How to Make Garlic Knots

garlic knots, how to make garlic knots

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soft bread inside, slightly crunchy outside and lots of garlic flavor




  • 3 cups warm water
  • 3 packages active dry yeast
  • 4 1/2 cups bread flour


  • 4 1/2 TBS sugar
  • 4 1/2 TBS olive oil
  • 34 1/2 cups all purpose flour
  • 1 TBS salt

For the Garlic Knots (for each set of 12)

  • 1/4 cup flour
  • 2 TBS unsalted butter
  • 1 clove of garlic, minced
  • 1 tsp salt, divided
  • egg wash – 1 egg mixed with 1 TBS water
  • 2 TBS olive oil
  • 1 TBS garlic powder
  • Cornmeal if making loaves of Italian bread


Make the Sponge:

  • Add the yeast to the the warm and let sit for a few minutes
  • Add the bread flour and mix with the paddle just until well combined.
  • Let rise until doubled in size, about 45 minutes.
  • Stir the sponge down and add the sugar, olive oil, three cups of the flour and the salt. Mix and add as much of the remaining flour until you get a smooth dough
  • Replace the paddle with the dough hook and knead for 10 minutes.
  • Place the dough in a greased bowl and let rise until doubled in size, about 45 minutes.
  • While the dough is rising melt the butter with 1/2 tsp salt and the minced garlic. Let it gently cook for about two minutes. Set aside to cool
  • Punch down the down and split into three equal portions. Roll into balls. Let rest 10 minutes.
  • At this point you decide if you want to make 36 garlic knots or two loaves of bread or whatever permutation you want

To make the garlic knots:

  • Take one of the balls and roll out into a small rectangle.
  • Add the garlic butter to the rectangle and spread
  • Fold the dough like a book and then knead it until the garlic butter is well mixed in and the dough is smooth.
  • Add the 1/4 cup flour a bit at a time to keep the dough from being mushy
  • Roll the dough into a ball and let it rest for 10 minutes.
  • If you are going to make Italian bread punch down each ball and roll it out into a rectangle and then roll it up into a long loaf. Place it into an Italian loaf mold dusted with cornmeal or let it rest on a towel to rise for until doubled in size, about 45 minutes.
  • To shape the garlic knots: Punch down the ball and cut it in half. Cut each half in half and then cut each quarter into thirds so that you have twelve equal sized pieces.
  • Roll each piece out into a long thin rope and tie it into a knot.
  • Place the knots on a parchment or silicone lined baking pan.
  • Let rise until doubled in size, about 45 minutes
  • Preheat the oven to 400°
  • For the bread loaves – cut three slices on a diagonal before baking
  • For the garlic knots – brush with the egg wash before baking
  • Bake both in the preheated oven for 20 minutes until golden brown
  • While the bread is baking mix the olive oil, garlic powder and salt
  • Remove from oven
  • Immediately remove the breads to a cooling rack
  • While still hot brush the garlic knots with the olive oil/garlic powder mixture. Remove them to a cooling rack


Prep time includes both rise times

Keywords: garlic knots, Italian bread