10 minutes or until foamy.
2. MAKE PIZZA DOUGH (cont.): Add flour and salt to yeast mixture in the bowl.
   Stir the olive oil into the remaining ¼ cup of warm water and pour into the bowl.
   Stir with dough hook to combine everything and until dough comes together.
3. MAKE PIZZA DOUGH (kneading): Knead for 3-4 minutes if using a stand mixer or empty dough out of the bowl and knead by hand for 5-10 minutes or until you have a smooth dough that is not sticky.
   Lightly coat a large bowl with oil and place dough ball into bowl.
   Cover with plastic wrap or clean kitchen towel and set aside in a draft free warm spot of your kitchen for 30 minutes to rise.
4. SHAPE DOUGH: Once the dough has risen, punch it down and empty onto a lightly floured surface.
   Roll out dough into a rectangle.
   Cut into 10-14 strips.
5. SHAPE DOUGH (knotting): Roll each piece into a rope and tie into knots.
   Place on a prepared baking sheet lined with parchment paper, cover loosely, and let rise for 30 minutes.
   Preheat oven to 400°F.
6. MAKE TOPPING & BAKE: Melt butter, add garlic, Italian seasoning, and salt.
   Brush on knots and reserve some for later.
   Bake for 12-20 minutes until golden.
7. FINISHING TOUCHES: Brush with remaining garlic butter and sprinkle with parmesan and parsley.
   Serve warm with marinara sauce for dipping.
   The knots should be golden and soft inside, with a shiny, buttery surface.

Each numbered step above keeps the rhythm simple and clear. Pay attention to the dough texture at each stage. It should spring back gently when poked. The scent of butter and garlic is your cue for the last brush before the oven.

Serving Easy Homemade Garlic Knots With Family Warmth

Place the tray of knots on the center of the table and watch the room quiet for a second as everyone takes in that first warm breath of garlic and butter.
Serve them with a bowl of simmering marinara, a pot of red beans, or beside a slow cooker of pot roast.
The knots invite hands and conversation; someone will inevitably go for a second one.

When I bring these to the table, I set out plates of pickled vegetables, a pan of collards, and a cast iron skillet of cornbread. That mix of textures keeps the family talking. Meanwhile, a crock pot full of tomato sauce can sit on low and keep warm, so people can dunk without hurry.

From there, the meal unfolds. Kids pass around knots, grown-ups tear pieces and spread butter, and stories stitch the edges of the night. In my home, garlic knots mean an open invitation. They are the food you eat with someone, and the food that makes company feel like home.

Keeping the Comfort for Tomorrow

If you have leftovers, you have a small treasure. Store cooled knots in an airtight container at room temperature for up to two days.
For longer keeping, freeze the knots in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to three months.
When you reheat, thaw overnight in the fridge if frozen.

For reheating in the oven, preheat to 350°F.
Place knots on a baking sheet and cover loosely with foil to keep them soft.
Warm for 8-12 minutes or until heated through.

If you want to keep a bit of crust crisp, remove the foil for the last 2-3 minutes. For a quick microwave fix, place a damp paper towel over the knots and microwave in 20 to 30 second bursts. They will be soft, but not crisp. Slow cooker fans will like this trick: place knots in a crock pot on low wrapped in a clean towel to keep warm for up to an hour for serving, but do not leave them there much longer or they will steam and go soggy.

From there, you can refresh knots with a warm brush of butter and a sprinkle of fresh garlic or parmesan to bring them back to life. The flavors deepen overnight, especially if you pair them with a slow-cooked sauce.

Lila’s Little Lessons

1. Flour and feel: When the dough feels tacky but not sticky, you have the right balance.
   If it clings to your fingers, sprinkle a little more flour and wait a few minutes before kneading.
2. Yeast cues: If the yeast doesn’t foam when mixed with warm water and sugar, the yeast is likely dead.
   Don’t force it. Start again with fresh yeast and a slightly warmer water, never hot.
3. Butter vs oil: Use melted butter for the topping for a rich, full flavor.
   For the dough, a little olive oil keeps it tender. Butter for richness, oil for tenderness.
4. Garlic timing: If you want a softer garlic note, add minced garlic to the butter after it cools slightly.
   Hot butter will cook the garlic and mellow its edge; raw garlic will stay bright.
5. Watch the oven: Ovens differ. Start checking at 12 minutes.
   You want a warm golden color and an internal spring when pressed.

