Name: Quick and Easy Garlic Knots
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
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)

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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!

garlic knots on a white plate with a small bowl of marinara sauce in the background

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:

two images, one a graphic of an oven with text that says preheat the oven to 425 degrees Fahrenheit, the other of a bowl of flour with a whisk in it with text that says combine flour, baking powder, salt and garlic powder in a bowl

two images, one of yogurt added to the bowl of flour with text that says add Greek yogurt, the other of a ball of dough in the bowl with a wooden spoon with text that says stir until a ball of dough forms

two images, one of a ball of dough on a floured surface with text that says place the ball of dough on a lightly floured surface, the other of the ball of dough divided into 8 pieces with text that says divide the dough into 8 equal pieces

two images, one of a rope of dough with text that says roll each piece of dough into a rope 9 to 10 inches long, the other of the dough rope tied into a knot with text that says then gently tie it into a knot

two images, one of the knots of dough on a baking sheet with text that says place the knots on a baking sheet lined with parchment, the other a graphic of an oven with text that says bake 15 to 18 minutes or until the tops are golden brown

two images, one of the baked garlic knots on a wire rack with text that says cool the knots on a wire rack for 5 minutes, the other of garlic and butter cooking in a small pot with text that says, meanwhile, sauté the garlic in butter on low for 2 to 3 minutes

two images, one of the baked knots being tossed with the garlic butter and parsley in a bowl with text that says in a large bowl, toss the knots with the butter, garlic and parsley, the other of the finished garlic knots on a wire rack with text that says enjoy

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).

garlic knot being dipped into a bowl of marinara sauce

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

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!

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Prep Time: 10 minutes

Cook Time: 15 minutes

Cool Time: 5 minutes

Total Time: 30 minutes

Servings: knots

Calories: 97

Author: Michelle / Now Cook This!

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.

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