Homemade Garlic Knots Recipe - Baker by Nature (2024)

Chewy and delicious Homemade Garlic Knots! This yeasted dough recipe is straightforward and sure to be a big hit with your family and friends! And the dough is freezer-friendly!

Homemade Garlic Knots Recipe - Baker by Nature (1)

Garlic Knots Recipe from Scratch

As an Italian woman, and carb lover, I am a HUGE fan of garlic knots. So learning to make garlic knots from scratch was one of my top priorities this year. And guess what? I learned and perfected this recipe way faster than I thought I would. Turns out making bread knots is NOT hard. Like, at all. And they’re made with super basic ingredients you probably have in your kitchen right now!

They’re delicious on their own, but I love serving them with penne arrabbiata and a big batch of easy baked meatballs!

How to make Garlic Knots

Alright, it’s time to get down to business! And today’s business is teaching you exactly how to make homemade garlic knots. If you’re new to making homemade bread recipes, don’t fret!!!

Working with yeast is not super complicated! But there are quite a few steps, so make sure you take the time to read through the entire recipe before getting started. I also recommend reading through the ingredient list to making sure you have everything on hand!

Homemade Garlic Knots Recipe - Baker by Nature (2)

How to Shape Garlic Knots

  1. You’ll want to divide your dough into 2 equal pieces. After you divide the dough, let it rest for 10 minutes before you begin shaping.
  2. Next, sprinkle the top of each round of dough with a little flour. Slice each round into quarters.
  3. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough. Dust each piece with a little flour and quickly shape into individual balls.
  4. Roll out each ball into a long rope then tie it into a knot. Place the knots on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes.The knots will rise a little more during this time.

Homemade Garlic Knots Recipe - Baker by Nature (3)

Once the dough has been shaped, you’ll place them on a baking sheet lined with parchment paper and bake them until golden brown. Then you’ll brush them with a delicious garlic butter and sprinkle with parmesan cheese. If you want extra flavorful garlic knots, you can brush them with melted butter and herbs before and after baking. Just note they’ll be a little darker in color if you do this. But will taste even more like garlic bread!

Homemade Garlic Knots Recipe - Baker by Nature (4)

This recipe calls for bread flour.

Bread flour is a high-gluten flour that has a tiny amount of barley flour and vitamin C added. The barley flour helps the yeast activate, and the vitamin C increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is typically used in pizza dough and garlic knot recipes because of the chewiness that the extra gluten provides. I did test this recipe with all-purpose flour and unfortunately the results were tough, dry, and utterly disappointing.

Moral of the story? If you want soft, chewy, and incredibly delicious garlic knots, don’t skip the bread flour!

Can I freeze the dough?

Yes! If you’re in a time crunch, I suggest making the dough ahead of time and freezing it. Then simply thaw and continue with the following steps as directed in the recipe. I always keep a batch of this dough hidden in the back of my freezer for when a garlic knot craving strikes!

These garlic knots are super delicious on their own – especially straight from the oven – but also go great with a side of marinara sauce. You can check out my homemade marinara sauce here.

Homemade Garlic Knots Recipe - Baker by Nature (5)

Next, try my Soft Pretzel Garlic Knots!!!

If you try this garlic knots recipe from scratch, I’d love to hear about it! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥

Homemade Garlic Knots Recipe - Baker by Nature (7)

Homemade Garlic Knots

Ashley Manila

Homemade garlic knots made with simple, everyday ingredients! Delicious on their own, or dipped in zesty marinara sauce.

4.92 from 24 votes

PRINT RECIPE PIN RECIPE

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Inactive Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Dinner

Cuisine Italian

Servings 16 large garlic knots

Ingredients

For the dough:

  • 3 and 3/4 cups bread flour
  • 1 and 1/2 teaspoons granulated sugar
  • 1 envelope active dry yeast
  • 2 teaspoons salt
  • 1 1/2 cups warm water, 110 - 115 degrees (F)
  • 2 tablespoons plus 2 teaspoons olive oil, divided

For the garlic coating:

  • 1 stick unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup fresh parsley, minced
  • 1 and 1/2 teaspoons garlic salt
  • 1/4 cup Parmesan cheese, grated

Instructions

For the dough:

  • In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil; beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

  • Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.

  • Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes. Dust the top of each round of dough with a light sprinkling of flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough. Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on the prepared baking sheet, covered loosely with plastic wrap, and set aside for 30 minutes.The knots will rise a little more during this time.

  • Preheat oven to 450 degrees (F). When the 30 minutes are up, remove the plastic wrap and place the garlic knots in the preheated oven. Bake for 20 minutes, or until knots are golden brown and firm.

  • Cool for 5 minutes, then brush the freshly baked knots with the garlic coating. Sprinkle with cheese and serve warm!

For the garlic coating:

  • Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed.

