Easy Garlic Knots Recipe
Pillow-soft, chewy and delicious homemade Easy Garlic Knots Recipe is a great accompaniment to any soup. Make them tonight and they will be gone in a flash!!
My all time favorite winter meal is a bowl of warm comforting soup paired along with freshly baked bread – hearty, filling and packed with flavor. To keep things simple, today I am pairing my soup Dal ka shorba with easy garlic knots recipe – d-licious and yum!!
Now onto the recipe!
I have made garlic knots from the scratch but they can be made with frozen pizza dough, frozen dinner rolls or even buttermilk biscuits. But nothing compares to a batch of fresh homemade bread that comes right off your oven and above all, your house smells delicious!!
Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over. When the dough has risen, time to shape them. Tying the dough knots is the fun part and my boys loved it.
Kids worked really hard to make their knots look perfect and they did an awesome job. 🙂 Finally brush the knots with garlic butter (recipe given below) – you can make it at home or use store bought.
Sprinkle some dried parsley and bake for 10 – 12 minutes or until the top is light brown in color. Remove from oven, give them a fresh coat of butter and your very own garlic knots are ready! Soft, buttery garlic knots tastes great when fresh out of the oven!
If 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 really fast. 😉 A perfect crowd pleaser recipe!!
Also try other bread recipes – Homemade ladi pavs, Honeycomb buns, Foccacia bread, Wheat Pav.
If you happen to make this recipe then either drop me a line below or share your yum pictures with me on facebook. Would love to see your creation!
Cheers!
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| Servings | Prep Time |
| 15-20 KNOTS | 1:30 HOUR |
| Cook Time |
| 10-12 MINUTES |
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Pillow-soft, chewy and delicious homemade Easy Garlic Knots Recipe is a great accompaniment to any soup. Make them tonight and they will be gone in a flash!!
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- 3 cups All purpose flour
- 2-1/4 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
- 4 tablespoon Melted butter
- 3-4 cloves of Garlic, minced
- 1/4 cup Fresh Parsley Leaves or 1 tablespoon dried parsley leaves
- Salt to taste
- Assemble all the ingredients.
- 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.
- Knead it again for a few more minutes.
- All worked up dough.
- Preheat oven @ 375 degree F. (Bake for 10 -12 minutes) Using your hands, 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 tastes great when fresh out of the oven! Also try other bread recipes - Homemade ladi pavs, Honeycomb buns, Foccacia bread, Wheat Pav - links posted above!!
Your prep time is way off.
Rachael, prep-time involved the dough resting time too.
Hi
I want to know that instead of yeast what can be used I am jain.
Unfortunately, I have no yeast substitute for this recipe.
Sorry about that.
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!!
Thanks Amy for your kind words. It really means a lot.
Glad to hear that you liked the recipe. 😍😍
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?
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!
Delicious but my knots ended up looking like pigs😂 we demolished them though!
Thanks for your lovely feedback Heather!
Glad you liked the recipe. Just curious didn’t the knots hold its shape?
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
Thanks for pointing that out Nannette. Will fix that.
Hope you liked the rolls. 🙂
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.
Sarah,
How did the recipe turn out for you?
Would love to hear back from you!
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.
It’s 3 tablespoon olive oil or butter. Have fix that, thanks for pointing that out!
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
Juli, please follow the instructions and you will get great results. Have updated the right pic.
Thanks for pointing that out. 🙂
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!!!!!
Pleasure is all mine Jenn. 💕
Glad you liked the recipe. 🙂
I prepared Garlic knot today and it was really good. My husband and kids liked it. Thanks for nice recipe
Pleasure is all mine. Thanks for your lovely feedback. 🙂
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.
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.
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 🙁
Pleasure is all mine, Sheenam. I’m pleased you found my step-by-step tutorial helpful. 🙂
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.
My apologies for a delayed response. It’s 3 tablespoon olive oil or butter. Will fix that, thanks for pointing that out Kayleigh!
Can I use whole wheat flour for this recipe n if yes than any changes in the quantity. Thank you in advance
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.
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
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.
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
No Aarti, that would be too much. Your garlic knots will have a strong taste of yeast.
Okay! Thank You Ruchi 😊
This looks so delicious. I am soon going to try this. Thanks for sharing.
You are welcome Hetal!!
Hello Ruchi,
I have instant yeast instead of active dry yeast. Is it same …can I use it? then what’s the procedure??
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.
great………
Thanks!!
Hi Ruchi, i tried the knots and though they taste really great , they get very hard once cool. Any tips on that?
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.
Mouthwatering&looking daleciou
Thanks Nishi. 🙂
Thank u. Gonna try it today 😊
Is it ok to use maida instead of all purpose flour?
Thanks for stopping by Jeyalakshmi!! Maida is all purpose flour.