Name: Garlic Knots with Parmesan and Herb Butter Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 cup water; 2 tablespoons melted butter; 1/2 cup milk; 2 tablespoons honey; 1 tablespoon active-dry yeast; 3 1/2 to 4 cups all-purpose flour; 1 teaspoon fine sea salt; 1/2 teaspoon garlic powder; Freshly-grated Parmesan cheese (to taste); Flaky sea salt (to taste); 4 tablespoons salted butter, melted; 1 tablespoon finely-chopped fresh parsley; 1/2 teaspoon garlic powder

If you’ve ever craved that irresistible combination of soft bread, garlic, and cheesy goodness, this Garlic Knots with Parmesan and Herb Butter Recipe will totally hit the spot. These fluffy, buttery knots are such a joy to make and eat — perfect for when you want a homemade snack or a scrumptious side dish.

A close-up view of a white plate filled with golden brown garlic knots, each knot showing a shiny, slightly glossy surface topped with small bits of chopped green parsley and a sprinkling of coarse salt or grated cheese. One garlic knot is lifted above the plate, held by a woman's hand, revealing a soft and fluffy white inside with a light, airy texture. The knots appear soft and pillowy with a warm, inviting color contrast between the browned outside and the pale inside. The plate rests on a white marbled surface, with part of a yellow cloth visible in the corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Knots with Parmesan and Herb Butter Recipe
Top Tip
How to Serve Garlic Knots with Parmesan and Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Knots with Parmesan and Herb Butter Recipe

Why You'll Love This Recipe

I still remember the first time I made these garlic knots—they filled the kitchen with such a warm, inviting aroma that everyone kept asking when they’d be ready. The texture is perfectly light and fluffy, and that garlic-herb butter is pure magic.

Easy to make: The dough comes together quickly and doesn’t require complicated techniques.
Perfectly fluffy: A soft yeast dough that rises beautifully for light, airy knots.
Flavor-packed: Garlic powder in the dough plus a luscious garlic butter topping amplify the taste.
Great for sharing: Makes about 16 knots, ideal for parties or a family snack.

Ingredients & Why They Work

When you’re gathering ingredients for these garlic knots, fresh basics and a few pantry staples are all you need. The key is starting with good-quality butter and Parmesan—those two really shine in the final flavor.

Flat lay of a small white ceramic bowl of warm water, a small white ceramic bowl of melted golden butter, a small white ceramic bowl of creamy milk, a small white ceramic bowl of golden honey, a small mound of fine white all-purpose flour, a teaspoon of fine sea salt in a small white ceramic bowl, a small white ceramic bowl with pale yellow garlic powder, three whole uncracked brown eggs, a bunch of finely chopped fresh parsley on a white ceramic plate, a small white ceramic bowl of freshly grated Parmesan cheese, and a small white ceramic bowl of flaky sea salt, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Essential for activating the yeast and hydrating the dough.
Melted butter: Adds richness and flavor right into the dough.
Milk: Helps tenderize the dough, making it soft and fluffy.
Honey: A touch of natural sweetness that helps feed the yeast.
Active-dry yeast: The magic behind the dough’s rise and airy texture.
All-purpose flour: Forms the dough’s structure; start with 3 ½ cups and add more as needed.
Fine sea salt: Balances flavors and enhances the overall taste.
Garlic powder: Blends into the dough for consistent garlicky flavor throughout.
Freshly-grated Parmesan cheese: Brings sharp, nutty richness when sprinkled on top.
Flaky sea salt: Adds a delightful crunch and bursts of saltiness.
Salted butter (for garlic butter): Melted and mixed with herbs to coat the knots.
Fresh parsley: Adds a fresh, herbaceous note to the garlic butter topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Garlic Knots with Parmesan and Herb Butter Recipe is how easy it is to tailor it to your taste or occasion. Whether you want to add a bit more zing or make them fit your diet, these knots are a fantastic canvas for creativity.

