Can I use store-bought pizza dough for this?

Yes, store-bought dough is an excellent time-saver. Make sure to let the dough come to room temperature before you try to work with it. Cold dough is difficult to stretch and will likely snap back, making it nearly impossible to tie into knots. Giving it an hour on the counter will make the shaping process much easier.

Why are my garlic knots tough?

Toughness is usually caused by over-kneading the dough or adding too much flour. When you add too much flour, the hydration level drops, leading to a stiff and dry bread. Only add enough flour to keep the dough from sticking to your hands. Additionally, make sure you are not over-baking them, as losing too much moisture will also result in a hard texture.

Can I make these vegan?

Absolutely. You can easily adapt this recipe by substituting the butter with a high-quality olive oil or a vegan butter alternative. Most standard bread doughs are naturally vegan as they only contain flour, water, yeast, salt, and oil. For the cheese topping, you can use nutritional yeast or a vegan parmesan substitute to maintain that savory flavor profile.

How do I get the knots to stay tied?

The key is the length of the dough rope. If the rope is too short, you won't have enough slack to tuck the ends in securely. Aim for a rope that is at least 8 inches long. If the dough is resisting and shrinking back, let it rest for 5 minutes to allow the gluten to relax, then try stretching it again. A relaxed dough is much more cooperative during shaping.

Master The Art Of Homemade Garlic Knots

Ingredients

Scale

1 cup warm water (105-115°F)
1 tsp granulated sugar
2 ¼ tsp active dry yeast (1 packet)
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
2 tbsp olive oil, plus more for bowl
½ cup unsalted butter, melted
4–5 cloves garlic, minced
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)

Instructions

Step 1: Activate Yeast – In a small bowl, combine warm water and sugar, then sprinkle yeast over. Let sit for 5-10 minutes until foamy.
Step 2: Prepare Dough – In a large bowl, whisk together flour and salt. Pour in the yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms.
Step 3: Knead Dough – Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Step 4: First Rise – Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: Shape Knots – Punch down the dough. Roll it into a roughly 12×8 inch rectangle. Cut into 1-inch wide strips, then tie each strip into a knot.
Step 6: Second Rise – Arrange knots on a parchment-lined baking sheet, cover loosely, and let rise for another 30-45 minutes.
Step 7: Bake Knots – Preheat oven to 375°F (190°C). Bake for 12-15 minutes, or until golden brown.
Step 8: Prepare Garlic Butter – While knots bake, melt butter in a small saucepan. Stir in minced garlic, chopped parsley, and red pepper flakes (if using).
Step 9: Finish Knots – Remove knots from oven. Immediately brush generously with the garlic butter mixture and sprinkle with Parmesan cheese. Serve warm.

Notes

For the best results, ensure your water temperature is correct for activating the yeast. Don’t rush the rising process; patience will result in fluffier knots. Freshly minced garlic and parsley make a significant difference in flavor.

Author: Mike
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer, Bread, Side Dish
Method: Baking, Kneading
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1 knot
Calories: 180 kcal
Sugar: 2g
Sodium: 250mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0.1g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 15mg

Keywords: garlic knots, homemade bread, pizzeria style, garlic butter, appetizer, side dish