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Garlic and Herb Knots You’ll Crave Every Night of the Week

Garlic and Herb Knots You’ll Crave Every Night of the Week

Warm, buttery, and perfumed with herbs—garlic knots are the kind of side that quietly steals the show. They’re soft, chewy, and glossy with garlicky goodness. And the best part? You can customize them a dozen ways, from classic pizzeria style to cheesy showstoppers and even a skillet version that makes your kitchen smell like a bakery in under an hour.

Below, you’ll find five wildly lovable spins on garlic and herb knots—from weeknight-easy to party-worthy. Each one is simple, totally doable, and extremely snackable. Ready to turn dough into applause?

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1. Pizzeria-Style Garlic And Herb Knots That Taste Like Friday Night

Overhead shot of pizzeria-style garlic and herb knots fresh from the oven on a dark sheet pan, glistening with garlic butter and sprinkled with chopped parsley and kosher salt; show a small bowl with melted butter infused with minced garlic and dried Italian herbs, a dusting of all-purpose flour on the marble surface, and a measuring cup labeled warm water (110°F) with an empty yeast packet and a teaspoon with sugar nearby; warm, cozy Friday-night mood, golden-brown crusts with slightly blistered edges, professional lighting emphasizing sheen and texture, no people.

This is the classic, no-fuss version that checks every box: fluffy inside, golden outside, with a glossy garlic-butter finish. Perfect alongside pasta, soup, or when you “accidentally” eat six with a glass of red. These are the knots you’re picturing when someone whispers “pizza night.”

Ingredients:

  • 1 cup warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 2 teaspoons sugar
  • 2 3/4 cups all-purpose flour (plus extra for dusting)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil (plus more for bowl)
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons olive oil (for topping)
  • 4 cloves garlic, very finely minced or grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Flaky salt, to finish

Instructions:

  1. Bloom the yeast: In a bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk flour and salt. Add olive oil and the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
  4. Shape the knots: Punch down dough and divide into 12 equal pieces. Roll each into a 7–8-inch rope and tie into a loose knot, tucking ends underneath.
  5. Second rise: Arrange on a parchment-lined baking sheet, cover, and let puff 20–25 minutes. Preheat oven to 400°F.
  6. Mix the topping: Stir melted butter, olive oil, garlic, parsley, basil, oregano, and red pepper flakes.
  7. Bake: Brush knots lightly with olive oil and bake 12–15 minutes until lightly golden.
  8. Finish: Brush generously with the garlic-herb butter while hot and sprinkle with flaky salt.

Serve warm with marinara for dipping. Want extra shine? Brush again after 5 minutes. Swap herbs for what’s in your fridge—chives in spring, rosemary in winter. Pro tip: Grate a little lemon zest into the butter for a subtle lift.

2. Cheesy Pull-Apart Garlic And Herb Knots For Share-If-You-Dare Nights

45-degree angle close-up of cheesy pull-apart garlic and herb knots in a round cast-iron pan, strands of gooey low-moisture mozzarella stretching between pieces as one knot is lifted with tongs; visible flecks of minced garlic and dried herbs in a glossy butter-olive oil glaze, with extra olive oil brushed on the pan rim; include a small ramekin of melted butter with minced garlic and a wedge of shredded mozzarella on a wooden board; indulgent, share-if-you-dare vibe, dramatic side lighting to capture cheese pull and steam.

If garlic knots and mozzarella sticks had a baby, it’d be this. Gooey cheese pulls, buttery edges, and a golden top that crackles ever so slightly. It’s the party appetizer that vanishes first—so maybe don’t announce it until it hits the table.

