Garlic Knots
Updated May 23, 2026
This homemade garlic knots recipe uses a two-ingredient dough that comes together fast. Brushed with garlic, fresh parsley, and parmesan before baking.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
lOVE A GOOD homemade garlic knot!
For a long time, I thought garlic knots were just something you ordered from a pizza place. Turns out they are not that complicated to make at home, especially with a Greek yogurt dough that skips the yeast completely. This garlic knots recipe uses the same two-ingredient dough base I reach for a lot: flour and Greek yogurt. The knots are done in about 30 minutes from start to finish.
My kids go through these faster than I can get them off the baking sheet. I usually make garlic knots with Pasta Bolognese or Lasagna Soup, but they also hold up on their own with a bowl of marinara sauce for dipping. Once I figured out the Greek yogurt dough, homemade garlic knots became something I actually make regularly.
Happy Cooking!
– Yumna
Garlic Knots Ingredients
- Garlic Knot Dough: To prepare the dough for these garlic knots, you’ll combine all-purpose flour, baking powder, salt, and Greek yogurt in a large bowl until the mixture comes together, but still looks a little crumbly. You can use self-rising flour (just make sure to skip the baking powder and salt).
Full-fat Greek yogurt works best here. It has more moisture, making the dough easier to bring together. Low-fat or 0% Greek yogurt can make the dough dry and harder to work with. Stir the yogurt before measuring so it is evenly combined. Do not swap with regular yogurt, as it has too much liquid and will change the dough’s texture. - Garlic Mixture: Olive oil, fresh garlic cloves, fresh parsley, and grated parmesan. Mince the garlic as finely as you can so it does not burn in the oven. You can sub in a different oil, but I think olive oil will taste best! Substitute ¼ cup melted unsalted butter for the olive oil in the topping. The knots will brown a little deeper and have a richer flavor. You can certainly double or triple the garlic amounts in this recipe, depending on your taste preferences, too. And for a more subtle garlic taste, you can also use garlic powder (about ¼ teaspoon per garlic clove).
If you don’t have any parsley ½ teaspoon of dried oregano or Italian Seasoning will also work! Freshly grated Parmesan melts into the topping better than the pre-shredded kind. If you want cheesy garlic knots with more parmesan flavor, add an extra tablespoon to the topping mix.
How to Make Garlic Knots
These photos walk you through the garlic knot process step by step. For the full ingredient list and instructions, jump to the → Garlic Knots Recipe
1. Mix Dry Ingredients & Yogurt
Whisk the flour, baking powder, and salt together in a large bowl first, then add the Greek yogurt on top. Getting the dry ingredients combined before adding the yogurt helps everything come together more evenly.
2. Combine Dough Until Crumbly
Use a fork or spoon to work it all together. The mixture will look rough and crumbly at this point, which is normal. As long as there is no dry flour sitting at the bottom of the bowl, you are ready to move on.
3. Knead the Dough
Turn the dough out onto a lightly floured surface and work it with your hands until it smooths out and becomes a little stretchy. If it sticks to the surface, dust with a little more flour and keep going.
4. Cut Dough Into Pieces
Press the dough into an even round, then use a bench scraper or sharp knife to divide it into 8 roughly equal pieces. Keeping them close in size helps them bake at the same rate.
5. Roll Into Thin Logs
Working one piece at a time, use your palms and the surface to press and stretch it into a rope about 10 to 12 inches long. Try to keep the thickness as even as possible so the knot holds its shape.
6. Tie Each Piece In a Knot
Loop each rope and pull the ends through like you are tying a loose overhand knot. They do not need to look perfect. Transfer each one to the lined baking sheet as you go.
7. Brush With Garlic Mix
Stir together the olive oil, garlic, parsley, and parmesan in a small bowl, then brush the mixture over each knot. Do not worry about the bottoms. If there is topping left over, save it to brush on right after they come out of the oven.
8. Bake Until Golden
Slide them into the oven and bake until the knots are lightly golden and slightly puffed. Let them cool for about 5 minutes before serving.
Full Homemade Garlic Knot Recipe
Garlic Knots Recipe
Video
Ingredients
- 1 ¾ cups all purpose flour plus more for dusting
- 1 tablespoon baking powder aluminum free
- 1 teaspoon salt
- 1 cup greek yogurt
- ¼ cup olive oil
- 2 garlic cloves finely minced
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon parmesan cheese grated
- Marinara sauce for serving
Instructions
- Preheat oven to 375°F and line a small baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt. Add the greek yogurt and stir to combine.
- Transfer dough onto a flat, lightly floured surface. Knead until smooth and stretchy, about 2 minutes. Cut into 8 equal pieces.
- One at a time, roll each piece out into about a 10-12-inch log. Tie each log into a knot and transfer to the prepared baking sheet.
- In a small bowl, mix together the olive oil, garlic, parsley and parmesan cheese. Brush the olive oil mixture on each garlic knot.
- Bake in the preheated oven until the garlic knots puff slightly and become lightly golden, about 15-18 minutes. Allow to cool for 5 minutes and enjoy with marinara or dipping sauce of choice.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Knead the bread dough well. It will take a couple of minutes to do this by hand, and the dough should be smooth and stretchy. Don’t rush the process!
- Flour your surface to knead the dough. A little flour will make the kneading process so much easier! Otherwise, your dough will stick to whatever surface you’re using.
Serving Ideas
- Serve with pasta. These Italian garlic knots are so great for mopping up extra pasta sauce on a plate. Try my lemon pasta, my pasta pomodoro, or my chicken alfredo.
- Add dipping sauces. If you’re eating these garlic knots as a snack, they’re so good dipped in marinara sauce, homemade ranch, or even pesto sauce.
- Eat with protein. I love eating these carb-y garlic knots with cast iron skillet steak, air fryer chicken parmesan, or lemon garlic shrimp.
FAQs
I prefer to make these with all-purpose flour! Bread flour has more protein in it, so while your garlic knots will still be delicious, they’ll be much denser and heavier in texture.
The dough should feel slightly tacky but not stick to your hands. If it is very sticky, the yogurt may have been thin or watery. Add flour 1 tablespoon at a time and continue kneading until it becomes manageable.
This usually happens when the dough is overworked or when the baking powder is old. Two minutes of kneading is enough for this dough. Check that your baking powder is still fresh since expired baking powder will not give the knots enough lift.
Comments
Does the yogurt give the bread a sweet taste to it ?
Not really, the yogurt helps make the garlic knots rich and moist but not sweet.
See All Comments