First Step: Start by whisking together 1 and 1/3 cups (320ml) of warm water, 2 and 1/4 teaspoons (7g) of instant yeast, and 1 Tablespoon (13g) of granulated sugar in a large bowl. Cover it and let it rest for about 5 minutes until it gets foamy this ensures your yeast is active and ready to work its magic for fluffy garlic knots.

Second Step: Add 3 Tablespoons (45ml) of olive oil or melted butter, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, and half of the 3 and 1/2 cups (about 450g) of all-purpose flour to the yeast mixture. Beat everything together for about 15 seconds, then stir in the remaining flour and beat on low speed for 2 minutes using a mixer if you have one. This step builds the base dough that’s easy to handle.

Third Step: Knead the dough using a mixer with a dough hook for 5 minutes, or do it by hand on a lightly floured surface until it’s soft and slightly tacky. If it sticks too much, add a bit more flour, but go easy to keep the dough tender for garlic knots, you want it to pass the windowpane test where a small piece stretches without tearing.

Fourth Step: Place the kneaded dough in a lightly greased bowl, turning it once to coat all sides, then cover and let it rise at room temperature for 1 to 2 hours until it doubles in size. This rising time is key for that soft texture, and if you’re short on time, a warm spot in your kitchen speeds things up.

Fifth Step: Once risen, punch down the dough gently to release air bubbles, then shape it into a 16×5-inch log on a floured surface. Cut it into 16 equal 1-inch strips, roll each strip into an 8-inch rope, and tie each into a knot. Arrange these knots on two baking sheets lined with parchment paper, leaving space for them to puff up.

Sixth Step: Lightly cover the shaped knots and let them rest for 30 to 45 minutes until they’re slightly puffed. This second rise helps them become even softer, and it’s a great time to preheat your oven to 400°F (204°C) so everything’s ready to go.

Seventh Step: In a small bowl, stir together 5 Tablespoons (71g) of melted unsalted butter, 3 minced garlic cloves or 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/4 teaspoon salt. Brush this mixture generously over the rested knots, saving some for later, then pop them in the preheated oven for 20 to 23 minutes until they’re golden brown.

Eighth Step: Pull the baked garlic knots from the oven and immediately brush them with the reserved garlic butter mixture while they’re still warm. For an extra touch, sprinkle on 1/4 cup of grated Parmesan cheese and 2 Tablespoons of chopped fresh parsley if you like. This final step locks in moisture and flavor, making your garlic knots irresistible.

Ninth Step: Let the knots cool for a few minutes before serving them plain or with a simple marinara sauce. The whole process, including prep time of about 3 hours and cook time of 20 minutes, yields 16 delicious knots that pair well with meals plus, you can adapt this for dietary needs, like using vegan butter for a plant-based version. For more on bread basics, check out is bread bad for you to see how these treats fit into a balanced diet.