Garlic Knots

5 from 136 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
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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:

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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 136 votes
Servings 8 servings
Course Appetizer
Calories 179
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Video

Ingredients
  

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.

Notes

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.

Nutrition

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
5 from 136 votes (124 ratings without comment)

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Comments

  1. Paola says:

    Can you sub plain yogurt for Greek?

    1. Yumna says:

      Yes!

  2. Daniella says:

    I’ve failed to make any type of bread in my life, this is literally the only bread recipe I’ve ever successfully made, and was really quick and easy to make! Turned out delicious! This 30 minutes gave me the best bread I’ve ever made!

    1. Yumna says:

      Yay! Nice work!

  3. Kat says:

    These were really good! I’ll be honest that I was skeptical about whether they would turn out tasty since they aren’t yeasted, but I was in a hurry and really wanted garlic knots. These turned out great with a nice fluffy bready texture even without yeast. I’ll be making these again and again.

    I made them with half white whole wheat, half unbleached flour and added Italian seasoning to the flour. I only had a single serving container of Greek yogurt so I added a little milk to make it to about 3/4c.

    1. Yumna says:

      So happy you enjoyed them!

  4. Myrtle says:

    Going on holiday, will try after.

    1. Yumna says:

      Have a great trip and hope that you enjoy these when you return!

  5. Jana says:

    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. Yumna says:

      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!

  6. CJ says:

    HI YAMNA I WANT TO TRY CAN I SUB YOGURT FOR MILK- THANKS

    1. Yumna J. says:

      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.

  7. Mary Ellen says:

    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. Yumna J. says:

      So glad you like them Mary Ellen!

    2. Mary Ellen says:

      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.

  8. Lee Childs says:

    Can you use regular yogurt instead of Greek yogurt? I am allergic to the Greek.

    1. Yumna Jawad says:

      Yes, plain yogurt will work well too!

  9. Rae says:

    Added cheese cheddar cheese to mine!
    So easy and delicious, thank you.

    1. Yumna Jawad says:

      Sounds extra delicious! Glad you enjoyed!

  10. Christine Lövendahl says:

    These look delicious! Can’t wait to try them yum yum 😍 Thanx for the recipe 🤩

    1. Yumna Jawad says:

      Thank you! So excited for you to give it a go!

  11. Noor says:

    I made this few days ago and i was so impressed with the results! I couldnt believe that I can bake something that yumm and easy coz I always had hard time with the dough! Lol thank you so much Yumna! You nailed it as usual! Highly recommend for family gatherings and kids they devoured it! 😍😍😎 plz keep those yummy delicious recipes of yours coming! 😎👍🏻

    1. Yumna Jawad says:

      That makes me so happy to hear! Thank you so much!

  12. MK says:

    I just made these garlic knots and followed the exact recipe but the dough turned out very sticky. Not sure why. I just added a lot more extra flour. Any idea why it was sticky? I used all purpose flour and full fat plain yogurt.

    1. Yumna Jawad says:

      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.

      1. MK says:

        Thank you so much for your reply. Yes, it was sticking all over my hands after mixing the dough for 3-4 min which is why I had to add more flour. It could be the type of yoghurt has too much water where I live so next time I will try Greek yoghurt to see instead of the plain yoghurt. However, I must say they still tasted divine and I served them with a nice soup. My family loved it. So thanks again and I love all your recipes.

        1. Yumna Jawad says:

          Let me know how it goes with the Greek yogurt! So glad you all enjoyed!!

  13. Rana says:

    Made these last night and they were great! I originally tried with fat-free Greek yogurt and it did not work. I tried again with full fat, and that was the right move! I served them with marinara sauce. 🙂

  14. Joanna says:

    Made the garlic knots and they were delicious! Thank you

    1. Yumna Jawad says:

      That’s amazing! You’re so welcome!

  15. T says:

    Made for a family Christmas lunch to accompany garlic prawns – family loved them. Thank you for such a simple and fast recipe . ❤️

    1. Yumna Jawad says:

      Sounds like such a great combo! You’re so welcome!

  16. Joann Garcia says:

    What can you substitute the yogurt for? I don’t have any on hand and want to make them tonight…heavy cream? Cream cheese? Lol anything else?

    1. Yumna Jawad says:

      I haven’t tried a yogurt substitute, but you could try plain yogurt too!

  17. Ameena says:

    I immediately made these after seeing ur recipe. These are irresistible. Thanks for the easy recipe

    1. Yumna Jawad says:

      I love that! So glad you enjoyed!!

  18. Lily Zukowski Dannenberg says:

    Yumna,
    Reading through this recipe I’m impressed at the details offered in your blog. I’m trying these today with gluten free flour. I’m excited! Merry merry!
    Your neighbor across the Beltline,
    Lily 😉

    1. Yumna Jawad says:

      Thank you so much! Let me know how it goes. Happy Holidays!!

      1. Diane Finocchiaro says:

        How did they come with Gluten free flour?

        1. Yumna Jawad says:

          Good!! Even though these garlic knots are made with all-purpose flour, they will work just as fine with a gluten-free 1:1 baking flour.

  19. Roseanne says:

    Do you use full fat Greek yogurt?
    What brand did you use?
    Thank you.
    Looking forward to trying these!

    1. Yumna Jawad says:

      I like the plain whole milk Stonyfield organic Greek yogurt! Let me know what you think once you give them a try!

  20. Ketha says:

    I will be making these Garlic Knots tonight! You have the best recipes! Thank you!

    1. Yumna Jawad says:

      Yay! Hope you enjoy! Thank you so much.