Pillow-soft, chewy, and delicious homemade Easy Garlic Knots Recipe is an excellent accompaniment to any soup. Make them tonight, and they will be gone in a flash!!
Nothing beats the aroma of a freshly baked bread that comes right off the oven. It’s heavenly. Plus it tastes amazing, and the smell is so captivating. Trust me; no one can resist it.
My family loves bread! We love all kinds of bread – Homemade dinner rolls, Honeycomb buns, Foccacia bread, Wheat Pav, you name it. We love them all.
And today’s recipe is all about comfort food. Homemade garlic knots with a bowl of warm soup. Delicious and yum!!
What makes up this Easy Garlic Knots Recipe?
No fancy ingredients are required to make this recipe, just the basics like:
- All-purpose flour,
- Yeast,
- Baking powder, Oive oil, and
- Milk. If you have these essential ingredients in your pantry/fridge, you should be able to make these easy garlic rolls tonight.
How to make Easy Garlic Knots Recipe?
Making the garlic knots is super easy. Simply mix, knead, rest, and bake!
1. Begin by proofing the yeast. Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over.
2. After the yeast activates, combine flour, salt, oil, and yeast, and then add milk/water.
3. Mix it and form a soft, pliable dough.
4. Cover and let it rest for 1-2 hours.
5. After the first rise, the next step is to work on the dough.
6. Dust the counter with flour and punch down the dough.
Why punch down the dough?
Punching down collapses the dough and releases all the gas bubbles formed by the yeast during the rest period. This reinvigorates the yeast cells, and bread baked after deflating the risen dough produces a more tender and more delicate crumb.
Punching down technically enhances the flavor of the finished bread.
After punching the dough, you can knead and shape the dough into desired shapes.
WHAT TO SERVE With THIS HOMEMADE Easy Garlic Knots?
In my household, we like to pair these freshly baked garlic knots with a bowl of warm, comforting soup – hearty, filling and wholesome. But these knots are great for lunch or dinner. Pair it with your favorite pasta or dip it in your favorite soup and enjoy.
Some of my favorite soups are:
Other options!
These garlic knots are made from scratch but, they can be made with
- frozen pizza dough,
- frozen dinner rolls or
- even buttermilk biscuits.
So, whether you are hosting a party or a game night, make sure to prepare a big batch as these intensely flavored soft and chewy garlic knots is relished by all and will go fast. It’s a great crowd-pleaser recipe!!
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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Easy Garlic Knots Recipe
Tools And Equipment
Ingredients
FOR THE KNOTS
- 3 cups All purpose flour
- 2.25 teaspoon Active dry yeast
- 1 teaspoon Baking powder
- 3 tablsepoon Olive oil or butter
- 1.5 teaspoon Salt
- 1 tablespoon Sugar
- 1 cup Warm water or Milk
GARLIC BUTTER SPREAD- MIX EVERYTHING TOGETHER
- 4 tablespoon Melted butter
- 3 cloves of Garlic, minced
- 1/4 cup Fresh Parsley Leaves or 1 tablespoon dried parsley leaves
- Salt to taste
Instructions
- First let's prepare the yeast: combine yeast, sugar, and 1/4 cup of water.
- Let it sit for 5 – 10 minutes, it will look like a thick creamy paste. In another 5-10 minutes, it will become all frothy and bubbly (frothing may take longer for some maybe 20 – 30 minutes). This proofing procedure shows that yeast is alive and active. If by now your yeast has not become frothy, please discard and start over.
- In a bowl combine flour with salt and baking powder. Mix it well. Pour in yeast mixture.
- Add olive oil/butter and milk.
- Knead a soft pliable dough.
- Cover the dough and let it sit undisturbed for 1 -2 hours.
- The dough will double in size.
- Dust the surface with flour and transfer the kneaded dough onto the dusted surface.
- Knead it again for a few more minutes.
- All worked up dough.
- Preheat oven @ 375 degrees F. While the oven is heating, flatten the dough.
- Cut the flattened dough into long strips…
- Roll them up, if the dough feels sticky than dust it with flour and start shaping.
- Follow the steps in the pics to form a knot.
- Make a loose knot, you will still have dough left at both ends. Take the left end of the dough, wrap it over the knot and into the hole (where you see my finger). Gently press it down. Repeat the same with the right end -wrap it over the knot and into the hole. press and secure both the ends.
- Repeat the process with rest of the dough and shape all the garlic knots.
- Brush each roll with garlic butter spread..
- Sprinkle some dried parsley..
- Bake for 10 -12 minutes in a preheated oven (@375 degree F).
- Apply butter on top..
- Serve hot with a bowl of warm Dal ka shorba soup!!
- Soft, buttery garlic knots taste great when fresh out of the oven!
Ashley says
Do you bake the flattened dough for 10-15 mins then take it out and form it? Then bake an additional 10-15 mins?
