Name: Best Garlic Knots Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 3 h 15 min
Cuisine: Italian-American
Ingredients: 5 Tablespoons water; 5 Tablespoons 2% or whole milk; 3 Tablespoons plus 1 teaspoon bread flour; Tangzhong mixture from step 1; ¾ cup 2% or whole milk, warmed to 90°F (32°C); 2 large eggs, room temperature; 8 Tablespoons unsalted butter, softened; ¼ cup sugar; 3 Tablespoons powdered milk; 1 ¾ teaspoons fine sea salt; 1 Tablespoon instant yeast (see notes for sourdough option); 4 ¼ cups bread flour; 8 Tablespoons unsalted butter; 4 cloves garlic, minced; 1 Tablespoon dried parsley; 2 Tablespoons Kraft grated parmesan cheese; ½ – 1 Tablespoon kosher salt, to taste; 4 Tablespoons unsalted butter, melted; Maldon sea salt flakes (optional)

Jump to Recipe· 3.9 from 8 reviews

If you have ever wondered how to make those irresistibly soft, buttery, and garlicky bread bites at home, this Best Garlic Knots Recipe is exactly what you need. Each knot is a perfect little bundle of chewy bread infused with layers of garlic butter and a hint of Parmesan that keeps you coming back for more. The secret lies in the tangzhong method that keeps the dough incredibly moist and tender, while the garlic butter spread elevates every bite with bold, comforting flavor. Whether you’re serving them as a snack, appetizer, or alongside your favorite Italian meal, these garlic knots will quickly become a staple in your kitchen.

Ingredients You'll Need

The image shows a large shiny metal pot filled with a thick, white creamy mixture that is being stirred by a silver whisk with a spiral design. The creamy mixture has a smooth and fluffy texture, swirling around as the whisk moves through it. The pot’s shiny surface reflects some light, and part of the kitchen floor with a wooden texture can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

This Best Garlic Knots Recipe relies on simple, high-quality ingredients that work harmoniously to create that indulgent, melt-in-your-mouth texture and flavor you crave. Each component, from tangzhong to the garlic butter, plays a vital role in giving these knots their signature softness and rich taste.

Water (5 tablespoons): Essential for creating the tangzhong base that keeps the dough soft and moist.
Milk 2% or whole (5 tablespoons + ¾ cup warmed): Adds richness and tenderness to the bread.
Bread flour (3 tablespoons plus 1 teaspoon for tangzhong, 4 ¼ cups for dough): Provides the ideal gluten structure for chewy knots.
Large eggs (2, room temperature): Help bind the dough and add moisture.
Unsalted butter (8 tablespoons softened + 8 tablespoons for garlic butter + 4 tablespoons melted for brushing): Adds richness and flavor throughout the recipe.
Sugar (¼ cup): A touch of sweetness to balance the savory garlic.
Powdered milk (3 tablespoons): Enhances the dough’s tenderness and browning.
Fine sea salt (1 ¾ teaspoons) and kosher salt (½ to 1 tablespoon): Balances flavor and seasons the knots perfectly.
Instant yeast (1 tablespoon): Leavens the dough for a soft, airy texture; sourdough option available.
Minced garlic (4 cloves): The star flavor lending a bold garlic punch in the spread.
Dried parsley (1 tablespoon): Adds a fresh herbal lift and lovely flecks of color.
Kraft grated Parmesan cheese (2 tablespoons): Brings a salty, nutty depth to the garlic butter spread.
Maldon sea salt flakes (optional): Perfect for finishing the knots with a crunchy, savory burst.

How to Make Best Garlic Knots Recipe

Step 1: Make the Tangzhong Mixture

Start by whisking together water, milk, and bread flour in a small saucepan until smooth. Over low heat, whisk constantly until this mixture thickens into a pudding-like paste. This tangzhong base is the secret ingredient that ensures your knots stay incredibly soft and fresh, acting as a moisture magnet for the dough. Once thickened, allow it to cool to lukewarm temperature before moving on to the dough.

Step 2: Prepare the Dough

In your stand mixer bowl, combine the tangzhong, warmed milk, eggs, softened butter, sugar, powdered milk, sea salt, instant yeast, and one cup of bread flour. Mix on low speed until smooth, about two minutes. Gradually add the rest of the flour in small increments, mixing to combine. After this, cover the dough and let it rest for 20 minutes to hydrate—it’s a key step for that perfect texture. Then knead on low speed for 8 to 11 minutes, testing the dough’s softness and stickiness along the way. Add a tablespoon or two of flour if it’s too sticky, but keep it slightly tacky for that tender crumb.

Step 3: Bulk Fermentation

Once kneaded, oil a large bowl and place your dough inside, coating the surface with nonstick spray to prevent drying. Cover and let it rise until doubled in size, about 60 to 90 minutes. This rise is where your dough gains its airy lightness, prepping it for shaping.

