Perfect 1-Hour Garlic Knots Recipe – Amazing made-from-scratch garlic knots in 60 minutes! A perfect side dish or party snack with a light fluffy texture.

Garlic knots piled on top of each other on a white plate.

Homemade Garlic Knots

Made from scratch Perfect 1-Hour Garlic Knots that taste and smell like you worked on them all day.

Homemade bread in 60 minutes?

It might be hard to believe, but I speak the truth!

By just fudging a little on the kneading time and rise time, you can make these fluffy tender yeasty knots, dripping with garlic herb butter, in about an hour. A few minutes less, if you happen to have double ovens.

The trick is to speed up every step a bit.

What Ingredients You Will Need

  • 5 cups all-purpose flour
  • 1 1/4 cups whole milk scalded
  • 1 1/2 cups unsalted butter divided
  • 1/4 cup granulated sugar
  • 1 tablespoon dry active yeast
  • 3 teaspoons sea salt divided
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning herb blend
  • 1/4 cup grated Parmesan cheese
Garlic Knots bread dough in mixing a stand mixer bowl.

How To Make Garlic Knots… In One Hour

Instructions:

Preheat the oven to 180 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside. 

Place the milk in a small saucepan over high heat and bring it to a boil. (You could also microwave the milk for 2-3 minutes to boil.) Pour the milk into the large bowl of an electric mixer, then add 1/2 cup (1 stick) of butter to the hot milk and stir until it melts. 

Add the sugar, 1 cup flour, and 1/2 cup ice cold water to the mixing bowl. Stir and touch the mixture for temperature. 

It should now be just slightly above room temperature so as to not kill the yeast. Stir in the yeast and let it foam for 5 minutes.

Uncooked garlic knots on a parchment lined baking sheet.

Using the bread dough hook attachment, turn the stand mixer on low. Add 2 teaspoons salt, and the remaining 4 cups of flour. 

Turn the mixer up to medium-high and knead for 5 minutes. Then dump the dough out onto a lightly floured surface and cut it into 12 equal pieces with a sharp knife.

Stretch each piece of dough out to about 6-7 inches, then tie it into a loose knot. Place the knots on the baking sheets four inches apart. 

Then brush them well with water, so they don’t dry out, and place them in the low-temperature oven to rise for 20 minutes.

Garlic knots on a baking sheet before being baked.

Once the knots have expanded in the oven, remove them from the oven and raise the temperature to 375 degrees F. When the oven reaches 375, place the knots back in and bake for 15-20 minutes, until slightly golden brown.

Meanwhile, melt the remaining 1 cup butter and season with minced garlic, 1 teaspoon salt, and 1 teaspoon Italian seasoning. 

Once the knots are out of the oven, dunk them in the garlic butter and turn to coat. Place them back on the baking sheets and sprinkle with Parmesan cheese. 

(Mine have a little parsley on them as well.) Serve warm!

Bread knots after being baked but before being coated in garlic herb butter.

Get the Printable Garlic Knots Recipe + Video Below. Enjoy!

Dunking Baked Garlic Knots in garlic butter.

Garlic Knots Tips and Tricks

  • This quick-rise method works well with other small yeasty items like rolls. Particularly if the recipe is egg-free. However, I wouldn’t risk it with large loaves of bread.
  • If you have double ovens, you can set one to 180 degrees F and one to 375 degrees F, for an even faster transition.
  • The knotted rolls are soft and sumptuous, with a light wheaty flavor. They are pretty delicious on their own, but even better drenched in garlic butter and sprinkled with parmesan cheese.
  • However, you can flavor the butter with any seasoning you like! Consider cinnamon-sugar, cajun seasoning, or lemon pepper.
  • These knots make great party snacks with a side of homemade marinara sauce for dipping, and are guaranteed to be the first item on the table to disappear.

Perfect 1-Hour Garlic Knots are a welcomed addition to any meal. So forget the frozen pre-made bread or store-bought pizza dough, and try this easy Perfect 1-Hour Garlic Knots recipe instead.

You’ll be so glad you did!

Garlic Knots lined up on a baking sheet.

Frequently Asked Questions

Can I make these dairy free?

Yes. You can use nut milk instead of cow’s milk, and you will need to replace the butter and parmesan cheese with vegan options to make it completely dairy free.

Are you able to make the dough up the night before and freeze it?

If you are only making them the night before, I wouldn’t freeze them. I would wrap the dough (or knots) well with plastic wrap and place them in the refrigerator.

How do I store these leftovers?

You can wrap these best garlic knots well with plastic wrap and store them at room temperature for 2 to 3 days, or in the fridge for up to 1 week. You can also store them in an airtight container in the freezer for up to 3 months.

One garlic knot ripped to show inside with the rest behind it on a baking sheet.

Looking for More Homemade Bread Recipes? Be Sure to Also Try:

Check the printable recipe card below for the total time and nutrition information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, fiber, vitamin c, and calcium percentages.

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Perfect 1-Hour Garlic Knots

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Perfect 1-Hour Garlic Knots Recipe – Amazing made from scratch garlic knots in 60 minutes! A perfect side dish or party snack with light fluffy texture.
Servings: 12 large knots

Ingredients

Instructions

  • Preheat the oven to 180 degrees F. Line two baking sheets with parchment paper and set aside. Place the milk in a small sauce pan over high heat and bring to a boil. (You could also microwave the milk for 2-3 minutes to boil.) Pour the milk in the bowl of an electric mixer, then add 1/2 cup (1 stick) butter to the hot milk and stir until it melts. Add the sugar, 1 cup flour, and 1/2 cup ice cold water to the mixing bowl. Stir and touch the mixture for temperature. It should now be just slightly above room temperature as to not kill the yeast. Stir in the yeast and let it foam for 5 minutes.
  • Using the bread hook attachment, turn the mixer on low. Add 2 teaspoons salt, and the remaining 4 cups of flour. Turn the mixer up to medium-high and knead for 5 minutes. Then dump the dough out onto a lightly floured surface and cut it into 12 equal pieces.
  • Stretch each piece of dough out to about 6-7 inches, then tie into a loose knot. Place the knots on the baking sheets four inches apart. Then brush them well with water, so they don't dry out, and place them in the low-temperature oven to rise for 20 minutes.
  • Once the knots have expanded in the oven, remove them from the oven and raise the temperature to 375 degrees F. When the oven reaches 375, place the knots back in and bake for 15-20 minutes, until slightly golden.
  • Meanwhile, melt the remaining 1 cup butter and season with minced garlic, 1 teaspoon salt, and 1 teaspoon Italian seasoning. Once the knots are out of the oven, dunk them in the garlic butter and turn to coat. Place them back on the baking sheets and sprinkle with Parmesan cheese. (Mine have a little parsley on them as well.) Serve warm!

Video

Notes

NOTE: If you have double ovens, you can set one to 180 degrees F and one to 375 degrees F, for an even faster transition.

Nutrition

Calories: 436kcal, Carbohydrates: 46g, Protein: 7g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 65mg, Sodium: 629mg, Potassium: 102mg, Fiber: 2g, Sugar: 6g, Vitamin A: 770IU, Vitamin C: 0.2mg, Calcium: 70mg, Iron: 2.5mg
Course: Appetizer
Cuisine: American, Italian
Author: Sommer Collier
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