Ingredients:

  • 1 pound pizza dough (store-bought or homemade)
  • 2 tablespoons olive oil (plus more for pan)
  • 3 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 cup low-moisture mozzarella, shredded
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Marinara or vodka sauce, for dipping

Instructions:

  1. Prep: Heat oven to 400°F. Lightly oil a 9-inch round cake pan or cast-iron skillet.
  2. Cut and shape: Divide dough into 12 pieces. Roll each into a 6–7-inch rope. Sprinkle a little mozzarella along the center of each rope, pinch to seal, and tie into a loose knot.
  3. Arrange: Nestle knots into the pan, touching. Cover and let rest 15–20 minutes to puff slightly.
  4. Mix topping: Combine melted butter, olive oil, garlic, parsley, oregano, pepper, and red pepper flakes.
  5. Top: Brush knots with half the butter mixture. Sprinkle mozzarella and Parmesan over the top.
  6. Bake: 18–22 minutes until deep golden and cheese is bubbling.
  7. Finish: Brush with remaining butter mixture while hot.

Serve straight from the pan with warm sauce. For extra drama, add burrata in the middle right before serving. Want a sharper bite? Swap part of the mozzarella for provolone or fontina. And yes, a drizzle of hot honey is shockingly good here.

3. Skillet Garlic And Herb Knots With Browned Butter (Weeknight Wonder)

Straight-on skillet scene of garlic and herb knots bathed in browned butter, nestled in a black cast-iron skillet; show nutty browned butter pooling in crevices with toasted milk solids, sprinkled with chopped parsley and flaky salt; include a warm milk (110°F) carafe, a jar labeled instant yeast, a honey dipper resting on the counter, and a small bowl of bread flour nearby with a dusting on the surface; weeknight comfort mood, rich amber tones, crisp edges with pillowy interiors highlighted by moody light.

All the cozy vibes, minimal dishes. These knots proof right in the skillet and bathe in nutty browned butter and herbs. The edges crisp, the centers stay tender—basically the definition of “just one more.”

Ingredients:

  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons instant yeast
  • 1 tablespoon honey
  • 3 cups bread flour (or all-purpose), plus extra
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Flaky salt, to finish

Instructions:

  1. Make the dough: Stir warm milk, yeast, and honey. In a bowl, combine flour and salt. Add milk mixture and olive oil; mix until a soft dough forms. Knead 5–7 minutes until smooth.
  2. Rise: Lightly oil a 10–12-inch oven-safe skillet (cast iron is best). Shape dough into a ball, place in the skillet, cover, and rise 45–60 minutes until doubled.
  3. Shape: Turn dough onto a floured surface, divide into 10–12 pieces, roll into 7-inch ropes, and knot. Arrange back in the skillet, slightly spaced. Rest 15 minutes. Preheat oven to 400°F.
  4. Brown the butter: Melt butter in a small saucepan over medium heat. Cook, swirling, until it smells nutty and the milk solids are golden, 3–5 minutes. Off heat, stir in garlic, thyme, parsley, and lemon zest.
  5. Bake: Brush knots with half the browned butter and bake 15–18 minutes until golden.
  6. Finish: Brush with remaining butter and sprinkle flaky salt.

Serve with a bright salad or roasted chicken. To go dairy-free, use olive oil and add a splash of extra-virgin at the end for richness. A pinch of smoked paprika in the butter gives a subtle campfire vibe—seriously good.

4. Whole-Wheat Rosemary Garlic Knots That Feel Fancy (But Aren’t)

Overhead plated presentation of whole-wheat rosemary garlic knots on a matte stoneware plate, showcasing a rustic two-tone crumb from white whole-wheat and all-purpose flours; studded with fresh rosemary needles and brushed with a garlic-olive oil glaze, finished with kosher salt; include a sprig of rosemary, a small heap of white whole-wheat flour, and an active dry yeast packet off to the side; elegant yet unfussy ambiance, neutral linens, soft daylight to emphasize hearty texture and wholesome color.

Earthy, fragrant, and a touch rustic, these knots bring dinner-party energy without extra work. The whole-wheat flour adds nutty flavor and a hearty chew, while rosemary and garlic do the heavy aroma lifting.

