Name: Homemade Garlic Knots
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/4 teaspoons active dry yeast; 1 1/2 teaspoons sugar; 3/4 cup warm water (about 110°F); 2 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 tablespoons olive oil; 3 tablespoons vegan butter or regular butter, melted; 3 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; Optional: grated vegan parmesan or nutritional yeast for topping

Soft, fluffy, and packed with garlicky goodness, these homemade garlic knots are everything I want in a cozy side dish or snack. Made from scratch with simple pantry staples and brushed in a buttery garlic herb glaze, these knots deliver bakery-quality flavor right from my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons active dry yeast

1 1/2 teaspoons sugar

3/4 cup warm water (about 110°F)

2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 tablespoons olive oil

For the Garlic Butter Glaze:

3 tablespoons vegan butter or regular butter, melted

3 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1/2 teaspoon salt

Optional: grated vegan parmesan or nutritional yeast for topping

Directions

I start by combining the yeast, sugar, and warm water in a small bowl. After a quick stir, I let it sit for about 5–10 minutes until it gets frothy.

In a large bowl, I whisk together the flour and salt, then add in the yeast mixture and olive oil.

I mix everything until a dough forms, then knead it on a floured surface for 6–8 minutes until it’s smooth and elastic.

The dough goes into a lightly oiled bowl, covered, and I let it rise for 1 hour or until it’s doubled in size.

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Once the dough has risen, I punch it down and divide it into 10–12 pieces. I roll each piece into a rope about 6 inches long and tie them into knots.

I place the knots on the prepared baking sheet, cover them, and let them rest for another 15 minutes.

Then, I bake them for 12–15 minutes until they’re lightly golden.

While they’re baking, I mix the melted butter with garlic, parsley, and salt.

As soon as the knots are out of the oven, I brush them generously with the garlic butter glaze and, if I’m feeling extra fancy, I sprinkle on some vegan parmesan or nutritional yeast. I serve them warm.

Servings and timing

This recipe makes 12 garlic knots.

Prep Time: 75 minutes

Cook Time: 15 minutes

Total Time: 90 minutes

Calories per knot: 130 kcal

Variations

Cheesy twist: I sometimes stuff small pieces of vegan mozzarella inside the dough before knotting for a gooey center.

Spicy version: A pinch of red pepper flakes in the garlic butter adds a nice kick.

Herb swap: I’ve used basil or oregano in place of parsley for a different flavor profile.

Whole wheat option: Substituting half the flour with whole wheat gives a slightly denser, more hearty texture.

Mini knots: I divide the dough into smaller pieces to make bite-sized knots—perfect for party platters.

Storage/Reheating

I store leftover knots in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I wrap them in foil and warm in a 350°F (175°C) oven for about 5–7 minutes. For a quick option, I use the microwave for 15–20 seconds, though the texture is better from the oven.

FAQs

How do I know if my yeast is active?

If the yeast mixture becomes frothy and bubbly after sitting with warm water and sugar, it’s active. If it doesn’t foam after 10 minutes, I start over with fresh yeast.

Can I freeze the dough?

Yes, I freeze the dough after the first rise. I shape the knots, freeze them on a baking sheet, then transfer them to a freezer bag. When ready to bake, I let them thaw and rise again before baking.

What if I don’t have vegan butter?

I use olive oil as a substitute for vegan butter in the garlic glaze. It changes the flavor slightly but still tastes amazing.

Can I make these ahead of time?

Absolutely. I often prepare the dough the day before and let it rise in the fridge overnight. I just bring it to room temperature before shaping and baking.

How can I make them gluten-free?

I use a gluten-free all-purpose flour blend with xanthan gum. The texture is a bit different, but still tasty and soft.

Conclusion

These homemade garlic knots are one of those recipes I come back to again and again. They’re simple, satisfying, and adaptable to different diets or flavor preferences. Whether I’m serving them alongside a hearty dinner or passing them around at a gathering, they never last long. And with that buttery garlic glaze, they hit all the right notes—warm, comforting, and delicious.

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