Comments on: Garlic Knots

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 22 May 2026 15:39:44 +0000

In reply to Elicia. Hi Elicia, you should be able to double it without any issues! You could make them up to a day ahead and store at room temp or make them further ahead and freeze them.

By: Elicia

Elicia — Thu, 21 May 2026 10:06:46 +0000

I would like to make these to take as a guest to a cookout. Can this recipe be doubled, successfully and can these be made in advance ?
Thank you for your kind help.

By: Adi

Adi — Sat, 25 Apr 2026 01:19:27 +0000

In reply to Julia. I asked the same thing, still waiting on an answer

By: Adi

Adi — Sat, 25 Apr 2026 01:17:08 +0000

Do you not need to do a second proof before baking?

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 09 Apr 2026 18:21:04 +0000

In reply to Shelby. Ha, well I'm glad they were a hit!

By: Shelby

Shelby — Sun, 05 Apr 2026 04:03:54 +0000

Just made these for Easter brunch tomorrow and family gobbled them all up – making another batch! Just delicious – will double in future!

By: Darin

Darin — Tue, 17 Mar 2026 01:03:55 +0000

In reply to Helen Stafford.

I just ate a garlic knot that I made a few days after Christmas. It was at least 94% as good as when it first came out of the oven.
After they were baked, I let them cool completely, then tossed into a zip-loc bag. I got as much air as possible out before tossing it into the freezer.
When I want to eat one, I pull it out of the freezer and put it into its own zip-loc bag and let it sit on the counter (12-24 hours). Then as the rest of dinner is finishing in the oven, I wrap the garlic knot in foil and pop it into the oven for 3-5 mins to warm up.
This is an outstanding recipe and ridiculously easy to make. Love it. Thanks for the receipt L&L!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 17 Apr 2025 21:58:20 +0000

In reply to Leon. I'm so glad you loved them!

By: Leon

Leon — Wed, 16 Apr 2025 15:49:16 +0000

Total hit!! I made these for Sunday dinner and WOW—everyone loved them! The recipe was super easy to follow, and they turned out amazing. Definitely saving this one—I’ll be making these again and again. New go-to for sure!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 28 Feb 2025 20:27:43 +0000

In reply to Chris Pflugfelder. Hi Chris, we typically recommend seeking out a recipe that's designed to be gluten-free for yeasted recipes like this one. I'm not sure how a gluten-free flour blend would work here.