Name: Garlic Knots with Parmesan and Butter Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian-American
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; 4 tablespoons salted butter, melted; 1 tablespoon finely-chopped fresh parsley; 1/2 teaspoon garlic powder; Freshly-grated Parmesan cheese; Flaky sea salt

If you love warm, buttery bread packed with garlic and cheesy goodness, you’re going to adore this Garlic Knots with Parmesan and Butter Recipe. These soft, fluffy knots are the perfect homemade treat to enjoy any time you crave something comforting and flavorful.

The image shows several golden brown garlic knots closely placed on a white marbled surface. Each knot has a twisted, round shape with a soft, shiny texture on top. The knots are sprinkled with small green bits of parsley and coarse salt crystals, giving a fresh and slightly rough appearance on the surface. The layers of dough are visible in some knots, showing slight puffiness and gentle browning on the edges. 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 Butter Recipe
Top Tip
How to Serve Garlic Knots with Parmesan and Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Knots with Parmesan and Butter Recipe

Why You'll Love This Recipe

I still remember the first time I made these garlic knots at home—it was surprisingly easy, and the buttery garlic-parmesan topping totally won me over. They’re so much better fresh from the oven!

Soft and fluffy texture: The yeast dough rises just right for light, airy knots every time.
Simple ingredients: You only need a handful of pantry staples that come together quickly.
Bursting with flavor: Garlic butter and Parmesan cheese create a mouthwatering topping.
Perfect for snack or side: These knots pair wonderfully with pasta, soup, or even on their own.

Ingredients & Why They Work

Making irresistible garlic knots starts with a simple yeast dough and the right toppings. When shopping, choose fresh yeast and good-quality butter and Parmesan for the best flavor.

Flat lay of a small white ceramic bowl of clear water, a small white ceramic bowl with melted golden butter, a small white ceramic bowl of creamy milk, a small white ceramic bowl filled with amber honey, a few tablespoons of fine white all-purpose flour in a neat pile, a small white ceramic bowl containing light beige active dry yeast granules, one whole uncracked brown egg, a small white ceramic bowl of fine white sea salt, a small white ceramic bowl with pale yellow garlic powder, fresh bright green parsley sprigs, a small white ceramic bowl of freshly grated white Parmesan cheese, and a small white ceramic bowl holding flaky sea salt flakes, all arranged with perfect symmetry 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: The warm water activates the yeast—just the right temperature is key to get a perfect rise.
Melted butter: Adds richness to the dough and moisture that keeps the knots tender.
Milk: Softens the dough, making it fluffy and slightly creamy.
Honey: Feeds the yeast and adds a hint of sweetness.
Active-dry yeast: The magic ingredient that makes the dough rise and become light.
All-purpose flour: The base of the dough, providing structure and chew.
Fine sea salt: Enhances all the flavors without overpowering.
Garlic powder: Adds subtle garlic flavor straight into the dough.
Salted butter (for topping): Gives that classic garlic butter coating with a bit of saltiness.
Fresh parsley: Brightens the garlic butter with a fresh herbal note.
Freshly-grated Parmesan cheese: Melts on top and adds a savory, nutty finish.
Flaky sea salt: Sprinkled last for that perfect pop of crunch and saltiness.

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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 parts about this Garlic Knots with Parmesan and Butter Recipe is how easily you can personalize it to suit your tastes or the occasion. Feel free to get creative with herbs, cheeses, or even add-ins to make these knots uniquely yours!

Cheesy Variation: For an extra cheesy punch, I love sprinkling a bit of shredded mozzarella inside each knot before tying it. It melts beautifully and adds an extra layer of gooey goodness.
Herb-Infused: Swap out the fresh parsley for rosemary or thyme during warmer months. These herbs give the knots a fragrant twist that pairs wonderfully with the garlic butter.
Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the garlic butter before brushing the knots. It adds a subtle zing that wakes up your taste buds.
Vegan Option: Use a dairy-free butter substitute and sprinkle with nutritional yeast instead of Parmesan. The knots stay soft and flavorful without sacrificing that buttery, garlicky charm.

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

The image shows four soft, round bread rolls on a metal baking tray lined with white parchment paper, placed on a white marbled surface. Each roll has a golden-brown top layer with visible cracks and some coarse salt sprinkled on it. Green herbs, likely parsley, are scattered on the surface of all the rolls giving them a fresh look. In the bottom right corner, a brush with black bristles applies a shiny layer of herb butter on the closest roll, making the surface look glossy and moist. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm the liquids just right

I start by mixing the water and melted butter in a microwave-safe bowl, adding in the milk and honey to combine everything smoothly. Warming the mixture to exactly 110°F is key here — it’s warm enough to activate the yeast but not so hot that it kills it. I heat it for 1 minute, stir, then continue with 15-second bursts, checking the temperature carefully. The liquid should feel comfortably warm to your finger but never hot.

Step 2: Activate the yeast for a perfect rise

Next, I pour the warm liquid into the stand mixer bowl and sprinkle the yeast on top. A quick stir with a fork blends it just enough, then I wait patiently as the yeast gets foamy, about 5 minutes. This foaming step lets me know the yeast is alive and ready to work its magic in the dough.

Step 3: Mix and knead the dough until smooth

I add 3 ½ cups of flour, along with salt and garlic powder, then use the dough hook to mix on medium-low speed. The dough starts sticky, so I add extra flour a bit at a time—up to 4 cups total—until it’s just right: pulling away from the bowl and still slightly tacky to touch. Then I knead on low speed for 4 to 5 minutes until the dough is silky smooth and elastic. Finally, I shape the dough into a ball and tuck it into a greased bowl for its first rise.

