Cami’s Homemade Garlic Knots
This post may contain affiliate links. Read our disclosure policy.
Bread is always a welcome side dish, whether you are serving a warm bowl of soup, a crisp salad, or a comforting pasta dinner. These Cami’s Homemade Garlic Knots are especially perfect this time of year and make an easy homemade addition to just about any meal.
This recipe comes from a friend of mine who is also a blogger and cookbook author. Her daughter, Cami, makes these delicious garlic knots, and they have become a favorite for good reason.
The homemade dough is soft, smooth, and really easy to work with. I like to mix mine in my KitchenAid stand mixer because it makes homemade bread dough so simple and does most of the kneading for me.
Once the dough is ready, divide it into 12 equal pieces. Roll each piece into a long rope, then tie it into a simple knot. I like to tuck one end underneath, which gives the knots a pretty rosette-style shape.
After shaping, the garlic knots need a little time to rise. Place them in a warm spot until they look puffy, then bake until golden.
The best part comes after baking. While the knots are still warm, brush them generously with garlic butter and sprinkle Parmesan cheese over the top.
I especially love that the garlic butter uses two forms of garlic, which gives these knots even more flavor. The result is soft, buttery bread with plenty of garlic and Parmesan in every bite.
Serve Cami’s Homemade Garlic Knots with soup, pasta, salad, or any meal that could use a warm, homemade bread on the side.
Ingredients for Cami’s Homemade Garlic Knots
- BUTTER – Butter adds richness and helps keep the garlic knots soft and tender.
- MILK – Milk provides moisture for the dough and helps create a soft texture. Slightly warm milk also helps the yeast get started.
- INSTANT YEAST – Instant yeast helps the dough rise and gives the knots a light, fluffy texture.
- HONEY – Honey adds a touch of sweetness and also gives the yeast something to feed on as the dough rises.
- SALT – Salt enhances the dough’s flavor and balances the sweetness of the honey.
- EGG – The egg adds richness, structure, and tenderness to the dough.
- ALL-PURPOSE FLOUR – Flour provides the structure for the garlic knots. Add only as much as needed to make a soft, smooth dough so the knots don’t become dense.
Garlic Topping:
- BUTTER – Melted butter creates the base for the garlic topping and helps all of the seasonings cling to the warm knots.
- GARLIC – Minced garlic gives the topping bold, fresh garlic flavor.
- ITALIAN SEASONING – Italian seasoning adds a blend of herbs such as oregano, basil, and thyme that pairs well with the garlic and Parmesan.
- GARLIC POWDER – Garlic powder adds a second layer of garlic flavor and helps distribute it evenly over the knots.
- PARMESAN CHEESE -Parmesan adds a salty, nutty finish and makes the garlic topping even more savory.
INSTRUCTIONS FOR CAMI’S HOMEMADE GARLIC KNOTS
Preheat the oven to 400°F.
In a small saucepan, gently warm the butter and milk together over low heat. Do not let the mixture get hotter than about 100°F. If it gets too warm, let it cool slightly before continuing.
Stir the honey and yeast into the warm milk mixture and let it sit for about 10 minutes. Add the egg and stir with a fork until well combined.
Pour the yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add 2 cups of flour and mix until combined. Gradually add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl.
Continue kneading the dough in the mixer for 3–4 minutes, or until smooth and elastic.
Lightly spray your work surface with nonstick cooking spray. Divide the dough into 12 equal pieces. Roll each piece into an 8-inch rope, then tie it into a knot. Arrange the knots on a baking sheet coated with nonstick cooking spray.
Cover the knots and let them rest in a warm place for 10–20 minutes.
Bake for 9–12 minutes, or until the tops are golden brown. While the knots bake, stir together the melted butter, minced garlic, Italian seasoning, and garlic powder.
As soon as the garlic knots come out of the oven, brush them generously with the garlic butter mixture. Sprinkle the tops with grated Parmesan cheese and serve warm. Makes 12 garlic knots.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can prepare the dough in advance and refrigerate it after mixing. Let it come closer to room temperature before shaping the knots.
Can I make these without a stand mixer?
Yes. Mix the dough by hand, then knead it on a lightly floured surface until smooth and elastic.
How warm should the milk be?
Keep the milk mixture around 100°F or slightly below. If it gets too hot, let it cool before adding the yeast.
Can I use active dry yeast instead of instant yeast?
Yes. Active dry yeast will work, but let it sit in the warm milk mixture until foamy before continuing.
Why is my dough too sticky?
Add a little more flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl. Avoid adding too much, or the knots can turn out dense.
Why are my garlic knots dense?
The dough may have had too much flour, not enough kneading, or not enough resting time. Keep the dough soft and let it puff up before baking.
Can I use pre-grated Parmesan cheese?
Yes. Finely grated Parmesan works well for sprinkling over the warm knots.
Can I add mozzarella cheese?
Yes. Sprinkle a little mozzarella over the knots during the last few minutes of baking for a cheesy variation.
How do I store leftovers?
Store cooled garlic knots in an airtight container. Reheat them briefly in the oven or air fryer for the best texture.
Can I freeze garlic knots?
Yes. Let them cool completely, then freeze in an airtight container. Reheat from frozen or thaw first.
Tips and Tricks
- Don’t overheat the milk. Milk that is too hot can damage the yeast. Keep it warm, not hot.
- Add the flour gradually. Stop adding flour once the dough is soft and pulls away from the bowl. Too much flour can make the knots dry.
- Roll the ropes evenly. Keeping each rope about the same thickness helps the knots bake evenly.
- Let the shaped knots rest. Let them sit for 10–20 minutes before baking so they can puff up and become lighter.
- Brush with garlic butter while warm. Apply the garlic butter as soon as the knots come out of the oven so it soaks into the bread and the Parmesan sticks well.
FOR MORE RECIPES LIKE THIS, TRY:
Cami’s Homemade Garlic Knots
Real Mom Kitchen
Ingredients
- ¼ cup butter softened
- 1 cup milk
- 2 Tbsp instant yeast
- 1 Tbsp honey
- ½ tsp salt
- 1 large egg
- 3 to 3 ½ cups flour
Garlic Topping:
- 2 Tbsp butter melted
- 2 cloves garlic minced
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- 4 Tbsp Parmesan cheese grated
Instructions
- Preheat the oven to 400 degrees.
- In a saucepan, slowly warm the butter and milk together. Make sure it doesn't exceed 100 degrees after heating. If needed, allow it to cool.
- Add the honey and yeast to the milk mixture. Allow to rest for 10 minutes. Add the egg and stir with a fork until combined.
- Add the yeast mixture along with 2 cups of flour to your stand mixer. Mix with the dough hook until combined. Add the remaining flour a little at a time, mixing until the dough pulls away from the sides of the bowl.
- Turn the mixer on and knead for 3-4 minutes.
- Spray your work surface with non-stick cooking spray. Divide the dough into 12 pieces. Roll out each piece into an 8-inch rope and tie it into a knot. Place on a baking sheet sprayed with non-stick cooking spray. Cover and let rest for 10-20 minutes.
- Bake at 400 degrees for 9-12 minutes until golden brown.
- In a bowl, combine the butter, garlic, Italian seasoning, and garlic powder together. Brush on warm knots, then sprinkle with Parmesan cheese. Makes 12 knots.
Nutrition
Recipe adapted from Wendy Paul Creations.
