These Quick and Easy Garlic Knots are made totally from scratch and are ready to eat in just 30 minutes. You might want to make a double batch, because they’re going to disappear super fast!
Yes, it’s true! You can make these incredibly delicious homemade garlic knots with just a few simple ingredients in less time than it would take to order in from your favorite restaurant. And I’ll bet they’re just as good (if not better)!
Oh, my gosh, do I looooove garlic! I love the smell. I love the flavor. And I most definitely love when you combine lots of it with melted butter and parsley and slather it all over freshly baked bread shaped into cute little knots.
And I know I’m not alone. I’ll bet you’ve ordered these amazing little bites of deliciousness as an appetizer with marinara sauce for dipping or as a side dish more times than you can count.
But have you ever made them at home? If not (and even if you have), you’ve definitely got to try this recipe. It’s so quick and easy, you’ll be making them all the time!
So how is it possible to make garlic knots in just 30 minutes?
It’s all thanks to my favorite bread-making shortcut: 2-ingredient (or 4-ingredient) no-yeast dough. No yeast means no kneading, no mixer, and no waiting for the dough to rise. Just mix, shape and bake!
I say 2 or 4-ingredient dough because you can either make it with self-rising flour and plain Greek yogurt, or you can make your own self-rising flour using flour, baking powder, and salt (why buy it if you already have it?).
I’m telling you, this simple dough is so good for making these garlic knots that no one will ever realize that you didn’t use yeast and that you didn’t spend hours making them. They’ll just want to know if they can have some more!
Ingredients you need:
- Bread flour (or all-purpose flour)
- Baking powder
- Salt
- Garlic powder
- Plain Greek yogurt
- Butter
- Garlic
- Fresh parsley
Here’s a look at how to make Quick and Easy Garlic Knots:
Tips & Tidbits:
- I have made these using both bread flour and all-purpose flour, and both work perfectly fine. I prefer the bread flour because it makes the knots a little more chewy, while all-purpose flour makes them more airy and fluffy.
- You can use 1 cup of self-rising flour in place of the flour, baking powder, and salt.
- Don’t substitute regular yogurt for the Greek yogurt. You need the thickness of the Greek yogurt so your dough isn’t too wet (be sure to drain off any liquid that has accumulated at the top).
- I recommend using a light-colored baking sheet and baking the knots in the top portion of the oven so that the bottoms don’t get too browned.
- Parchment paper on the baking sheet will help prevent sticking.
- These garlic knots are best when enjoyed fresh from the oven.
- Leftover knots can be wrapped or stored in an airtight container or storage bag for maybe a day or two, tops. They lose their freshness rather quickly (since there are no preservatives). Reheat them, wrapped in foil so they don’t dry out, in a 300°F oven just until warmed through.
- If you don’t need quite as big a batch, halve the recipe and just make 4 knots (I do this a lot since there is only 2 of us in the house).
- These are also delicious sprinkled with some grated parmesan cheese (sprinkle it on after you toss the knots with the garlic, butter and parsley).
These quick and easy homemade garlic knots are so good alongside pasta, a bowl of soup, or even pizza (isn’t it funny how we love to eat more bread along with our pizza?).
But there’s just nothing better than dipping these babies into your favorite marinara sauce or pizza sauce. Off-the-charts delicious!
I hope you try this Quick and Easy Garlic Knots recipe and love it as much as I do. Thanks for visiting today!
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Quick and Easy Garlic Knots
Ingredients
- 1 cup bread flour, or all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 cup plain Greek yogurt, drained of any liquid that has accumulated on top
- 2 tablespoons butter
- 4 cloves garlic, minced (about 1½ tablespoons total)
- 1 tablespoon chopped fresh parsley
- marinara or pizza sauce, for dipping, optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.Note: I recommend a light-colored baking sheet to help prevent the bottoms of the knots from getting too brown.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder until well-combined.
