Garlic Knots

5 from 128 votes

These garlic knots are made from scratch with only four ingredients; there's no need for yeast or kneading - simple to make and crowd pleaser

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Made from scratch, these easy homemade garlic knots are one delicious recipe! Bread knots are brushed with garlic parmesan and parsley for one tasty and cheesy appetizer that everyone will love! The dough requires no yeast and no rising time – just mixing kneading and rolling out!

Garlic knots on a plate with marinara sauce

Ingredients & substitutions

  • Flour: These garlic knots are made with all-purpose flour but you can use a gluten-free 1:1 baking flour. You can also use self-rising flour and then skip the baking powder and salt.
  • Baking powder: A little baking powder allows the bread to rise in the oven when they bake so that your knots are light and fluffy. You can skip the baking powder if you use self-rising dough.
  • Salt: Just a little for flavor, but skip it if you use self-rising flour.
  • Greek yogurt: The Greek yogurt added to the flour is what created the dough-like consistency without any yeast or milk. It also adds richness and moistness to each bite, as well as a little added protein. Plain yogurt will work well too.
  • Seasoning: The seasoning is a mix of olive oil, fresh minced garlic clove (or garlic powder for a milder flavor), along with parsley (or any other herbs you’d like) and some parmesan cheese to add extra flavor. Feel free to adapt this to your taste.
Ingredients to make the recipe

How to make garlic knots

  1. Measure the flour, baking powder, salt and Greek yogurt in a large bowl.
  2. Stir to combine until the mixture comes together, but it will still look crumbly.
  3. Knead the dough on a floured surface until it is smooth.
  4. Cut into 8 equal pieces.
  5. Use your hands to roll the dough out into thin long logs.
  6. Finally, twist and tie into a knot – a garlic knot!
6 image collage to show how to mix the dough, knead, roll and shape it
  • Brush the knots with the garlic herb and olive oil mix mixture. Don’t worry about brushing the bottoms and if there is any extra leftover, you can save it to brush the knots when they come out of the oven.
  • Bake until golden brown and slightly puffed.
2 image collage of the garlic knots before and after baking

Tips for making garlic knots

  1. Adjust the garlic. You can certainly double or triple the garlic cloves in this recipe depending on your taste preference. Just make sure to mince them finely so large chunks don’t burn in the oven. For a more subtle garlic taste, use garlic powder – about 1 a teaspoon per garlic clove
  2. 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. It may feel wet at first, but don’t be tempted to add more flour unless the dough sticks to your hands.
  3. Flour your surface to knead the dough. A little flour will make the kneading process smoother as it won’t catch on your surface.
  4. Add different toppings. You can easily make the garlic knots your own by adding different fresh herbs and different cheeses. Add different seasonings like some red chili flakes for a spicy kick. You can even roll shredded cheese into the dough for an extra cheesy bite!

Frequently asked questions

Can you make them with bread flour?

We 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 will be much denser and heavier in texture.

How long do they keep?

Once they have fully cooled, place the knots in an airtight container. They will keep well at room temperature for 2 days and up to a week in the fridge. You can eat them at room temperature, or warm them in the oven at 350F for a few minutes.

Can you freeze them?

Yes! These freeze really well so go ahead and make a double batch! Once cooled, flash freeze them on a baking sheet before transferring to a container of bag and they will keep well for up to 3 months. Thaw them at room temperature for a couple of hours and heat through to serve.

Garlic knots dipping into marinara sauce

These garlic knots are are a delicious sharing appetizer and are extra special when served up with this marinara sauce for dipping! Simple to make, they are one tasty and cheesy recipe that’s loaded with flavor.

More bread recipes:

If you try this healthy-ish feel good Garlic Knots recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Garlic Knots

These garlic knots are made from scratch with only four ingredients; there's no need for yeast or kneading – simple to make and crowd pleaser
5 from 128 votes
Servings 8 servings
Course Appetizer
Calories 179
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes




  • 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.


Storage: Store in an airtight container at room temperature for 2 days or in the fridge for 1 week.
Freeze: These garlic knots will keep well frozen for up to 3 months.
Tip: Mice or dice the garlic finely so that it doesn’t burn. Use more or less depending on taste.


Calories: 179kcal, Carbohydrates: 23g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 312mg, Potassium: 223mg, Fiber: 1g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 106mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer

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  1. Hi, I absolutely LOVE making this recipe. Recently I got into a relationship and i always dreamed of making these for my partner one day. Sadly my partner has a casein allergy. Im interested if you have any recommendations on a substitute for greek yoghurt. I know they won’t be the same and that is a big part of the recipe but its worth asking the question right. Even if there isn’t I’m so glad i found this recipe its so quick and easy and SO TASY.

    1. I’m so glad you have loved this recipe! I have not personally tried using a non-dairy yogurt alternative, but that might be an option for you to explore!

    1. Hi CJ, great question. The yogurt in the recipe actually helps with the rise and making them soft and fluffy, I do not recommend substituting it with milk.

  2. Made these tonight with my 2 year old. The simple recipe made for a great activity. She’s a pretty plain eater, so we just did plain knots, sans oil, garlic, and other seasonings. The flavor was pretty tangy from the yogurt and whole wheat flour we used, but that’s to our taste. A big hit, fun to pull apart. I may try simply brushing them with unseasoned olive oil next time to compare — there will definitely be a next time!

    1. Also, for anyone trying all whole wheat flour, I did add a generous extra spoonful of yogurt to make the dough come together. As some of the other recipes here note, whole wheat is a little “thirstier” than all purpose flour.

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