Easy Garlic Knots are easy to make and the perfect side for any meal! They are soft, chewy and covered in a delicious Garlic Parmesan Basil Butter!
You will love them and they are so easy! They are the perfect side dish or bread for soups, stews, pizza or pasta!
We love breadsticks and we love garlic knots at our house. I use my fast and easy breadsticks recipe for the dough, and then I tie them into garlic knots.
I use my stand mixer with the dough hook. This makes it so easy to mix and knead the bread with minimal effort.
Making them could not be an easier- just mix in the warm water, sugar and yeast. Let the mixture become bubbly and foamy and add in the other ingredients. Slowly add in the flour until it gets to be the perfect slightly sticky dough.
You will know when you have added enough flour when the dough starts pulling away from the sides of the mixing bowl and will barely stick to your fingers.
Let the dough rise until doubled in size.
Rolling out the Garlic Knots
Next, on a lightly floured surface, divide the dough into 24 equal portions. Take each ball/portion of dough and roll it into a long snake like piece of dough (like a snake).
**For larger garlic knots, divide the dough into 12 equal portions.
Then tie the long piece of dough into a knot.
You can take the ends and tuck them under the knot, or leave them out.
Place the knots on a baking sheet covered in parchment paper (or greased). Cover the knots with a clean kitchen towel and let raise until doubled in size.
Butter Topping for Homemade Garlic Knots
While your garlic knots are baking, make your Garlic Parmesan Basil Butter to it is ready to brush on the warm knots!
After baking brush the perfect butter on them and enjoy!
Our favorite thing to eat with these Garlic Knots is my Creamy Alfredo for a delicious pasta dish! Easy Garlic Knots are easy to make and the perfect side for any meal!
Freezing the Garlic Knots
The Garlic Knots can be frozen after baking. Make sure they are completely cooled, then line them up on a small baking sheet or plate and place them in your freezer for about an hour so they start to freeze.
Then place them in a zip top bag and back into the freezer for up to 3 months.
Freezing for an hour before putting them in a zip top bag helps them not stick together. If you freeze them when they are fresh baked and soft, they will stick together.
Just take them out of the freezer a few hours before you are wanting to serve them so they are thawed, and pop them into a 350 degree oven on a baking sheet lined with parchment paper. Let them bake for about 10 minutes, or until heated through and done to your liking.
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These are the sheet pans I use for all of my baking!
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Easy Homemade Garlic Knots
- 1 1/2 cups warm water
- 1 tbsp sugar
- 1 tbsp instant yeast
- 1 tsp salt
- 3 – 4 cups all purpose flour
Garlic Parmesan Basil Butter Spread
- 1/2 cup butter, softened (one stick)
- 2 tbsp grated parmesan cheese (bottled is great and what I prefer)
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
FOR THE GARLIC PARMESAN BASIL BUTTER SPREAD:
- Mix all of the ingredients together, until well blended.
- Using a stand mixer with the dough hook, add the warm water, sugar and yeast. Wait for the mixture to get foamy, about 5 minutes
- Add in the salt, and 2 cups of flour. Mix with the dough hook, adding in a little flour at a time until the dough starts to pull away from the side of the bowl and is slightly sticky. Let the mixer knead the dough for about 3-5 minutes until soft and smooth. If you are mixing it by hand, keep adding the flour until its slightly sticky but not sticking to the bowl too much. Knead for about 5 minutes until the dough is soft and smooth.*See the blog post above to see photos of how the dough should look when you have added enough flour.
- Cover the dough with a clean kitchen towel and let rise for about 45 minutes, or until the dough has doubled in size.
- While the dough is rising, line a half sheet pan/jelly roll pan with parchment paper, a baking mat or grease your pan. Preheat your oven to 425 degrees.
- Once the dough has doubled in size, on a lightly floured divide your dough into 24 equal portions.*You can also make larger knots by diving the dough into 12 equal portions.
- Take each portion of dough and roll it into a long strip of dough (like a snake). Then tie the long piece of dough into a knot. You can tuck the ends of the knot under the knot of leave them out, it doesn't matter.
- Line up the knots on your sheet pan. Cover with a clean kitchen towel and let rise again until they are doubled in size.
- When they have doubled in size, place them in your oven and let them bake for 10-12 minutes or until golden brown on top.
- Make your Garlic Parmesan Basil Butter Spread while the knots bake.
- After they have baked and are taken out of the oven, brush them right away with the Garlic Parmesan Basil Butter spread.
Nutrition information is automatically calculated and should only be used as an approximation.