There’s something about tearing into a fresh, buttery garlic knot that just hits different. It’s soft, chewy, loaded with garlic, herbs, and straight-up indulgence. Exactly how bread should be.
These garlic knots are simple but damn good. No weird techniques, no overcomplicated steps. Just perfectly golden, garlicky bread knots that disappear in minutes.
Why These Garlic Knots Hit Different
✔ Soft & Buttery. They melt in your mouth with the perfect chew.
✔ Cheesy as Hell – Fresh parmesan baked in and melted over.
✔ No Fancy Equipment Needed. If you have flour, yeast, and garlic, you’re set.
✔ Bakes in 15 Minutes. Fast, easy, and ready before you know it.
✔ Perfect with Everything. Serve with marinara, alongside soup, or eat straight off the tray like a savage.
What You’ll Need
Flour, yeast, water, olive oil. Basic bread essentials. All-purpose works fantastic, or you can use bread flour for a little extra chew.
Garlic, garlic, and more garlic. Fresh cloves minced into the dough, plus more for the butter glaze.
Salt & sugar. To balance flavor and activate the yeast.
Butter & olive oil. Because we want deep, rich flavor.
Fresh parsley & red pepper flakes. For a pop of color & subtle heat.
Fresh Parmesan cheese. Not optional unless you hate joy.
How to Make These Buttery Garlic Knots
Make the Dough (With a Garlic Infusion)
Proof the yeast. Stir warm water, yeast, and a little sugar in a bowl. Let it get foamy (~5 min).
Mix the dough. Add flour, olive oil, salt, and a couple minced garlic cloves.
Knead like you mean it. Work that dough until it’s soft, elastic, and smooth (~8 min by hand or 5 min in a stand mixer).
Rise & relax. Cover and let it double in size (~1 hour).
Shape the Knots
Punch it down and divide into 12 equal pieces.
Roll each into a 6-8 inch rope and tie into a loose knot.
Place on a parchment-lined sheet and let them rise again (~30 min).
Bake with a Midway Butter Bath
Preheat oven to 400°F.
First butter glaze: Mix melted butter, garlic powder, parsley, salt, and red pepper flakes.
Halfway through baking (~7 min in), brush knots with garlic butter and sprinkle generously with fresh parmesan.
Bake another 7-10 min until golden brown.
More Butter, More Flavor
As soon as they come out of the oven, brush with more garlic butter while hot.
Serve immediately with marinara, ranch, or just eat them off the tray like a heathen.
Pro Tips for Next-Level Garlic Knots
✔ Browning the butter adds a richer, nuttier depth.
✔ Don’t rush the rise – Let the dough get puffy and airy for the softest texture.
✔ Smoked butter or roasted garlic? Insanely good.
✔ Want them extra soft? Brush with butter right after shaping for an extra tender crust.
✔ Make them wild. Swap parsley for foraged garlic mustard or wild ramps.
What to Eat These With
These are technically a side, but let’s be real—you’re going to devour them straight off the pan.
- Dipped in homemade marinara or alfredo.
- Alongside a big bowl of chicken gnocchi soup or venison stew.
- Torn up and stuffed with venison for the most feral sandwich ever.
❓ FAQ
Can I make these ahead of time?
Yes! Let them rise, then refrigerate overnight. Bake fresh the next day.
Can I freeze them?
Yep! Bake, cool completely, then freeze in an airtight bag. Reheat at 350°F until warm.
Can I use active dry yeast instead of instant?
Yes, just proof it in the warm water for 10 minutes before adding flour.
If you love garlic, butter, and carbs, these garlic knots need to happen in your kitchen. They’re easy, comforting, and wildly addictive.
🖤 Tag me on Instagram @therusticelk if you make them. I want to see the magic. And if you loved them, a ⭐️⭐️⭐️⭐️⭐️ rating helps more people find this recipe!
More Wild Food & Hands-On Traditions to Check Out:
- Easy, No Knead Dutch Oven Bread
- The Ultimate Southern Skillet Cornbread Recipe
- Easy Homemade Pizza Dough Recipe: Foolproof & Delicious
📖 Recipe
Buttery Garlic Knots with Parmesan & Double Garlic Butter
Soft, pillowy garlic knots infused with fresh garlic, brushed with buttery garlic sauce twice, and topped with melted Parmesan for the ultimate savory bite. Perfect for dipping, sharing, or devouring straight from the pan.
Ingredients
For the Dough
- 3 ½ cups All-purpose Flour (or Bread Flour for extra chew)
- 2 ¼ teaspoon Instant Yeast (1 packet)
- 1 ¼ cups Warm Water (~110°F)
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 Cloves Garlic, finely minced
For the Garlic Butter Topping
- 4 tablespoon Butter, melted
- ½ teaspoon Garlic Powder
- 1 tablespoon Fresh Parsley, chopped (or 1 teaspoon dried)
- ½ teaspoon Salt
- ¼ teaspoon Red Pepper Flakes (optional)
- ¼ cup Freshly Grated Parmesan Cheese
Instructions
Make the Dough
- In a measuring cup, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour and salt. Stir until a shaggy dough forms. Then mix in olive oil and minced garlic.
- Knead on a floured surface for 8-10 minutes (or in a stand mixer for 5 minutes) until the dough is smooth and elastic.
- Place dough in an oiled bowl, cover with a towel, and let rise for 1 to 1.5 hours, or until doubled in size.
Shape the Knots
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a 6-8 inch rope, then overlap into a loose knot shape.
- Place knots on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
Bake + Butter
- Preheat oven to 400°F (200°C).
- Bake for 8 minutes, while baking, combine melted butter, garlic powder, parsley, and red pepper flakes (if using). After 8 minutes, brush with half of the garlic butter and sprinkle with Parmesan cheese.
- Return to oven and bake for another 7-10 minutes, until golden brown.
Finish with More Butter
- Brush the hot garlic knots generously with the remaining garlic butter.
- Serve warm with marinara, ranch, or just as they are!
Notes
Nutrition Information:
Yield:
12Serving Size:
1 KnotAmount Per Serving: Calories: 193Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 361mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 5g
Nutritional information is automatically calculated and may not be 100% accurate. Values can vary based on ingredients, portion sizes, and substitutions. Always consult a professional for specific dietary needs.
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