Ruchi says
Ashley, the dough is baked just once after they are shaped as knots.
Have corrected the typo.
Thanks!
MrsG says
Hi Ruchi, thank you for this recipe. I am about to make the dough, but was just wondering do they have to be knotted ? Beautiful as it looks, if I run out of time could I just make bread roll shapes instead? Thank you again.
Ruchi says
They do not have to be knotted. You can shape them as breadsticks and bake.
Shyama says
I just made a batch of ladi pav using your recepi and have some left over. Thinking if refreigerating it and baking these yummy looking garlic knots tomorrow. Any pointers what should I take care of? Also is there any substitute for parsley?
Ruchi says
Shyama,
You can refrigerate the kneaded dough. Follow these steps –
1. Lightly brush the dough with oil and store in large Ziploc bags (give the dough some room to rise).
2. Refrigeration will slow down the yeast action, but for the first few hours, yeast will be active, and the dough may show some sign of rising in the refrigerator, no worries press it down. When the dough cools, you will be okay.
3. When ready to bake, remove dough from fridge. Knead the dough again, shape and allow it to rise again. The second rise will take longer for the refrigerated dough because it is not at the room temperature.
4. After the dough rises, bake as stated in the recipe.
Also is there any substitute for parsley?
Try dried basil leaves or dried cilantro leaves.
Shyama says
Hey thanks for replying.
I made them tonight. Turned out good. Used fresh coriander since I had neither parsley or the basil or cilantro. Also added some sesame seeds in the garlic butter and some black pepper. Turned out yum. Thanks for the recepi!
Ruchi says
My pleasure. 🙂
Thank you for taking the time out to share your wonderful feedback. 🙂
Appreciate that!
Meera Srinivas says
I made this today. It was awesome. Thank you. Making it for Christmas dinner in two days with your soup.
Ruchi says
Thanks for your feedback, Meera!
Happy to hear that you liked the recipe.
Bati says
How can they be soft with no eggs? I add eggs in my recipe and still they are a bit crispy on the outside soft inside.
Ruchi says
Baking powder is the secret ingredient.
Use baking powder for soft garlic knots. 🙂
Rachael says
Your prep time is way off.
Ruchi says
Rachael, prep-time involved the dough resting time too.
anamika jain says
Hi
I want to know that instead of yeast what can be used I am jain.
Ruchi says
Unfortunately, I have no yeast substitute for this recipe.
Sorry about that.
Amy says
Came across this recipe on Pinterest. It was one of the few that didn’t call for bread flour and allowed all-purpose. I followed the instructions exactly and they turned out SOOOOO GOOD!!!!! They tasted better than the garlic knots I’ve ordered at any restaurant and the texture was perfect. These will become a staple in my household. Thank you!!
Ruchi says
Thanks Amy for your kind words. It really means a lot.
Glad to hear that you liked the recipe. 😍😍
Jaime says
Can i make the dough the night before and bake in the morning? If so does the dough go into the fridge or on the counter overnight?
Ruchi says
Sure you can. Dough goes in the fridge.
Knead the dough as directed. Wrap a plastic wrap around the bowl and place it in the fridge. Next morning give the dough ample amount of time to rise (proof) and bake. If your dough rises overnight (in the refrigerator) than proceed straight to bake it.
Hope this helps!
Heather says
Delicious but my knots ended up looking like pigs😂 we demolished them though!
Ruchi says
Thanks for your lovely feedback Heather!
Glad you liked the recipe. Just curious didn’t the knots hold its shape?
Nannette says
I used my bread machine on the dough setting to prepare these. The dough was very silky and easy to work with. I hope they reheat tomorrow evening and taste as yummy as they look now. I did underbake them a touch and gave them a light brush with butter hopefully that will keep them soft. One thing I did notice in your directions is that you gave the bake time on the top of the recipe but not the temp . . I had to scroll through all the photos to find it.
Thank you
Ruchi says
Thanks for pointing that out Nannette. Will fix that.
Hope you liked the rolls. 🙂
Sarah says
I followed the recipe but my dough didn’t come out very “pliable”. It’s still very wet and sticky. I used a kitchen aide mixer with a dough hook. I’m going to continue on (and not add more flour ) since all your responses to comments are for people to follow the directions.
Fingers crossed.
Ruchi says
Sarah,
How did the recipe turn out for you?
Would love to hear back from you!
Kevin says
Instructions are confusing. You list 3Tbsp of olive oil but never say in the instructions where to use it, and you don’t list butter at all for the dough, but in the instructions you say to add the butter and milk. I make enough bread to figure it out, but someone that doesn’t make a lot of bread or rolls would be very confused.
Ruchi says
It’s 3 tablespoon olive oil or butter. Have fix that, thanks for pointing that out!
