I’m a garlic knots freak. I absolutely love love love them. And growing up in NY, you could find them at basically every single pizza place you came across. Here in CT, [k]not so much. In fact, I’ve NEVER seen them on any pizza menu here. It’s truly disappointing…I mean, how could these places NOT offer more carbs on their already carb-overloaded menus? Such a shame.

So I’m done complaining. I decided it was time to make them myself. Since I’ve been venturing further into the yeast world, I’m becoming more confident working with it. I had been dying to make these knots since Amber posted about them at the end of October (she also has great photos showing how to tie up the knots). Then Annie posted about them at the end of November and I seriously couldn’t get them out of my head. It took me another month to work them into my menu but I finally did it this past weekend when I made a pot of homemade sauce and some meatballs (check back tomorrow for that post). Rather than store bought bread, I figured the garlic knots would be perfect.


And I was right. We both fell in love with them. Personally, I would have liked them a little on the denser side but I think I can work that out. But the garlicky flavor was great (next time I’ll even add a little garlic powder to the dough for an extra kick) and all of the little garlic pieces ended up browning in the oven which added to this nice crispy top of the knot. I loved them so much that I actually ate three of them that night. I know that the recipe calls for 10 (to 12?) knots but those would have been huge – more like rolls than the traditional smaller-than-the-palm-of-your-hand knots that you get in NY.

My next endeavor will be with sourdough. I’ve got a starter working away in my fridge and you’ll see how that turns out soon enough. Now go make these knots!

Garlic Knots

adapted from King Arthur

For the Dough

  • 3 1/4 cups bread flour
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1-1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 cup + 2 tablespoons lukewarm water

For the Glaze

  • 2 cloves garlic, minced
  • 2 tablespoons melted butter
  • 1/4 teaspoon Pizza Seasoning or Italian seasoning, optional
  1. For the dough – In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients together then add the olive oil, milk and water. Switch to the dough hook, mix on medium speed to form smooth, elastic dough, adding additional water or flour as needed – about 10 minutes. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour in a warm place, until it’s doubled in bulk.
  2. Divide the dough into 14-16 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. 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.
  3. To make glaze – In a small saucepan, melt the butter. Add garlic and seasoning and warm ingredients together for 2-3 minutes over medium-low heat.
  4. To bake – Bake the knots in a preheated 350°F oven for 18 -20 minutes. Check after 16 minutes for brownness. Remove the knots from the oven, and brush or drizzle them with the seasoned butter.
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Leave a Comment

  • January 6, 2009 at 4:41 PM

    i’m a NYer in MA and there isnt a garlic knot to be had here in the whole freakin’ state. i share your pain. i’m def going to try this recipe soon.

  • joelen
    January 6, 2009 at 6:17 PM

    This looks awesome and I made this for Christmas. Great job!

  • Melissa
    January 7, 2009 at 7:10 AM

    I am a carb fanatic and seriously craving these right now!

  • Annie
    January 7, 2009 at 9:48 PM

    They look great! Glad they turned out well and gave you your garlic knot fix.

  • January 8, 2009 at 12:53 AM

    These are certainly making the rounds! I’m going to have to give them a shot.

  • January 10, 2009 at 10:43 PM

    delicious! the pizza place in our old neighborhood (greenwich village) had the best garlic knots. our neighborhood spot just doesn’t compare. you’ve inspired me to try them myself.

  • January 18, 2009 at 1:29 PM

    They look awesome. I had never heard of garlic knots before I came across this recipe. Delicious.

  • April 19, 2009 at 9:09 PM

    […] never made homemade bread. The notion confuses me too.  Pizza dough? Yes.  Dinner rolls? Yep.  Garlic knots?  You bet. Brioche snails? Oh yes indeedy.  I’ve been working with yeast for over a year […]

  • July 10, 2009 at 2:54 PM

    I don’t know what part of CT you are in, but if you are around the southeastern part, go to a restaurant called Illianos’. Their garlic knots won’t let you down!

    • smellslikehome
      July 16, 2009 at 5:27 PM

      Courtney – thanks for the rec! I’m not close to SE CT but have been to Illianos’ (Old Lyme) many times when I was in college and dating someone in the Navy. It was our favorite restaurant – none of their food EVER let us down!

  • Darrell Lucas
    August 13, 2009 at 2:24 AM

    Agreed.. try Illianos in middletown. It may be closer for you. Try both locations in middletown.

  • Elizabeth
    November 6, 2009 at 1:24 PM

    Try Harwinton Pizza on 118 in Harwinton, CT. Lucky makes pretty good knots – not as good as in NY, but it’s the only place I’ve found them since I’ve moved off Long Island.

  • phoebe k
    December 16, 2009 at 5:04 PM

    ohhhh man, i wish i had found this before making my own just now! I skimped on the garlic, thinking a little would be enough… bad mistake. And I grew up in queens, moved to michigan for college, and now i’m headed to california, a place guaranteed (k)not to have knots. My fiancee doesn’t even know what they are! This recipe will be used a LOT in my new house, thank you!

    • smellslikehome
      December 17, 2009 at 10:15 AM

      You’re welcome Phoebe! You can never have enough garlic for garlic knots!!

  • January 6, 2010 at 6:03 AM

    […] of life. Same goes for pizza places.  Unfortunately, in addition to it being impossible to find garlic knots in Connecticut, it’s next to impossible to find even a decent bagel; forget about finding […]

  • fuseki
    January 10, 2010 at 12:04 AM

    We make them at the place I work here in West Virginia. It’s at a college and it’s called Pandini’s. We make pasta, pizza, salads, and garlic knots. Yum yum yummm!

  • January 10, 2010 at 12:51 PM

    If you know how to make them a little denser, can you please tell me how? Also, my sister loves these things, but the pizza seasoning does not bode well with her, any idea as to what I could replace it with?

    • Joyce
      January 31, 2010 at 12:15 PM

      Use grated romano or parmesan cheese instead of the pizza seasoning.