Can I make the dough the night before?

Yes. After the first rise, punch the dough down, oil the bowl, cover tightly, and refrigerate overnight. Allow it to warm for 30-60 minutes before shaping so it becomes pliable. This timeline can make a morning or evening calmer.

Can I use active instant yeast instead of active dry?

You can. Use the same amount and mix it directly into the dry ingredients. Because instant yeast activates faster, watch your rising times. It often takes slightly less time to double.

How do I keep knots soft while still getting a golden crust?

Brush them with the garlic butter right after they come out of the oven. The butter soaks in and keeps the crumb soft while the thin crust remains golden. For extra shine, brush a second time after a minute.

Can I freeze shaped knots before baking?

Yes. Freeze them arranged on a sheet until solid, then transfer to a bag. Bake from frozen, adding a few minutes to the bake time and allowing a slightly longer finish to ensure a warm center.

What if I do not like too much garlic?

Dial back to 2 or 3 cloves. You can also gently sauté the garlic in the butter for a milder, sweet garlic flavor that still smells homey.

Easy Homemade Garlic Knots Recipe 2026

Description

A warm and comforting recipe for homemade garlic knots, perfect for pairing with your favorite slow-cooked meals.

Ingredients

Scale

4 cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 ½ cups warm water (about 110°F / 43°C)
2 tablespoons granulated sugar
2 teaspoons salt
¼ cup olive oil
4 tablespoons unsalted butter (melted)
6 cloves garlic (minced)
¼ cup fresh parsley (chopped)
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Grated Parmesan cheese (for topping, optional)

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Instructions

In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Stir to evenly distribute.
Gradually add the yeast mixture and olive oil to the dry ingredients. Stir until a sticky dough forms.
Place the dough on a floured surface and knead for about 5-7 minutes until smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a knot.
Place the knots on a parchment-lined baking sheet. Cover and let them rise for an additional 30 minutes.
Combine melted butter, minced garlic, parsley, Italian seasoning, and red pepper flakes in a bowl.
Preheat your oven to 375°F (190°C) and bake the knots for about 15-20 minutes or until golden brown.
Brush the knots generously with the garlic butter mixture once out of the oven. Serve warm.

Notes

Store leftover knots in an airtight container at room temperature for up to two days or in the fridge for up to five days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 knot
Calories: 180
Sugar: 1g
Sodium: 350mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 5g
Cholesterol: 10mg