Homemade garlic knots and frozen garlic bread is as different as night and day. We’re talking about pillowy soft knots with a golden exterior, drenched in aromatic garlic butter that soaks into every crevice.
Why You’ll Love This Recipe
- Foolproof dough technique eliminates guesswork: The precise water temperature and rise times create consistent results, even for beginners. No more dense, heavy knots that sit like rocks in your stomach.
- Double garlic butter treatment creates restaurant-quality flavor: Most home recipes only brush garlic butter once. This method applies it before AND after baking, creating layers of flavor that professional kitchens use.
- Surprisingly quick active time saves your evening: While the total time includes rising, your actual hands-on work is only about 20 minutes. The dough does most of the work while you handle other dinner prep.
- Versatile dough works for multiple recipes: This same dough makes excellent pizza crust, breadsticks, or calzones. Make a double batch and freeze half for later use.
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4. Easy Gigi Hadid Pasta Without Vodka
Hidden Health Benefits You Didn’t Know About
- Garlic isn’t just flavor – it’s a nutritional powerhouse that most people underestimate. Fresh garlic contains allicin, a compound that forms when garlic is chopped or crushed. This compound has been studied for its potential cardiovascular benefits and immune system support.
- The bread provides complex carbohydrates for sustained energy, while the olive oil in the dough contributes healthy monounsaturated fats. Unlike processed garlic bread, these knots contain no preservatives or artificial flavors – just real ingredients your body can actually use.
- Homemade bread also allows you to control sodium levels, which is especially important since most commercial bread products contain excessive amounts of salt that can contribute to high blood pressure.
How to Make Homemade Garlic Knots
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Ingredients
- Dough Ingredients:
1/3 cup very warm water (79g) – helps activate the yeast and kickstarts the rising process.
2¼ teaspoons active dry yeast – Used to make the dough rise and become light and fluffy.
¼ cup + ¼ teaspoon granulated sugar (51g) – Feeds the yeast and adds a touch of sweetness to the dough.
1⅓ cups milk (332g), warmed – Adds moisture and richness to the dough.
5 tablespoons butter (76g), softened – Gives the dough a soft texture and buttery flavor.
1 large egg – Binds the ingredients and adds structure and richness to the dough.
1½ teaspoons salt – Balances the flavor and strengthens the dough.
4 to 4½ cups all-purpose flour (500g) – Forms the base of the dough and gives it structure.
- Garlic Topping:
1 tablespoon oil – Adds flavor and helps create a golden, crispy topping.
1 tablespoon butter, melted – Adds richness and blends with the garlic for a buttery finish.
1 teaspoon garlic powder – Gives the topping a bold, savory garlic flavor.
½ teaspoon dried parsley flakes – Adds color and a hint of herbal flavor.
- Optional for Serving:
Marinara sauce, for dipping – Perfect for serving on the side as a tangy, flavorful dip.
Directions
- Proof the Yeast
In a small bowl, combine ⅓ cup very warm water, 2¼ tsp active dry yeast, and ¼ tsp sugar. Stir gently and let it sit for 5–10 minutes until it becomes foamy. This step activates the yeast.
- Make the Dough
Pour the foamy yeast mixture into the bowl of a stand mixer (or large mixing bowl). Add:
¼ cup sugar
1⅓ cups warm milk
5 tbsp softened butter
1 large egg
1½ tsp salt
Mix everything together on low speed until combined. Slowly add 4 to 4½ cups of all-purpose flour, one cup at a time. Mix until the dough is soft, slightly sticky, and pulls away from the bowl (about 5–6 minutes). You may not need all the flour. - Let the Dough Rise
Lightly grease a large bowl with oil or cooking spray. Place the dough inside and turn it once so all sides are coated. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. - Shape the Knots
Punch down the risen dough gently. Lightly flour your countertop.
Take pieces of dough (about the size of a golf ball), and roll each into a 9-inch rope (about ½ inch thick).
Tie each rope into a simple knot and place them on a prepared baking sheet. - Second Rise
Loosely cover the shaped knots with plastic wrap and let them rise again in a warm spot for another 1 hour, or until puffy and doubled in size. - Bake the Knots
Preheat your oven to 400°F (200°C).
