Best Garlic Knots Bread

Soft and fluffy garlic knots brushed with warm melted butter and fragrant garlic have always been my go to recipe for family pizza nights and holiday feasts. When you need something cozy and irresistible on the table quickly these homemade knots hit all the right notes with hardly any fancy ingredients.

I remember making these the first time for my little cousin’s birthday and there were none left by the time pizza even hit the oven. Now they are a request at almost every family get together.

Gather Your Ingredients

• Active dry yeast: Ensures a puffy rise and chewy texture always use fresh yeast check that it bubbles in water for best results
• Warm water: Brings the yeast to life stick to just warmer than body temp not too hot or you will kill the yeast
• All purpose flour: Keeps the knots tender measure with a spoon and level for accuracy try to use fresh flour for best flavor
• Sugar: Feeds the yeast for ideal lift adds just a hint of sweetness to balance the garlic
• Salt: Seasons the dough and brings out both yeast and savory flavors use kosher or sea salt if you can
• Olive oil: Makes the knots soft and rich gives a subtle fruity note try a good quality everyday oil
• Butter: Acts as the main carrier for garlic flavor use unsalted so you can control the salt level
• Fresh garlic: Gives real punch do not swap for garlic powder if you want that amazing aroma
• Chopped parsley: Adds freshness and color pick leaves that are vibrant and avoid anything wilted
• Quality salt again: For the butter mixture keeps flavors bold

How to Make It

Activate the Yeast:

In a small bowl combine yeast and sugar with the warm water. Let sit for about ten minutes until it looks foamy and creamy on top. This step confirms your yeast is active and ready to work its magic.

Make the Dough:

In a large mixing bowl measure your flour and add salt. Pour in the yeast water and olive oil. Using your hands or a sturdy spoon combine until a rough dough forms. Knead for about eight minutes until it is smooth elastic and not sticking to your hands. If the dough feels dry add a splash more water.

First Rise:

Place your dough ball into a lightly greased bowl and cover with plastic wrap or a clean towel. Let rest in a warm spot for about one hour or until it has doubled in size. This is what makes the knots pillowy and light.

Shape the Knots:

Gently punch down the dough to remove air bubbles and divide into twelve equal pieces. Working with one piece at a time roll into a rope eight inches long. Tie into a simple knot by looping and threading the end through. Place knots onto a baking sheet lined with parchment paper.

Preheat Oven:

Set your oven to three hundred seventy five degrees Fahrenheit. Let the knots rest as it heats giving them one final puff.

Bake:

Slide the tray of knots into the center of your oven and bake for fifteen to eighteen minutes until they are golden brown. The bottom should sound hollow when tapped for perfect texture.

Prepare Garlic Butter:

In a small bowl stir together melted butter minced garlic parsley and the salt. For a flash of brightness add a tiny squeeze of lemon if you love a subtle tang.

Brush and Serve:

Right out of the oven immediately brush each knot generously with the garlic butter so it soaks into every layer. Serve warm and enjoy every pull apart bite.

My favorite part is the moment you brush the piping hot knots with garlic butter — the whole kitchen fills with an unbelievable aroma. My niece once said they tasted like sunshine and she was right because that fresh parsley and the soft bread just light up the table.

Flavor Boosters

Let leftover knots cool completely before storing them in an airtight container. They will stay fresh at room temperature for up to two days or in the fridge for four. To reheat pop them in a preheated oven at three hundred fifty degrees Fahrenheit for about five minutes until warmed. Rebrushing with a little extra garlic butter before serving makes them taste freshly baked every time.

Serving Suggestions

Serve alongside any Italian meal like pasta lasagna or homemade soup. They also make a perfect snack with marinara sauce or even a salad. Try tucking a cube of mozzarella inside each knot before shaping for an extra cheesy upgrade. I have even used them as slider buns for mini sandwiches at parties.

Creative Twists

You can use bread flour for chewier knots or half whole wheat flour for a bit more heartiness. For dairy free versions swap the butter for olive oil or vegan butter. If you run out of parsley any fresh herb like chives basil or oregano can swap in beautifully. If you do not have fresh yeast instant yeast will work with no proofing step just mix it with the flour.

Whether for parties or just a cozy night in these garlic knots always disappear fast — so make extra. One bite and you will understand why they are such a loved favorite at my table.

Common Questions About This Recipe

→ How do you get the knots soft and fluffy?

Allowing the dough to rise fully and using warm water ensures your knots stay pillowy and soft. Proper kneading also helps build a tender structure.

→ Can I make these knots ahead of time?

Yes, you can form the knots and refrigerate them before baking. Bring to room temperature before baking for best results.

→ What type of garlic works best?

Freshly minced garlic provides bold, aromatic flavor. Pre-chopped garlic or garlic powder won't deliver the same intensity.

→ Can I freeze garlic knots?

Absolutely! Cool baked knots completely, then freeze in an airtight bag. Reheat in the oven at 350°F to warm through and restore texture.

→ Is it necessary to use parsley in the butter?

No, but fresh parsley adds a light, herbal note and appealing color. You can substitute with dried herbs or omit if preferred.