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Soft Homemade Garlic Knots

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Soft on the inside, lightly crisp on the outside, and coated in a savoury garlic herb butter. These homemade garlic knots will be the star of your dinner table

Fresh garlic bread knots

Who doesn’t love arriving at the dinner table to find a basket of homemade bread? I know I certainly do! But in my house the bread doesn’t magically appear, I’m the one that makes it. I’m actually ok with that. Making bread, any kind of bread, is one of my favourite things. I love everything about it. I find it soothing and therapeutic; the feeling of having the soft dough in my hands, the smells, or maybe it’s the fact that I get to joyfully pound it into submission.

Though I love making bread, I don’t do it nearly as often as I’d like. This is probably a good thing since I have little self control when it comes to fresh from the oven bread. We’ve been known in this house to nearly devour a whole loaf, or whole batch of rolls in one sitting.

Garlic knots on a cooling rack.

Sometimes, though, you just need to have fresh bread. For us, that is usually to go along side homemade soups or stews. I came up with the recipe for these garlic knots one night when we were having a creamy soup. The crispy outside and soft inside of these rolls make them perfect for dunking and the knotted shape makes it easy to pull them apart. I coated them with a delicious garlic herb butter and added a sprinkle of kosher salt just before I popped them in the oven. The aroma wafting through the house was amazing and we could not wait to dig in.

If you are new to making yeast breads from scratch, please don’t be intimidated. It isn’t as complicated as you may think, and these homemade garlic knots are a great place to start. The hardest part about this recipe is having the patience to let them rise and do their thing as you are tortured by the delicious smell.

Now let’s get started.

HOW TO MAKE SOFT HOMEMADE GARLIC KNOTS

Add the water to a large bowl, then add the sugar and yeast. Let sit about 5 minutes, until the yeast is starting to bubble to the top, then stir.

Add the olive oil and salt and then add 3 cups of the flour. Stir to combine then turn out to a floured surface and begin to knead, working in small amounts of the remaining flour until you have a soft workable dough. Knead for about 5 minutes and then place in an oiled bowl, cover with plastic wrap and set in a warm place to rise.

Let it rise until doubled (about 1 hour).

Once the dough has doubled in size, melt the butter with the garlic and oregano.

Divide the dough into 12 equal portions and roll each portion into a rope approximately 10 inches long.

Make a loop in the rope, like a loose knot, then brush with garlic butter.

Next, fold the top end under the knot through the centre, and the bottom end up and over the knot through the centre. Continue with all 12 ropes.

Place 2 inches apart on a parchment lined sheet pan. If you don’t have parchment you can spray with cooking spray or brush with oil.

After you have made all your knots, brush them all with garlic butter again (because you can never have enough garlic butter), then set aside in a warm place for 30 minutes.

After the knots have risen for 30 minutes, sprinkle with kosher salt and pop in the oven at 400 degrees for 15 minutes until golden brown.

Allow to cool for 5 minutes, then serve!

THINGS TO KNOW & HELPFUL TIPS

  • If you feel the process of making the knot is too complicated, you could leave these as breadsticks instead. Roll into logs about 8 inches long and brush with the garlic butter. You can decrease the bake time by a couple of minutes.
  • For alternate flavours, try different herbs, or add some parmesan cheese to the garlic butter.
  • If you want these extra flavourful, you can add a tsp of dried herbs to the dough.
  • Use the “proof” setting on your oven, if it has one, to help the rise. If no proof setting, and it is cold out, you can place them in a cold oven with the light on to help them rise quicker.

OTHER RECIPES YOU MIGHT LIKE

Roasted cauliflower cheese soup

Instant pot rotisserie style chicken

Chicken and gnocchi sheet pan

Garlic bread knots and a bread basket

Soft Homemade Garlic Knots

Homeade bread knots. Soft on the inside, lightly crisp on the outside and coated in a savoury garlic butter.
5 from 6 votes
Print Pin Save Recipe Rate
Course: Breads, Side Dish
Cuisine: American
Prep Time: 2 hours
Cook Time: 15 minutes
Servings: 12 Rolls
Author: Deanna

Ingredients

  • 1 Package (2.25 tsp) Active dry yeast
  • 1 1/4 Cups Warm water
  • 1 Tbsp Sugar
  • 1 tsp Salt
  • 1 Tbsp Olive oil
  • 3.5 Cups Flour

For the garlic herb butter

  • 1/4 Cup Butter
  • 1 Clove Garlic crushed
  • 1 tsp Dried oregano
  • 1/2 tsp Kosher salt

Instructions

  • Add the warm water to a large bowl, then add the sugar and yeast. Let sit about 5 minutes, until the yeast is starting to bubble to the top, then stir.
  • Add the olive oil and salt and then add 3 cups of the flour. Stir to combine then turn out to a floured surface and begin to knead, working in small amounts of the remaining flour until you have a soft workable dough. Knead for about 5 minutes and then place in an oiled bowl, cover with plastic wrap, and set in a warm place to rise
  • Let it rise until doubled (about 1 hour).
  • Once the dough has doubled in size, melt the butter with the garlic and oregano.
  • Line a sheet pan with parchment paper. (You could spray with non stick spray or apply a thin coat of oil as an alternative)
  • Divide the dough into 12 equal portions and roll each portion into a rope approximately 10 inches long.
  • Make a loop in the rope, like a knot, then brush with garlic butter.
  • Next, fold the top end of the rope under the knot through the centre, and the bottom end of the rope up and over the knot through the centre. Continue with all 12 ropes. Place knots 2 inches apart on your sheet pan.
  • After you have made all your knots, brush them all with garlic butter again then set aside in a warm place for 30 minutes.
  • While your knots are rising, preheat oven to 400 degrees.
  • Sprinkle the knots with kosher salt and place in the oven for 15 minutes, or until golden brown.
  • Allow to cool 5 minutes and serve.
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