Step 4: Let the dough rise — patience pays off

I cover the bowl with a damp towel to keep the dough cozy and let it rise for 15 minutes. During this time, the dough puffs up just a little, signaling it’s ready for the next step. It’s a quick rise but essential to that soft, fluffy texture.

Step 5: Shape your knots with care

On a lightly floured surface, I gently roll the dough into a 16-inch log with an even thickness. A bench scraper helps me slice it into 15 or 16 equal pieces. Each piece is then rolled out into an 8-inch rope and tied neatly into a knot — some of my favorites have the ends tucked under to keep everything tidy. The knots go onto a parchment-lined baking sheet, covered loosely with a kitchen towel, and rest for another 15 minutes to puff up before baking.

Step 6: Bake to golden perfection

With the oven preheated to 400°F, I slide the baking sheet in and bake the knots for exactly 15 minutes. When they’re done, they should be lightly golden on top and smell absolutely irresistible — a sign they’re perfectly cooked through.

Step 7: Brush with garlic butter and add the finishing touches

While the knots bake, I whisk together melted butter, fresh parsley, and garlic powder to create the flavorful garlic butter. As soon as the baking sheet is out of the oven, I transfer it to a wire rack and brush each knot generously with the butter mixture. Then comes the magic touch — a sprinkle of freshly-grated Parmesan cheese and a pinch of flaky sea salt. Serve them warm, and enjoy every buttery, garlicky bite!

Top Tip

These Garlic Knots with Parmesan and Butter Recipe are simple at their core, but a few thoughtful tweaks really elevate them to next-level deliciousness. Here are some insider tricks that make the process smoother and the results tastier.

Perfect Dough Texture: When mixing your dough, watch closely for it to pull away from the bowl but remain slightly sticky. This balance keeps the knots soft and fluffy after baking.
Yeast Activation is Key: I always use a thermometer so the liquid is right at 110°F—warm enough to activate yeast, but never hot enough to kill it. That little step makes all the difference in a good rise.
Shape With Care: Rolling each piece into an 8-inch rope and tying carefully gives a beautiful knot shape that bakes evenly—plus it’s fun to make!
Garlic Butter Brush-Up: Brushing the knots immediately after baking locks in the buttery garlic flavor and lets the Parmesan stick just right, preventing that ‘dry cheese’ feel.

How to Serve Garlic Knots with Parmesan and Butter Recipe

The image shows a close-up of a white plate full of golden brown knot-shaped bread rolls. Each roll has a soft, shiny surface with a slightly crisp texture, topped with small green parsley bits and uneven white salt crystals, adding contrast to the warm bread color. The knots create round, bumpy shapes with layered dough folds visible. The plate sits on a white marbled surface, and a small part of a yellow cloth is seen at the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Try sprinkling extra freshly-grated Parmesan right before serving for that melty, savory extra hit. A light dusting of finely chopped fresh parsley brightens the flavor and adds a lovely pop of color. For garlic lovers, a pinch of finely minced fresh garlic mixed into the garlic butter will boost that garlicky goodness. Finish with a crack of freshly ground black pepper or a scattering of red pepper flakes for a subtle kick.

Side Dishes

These garlic knots make the perfect companion to a big bowl of pasta in marinara, creamy Alfredo, or pesto sauce. They’re also a fantastic side for soup—think creamy tomato, minestrone, or a hearty vegetable stew. For a casual meal, pair with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. And, of course, they’re irresistible served alongside your favorite pizza or grilled Italian sausage.

Make Ahead and Storage

Storing Leftovers

Store any leftover garlic knots in an airtight container at room temperature for up to 2 days. To keep them from drying out, wrap them snugly in plastic wrap or place them in a resealable bag.

Freezing

You can freeze the baked garlic knots for up to 1 month. Let them cool completely, then place them in a single layer on a parchment-lined baking sheet in the freezer. Once frozen solid, transfer to a freezer-safe bag or container. This method prevents them from sticking together.

Reheating

To reheat, thaw frozen knots at room temperature, then warm in a 350°F oven for about 5-7 minutes until heated through and soft again. You can brush them with a little extra melted garlic butter right before serving to refresh that irresistible flavor.

Frequently Asked Questions:

Can I use regular dried yeast instead of active-dry yeast?

Yes! Active-dry yeast is recommended for this Garlic Knots with Parmesan and Butter Recipe because it activates reliably in warm liquids, but you can substitute with instant yeast. Just mix instant yeast directly into the flour and reduce the liquid temperature slightly to prevent killing the yeast.

My dough was too sticky or too dry; how can I fix that?

If the dough feels too sticky to handle, add flour a little at a time—about ¼ cup—until it pulls away from the bowl but is still a bit tacky. Too much flour can make the knots tough, so add cautiously. Conversely, if it’s too dry and crumbly, add a teaspoon or two of water to bring it together.

Can I add fresh garlic instead of garlic powder?

Absolutely! For a stronger garlic flavor, finely mince fresh garlic and stir it into the garlic butter topping right before brushing on the knots. Be careful not to add it to the dough itself, as the fresh garlic can slow yeast activity.

How do I make the knots ahead of time for gatherings?

You can make the dough up to the first rise stage, cover tightly, and refrigerate overnight. When you’re ready, shape, do the second rise, then bake as usual. This makes prep much easier on the day of your event!

Final Thoughts

There’s something so comforting about warm, buttery garlic knots straight from the oven — they feel like a warm hug in food form! This Garlic Knots with Parmesan and Butter Recipe is simple enough for a weekday treat but impressive enough to share with friends and family. Give these a try and watch how quickly they disappear from the plate. Happy baking and even happier eating!