Soft Garlic Knots

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Soft Garlic Knots

star rating (30) rate this recipe »
Published prior to 2008

Drenched in garlic and butter, these soft rolls are even better than the ones you get at the pizza parlor. Step-by-step photos illustrating how to make these garlic knots are available at Flourish, our King Arthur blog.

3 1/4 cups (13 3/4 ounces) Mellow Pastry Blend or 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) Baker's Special Dry Milk
3 tablespoons (1 1/4 ounces) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons King Arthur Easy-Roll Dough Improver (optional)
1 1/4 teaspoons salt
4 teaspoons Pizza Dough Flavor
2 tablespoons (7/8 ounce) olive oil
1 cup (8 ounces) lukewarm water*

*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.

2 to 6 cloves peeled, crushed garlic
4 tablespoons melted butter
1/2 teaspoon Pizza Seasoning or Italian seasoning, optional

Dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead -- by hand, mixer, or bread machine -- to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.

Shaping: Divide the dough into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the melted butter and garlic. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm. Yield: 16 garlic knots.

Tip: For garlic knots with an extra crackly-crunchy crust, set a baking stone in the middle of your oven before preheating. Place the prepared knots on a piece of parchment, transfer them to the hot stone — either with the help of a large peel or an upside-down baking sheet — and bake and finish the knots according to the recipe instructions.


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  • star rating 02/23/2015
  • Ginni from Thetford, VT
  • These were absolutely delicious! Didn't have potato flour, so used regular in its place.
  • star rating 12/01/2013
  • mickey15 from KAF Community
  • Thank you sharing this recipe. It came out deeeellllicious. Took these to a friend's place and they were gone in no time(the knots not people :) ). One questions though: I tried to freeze the knots. They didn't taste as soft as the fresh ones. I shaped them and then froze. On the of baking I let them thaw in the fridge almost the whole day and then rise and bake. Is there anything else i should do so they taste as good as fresh. Thanks in advance.
  • star rating 10/14/2013
  • Rachel from Birmingham, AL
  • These were a big hit! I didn't have the Pastry Blend, so I used a mix of King Arthur's AP and bread flours (I was also aiming for them to be a little chewier rather than soft). I also used potato flakes rather than flour. They went together really quickly and with no problem. I had to cut the second rise short because I was running late and was a little concerned because they hadn't become puffy at all, but they puffed right up in the oven and came out beautifully. Needless to say, these received rave reviews and were gone quickly.
  • star rating 06/12/2013
  • Gambles from KAF Community
  • These are fantastic! I was intimidated by the knot part, but I followed the instruction in the blog and was shocked when they turned out perfect! I used 1/2 pastry and 1/2 AP flour which I guess is similar to the blend. I did have to add 4 tsp of water to get a soft dough. The mini processor did a great job pulverizing the garlic so the flavor was great. I just handed a few to my Italian neighbor who was shocked that I made them from scratch. I love how soft they turned out too. They are definitely a keeper! (Almost every ingredient was purchased from KAF!)
  • star rating 04/14/2013
  • knemeyer from KAF Community
  • I've made this with the Perfect Pastry Blend and they were just too soft for me. I like my garlic knots chewier. I made another batch with bread flour and they were perfect. The tough part is getting the right amount of garlic on the knots when you brush on the butter. I would really crush the garlic. I added some pizza dough flavoring and Italian seasoning to the glaze this time and loved it.
  • star rating 11/25/2012
  • Rob from Phoenix
  • Terrific recipe!
  • star rating 09/11/2012
  • cookinginsd from KAF Community
  • I made these and they were wonderful. I did not have any potato flour so like another baker, I used potato flakes (1:1 ratio). The rolls were easy to make and got absolutely wonderful reviews from my guests. I live in the South and even though it's been hot and humid here, it did take about 90 minutes of proofing time.
    Nice work - You listened to the dough for the rise time and made sure it was ready before you shaped and baked. You can even use the water from boiling potatoes in place of the flakes/flour just sub it for the liquid in the recipe! Happy Baking! Irene@KAF
  • star rating 01/28/2012
  • kdmom from KAF Community
  • Was hoping for better success, but they were not nearly as fluffy and golden brown as I had hoped for. My first try was a total failure, but my fault, as I let the dough over rise. The second attempt was better but not great, and the knots would not brown. Not sure what the problem was.
  • star rating 12/09/2011
  • bakinginMI from KAF Community
  • So good!! I used AP flour, regular dry milk, potato flour, omitted the dough improver. I didn't have pizza flavor, but used 1/2 tsp ea garlic and onion powder in the dry blend. Added only one extra Tbsp water. Heated the butter and garlic together to infuse, then brushed on. Is there any way to make these ahead?
    To make ahead, make the dough as directed, adding 1/2 teaspoon additional yeast. Allow it to go through it's first rise. Punch down and form as directed. Once formed, freeze the knots. When ready to bake, remove from the freezer and thaw in the refrigerator. Allow knots to rise, then bake as directed. ~Mel
  • star rating 12/06/2011
  • Laurie from Sacramento,Ca
  • This a great recipe. It is also versatile. I made half the batch the first night, and put the rest in the fridge. When I got home from work, all the neighborhood kids were out running around in the cold. I put the rolls in the oven and decided I would make them a bit more kid friendly, which of course means sweet, and serve them to the kiddos. I melted butter and mixed a bit of sugar in with it, glazed the rolls, sprinkled more sugar and cinnamon on top...Heaven. The kids were thrilled.
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