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Yummy Garlic Knots

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Garlic and bread together, hmmm, it's hard to go wrong with these two. Use basic pizza dough or Italian bread dough to make these cute little delicious and garlicky knots. They are great treats at any occasion, perfect finger food at parties; or when you have company to come over, they can be a yummy snack.












Trans-fat Free, Good source of fiber


1 cup all-purpose flour
1 package yeast, active dry
2 teaspoons salt
¼ cup water
1 cup buttermilk
or yogurt
1 each eggs
(room temp)
2 tablespoons vegetable oil
1 tablespoon honey
or sugar
1 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
or more as needed
1 large eggs
mixed with 1 teaspoon of water
cup olive oil, extra-virgin
6 cloves garlic
1 tablespoon rosemary leaves
freshly minced
1 tablespoon thyme
freshly chopped
1 tablespoon oregano
freshly chopped
4 tablespoons parsley leaves
freshly chopped


Combine 1 cup flour, yeast, and salt in a mixing bowl.

Stir in water, buttermilk, egg, oil and honey.

Beat until smooth with an electric mixer.

Stir in remaining all purpose and whole wheat flours to form a soft, sticky dough. You may need more flour if the dough seems too sticky or runny.

Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.

Knead until smooth and elastic, but still soft (3 to 5 minutes).

Place in an oiled bowl; turning once to coat top of dough.

Cover; let rise until double in bulk (about 45 minutes).

Punch dough down on a lightly floured surface.

Divide dough into half and work one at a time.

Roll dough into a rectangular about 10-inch wide and ½-inch thick.

Use a pizza cutter or a knife to slice dough into 1-inch strips, then cut each strip into half.

Grap one strip, and tie it into a knot. Repeat remaining strips until they are all tied into knots.

Place knots onto greased baking sheets, make sure to leave about ½ to 1-inch apart.

Cover with damp kitchen towel and allow to rise and double in bulk again, about 30 to 50 minutes.

Preheat oven to 400℉ (200℃).

Brush each knot with egg wash, then bake in oven for about 11 minutes until knots are puffed, golden and brown on top.

While knots are baking, in a small saucepan mix together garlic, extra-virgin olive oil and all the freshly chopped herbs.

Heat mixture under low heat for about 5 minutes to infuse flavor. Make sure to use very low heat, do not let garlic-herb mixture cook in oil.

Turn off heat, let pan sit on stove and continue infusing.

When knots come out of oven, set baking sheets on wire racks, and brush garlic-herb-olive oil mixture over each knot while they are hot.

You may need to use a small spoon to spread garlic and herb evenly over knots.

Serve warm, or let garlic knots cool completely on baking sheets on wire racks.

They can be kept in a zip-lock bag or an air-tight container for a few days, or can be frozen for up to 1 month if they can last that long.

Note: If you don't have fresh herbs, use a mixture of dried herbs.


* not incl. in nutrient facts

Add review




Hialeah, United States
 over 8 years ago

Currently I am living at 6000 Ft. I would like to make these for a pot luck. How would I adjust the recipe?

Toronto , Ontario, Canada
 over 8 years ago

Higher altitudes tend to be dryer and yeast breads tend to rise much quicker. At 6000 ft we'd add and extra 2 tablespoons of water for each cup of flour. You will probably find that instead of a 45 minute rise time you might end up at 20 minutes.

Toronto , Ontario, Canada
 over 8 years ago

If it's doubled you can punch the dough down and let it double again (3 times in total for this recipe). This should help the yeast develop more flavor than a single high-altitude quick rise.

pamela berryman
Markham, Canada
 over 8 years ago

Commendable recipe! I made it at my friend’s house. The mixture of recipes goes well with each other and the flavor is certainly splendid.

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 37835% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 643mg 27%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 18%
Sugars g
Protein 21g
Vitamin A 5% Vitamin C 8%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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