Garlic Knots

We love to make this garlic knots recipe when we're entertaining. The soft, fluffy knots always impress guests, but, secretly, they're super easy to make!

Garlic knots

I’m trying to think of something more delicious than warm garlic knots fresh out of the oven. …And I’m giving up. It’s just not possible. Garlic knots deliver everything you love about dinner rolls – soft! fluffy! – plus an extra kick of rich, savory garlic flavor. And because they can pass as an appetizer, snack, or even a side dish with the right meal, there’s never an occasion where they’re out of place. If you want to be the life of the party at any gathering you’re attending this season, my advice to you is simple: make this garlic knots recipe.

Garlic knots recipe ingredients

Garlic Knots Recipe Ingredients

Another great thing about garlic knots? They come together with a few basic ingredients:

  • Garlic, of course! It gives these garlic knots their irresistible garlicky flavor.
  • All-purpose and whole wheat flour – My #1 tip for making this recipe is to weigh your flour. That way, you’ll know you’re using the correct amount. If you don’t have a kitchen scale, use the spoon-and-level method to avoid packing too much flour into your measuring cups. Read more about it here!
  • Active dry yeast – It helps the knots rise.
  • Maple syrup – It adds a slight sweetness to the dough and helps activate the yeast.
  • Warm water – For moisture.
  • Extra-virgin olive oil – You’ll add some to the dough and brush the rest on top with the garlic.
  • And salt – To round out the knots’ rich, savory flavor.

Find the complete recipe with measurements below.

Hands around ball of dough

How to Make Garlic Knots

This garlic knots recipe is really simple (and fun!) to make. Here’s how it goes:

First, make the dough. I use a stand mixer fitted with a dough hook to make this process super easy. When the dough forms a ball around the hook, turn it out onto a lightly floured surface. Knead it a few times, dusting it with a bit more flour if it’s still sticky.

Form the dough into a ball and place it in a large bowl brushed with olive oil. Cover the bowl with plastic wrap and let the dough rise until it doubles in size.

8 equal pieces of dough on marble surface

Next, shape the knots. When the dough has risen, punch it down and turn it out onto a lightly floured surface. Cut it into 8 equal pieces.

Hands rolling dough into rope

Roll each piece into a 9-inch rope…

Hands folding dough rope into knot shape

…and tie it into a knot.

Hands tying knot with dough

Once you create the knot, tuck the loose ends under it to form a neat roll.

Unbaked garlic knot on marble surface

Voila! And don’t worry – if it doesn’t look perfect, it’ll still taste great. (I speak from experience.)

8 unbaked garlic knots on marble surface

Repeat the shaping process with the remaining dough.

Unbaked garlic knots on baking sheet

And bake! Arrange the garlic knots on a large baking sheet lined with parchment paper. Bake at 450° for 11 to 13 minutes, or until deeply golden brown. While the knots bake, mix the remaining olive oil with the grated garlic. Brush this garlic oil over the knots as soon as they come out of the oven.

If you like, you can garnish them with other toppings, too. I love parsley, red pepper flakes, flaky salt, and Parmesan cheese. My vegan Parmesan would also be great.


Garlic knots recipe

More Favorite Baking Recipes

If you love these homemade garlic knots, try making one of these yummy baking recipes next:

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Garlic Knots

rate this recipe:
5 from 25 votes
Prep Time: 30 minutes
Cook Time: 11 minutes
Rising Time: 1 hour
Serves 8
These garlic knots are soft, fluffy, and filled with rich, savory garlic flavor. Enjoy them as a snack or appetizer, or serve them as a side dish with pizza, pasta, or a holiday dinner.


Topping options


  • In a small bowl, combine ¼ cup of the water and the maple syrup and sprinkle with the yeast. Stir and set aside for 5 minutes, until the yeast is foamy.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Mix on medium-low speed until the dough forms into a ball around the hook, 5 to 6 minutes.
  • Turn the dough out onto a lightly-floured surface and knead several times, sprinkling with more flour if the dough is still sticky. Brush the inside of a large bowl with olive oil. Form the dough into a ball and place it in the bowl. Cover with plastic wrap and put it in a warm place. Allow the dough to rise until doubled in size, 40 to 60 minutes.
  • Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down a few times, and transfer to a lightly-floured surface. Cut the dough into 8 equal sections and roll each section into a 9-inch long rope. Grab the ends of each dough rope, tie into a knot shape, and tuck in the ends. Arrange the knots on the prepared baking sheet.
  • In a small bowl, combine the remaining 2 tablespoons of olive oil and the garlic. Set aside.
  • Bake the knots for 11 to 13 minutes or until golden brown on the outside. Brush the garlic oil on top and sprinkle with desired toppings.


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Rate this recipe (after making it)

  1. Helen Stafford

    5 stars
    Can I freeze the garlic knots? And if yes- for how long – I have a sealer bag machine! Thank you I bought your cookbook a few years back! Love it. Can you add for people the info on how long things can keep in fridge or freezer!

    • Jeanine Donofrio

      Hi Helen, yes, you can freeze them for I’d say a month or so.

  2. Julia

    Is it right that there is no second prove in this recipe?

  3. Keilidh Muise

    Can you use gluten free flour in this recipe?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, we haven’t tested gf flour here, so I’m not sure how it would work. Because the flour is the main ingredient here, you might want to look for a recipe that was specifically developed to be gluten-free.

  4. Ann

    How many tsp to use for the yeast?

  5. Danielle

    Love the blend of sweet and savory ingredients in this one. Great twist to a classic garlic bread recipe.

  6. Katherine

    5 stars
    These are so tasty!! And so easy for a complete bread beginner!

    Super light and fluffy, I made them to go with some soup but we ate half of them as a ‘taste test’ before we could stop ourselves… good thing they are so easy to make! Will definitely be making these again.

    I didn’t put the garlic on them since we planned on dipping in soup, and they were super tasty plain with just a brush of olive oil.

  7. Kelly

    5 stars
    These are unbelievable!! I can’t believe how tasty!

    • Jeanine Donofrio

      I’m so glad you loved them!

  8. Elisa

    5 stars
    While these are absolutely amazing and delicious, my complaint is that I ate 2 before dinner was even served and only wanted more knots instead of the rest of the Thanksgiving dinner!

  9. KM

    5 stars
    Omg. These are a delight. So soft and fluffy. I can’t get enough garlic so added a half teaspoon of garlic powder to the dough as well.

    Thanks for the recipe!

    • Jeanine Donofrio

      I’m so glad you loved them!

  10. Kela

    Would this recipe work with all apf? I don’t have whole wheat on hand. Let me know, they look amazing!

    • Jeanine Donofrio

      Hi Kela, it will – you might have to add a little more flour. If the dough is too sticky when you’re trying to work with it, just sprinkle in a little more.

  11. abdulla certivatic

    loved this reciepe , looking forward to make this

  12. Cynthia

    These look amazing! I was wondering, if you don’t have a stand mixer, how would you suggest combining the ingredients and how long would you knead the dough? Also curious if you have any suggestions for what to serve these with! Thanks!

    • Jeanine Donofrio

      Hi Kela, you could knead by hand for about 10 to 15 minutes, or until the dough easily forms into a smooth ball. I’d start with the ingredients in a bowl until they start to come together and then I’d move to a floured surface. If you’re serving them on their own, you could serve with marinara for dipping. For a meal, I’d serve them next to any type of pasta, lasagna, or anything you’d serve dinner rolls with.

      I hope you enjoy!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.