There’s something magical about the smell of garlic butter wafting through the kitchen, isn’t there? These garlic bread knots are my go-to when I want to impress guests or simply treat myself to something special. Picture this: golden-brown knots of pillowy soft bread, each twist glistening with herb-infused garlic butter. They’re the kind of appetizer that disappears faster than you can say “seconds please!”

What makes these knots truly special is how they strike that perfect balance between simplicity and indulgence. With just a handful of pantry staples, you can create something that tastes like it came straight from your favorite Italian trattoria. And the best part? They’re as versatile as they are delicious – equally at home next to a steaming bowl of pasta as they are being devoured straight from the baking sheet.

Recipe Overview

Why This Recipe Works

Let me tell you why this recipe has become my secret weapon for gatherings. First, the dough is forgiving – even if you’re not an experienced baker, you’ll find it comes together beautifully. The garlic butter topping? That’s where the magic happens. We’re not just brushing it on at the end – we’re letting it soak into every nook and cranny of these golden knots.

I remember the first time I made these for a family dinner. My niece, who usually turns her nose up at anything with visible herbs, ate three before anyone could stop her. That’s the power of good garlic bread – it turns even the pickiest eaters into fans.

Essential Ingredients & Tools

Ingredients for the Dough

2 ½ cups all-purpose flour: the backbone of our knots – bread flour works too for extra chew
1 tsp sugar: just enough to give our yeast a little snack
1 tsp salt: the flavor enhancer we can’t skip
1 packet (2 ¼ tsp) active dry yeast: our little miracle workers
1 cup warm water: think baby bath temperature – about 110°F/43°C
2 tbsp olive oil: for that irresistible tenderness

Ingredients for the Garlic Butter Topping

½ cup unsalted butter: melted into golden perfection
4 cloves garlic: minced until your kitchen smells like heaven
1 tbsp fresh parsley: that pop of green that makes everything better
½ tsp red pepper flakes: optional, but oh so good

Tools You’ll Need

Stand mixer with dough hook: though your hands work just fine too
Baking sheet: our stage for these golden performers
Pastry brush: for that perfect butter distribution – a clean finger works in a pinch
Sharp knife or bench scraper: for clean, even portions

Makes: 12 irresistible knots

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes (plus rising time)

How to Make Garlic Bread Knots

Wake Up the Yeast
Combine 1 cup warm water, 1 tsp sugar, and 1 packet (2 ¼ tsp) active dry yeast in a small bowl and let it sit for about 5-10 minutes. You’re looking for that foamy, bubbly reaction that tells you your yeast is alive and ready to work. I like to think of this as the yeast’s morning coffee – it needs this boost to get going. If your mixture doesn’t foam, your yeast might be expired – start fresh with a new packet.
Create the Dough
In your mixing bowl, whisk together 2 ½ cups all-purpose flour and 1 tsp salt. Pour in the awakened yeast mixture and 2 tbsp olive oil. If you’re using a stand mixer, let it work its magic with the dough hook for about 5 minutes. Going the manual route? Roll up your sleeves and knead for about 10 minutes. You’ll know it’s ready when the dough is smooth and slightly tacky – like a baby’s cheek, not sticky like tape. If it’s too sticky, add flour a tablespoon at a time, but be careful not to overdo it – too much flour makes dense knots.
First Rise
Place your dough in a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm spot. I like to use my oven with just the light on – it creates the perfect cozy environment. In about an hour, your dough should double in size. Do the poke test – gently press your finger about an inch into the dough. If the indentation slowly fills back, it’s perfect. If it springs back immediately, it needs more time. If it stays dented, it’s overproofed – but don’t worry, you can still bake it!
Shape with Love
Punch down the dough (always satisfying) and turn it out onto a floured surface. Divide into 12 equal pieces – I use a bench scraper for precision, but a sharp knife works too. Roll each piece into a 6-inch rope and tie into a knot, tucking the ends underneath. Arrange them on your baking sheet with about 2 inches between each knot – they need room to grow.
Final Rest
Cover your shaped knots and let them relax for about 20 minutes while your oven preheats to 375°F (190°C). This short rest makes all the difference in texture – it relaxes the gluten so your knots stay tender rather than tough.
Bake to Perfection
12-15 minutes in the oven should give you beautifully golden knots. I like to rotate the pan halfway for even coloring. For extra precision, you can check the internal temperature – it should reach 190°F (88°C) when fully cooked.
Butter Bath
While the knots bake, prepare your garlic butter. Melt ½ cup unsalted butter and stir in 4 cloves minced garlic, 1 tbsp fresh parsley, and ½ tsp red pepper flakes. The moment those golden beauties come out of the oven, give them a generous brush with the garlic butter. Watch as it gets absorbed into every crevice – this is where the magic happens.