Ingredients:

  • 1 cup warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1 1/2 cups white whole-wheat flour
  • 1 1/4 cups all-purpose flour (plus extra)
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil (plus more for bowl)
  • 4 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon sea salt flakes
  • Freshly cracked black pepper

Instructions:

  1. Bloom yeast: Combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
  2. Mix dough: In a large bowl, combine white whole-wheat flour, all-purpose flour, and salt. Add yeast mixture and olive oil; mix until combined. Knead 7–9 minutes until smooth.
  3. Rise: Place in an oiled bowl, cover, and let rise 60–75 minutes until doubled.
  4. Shape: Divide into 12 pieces. Roll into 7–8-inch ropes and tie into knots. Place on lined baking sheets. Rest 20 minutes. Preheat oven to 400°F.
  5. Make garlic-rosemary butter: Mix melted butter, garlic, rosemary, and parsley.
  6. Bake: Brush knots with half the butter and bake 13–16 minutes until golden-brown.
  7. Finish: Brush with remaining butter, sprinkle sea salt flakes and black pepper.

These pair beautifully with stews, tomato soup, or grilled steak. For a vegan take, swap butter for extra-virgin olive oil and add a squeeze of lemon. Want them extra airy? Replace 1 tablespoon of water with milk to soften the crumb.

5. Speedy No-Knead Garlic And Herb Knots For Last-Minute Cravings

Ingredient prep flat lay for speedy no-knead garlic and herb knots: a mixing bowl of shaggy dough made from all-purpose flour, warm water (110°F), instant yeast, sugar, olive oil, and kosher salt; nearby a small bowl of minced garlic, chopped parsley, and melted butter ready for brushing; show a lightly oiled glass bowl for first rise and a parchment-lined baking sheet; emphasize simplicity and last-minute ease with clean lines, bright high-key lighting, and clear labels on key elements.

No stand mixer, no problem. This quick, no-knead dough is your weeknight hero. It relies on a wetter dough and a brief rest to deliver tender, bakery-style knots in under an hour.

Ingredients:

  • 1 1/4 cups warm water (about 110°F)
  • 2 1/4 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil (plus more for bowl)
  • 3 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried Italian seasoning
  • Pinch of chili flakes (optional)
  • Grated Parmesan, for finishing (optional)

Instructions:

  1. Mix: In a large bowl, whisk warm water, yeast, and sugar. Add flour, salt, and olive oil. Stir with a spoon until you have a sticky dough—no kneading needed.
  2. Rest: Cover and let sit 20–25 minutes. Meanwhile, heat oven to 425°F and line a baking sheet.
  3. Shape: Generously flour your hands and surface. Scrape out dough, dust with flour, and divide into 10–12 pieces. Roll each into a floured 6–7-inch rope and tie into knots. Don’t stress about perfection.
  4. Top: Mix melted butter, garlic, parsley, chives, Italian seasoning, and chili flakes. Brush knots lightly.
  5. Bake: 10–13 minutes until puffed and lightly golden.
  6. Finish: Brush with remaining butter and shower with Parmesan if using.

Serve with a quick garlicky yogurt dip or balsamic-tomato salad. Short on fresh herbs? Double the Italian seasoning and add a pinch of dried basil. Leftovers reheat like a dream in an air fryer for 2–3 minutes.

Tips For Knot Perfection

  • Proofing sweet spot: Dough likes cozy, not hot. Aim for a warm room or near (not on) the stove.
  • Loose knots win: Tie gently so the dough can expand without tightening into dense nuggets.
  • Don’t burn the garlic: Add it to butter or oil off heat or right at the end to keep it sweet, not bitter.
  • Finish strong: A final brush of butter or oil after baking locks in shine and flavor.
  • Freezer stash: Bake plain knots, cool, freeze. Reheat at 350°F for 8–10 minutes, then toss in fresh garlic-herb butter.

What To Serve With Garlic And Herb Knots

  • Classic: Spaghetti and meatballs, Caesar salad, or creamy tomato soup.
  • Cozy: Roasted chicken, braised short ribs, or a big pot of minestrone.
  • Snack attack: Warm marinara, pesto, whipped ricotta, or chili crisp butter (trust me).

There you have it—five irresistible ways to turn simple dough into something everyone reaches for first. Pick your mood: classic, cheesy, skillet-nutty, rustic, or lightning-fast. Then preheat that oven and get tying—your kitchen is about to smell amazing.

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