Juli says
these instructions really need to be revised… my first time trying it out and i was rather confused at how to manage things.. 1/4 c of water + yeast + sugar? and in the pictures posted it has almost 1 1/2 cup with all of that? oh boy
Ruchi says
Juli, please follow the instructions and you will get great results. Have updated the right pic.
Thanks for pointing that out. 🙂
Jenn Cornelius says
These garlic knots are delicious!!! I made them a couple weeks ago and I am making them again tonight. the dough is so soft and the finished knots are soft and light. I’m drooling thinking about them. Thank you for this recipe!!!!!
Ruchi says
Pleasure is all mine Jenn. 💕
Glad you liked the recipe. 🙂
Vidhi Sharma says
I prepared Garlic knot today and it was really good. My husband and kids liked it. Thanks for nice recipe
Ruchi says
Pleasure is all mine. Thanks for your lovely feedback. 🙂
Tanu says
Made these: Simple and just great as dinner rolls. But why do we add baking powder? I find a yeast dough will be just as good without the baking powder that is why I asked.
Ruchi says
Thank you so much Tanu for your lovely words of appreciation ! Means a lot! I am glad you liked the recipe.
Baking powder makes a bread feather light and extremely soft.
Sheenam says
Oh my my! This looks so yummy! I love garlic breads and this seems like the perfect garlic snack! I am trying this for sure. Also, many thnanks for the step-by-step pictures. I anyway face problems cookign with yeast 🙁
Ruchi says
Pleasure is all mine, Sheenam. I’m pleased you found my step-by-step tutorial helpful. 🙂
Kayleigh says
Hello 😀…
I am not sure if I missed it, but step 5 requires butter (under ingredients it is not mentioned ) please advise on the quantity of butter required
Thanks for sharing the awesome recipe.
Ruchi says
My apologies for a delayed response. It’s 3 tablespoon olive oil or butter. Will fix that, thanks for pointing that out Kayleigh!
Sneha says
Can I use whole wheat flour for this recipe n if yes than any changes in the quantity. Thank you in advance
RK says
Thanks for stopping by Sneha. I personally have not experimented with wheat flour but I would suggest do half and half – half of wheat flour and half of all purpose flour.
Aarti Goyal says
Hi Ruchi, first of all thank you for the gorgeous rolls, I tried them , to my surprise , I was asked by my biggest critics , these are from market, I said no I made them , they were surprised as well. That is that. Have a question about the ingredients, I was trying just 6-7 rolls, so I took half the quantity of all the ingredients, though I achieved the look, but slightly unsure of if they completely cooked or not. Has the cooking through something to do with yeast as I put 1 and 3/4 th tsp of yeast and 1/2 tsp baking powder. And my dough did not raise as high as shown in the picture. Could these two ingredients be the factor but should have I kept in the oven for a bit longer,I took them out when they were the max brown colour, further would have burnt them. I am going in so much detail coz I really want to get this absolutely rocking. Please suggest.Thank you
RK says
Thanks for trying the recipe Aarti and sharing your wonderful feedback with me. I know how it feels when the biggest critics are happy. 😉 Coming to your query, if you followed the recipe step by step and as mentioned they were baked to perfection, then they were cooked through.
Aarti says
Wow! Ok, but like I said , it felt just a bit under done, should I have used entire 2and1/4 teaspoon of yeast and 1 teaspoon of baking powder in 1.5 cups of flour(to make half the quantity) of rolls(6-7rolls).Thanks
RK says
No Aarti, that would be too much. Your garlic knots will have a strong taste of yeast.
Aartigoyal says
Okay! Thank You Ruchi 😊
Hetal says
This looks so delicious. I am soon going to try this. Thanks for sharing.
RK says
You are welcome Hetal!!
Kavita R says
Hello Ruchi,
I have instant yeast instead of active dry yeast. Is it same …can I use it? then what’s the procedure??
RK says
Thanks for stopping by Kavita!! Instant yeast and dry active yeast are not the same. Unlike active dry yeast, instant yeast doesn’t have to be proofed; it can be added straight to the dry ingredients. Result will be the same. Use 2 teaspoon of Instant yeast for this recipe.
asha says
great………
RK says
Thanks!!
Nisha says
Hi Ruchi, i tried the knots and though they taste really great , they get very hard once cool. Any tips on that?
RK says
Thanks for trying the recipe Nisha! Perhaps your oven is too hot, lower the temperature to 350 degree F and then bake. Also, butter the garlic knots as it comes out of the oven. This will soften the top and provide a nice shine.
Nishi says
Mouthwatering&looking daleciou
RK says
Thanks Nishi. 🙂
Jeyalakshmi says
Thank u. Gonna try it today 😊
Jeyalakshmi says
Is it ok to use maida instead of all purpose flour?
RK says
Thanks for stopping by Jeyalakshmi!! Maida is all purpose flour.