Step 4: Prepare the Garlic Butter Spread

While the dough rises, mix together softened butter, minced garlic, dried parsley, Parmesan cheese, and kosher salt. This luscious spread will be layered into the dough and brushed on the baked knots for that punch of irresistible garlic flavor in every bite.

Step 5: Laminate the Dough with Garlic Butter

Deflate your dough and divide it into two halves, each making a dozen knots. Roll one half into an 8 by 12-inch rectangle, then spread a quarter of the garlic butter over it, leaving a one-inch border. Fold the dough like a letter into thirds, press the seams firmly, turn, and roll out again to the same size. Repeat spreading the garlic butter and folding once more. This folding technique creates flaky, layered bites bursting with garlic goodness. Let the dough rest for 10 minutes before the final roll out.

Step 6: Final Roll and Shape

Roll the folded dough out one last time and trim edges with a pizza cutter to expose the garlic butter layers. Cut the dough into 12 one-inch wide strips, gently stretch each, then tie into knots by looping the ends and tucking them under. Space the knots evenly on baking sheets lined with parchment paper. Repeat the process for the second half of dough.

Step 7: Final Rise and Bake

Cover the knotted rolls and let them rise until puffy and passing the gentle “poke test,” roughly 45 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit. Bake the knots for 16 to 18 minutes until golden brown. Brush immediately with melted butter and sprinkle with sea salt flakes for an optional extra burst of flavor.

How to Serve Best Garlic Knots Recipe

A woven basket lined with a white cloth with thin blue stripes holds eight round knotted bread rolls with a golden light brown top and creamy layers visible beneath; the bread has a soft texture with visible folds and slight dark specks inside the layers, arranged neatly in the basket on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving your garlic knots with a sprinkle of fresh chopped parsley or a little more grated Parmesan just before serving elevates the presentation and adds a pop of fresh aroma. A light dusting of crushed red pepper flakes also adds a subtle heat that pairs beautifully with the garlic butter.

Side Dishes

These garlic knots are a perfect partner to a hearty bowl of marinara or your favorite pasta dishes like spaghetti carbonara or creamy Alfredo. They also work incredibly well alongside a robust salad or a bowl of soup, especially tomato bisque, balancing comfort food vibes with a touch of smart indulgence.

Creative Ways to Present

Present these in a rustic basket lined with a colorful cloth or on a wooden board surrounded by small ramekins of dipping sauces like roasted red pepper aioli, pesto, or classic marinara. You can also stack them in a pyramid style to create an impressive garlic knot tower that invites guests to dive right in.

Make Ahead and Storage

Storing Leftovers

Best Garlic Knots Recipe leftovers can be stored in an airtight container at room temperature for up to five days. Just be sure they’re fully cooled before storing to maintain their soft texture. When ready to enjoy, simply warm them slightly to refresh their irresistible softness.

Freezing

You can freeze the shaped, unbaked garlic knots by arranging them on a baking sheet and freezing until firm, then transferring to a freezer-safe bag for up to three months. When you’re ready to bake, thaw them in the fridge overnight and allow a final rise before baking as usual. This method keeps the knots tasting freshly baked anytime you crave.

Reheating

The best way to reheat garlic knots is in the oven at 325 degrees Fahrenheit for about 5 to 7 minutes or until warm and slightly crisp outside. Avoid the microwave if you want to preserve that freshly baked texture, but if you are in a hurry, a quick 20-second zap works too.

FAQs

Can I make these garlic knots with sourdough instead of instant yeast?

Absolutely! You can substitute the instant yeast with sourdough starter, but keep in mind that the rising times will be longer and the flavor will develop differently with a tangy depth. Adjust fermentation accordingly for best results.

What is the purpose of the tangzhong mixture in this recipe?

Tangzhong is a cooked flour-water paste that retains moisture in the dough, resulting in incredibly soft, fluffy, and longer-lasting bread knots. It’s a clever trick borrowed from Japanese baking that works wonders here.

Can I use all-purpose flour instead of bread flour?

While you can substitute all-purpose flour, bread flour is preferred for its higher protein content, which creates better gluten development and a chewier texture. Using all-purpose may yield softer, less structured knots.

How do I know when the dough has risen enough?

The dough should approximately double in size, appearing puffy and slightly domed. Performing the “poke test” helps—if your finger leaves an indent that slowly fills back in, it’s ready. If the indent doesn’t fill back, it may be over-proofed but still usable.

What if I don’t have Maldon sea salt flakes—can I use regular salt?

You can use regular kosher salt instead of Maldon flakes, but the texture differs. Maldon adds a lovely crunchy finish, while regular salt will season but without the same crunchy burst. Either way, your garlic knots will still taste fantastic.

Final Thoughts

I'm genuinely excited for you to try this Best Garlic Knots Recipe because once you experience that perfect balance of tender dough, buttery garlic layers, and cheesy goodness, baking garlic knots at home will become your new favorite ritual. They’re comforting, delicious, and surprisingly easy to make with just a bit of love and patience. So go ahead, roll up your sleeves, and treat yourself to the warm, homemade magic of these garlic knots—you deserve it!

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