1️⃣ Can I use store-bought dough for this recipe?

Absolutely! While this homemade garlic knots recipe includes a fresh dough from scratch, you can substitute with 2 pounds of store-bought pizza dough. Just make sure it’s fully thawed and rested before shaping.

2️⃣ Can I freeze garlic knots before baking?

Yes! After shaping, freeze the knots on a baking sheet for 1–2 hours. Once solid, transfer to a freezer bag. Thaw at room temp, let rise, then continue with the homemade garlic knots recipe .

3️⃣ What’s the best way to reheat garlic knots?

Reheat in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds. For best results, wrap in foil to prevent drying out — especially with leftover knots from this homemade garlic knots recipe .

4️⃣ How long do garlic knots stay fresh?

They’re best fresh but stay good at room temperature for 2 days or in the fridge for up to 1 week. Freeze for up to 3 months.

5️⃣ Can I make this recipe gluten-free?

Yes — replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly, but the homemade garlic knots recipe still works well.

Homemade Garlic Knots Recipe – 7 Pro Tips for Perfect Flavor

Description

Soft, buttery, and bursting with garlic flavor—these homemade garlic knots are easy to make and better than any bakery version. Learn pro tips to perfect every bite!

Ingredients

1⅓ cups (320 ml) warm water (100–110°F / 38–43°C)
2¼ teaspoons instant yeast
1 tablespoon granulated sugar
3 tablespoons olive oil or melted butter
1 teaspoon salt
½ teaspoon garlic powder
3½ cups (about 450 g) all-purpose flour (plus more for dusting)

For the garlic butter topping:

5 tablespoons unsalted butter, melted
3 garlic cloves, minced (or ½ tsp garlic powder)
1 teaspoon Italian seasoning (or mix of oregano, basil, parsley)
¼ teaspoon salt

Optional (after baking):

¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Whisk warm water, yeast, and sugar; rest 5 mins until foamy.
Add oil/butter, salt, garlic powder, and half the flour; mix 15 sec. Add remaining flour and mix 2 min.
Knead 5 min (or in mixer); dough should be soft, tacky, smooth, and pass windowpane test.
Place in greased bowl; cover and let rise 1–2 hrs until doubled.
Punch down; roll into 16 × 5‑inch log; cut into 16 strips. Roll each into 8‑inch rope and tie into a knot.
Place on lined baking sheets; cover and rest 30–45 mins.
Preheat oven to 400°F (204°C). Combine melted butter, garlic, seasoning, and salt for topping.
Brush knots with half the butter, bake 20–23 mins until golden.
Brush with remaining butter; sprinkle with Parmesan and parsley if desired.

Serve warm with marinara, store leftovers at room temp (2 days), fridge (1 week), or freeze (3 months).

Notes

Substitutions: Use active dry yeast (longer rise time), olive oil for dairy-free version, herbs instead of Italian seasoning.

Make-ahead: Freeze shaped knots before baking; thaw, rise, bake.

Storage: Reheat in warm oven or microwave to refresh.

Prep Time: ~3 hrs (includes rising)
Cook Time: 20–23 mins
Category: Bread / Appetizer / Side
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 knot (approx. 38 g)
Calories: ~120 kcal
Sugar: ~220 mg
Sodium: ~4 g
Fat: ~1 g
Saturated Fat: 0 g
Carbohydrates: ~18 g
Fiber: ~1 g
Protein: ~3 g
Cholesterol: 0 mg (unless using butter topping, then minimal)