Pro Technique

The Double Butter Trick
For maximum flavor, I like to brush my knots lightly with garlic butter before baking, then give them another generous coating when they come out. The first layer creates a beautiful crust, while the second soaks in for that irresistible garlicky goodness.

Herb Blooming Secret
If you’re using dried herbs, let them steep in the warm melted butter for about 5 minutes before adding the garlic. This simple step unlocks so much more flavor. Fresh herbs? Add them at the end to keep their vibrant color and taste.

Autolyse for Airy Texture
For the fluffiest knots possible, try the autolyse method: mix just the flour and water (hold back the yeast, salt, and oil) and let it rest for 15 minutes before adding the remaining ingredients. This allows the flour to fully hydrate, resulting in a lighter, more elastic dough.

Storage & Freshness Guide

These knots are best enjoyed fresh, but if you have leftovers (unlikely, but possible), store them in an airtight container at room temperature for up to 2 days. To revive them, a quick 5-minute warm-up in a 350°F (175°C) oven with a fresh brush of butter works wonders.

For longer storage, you can freeze the unbaked knots on a parchment-lined tray until solid (about 1 hour), then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 3-5 extra minutes.

Nutrition Profile

Let’s be real – these are an indulgence. One knot comes in at about 180 calories, with that perfect balance of carbs and fats that makes them so satisfying. Everything in moderation, right?

Ingredient Variations and Their Impact

The beauty of this recipe is how easily you can make it your own:

Cheesy Delight: Fold in ½ cup shredded mozzarella or cheddar into the dough for gooey pockets of goodness.
Whole Wheat Option: Swap 1 cup of all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber.
Vegan Version: Use plant-based butter and almond milk instead of water for a dairy-free alternative that’s just as delicious.

Perfect Pairings

Complementary Dishes

Marinara Sauce: The tangy acidity of tomato sauce cuts through the richness of the garlic butter, creating a classic flavor harmony. Serve warm for dipping.
Creamy Tomato Bisque: The knots’ crisp exterior contrasts beautifully with the soup’s velvety texture, while the garlic enhances the tomatoes’ sweetness.

Drinks

Pinot Grigio: This crisp white wine’s citrus notes cleanse the palate after each buttery bite.
Chianti: A medium-bodied red with bright acidity balances the garlic’s intensity without overpowering it.

Something Sweet

Lemon Sorbet: A refreshing, citrusy dessert that contrasts the savory knots and resets the palate.
Dark Chocolate Truffles: A bite of bittersweet chocolate complements the garlic’s pungency for an unexpected but delightful finish.

Garlic Bread Knots: The Ultimate Crowd-Pleasing Appetizer

Cost Level $

Category Appetizer Recipes

Difficulty Medium

Cuisine Italian, american

Servings 12

Total Time 35 minutes

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Make irresistible Garlic Bread Knots at home! Soft, buttery, and perfect for dipping. Get my easy recipe for the ultimate crowd-pleasing appetizer.

Ingredients

For the Dough

2 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
1 packet active dry yeast (2 ¼ tsp)
1 cup warm water (110°F/43°C)
2 tbsp olive oil

For the Garlic Butter Topping

½ cup unsalted butter (melted)
4 cloves garlic (minced)
1 tbsp fresh parsley (chopped)
½ tsp red pepper flakes

Instructions

01
Combine 1 cup warm water, 1 tsp sugar, and 1 packet (2 ¼ tsp) active dry yeast in small bowl. Let sit 5-10 minutes until foamy.
02
In large bowl, mix 2 ½ cups all-purpose flour and 1 tsp salt. Add yeast mixture and 2 tbsp olive oil. Knead 5-10 minutes until smooth.
03
Place dough in oiled bowl, cover, and let rise 1 hour until doubled.
04
Punch down dough and divide into 12 pieces. Roll into ropes and tie into knots.
05
Place knots on baking sheet, cover, and let rise 20 minutes.
06
Preheat oven to 375°F (190°C). Bake knots 12-15 minutes until golden.
07
Brush generously with garlic butter mixture (½ cup melted butter, 4 cloves minced garlic, 1 tbsp parsley, ½ tsp red pepper flakes) immediately after baking.

Garlic Bread Knots: The Ultimate Crowd-Pleasing Appetizer

Why This Recipe Works