Easy Garlic Knots Recipe From Scratch

Step-by-Step Instructions

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   14 ounces pizza dough

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   Making garlic knots from scratch is easier than you think. I always start with properly activating the yeast to ensure a soft, airy texture.

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   I transfer the dough to a lightly floured surface and knead it for about 8–10 minutes until smooth and elastic. If using a stand mixer, I knead with a dough hook for about 5–6 minutes on medium speed.

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   Then, I place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

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   If I’m using store-bought pizza dough, I skip this step and move straight to shaping.

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   Shaping is my favorite part — it’s simple and fun!

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   Divide the Dough:Once risen, I gently punch down the dough and divide it into 12 equal pieces.

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   Roll Into Ropes:I roll each piece into a rope about 6–8 inches long.

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   Tie Into Knots:I tie each rope into a simple knot, tucking the ends underneath.

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    Second Rise:I place the knots on a parchment-lined baking sheet, cover lightly, and let them rest for 20–30 minutes until slightly puffy.

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    This second rise ensures soft and fluffy garlic knots.

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    I preheat my oven to 400°F (200°C).

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    Before baking, I lightly brush the tops with olive oil. Then I bake the knots for 15–20 minutes, or until golden brown on top.

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    The aroma at this stage is absolutely incredible.

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    To freeze, I place cooled garlic knots in a freezer-safe bag and freeze for up to 2 months. When ready to enjoy, I reheat them in the oven until warmed through and brush with a little extra melted butter.