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Garlic Knots Bread

Garlic Knots Bread - a classic pizzeria snack made from scratch that's soft, fluffy with a nice little chew in between. Smothered in garlic, butter and herbs mixture then baked to golden perfection. Great as a snack, appetizer or as a side dish, too. 
Course Bread
Cuisine American, Italian
Keyword baking, garlic knot, garlic knots, garlic rolls
Prep Time 2 hours 30 minutes
Cook Time 18 minutes
Total Time 2 hours 48 minutes
Servings 16 - 18 knots
Calories 158.34kcal
Author Imma


Garlic Knot Bread

  • ½ cup (120 ml) warm water
  • 1 packet rapid rise yeast
  • 3/4 cup (180 ml) milk 
  • 1 tablespoon (12 g) sugar 
  • 1 teaspoon (5 g) salt
  • 5 tablespoons (70 g) unsalted butter , melted
  • 2 3/4 - 3 cups (375 g) all-purpose flour (see notes)

Garlic Butter 

  • ¼ cup (56 g) unsalted butter , melted
  • 1 tablespoon (14 ml) Olive Oil
  • 2-3 garlic cloves , finely chopped
  • ¼ teaspoon (1 g) Italian seasoning
  • ¼ teaspoon (1 g) salt
  • 1 tablespoon (4 g) finely minced fresh parsley


  • Line a large baking sheet with parchment paper, spray with  baking spray. Set aside.
  • In a large bowl, combine lukewarm water and yeast. Let it sit for about 5 minutes.
  • Add milk, sugar, salt and melted butter , stir until fully combined.
  • Mix in flour to form a  soft dough.
  • Turn dough on lightly floured surface and knead for 3-4 minutes.
  • Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled.  Punch the dough down.
  • Roll dough into a rectangle, about  1/2 inch thickness. Use any sharp object like knife or pizza cutter to cut dough into strips about 5-6 inches long, tie into a knot, tucking the ends.
  • Preheat oven to 350 F°. 
  • Line cooking sheet with parchment or foil paper and spray with cooking spray , then place rolls on prepared sheet  pan about ½ – 1 inch apart . Repeat with the remaining dough. Cover lightly with kitchen towel and let rise for about 30 minutes or until dough is  puffy.
  • Add butter, olive oil , garlic, Italian seasoning , salt and minced parsley  in a microwave bowl. Cook for about  30 seconds-1 minute or until butter has melted completely.  Set aside.
  • Once garlic knots have risen, brush garlic knots generously with garlic butter mixture (reserve some for later).
  • Place cookie sheet in preheated oven and bake  for about 15-20 minutes, or until nicely browned on top. 
  • Remove from the oven and let cool for about 5 minutes. Brush garlic knots with remaining garlic butter mixture .
  • Sprinkle with Parmesan cheese, if desired. Serve with pizza sauce for dipping, if desired


  1. When working with flour always start with 3/4 of the amount of flour required in the recipe  and add as you go. You want a soft pliable dough . 
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1knot | Calories: 158.34kcal | Carbohydrates: 19.19g | Protein: 2.79g | Fat: 7.79g | Saturated Fat: 4.37g | Cholesterol: 17.79mg | Sodium: 186.96mg | Potassium: 35.14mg | Fiber: 0.65g | Sugar: 1.21g | Vitamin A: 231.38IU | Vitamin C: 0.45mg | Calcium: 14.71mg | Iron: 1.11mg