Extra Garlic Kick: I love adding a couple of cloves of finely minced fresh garlic directly into the garlic butter for an extra punch. It amplifies the aroma and taste without overpowering the buttery richness.
Cheesy Twist: Swap out Parmesan for shredded mozzarella or asiago for a gooey, melty experience. Sometimes I sprinkle some inside the knot ropes before tying them for a surprise cheesy center!
Herb Variations: Feel free to mix fresh basil, oregano, or thyme into the garlic butter instead of parsley. Each herb brings its unique flavor layer that pairs beautifully with the bread.
Gluten-Free Version: If you need a gluten-free option, use a reliable gluten-free flour blend. Be mindful that the dough texture and rising times may vary, so keep an eye on the dough’s feel rather than exact timing.
Spicy Garlic Knots: For a little heat, mix in some crushed red pepper flakes into the butter or sprinkle over the Parmesan topping. It gives a nice contrast to the buttery, cheesy goodness.

Step-by-Step: How I Make Garlic Knots with Parmesan and Herb Butter Recipe

A close-up view of a small round bread roll made of connected roll segments forming a flower shape. The bread is golden brown on top with a shiny glaze that reflects light, sprinkled with small green herbs and coarse salt crystals. A woman's hand is gently holding the bread from the right side, showing the soft and fluffy texture. The background has a clean white marbled texture that contrasts with the warm tones of the bread. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up the Liquids to Activate the Yeast

The very first step is warming up the water, melted butter, milk, and honey until they reach about 110°F. This warmth is just perfect—it’s cozy enough to wake up the yeast but gentle enough not to kill it. I use the microwave in 15-second bursts, stirring in between, and my fingertip test is always a great quick gauge: it should feel warm, like a comfortable bath, not hot. This little trick is key for ensuring a fluffy, well-risen dough.

Step 2: Activate the Yeast

Once the liquid mixture is warmed, I pour it into my stand mixer bowl and sprinkle the active-dry yeast evenly over the surface. Giving it a gentle stir with a fork helps the yeast dissolve into the liquid. Then, patience is crucial: I let it sit for about 5 minutes until it gets foamy and bubbly on top. This foaming means your yeast is alive and ready to work its magic in the dough.

Step 3: Mix and Knead the Dough

Next, I add 3 ½ cups of the flour, fine sea salt, and garlic powder to the activated yeast mixture. Using the dough hook on medium-low speed, I let everything come together. I always keep an eye on the dough’s texture here — if it’s sticking to the bowl’s sides, I add flour gradually up to a total of 4 cups. The goal is a smooth dough that’s just a touch sticky, never dry. Mixing it on low speed for an additional 4-5 minutes develops the gluten and creates that wonderfully soft, fluffy texture we all crave.

Step 4: First Rise – Let the Dough Relax

I shape the dough into a ball and place it in a greased bowl, then cover it with a damp towel or paper towel. This humid little environment helps the dough rise a bit during a short, 15-minute rest. It might not double in size during this time, but it softens up and becomes easier to work with when shaping the knots.

Step 5: Preheat Your Oven and Prepare the Baking Sheet

While the dough takes its quick rise, I preheat my oven to 400°F and line a baking sheet with parchment paper. This ensures the knots bake evenly and release easily when they're done. Having everything ready makes the shaping and baking process smooth and stress-free.

Step 6: Shape the Garlic Knots

I gently roll the dough into a 16-inch long log with an even thickness—this helps every knot bake uniformly. Using a bench scraper or sharp knife, I slice the dough into 15 or 16 equal pieces. Each piece gets rolled into an 8-inch rope, then tied carefully into a knot. I like to tuck the ends under for a neat look, but leaving them out gives a rustic charm. Once all knots are formed, I place them evenly spaced on the baking sheet. A loose kitchen towel helps retain moisture while they take their final 15-minute rise.