These tips come from years of doing this by feel, through summers and Sundays and the odd midnight when someone needed warm bread.

Family Twists on Easy Homemade Garlic Knots

We love to adapt recipes to the way our family tells its stories. Here are a few ways households in the South and beyond make these knots their own.

• Southern Spice: Sprinkle a pinch of smoked paprika into the garlic butter for a warm, smoky note that pairs well with barbecue and slow cooker beans.
• Cheesy Pulls: Tuck a small cube of fresh mozzarella into the center of each dough rope before knotting.
  The cheese melts and makes the knots ooze in the middle for a joyful mess.
• Herb Garden: Use a spoonful of chopped fresh rosemary or thyme in the butter instead of Italian seasoning for a woodsy, garden flavor.
• Sweetened Finish: For a brunch twist, brush knots with honey-butter rather than garlic butter and serve with warm fruit preserves.
• Crock Pot Companion: If you have a house of slow-cooked stews, place knots in a basket or on the side with a warm crock pot of sauce for dipping.
  This keeps the main course low and the bread high in company.

These variations show how flexible the knot is. It welcomes change and takes on the character of the table it joins.

FAQs About Easy Homemade Garlic Knots

A Final Thought

I learned to read a kitchen by the sounds and the smells. The sizzle of butter, the soft tap of a spoon on a wooden spoon, the hush that falls when you pass a fresh tray across the table. These Easy Homemade Garlic Knots are small things that carry a lot of home. They teach patience. They hold stories in the way yeast holds air. When you make them, you are doing more than following a recipe. You are starting a habit of togetherness.

When you bake them, give someone a whole knot and tell them of a childhood night or a kitchen secret. Let the dough rest and the butter sing. Feed people the way your hands do best: with care, with eyes watching the crust, and with an extra knot tucked aside for later.

Conclusion

If you want to compare methods or see other takes on these timeless knots, I often look to trusted recipes for their clear tips and pictures. For a straightforward, quick approach you might find helpful, see The Recipe Critic’s Homemade Garlic Knots, and for a thorough, step-by-step version with video, review Sally’s Baking Addiction Garlic Knots recipe.

May your kitchen be warm, your table full, and your knots always golden.

Easy Homemade Garlic Knots

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• Author: Lila Morrison
• Total Time: 110 minutes
• Yield: 10–14 servings 1x
• Diet: Vegetarian

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Description

Warm and comforting garlic knots made from soft dough, perfect for sharing with family.

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Ingredients

Scale 1x2x3x

• 1 lb refrigerated store-made pizza dough or frozen pizza dough, thawed
• ½ cup warm water (approx 100-110°F)
• 1 tablespoon instant yeast or active dry yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• 1 tablespoon olive oil or melted butter
• 5 tablespoons unsalted butter, melted
• 3 garlic cloves, peeled and minced or ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley (optional)

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Instructions

1. Add ¼ cup of warm water to a large bowl stand mixer fitted with a dough hook, along with the sugar and yeast. Stir and let stand for a few minutes.
2. Add flour and salt to the yeast mixture. Stir the olive oil into the remaining ¼ cup of warm water and pour into the bowl. Stir to combine.
3. Knead for 3-4 minutes with a stand mixer or by hand for 5-10 minutes until smooth and not sticky. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 30 minutes.
4. Once risen, punch down the dough and empty onto a floured surface. Roll into a rectangle and cut into 10-14 strips.
5. Roll each piece into a rope and tie into knots. Place on a baking sheet lined with parchment paper, cover loosely, and let rise for another 30 minutes. Preheat the oven to 400°F.
6. Melt butter and mix in garlic, Italian seasoning, and salt. Brush on knots and reserve some for later. Bake for 12-20 minutes until golden.
7. Brush with remaining garlic butter and sprinkle with parmesan and parsley before serving warm with marinara sauce.

Notes

Use real butter for a richer flavor. Allow dough to come to room temperature if using refrigerated pizza dough for easier shaping.

• Prep Time: 90 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 knot
• Calories: 250
• Sugar: 1g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 20mg