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Garlic bread knots and a bread basket
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5 from 6 votes

Soft Homemade Garlic Knots

Homeade bread knots. Soft on the inside, lightly crisp on the outside and coated in a savoury garlic butter.
Prep Time2 hrs
Cook Time15 mins
Course: Breads, Side Dish
Cuisine: American
Servings: 12 Rolls
Author: Deanna


  • 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


  • 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.