Notes

  • For darker and more flavorful garlic knots, brush garlic coating on knots before and after baking.
  • To freeze: Make garlic knots as instructed, but preheat your oven to 275 degrees. Bake garlic knots for 16 minutes. Don’t worry that the rolls look pale in color and slightly undercooked. Remove from the oven and cool completely. Then flash freeze on a sheet pan until they are frozen solid, about 3 hours. Transfer frozen garlic knots to a freezer safe bag and place in the freezer for up to 2 months. When you’re ready to warm and serve, preheat oven to 400 degrees. Then bake the frozen garlic knots until they are lightly golden brown and warm in the middle, about 10 to 15 minutes. Brush with garlic butter and serve.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

297K Shares

Homemade Garlic Knots Recipe - Baker by Nature (2024)

FAQs

How do you cook New York Bakery garlic knots? ›

Instructions. Preheat oven to 425°F. Place Garlic Knots flat on baking sheet with edges. Bake 7-9 minutes and until golden brown.

Do garlic knots contain egg? ›

How to make Garlic Knots: Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar and stir–allow to rest for 5-10 minutes until foamy. Make Dough: Pour yeast mixture into the bowl of an electric stand mixer. Add remaining ¼ cup sugar, warm milk, butter, egg and salt.

How long can you keep garlic knots? ›

If you've already baked your garlic knots, but still want to freeze them: let them cool completely before wrapping tightly in plastic wrap or a freezer bag and store in the freezer for 2-3 months.

How were garlic knots invented? ›

They are usually found in pizza places around the New York City and in other areas. They were first made in 1973 by people who wanted to use pastry left over from cooking pizza.

Why is my garlic bread not crispy? ›

Wrapping the loaf in foil (or parchment paper) ensures this result. For a crispier garlic bread that's more toasted on top, don't wrap and bake for a shorter period (10 to 15 minutes). For another slightly more crisp take on garlic bread, see our basil and cheese garlic bread.

Are garlic knots a New York thing? ›

Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in the 1940s in Brooklyn. Many pizzerias claim to be the progenitors of the baked good.

What are garlic balls made of? ›

They are basically pieces of fried pizza dough tossed in garlic butter and parmesan cheese. Once these little balls of dough are fried, they have a crispy outer coating and a soft inside. They are absolutely perfect and can be made into a sweet version by tossing in sugar and cinnamon.

Is it OK to eat egg with garlic? ›

Consuming garlic and eggs together is generally safe and there is no evidence of a toxic interaction between the two. However, it's important to note that individual reactions to food can vary, and some people may have specific allergies or sensitivities to either garlic or eggs.

Why do my eggs taste like garlic? ›

Egg shells are porous and can sometimes absorb smells from other strong smelling foods in the fridge so it is not a good idea to put eggs on the back of the fridge door next to the left over onion or garlic cloves.

What do you eat with garlic knots? ›

Recipes to Serve with These Cheesy Garlic Knots
  • Pasta alla Vodka.
  • Pumpkin Pasta alla Vodka.
  • Creamy Mushroom Pasta.
  • Caprese Salad.
Nov 30, 2023

Is it safe to eat garlic bread left out overnight? ›

Regular garlic bread is generally safe to leave out overnight, but use your own discretion.

Can I reheat garlic knots? ›

You can store them longer in the fridge 2-4 days but they will harden. I suggest reheating them to get them soft to eat. How to reheat: Reheat garlic knots in a conventional oven, toaster oven, or air fryer for 3-5 minutes at 350F.

What food group is garlic knots in? ›

Garlic knots by New York Frozen Foods Inc. belong to 'Frozen Bread & Dough' food category.

Is garlic bread Italian? ›

Garlic bread originated in the United States and it is a typical Italian-American dish. It probably originated after Italian immigrants started to use butter as a substitute for olive oil, which was uncommon in the United States in the first half of the 20th century.

How was knots created? ›

The term knot dates from the 17th Century, when sailors measured the speed of their ship by the use of a device called a “common log.” This device was a coil of rope with uniformly spaced knots tied in it, attached to a piece of wood shaped like a slice of pie.

How do you cook frozen Garlic Knots? ›

Conventional OvenPreheat oven to 425degF. Place Garlic Knots flat on a baking sheet with edges. Bake on middle rack 4–5 minutes or until golden brown. Keep frozen until ready to use.

How long to cook New York garlic bread in oven? ›

Bake on middle rack 5-6 minutes or until golden brown. Preheat oven to 425°F. Place Bread Sticks flat on baking sheet/aluminum foil. Bake 8-10 minutes or until golden brown.

How do you heat Garlic Knots in the oven? ›

Oven Method: A steady favorite, reheating in an oven preserves the knots' exterior texture while ensuring the interior remains fluffy. Typically, the oven should be preheated to 350°F, and the knots heated for 10-15 minutes. Cover with aluminum foil to prevent drying.

References

Top Articles
Latest Posts
Article information

Author: Aracelis Kilback

Last Updated:

Views: 6081

Rating: 4.3 / 5 (44 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Aracelis Kilback

Birthday: 1994-11-22

Address: Apt. 895 30151 Green Plain, Lake Mariela, RI 98141

Phone: +5992291857476

Job: Legal Officer

Hobby: LARPing, role-playing games, Slacklining, Reading, Inline skating, Brazilian jiu-jitsu, Dance

Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.