Step 7: Bake, Brush, and Top

After uncovering the knots, I bake them at 400°F for about 15 minutes, until they’re lightly golden and cooked through. Meanwhile, I whisk together the melted butter, chopped parsley, and garlic powder to create my luscious garlic butter. Right out of the oven, I brush this golden nectar all over the warm knots, letting the flavors soak in. Then comes my favorite part—sprinkling freshly grated Parmesan and a pinch of flaky sea salt for that irresistible finish.

Step 8: Serve Warm and Enjoy!

These garlic knots are best enjoyed warm when the Parmesan is still melty, and the herb butter is fragrant. I love serving them as a side with pasta or just snacking on them fresh from the oven. Leftovers can be stored tightly sealed and reheated in the oven to bring back that perfect crispness.

Top Tip

Mastering these little twists of dough takes a bit of patience, but trust me, these tips will help you nail the perfect Garlic Knots with Parmesan and Herb Butter Recipe every time.

Perfect Dough Temperature: Make sure your liquids reach about 110°F before adding the yeast. I've learned the hard way that too hot will kill the yeast, and too cold won't activate it properly.
Flour Gradually: When mixing your dough, add flour little by little. I discovered that adding too much flour early on makes the knots tough rather than soft and fluffy.
Give the Dough a Gentle Rise: I find that letting the dough rise twice—once before shaping and again after forming the knots—yields the best airy texture.
Brush Immediately: As soon as the knots come out of the oven, brush them with the garlic butter. This locks in flavor and keeps them irresistibly moist.

How to Serve Garlic Knots with Parmesan and Herb Butter Recipe

Seven light brown dough knots with a soft, slightly rough texture are placed on a white marbled surface. The knots are round, twisted in various small loops and folds. Near the upper left corner, a clear glass jar filled with white flour sits with a wooden spoon inside. A blue and white checkered cloth lies partially folded next to the jar. The scene is bright with natural light, highlighting the pale dough and white flour dust on the marble. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While freshly grated Parmesan and flaky sea salt are absolute musts, you can brighten things up by sprinkling some extra chopped fresh parsley or a pinch of crushed red pepper flakes for gentle heat. A light drizzle of high-quality olive oil can also elevate their fragrance right before serving.

Side Dishes

These garlic knots pair beautifully with classic Italian dishes like spaghetti marinara, creamy fettuccine Alfredo, or a fresh Caprese salad. They're also fantastic alongside hearty soups such as minestrone or tomato bisque, perfect for dipping and sharing.

Make Ahead and Storage

Storing Leftovers

Store any leftover knots in an airtight container or sealed plastic bag at room temperature for up to two days. This keeps them soft while preserving all that buttery, garlicky goodness.

Freezing

You can freeze baked garlic knots by wrapping them tightly in plastic wrap and placing them in a freezer bag. They’ll keep well for up to 1 month. When ready to enjoy, thaw them overnight in the fridge before reheating.

Reheating

To bring your garlic knots back to life, preheat your oven to 350°F and warm them on a baking sheet for about 8-10 minutes. This method revives the golden crust and melts the garlic butter beautifully — way better than a microwave!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to the first rise stage, then refrigerate it overnight. Just bring it back to room temperature before shaping and proceeding with the second rise.

Is it okay to add fresh garlic to the butter?

Yes! Adding finely minced fresh garlic to the melted butter intensifies the flavor, making the garlic knots even more irresistible.

Can I use gluten-free flour for this recipe?

You can, but keep in mind the dough texture and rising times may vary. Using a good gluten-free all-purpose blend that includes xanthan gum works best for maintaining structure.

How do I prevent the garlic knots from getting soggy?

Make sure to brush the garlic butter immediately after baking, and avoid stacking the knots while still warm. Storing them in an airtight container with some air circulation helps maintain their crispness.

Final Thoughts

There’s something so comforting about homemade garlic knots—the golden crust, the fragrant herb butter, that delightful Parmesan finish. Whether you’re making them as a snack for yourself or sharing with loved ones, this Garlic Knots with Parmesan and Herb Butter Recipe never fails to bring smiles around the table. So roll up your sleeves, get your hands doughy, and enjoy the simple joy of baking these warm bites of heaven!