- Add the yogurt and stir until a ball of dough forms. Note: At first, the mixture will be very shaggy and seem a little dry. Keep stirring, and it will come together quickly.
- Gather the dough with your hands and shape it into a smooth ball; place it on a lightly-floured work surface. Note: This dough will be wetter than a yeast dough, but it shouldn't be super sticky. If it is, add a little more flour.
- Divide the ball of dough into 8 equal pieces.
- On the floured work surface, roll each piece of dough into a rope about 9 to 10 inches long. Roll the rope in a small amount of flour so that the outside is somewhat dry (this will help making the knots much easier because the dough won't stick together so easily).
- Gently tie each rope into a knot.
- Place the knots on the parchment-lined baking sheet.
- Bake in the top portion of the oven for 15 to 18 minutes or until the tops are golden brown and the dough is cooked through.
- While the knots are baking, melt the butter in a small saucepan over low heat. Add the garlic and cook for 2 to 3 minutes, stirring frequently, just to cook out the raw garlic taste. Don't let the garlic brown, as that can make it taste bitter.
- When the knots are done baking, transfer them to a wire rack and allow them to cool for 5 minutes.
- Place the knots in a large bowl with the garlic, butter and parsley; toss until the knots are evenly coated. Note: If any of the garlic/parsley mixture is left behind in the bowl, use a brush or a spoon to gather it up and distribute it among the knots.
- Serve immediately with marinara or pizza sauce for dipping (if desired). Best when served fresh from the oven!
Notes
- You can use 1 cup of self-rising flour in place of the flour, baking powder, and salt.
- Leftover knots can be wrapped or stored in an airtight container or storage bag for maybe a day or two, tops. They lose their freshness rather quickly (since there are no preservatives). Reheat them, wrapped in foil so they don’t dry out, in a 300°F oven just until warmed through.
- If you don’t need quite as big a batch, halve the recipe and just make 4 knots.
- These are also delicious sprinkled with some grated parmesan cheese (sprinkle it on after you toss the knots with the garlic, butter and parsley).
- Estimated calories are for one garlic knot and do not include any dipping sauce.
Me
Sticky, messy, not very good
Michelle
Sorry this recipe didn’t work for you. As noted in the recipe, this dough is a little more wet than a yeast dough, but it shouldn’t be super sticky (and if it is, you should add a little more flour…did you do this?). Also, you need to work on a floured surface when rolling the ropes and forming the knots to keep the dough easy to work with (which you might consider messy, but it’s very common in breadmaking and is necessary in this recipe).
Dede
So good and came together so quickly! Dough will be tacky after you mix everything together but rolls out onto a floured surface with no problem. Will def be making these again!
Michelle
Thank you, Dede! I’m so happy that you enjoyed them!
Karen
They smelled great. I had to use way more flour cause dough was so sticky on my fingers. When I finished baking they stilled looked raw because of the amount of flour I added I had to add that much flour or else it would be sticking everywhere. Although, they were still good when eating them. Bread felt chewy but not fluffy. They weren’t golden like the pic but looked pale and were cooked well. I will definitely give it another try.
Michelle
Hey, Karen! So sorry that you had a little trouble with this recipe! This dough is definitely different and is going to feel more wet than traditional yeast doughs because of the Greek yogurt. It might be slightly sticky after you mix it and form the ball, but it shouldn’t be sticking everywhere like you describe. You should pick up just enough extra flour when rolling the ropes to make forming the knots easy. Too much flour can make them tough and not fluffy. The only thing I can think of that would make the dough so wet and sticky is the yogurt. Did you use Greek yogurt and not just plain yogurt? If you did, maybe try another brand. Some might be “wetter” than others. I usually use Chobani, Fage or Cabot. They are all very thick and on the drier side, and they have all worked well for me. As far as the color, since all ovens are different, you may have to adjust the cooking time a little…and maybe bake them on an upper rack. I’m glad you will give it another try! Please come back and let me know how it goes!