Line your baking sheet with parchment paper or spray with non-stick cooking spray.
Bake the garlic knots for 10–12 minutes, or until the tops are lightly golden. - Make the Garlic Topping
While the knots are baking, mix the garlic topping in a small bowl:
1 tbsp melted butter
1 tbsp olive oil
1 tsp garlic powder
½ tsp dried parsley - Brush and Serve
Once the garlic knots come out of the oven, brush them immediately with the garlic topping while they’re still warm. - Serve warm with pizza, pasta, salad, or marinara sauce for dipping!
Recipe Notes
- You can make cheesy garlic knots by sprinkling freshly grated Parmesan cheese on top before baking.
- Store leftover garlic knots in an airtight container or zip-top bag at room temperature for 2 to 3 days.
- To freeze baked garlic knots, let them cool completely and place them in a freezer-safe bag.
- Frozen garlic knots can be stored for up to 2 months.
- To reheat frozen knots, let them thaw at room temperature or warm them in the microwave for a few seconds.
- To freeze unbaked dough, shape the knots and place them on a baking sheet. Cover with plastic wrap and freeze for 1 to 2 hours.
- Once frozen, transfer the dough knots to a freezer-safe bag or container and freeze for up to 3 months.
- When ready to bake, place the frozen knots on a greased baking sheet and cover lightly with plastic wrap.
- Let the dough thaw and rise at room temperature for about 2 hours.
- Bake the thawed garlic knots at 400°F for 9 to 12 minutes until golden brown.
Variations to Try
- Cheese lover’s version: Mozzarella and Parmesan sprinkled on top before baking creates a golden, bubbly crust that’s absolutely irresistible.
- Herb garden twist: Fresh rosemary, thyme, or oregano can replace the Italian seasoning for a more sophisticated flavor profile.
- Spicy kick: Red pepper flakes in the garlic butter add warmth without overwhelming the garlic flavor.
- Sweet and savory: A touch of honey in the garlic butter creates subtle sweetness that balances the savory elements.
FAQS
What’s the best way to tell when knots are perfectly baked?
The perfect garlic knot should be golden brown on top and sound hollow when tapped on the bottom. They should feel firm but not hard. Overbaking creates a tough crust that’s difficult to bite through.Can I make this recipe dairy-free for family members with allergies? Plant-based butter works well as a substitute, though the flavor profile changes slightly. You get a lighter taste instead of the rich butteriness that traditional garlic knots are known for.
Irresistible Homemade Garlic Knots
Course: RecipesCuisine: American16
knots3
hours20
minutes3
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minutesIngredients
- For The Dough:
1/3 cup very warm water (79g)
2¼ tsp active dry yeast
¼ cup + ¼ tsp granulated sugar (51g)
1⅓ cups warm milk (332g)
5 tbsp butter, softened (76g)
1 large egg
1½ tsp salt
4 to 4½ cups all-purpose flour (500g)
- Garlic Topping:
1 tbsp oil
1 tbsp butter, melted
1 tsp garlic powder
½ tsp dried parsley flakes
- Optional for Serving:
Marinara sauce, for dipping
Directions
- In a small bowl, stir together warm water, yeast, and ¼ tsp sugar. Let sit for 5–10 minutes until foamy.
- In a stand mixer (or large bowl), combine the yeast mixture, remaining ¼ cup sugar, milk, butter, egg, and salt.
- Gradually add flour and mix for 5–6 minutes until the dough is smooth, soft, and slightly sticky.
- Place dough in a greased bowl, turn to coat, cover, and let rise in a warm place for about 1 hour or until doubled.
- Punch down dough. Roll golf ball-sized pieces into 9-inch ropes and tie into knots. Place on a prepared baking sheet.
- Loosely cover and let rise again for 1 hour until puffy and doubled in size.
- Preheat oven to 400°F (200°C). Bake knots for 10–12 minutes until golden brown.
- In a small bowl, mix oil, melted butter, garlic powder, and parsley.
- Brush warm garlic knots with the garlic topping. Serve with marinara sauce, if desired.
