Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing. Make the knots and freeze them before baking for a fast shortcut, or bake and then reheat gently for the meal.

My dough feels sticky. Did I do something wrong?

Not at all. Sticky dough is common, especially in humid weather. Dust your hands and work surface lightly with flour and let the dough rest for five minutes if it resists shaping. Sticky dough often makes tender bread.

Can I use active dry yeast instead of instant yeast?

Yes, you can. If you use active dry yeast, dissolve it in the warm water with the sugar and let it proof for about 10 minutes until foamy. Then continue with the recipe as written. Instant yeast simply saves a step, but both work.

How do I know when the knots are done?

Look for a golden brown top and a firmish bottom. When you tap the top, it should sound slightly hollow. The internal temperature should reach about 190°F if you like to use a thermometer, but look and feel are more Southern and reliable.

Is it okay to skip the Parmesan?

Absolutely. Parmesan is optional and adds a salty, nutty finish. If you skip it, consider a pinch of flaky sea salt right after you brush on the butter to create a similar highlight.

Easy How To Make Garlic Knots Recipe 2026

Description

Garlic Knots are a comforting bread recipe filled with the rich flavors of garlic and butter, perfect for sharing on family occasions.

Ingredients

Scale

3 cups all-purpose flour
1 cup warm water
2¼ teaspoons instant yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
¼ cup unsalted butter (melted)
4 cloves garlic (minced)
2 tablespoons fresh parsley (chopped)
2 tablespoons grated Parmesan cheese (optional)

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
Add flour, salt, and olive oil. Knead until dough is smooth and soft, about 8 minutes.
Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.
Punch down dough, divide into 12 pieces, and roll each into a rope. Tie each into a knot and place on the baking sheet.
Bake for 15–18 minutes or until golden brown on top.
While baking, melt butter and cook minced garlic for 1 minute. Stir in parsley.
Brush garlic butter over hot knots. Sprinkle with Parmesan if desired. Serve warm.

Notes

Use real butter for the best flavor. If your kitchen is cool, warm your water slightly above body temperature to help activate the yeast.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 knot
Calories: 150
Sugar: 1g
Sodium: 300mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg