Garlic Knots – Tying together the Past & the Present

by on September 7, 2010

Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

For 10 years my working life was swallowed up by a cafe/market where we made some of the most badass garlic knots around.  Those combined with an espresso were my regular sustenance on countless non-stop, never pause for a breath days. Screw the labor laws with required break-times, as a GM there is too much to be done in too short of a time.   The garlic knots were the perfect grab-&-go nosh.  I never got tired of them, never even tired of their beautiful aroma coming out of the kitchen like clock work, every day at 9:00 a.m.

Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

During this same time, I became obsessed with making breads.  When we remodeled our first townhouse’s kitchen, we put in a section of countertop which was lower just so it would be easier to knead bread.  However, despite these two loves flying together in my life at the same moment, I never once made garlic knots at home.

Fast forward to recent history; the years in the restaurant business are quietly tucked under years of photography work, my bread making passion had calmed giving way for other culinary explorations. However in the last couple years, due to blogging and certain clients of ours, the bread making mojo has been roused. There is rarely a moment when we don’t have some par-baked pizza crusts ready in the freezer and a batch of basic dough sleeping in the second fridge.

Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

Through experimenting with techniques and observing our favorite bakeries production, I started letting go of the need to knead the dough into submission.  It is necessary for some types of bread textures, but not for the softer, lighter textures we often seek.  This mindset was further validated by chefs we met who had fantastic bread, as well of course by our community favorite, Artisan Bread in 5 Minutes a Day.  Bread making suddenly became simple, with quick prep times, and ever delicious results.

Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

cheese cloth over knots during their rise

With Garlic Week rolling upon us, when Diane suggested garlic knots as our contribution, the tide of memories stirred my heart and I was all in.  How could I not be after all the days those little bread beasts kept my stomach at bay and stirred by the fond memories of the ever-smiling Felix tossing the knots and bringing into them into the market still warm and room filling aromatic.

Making bread has a special life to it.  Once the yeast activates, it becomes a living thing. I still can’t help but think of Bourdain’s recollection of an insanely talented but crazy baker who would call up in a stupor, “Feed the Bitch.. Feed her or she’ll die!” I tend to have a less crass attitude towards my doughs (and women). They are beautiful, nourishing, and ever a part of my life.


Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

Bread Notes: Here’s some tips which I’ve found help make things easier when making these garlic knots.

1. Use a Scale.  By using a scale you seriously cut down on clean up (just 1 bowl & 1 spoon needed to make dough!) and it is more accurate.  It also makes it easier to substitute other flours, since the weight ratios usually don’t change much but volume does.
2. Chilled dough (even 15-20 min.) will be easier to handle than a freshly risen one (it is ok to still use the fresh one though)
3. I love our flour sack towels for covering the dough when proofing.
4. Oil and flour both are invaluable to keep dough from sticking.  Usually I’ll use one or the other, but in the forming of the knots I liked using both in coordination.  Oil the board, your hands, and rolling dowel to flatten dough into a rectangle. Slice into 3/4″ strips, then dust board and dough w/ flour to roll into a rope and knot. The oil is great on the outer surfaces of the knots giving a crisper crust when baking, but by using only oil when forming the knots, the dough slips and starts to stick to itself. The flour makes the rolling and knotting easier.  If there is too much flour and it glides around when making the ropes, just dust of excess flour from the board.

…Everyone help settle a friendly dispute for us. Which technique do you prefer?

Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

Above: Diane prefers to brush her garlic knots with the garlic butter. Below: Todd likes pouring the garlic butter onto the knots and tossing them inside the bowl.

Super Easy and Homemade Garlic Knots Recipe on White ON Rice Couple

Garlic Knot Recipe

Yield: about 40 knots

Cook Time: 12-15 minutes

We have an alternative rolling and knotting method on our Spicy Sriracha Garlic knot recipe. We like both techniques but each individual will find they prefer one method or the other, depending on their cooking style.



  • 1 3/4 c (415ml) Warm Water (@115°F)
  • 1/4 c (55g) Olive Oil
  • 1 t (5g) Sea Salt
  • 1 T (15g) Sugar
  • 1 1/2 T (17g) Active Dry Yeast
  • approx. 5 1/2 c (700 g) all-purpose, unbleached Flour

Garlic Coating

  • 1/8 c (30ml) Olive Oil
  • 2 T (30g) unsalted Butter
  • 4 cloves Garlic, finely crushed
  • 1/4 c (60ml) finely chopped fresh Italian Parsley
  • Sea Salt to taste
  • plus extra Olive Oil and Flour for making the knots


  1. Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.
  2. Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)
  3. Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time) then set up your knotting station.  Put out a large wooden cutting board and oil liberally.  Grab a rolling dowel or pin and oil.  Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.
  4. Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle.  Take the first half, slap it onto the oiled board several times to flatten.  Using the dowel, spread into an even rectangle approx. 5"x16" and 1/2" thick. Slice the rectangle into 1/2"x5" strips.
  5. Rotate the board 90° and sprinkle dough strips and board with flour.  Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined sheet pan. Place knots about an 1 1/2" apart.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.
  6. Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.
  7. Preheat oven to 400° F

  8. After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.
  9. While knots are baking, make garlic coating.  Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.
  10. After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste.

Best served warm, but still good when at room temp.

Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Summer Fest is back for its 3rd year! And we’re happy to be participating again thanks to Margaret Roachand Deb Puchalla, the creators of Summer Fest.

This great annual cross-blog event celebrates the peak harvest season where we all share recipes or growing tips for all our harvest fresh ingredients and produce. Everyone is encouraged to participate  by sharing a recipe or tip each Wednesday’s specific theme the the event ends.

Summer fest is a community celebration of shared cooking and gardening tips. All you have to do is contribute a post based on the weekly theme and share your links on all the host bloggers who are collaborating in Summer Fest. If you don’t have a full post, you share your comments too! Leaving your link will allow everyone in the Summer Fest community to feast on your creations.

For complete Summer Fest information & schedule, visit Margaret at Away to Garden.


{ 133 comments… read them below or add one }

1 Taylor September 7, 2010 at 10:13 pm

Looks delicious. I am going to have to say Todd’s way looks more fun with the higher potential to make a mess, so I would have to try that one, but that might just be a guy’s perspective.


2 Lisa { AuthenticSuburbanGourmet } September 7, 2010 at 11:11 pm

OMG – these look amazing! There is a restaurant that I love going to in the Bay Area that serves something very similar and I can’t stop at eating just one. Now that I have a recipe and technique, I need to make these at home. Great job. As far as technique, both would work, but if I have to choose, I would go with the brush method to ensure each nook is filled.


3 Deanna September 7, 2010 at 11:34 pm

Yum- always a huge fan of these and i never came by a recipe for them. definitely making these for my next italian feast!! thanks.


4 Sonndapond September 8, 2010 at 2:43 am

Wow, header photo is even more stunning than usual. If that’s possible. Rich colours and dark backdrop reminds me of the Old Masters. Beautiful.


5 Liz September 8, 2010 at 2:58 am



6 Jessica @ How Sweet September 8, 2010 at 3:35 am

Oh I just love garlic knots. Gorgeous!


7 Xiaolu @ 6 Bittersweets September 8, 2010 at 4:30 am

Stunning shots as usual. I adore garlic rolls and these look like some fantastic ones. Thanks for the recipe!


8 Migrationology September 8, 2010 at 4:35 am

I think both ways are equally delicious, though I would probably use Todd’s method to coat them with as much garlic butter as possible. They look absolutely mouthwatering!


9 SMITH BITES September 8, 2010 at 5:19 am

First, OH MY HEAVENS THAT’S A BEAUTIFUL FIRST PICTURE!!! And second, this post makes me really want to try the recipe; I’m soooo not a baker even though I’ve made ‘ok’ bread. But really – what’s not to love about butter, garlic and yeasted dough?? Not a ding-dang thing – I will try these as soon as we return from Atlanta this weekend!


10 Susan @ Our Family Eats September 8, 2010 at 5:31 am

So incredibly beautiful. I like the tossing method, it seems like it would get into all the nooks and crannies. Now I’m going to have to make these – my mouth is watering. Thanks for sharing.


11 Chaitali September 8, 2010 at 5:33 am

Lol..I think of that line from Kitchen Confidential every time I (try to) bake bread.
The garlic knots look awesome! At home I would prefer brushing the butter; seems to be less messier.


12 Fran September 8, 2010 at 6:57 am

I’m a put it in the bowl and toss it all around type of gal. It’s fun, and to me it seems less messy. These look delicious. Wish I didn’t have to run off to work or I’d make a batch today.

Beautiful shots as always and I love the new logo. Or maybe it’s not new and my observation skills are faltering.


13 Prerna@IndianSimmer September 8, 2010 at 7:21 am

Oh wow! that looks gorgeous and super interesting/yum recipe :-)
Here’s what I did this week with garlic


14 Michelle September 8, 2010 at 7:33 am

oh my. these look amazing. heavenly. outrageously delicious. I love garlic knots, but somehow feel guilty ordering them from my neighborhood greasy pizzeria. Can’t wait to make them at home! Thank you for sharing your recipe!


15 Alison September 8, 2010 at 7:34 am

These look amazing! I can’t wait to meet yall this weekend in Atlanta. So talented!


16 deeba September 8, 2010 at 7:37 am

Hilarious …those lines just cracked me up. LOVE these garlic knots. Beautiful and so enticing. I’d go with the brushing technique normally because I’d never heard of the tossing one. Now my vote goes to them being tossed … WOW … love that technique. Your post is beautiful!!


17 Asha@FSK September 8, 2010 at 7:39 am

I love garlic knots and I love the first photo in the tart pans.. such beautiful light on the knots.

p.s. the only problem with the knots is that you can’t ever stop after one!


18 Ranjani September 8, 2010 at 7:52 am

These look absolutely amazing. I can’t wait to try them.
This week I made garlic soup with poached eggs:


19 Angharad September 8, 2010 at 7:54 am

These things look absolutely ridiculous! I am just getting into bread making and this was very inspiring! I wanna make garlic knots!! Gorgeous photographs.


20 TheKitchenWitch September 8, 2010 at 7:56 am

Oh my God, I’d forgotten that story of Bourdain’s. “Feed the bitch!” Tony B. rocks my world.

As do these garlic knots. We used to have an Italian restaurant in town that made something similar and I swear, those things were like CRACK. You just couldn’t resist them or stop eating them once you started. Sadly, they closed. Although my ass was quite grateful.


21 Todd - WORC September 9, 2010 at 12:46 am

TKW- You’re comments always crack me up. Keep ‘em coming, you totally make my day!


22 Katie @ goodLife {eats} September 8, 2010 at 8:52 am

Thanks for the reminder! I haven’t made garlic knots in a couple years, but we sure love them. I prefer to brush them, but I also only brush the ones I know we will eat in that sitting because I found here in NM that the leftovers don’t taste as fresh if all the butter has soaked in. I like to brush them just before I eat them. :)


23 Jenny Flake September 8, 2010 at 9:03 am

Absolutely gorgeous! I think I’d have to order a dozen of those beauties just for myself :)


24 nithya at hungrydesi September 8, 2010 at 9:06 am

Oooh these look amazing. I think I would go with the tossing method – it seems easier and would probably coat the knots better and get the nooks like someone above mentioned. Of course, you could do both. Toss and then hit with a quick stroke of the brush before baking.


25 Liam O'Malley September 8, 2010 at 9:26 am

I’m pretty sure I can smell the garlic from here.

Or maybe it’s just lunch time…


26 Caron Golden September 8, 2010 at 9:42 am

You have no idea how tickled I was when I saw this recipe! Back in the 80s, no self-respecting Italian-style eatery in LA was without these rolls. I could eat a dozen in one sitting and then lick my fingers. Then they went away and so did I — down to San Diego, where I never saw them again. I can’t wait to give this recipe a try! Thanks so much!

For more garlicky treats, try my contributions to Summer Fest — the Italian Marinated Eggplant and my Sorrel & Garlic Sauce.


27 Paige Orloff September 8, 2010 at 9:45 am

I agree with The Kitchen Witch–these are like crack. I’m not sure whether to thank you or curse you for the recipe ;-) Check out my contribution–spaghetti with zucchini and garlic, for the garlic schizophrenics like me…


28 jenjenk September 8, 2010 at 9:53 am

oh, NO! these look so amazingly delicious!!! they remind me of the ones from C & O’s which I would down with freakish speed.

I suspect this will be on the menu for my thanksgiving/christmas dinner…


29 justcooknyc September 8, 2010 at 10:01 am

these are what my life is missing, clearly


30 Sues September 8, 2010 at 10:01 am

I JUST became obsessed with bread making and am currently going wild over the second Artisan Bread in 5 Minutes a Day book. And now I’m definitely going to buy the first one and make these ASAP! They look amazing and SO perfect for my garlic-loving family!


31 Nancy@acommunaltable September 8, 2010 at 10:06 am

Your posts are always an education for me – the food, the photography, the writing – I always learn at least one new thing!! I haven’t made garlic knots since school and after this post they are going right to the top of my list – perfect with fall salads and soups!!! I have so enjoyed Summerfest and can’t wait for all the fall foods!! This week I made a Caramelized Garlic Pilaf

Can’t wait to see what everyone else has come up with!!!


32 Deborah (The Food Psychologist) September 8, 2010 at 10:11 am

These look fabulous!! I haven’t baked bread in quite a while, but I think you’ve just inspired me to start again. These garlic knots are number one on my list!

This week I wrote about the health benefits of garlic:


33 Dianasaur Dishes September 8, 2010 at 10:13 am

Oh man those look amazing! I’m torn between the brushing or tossing method. On the one hand tossing them sounds like the knots would be better coated in garlicky goodness. On the other, I’m rather klutzy so brushing is probably the safer option, even if it takes more time! I plan on trying these out for my next dinner party!


34 Stacie Shepp September 8, 2010 at 11:08 am

Oh, these look deeeeelicious! I think I’ll be making these soon as the weather is turning, and a warm soup with these rolls sounds perfect. Thank you!


35 matt September 8, 2010 at 11:29 am

Toss all the way!! Fantastic looking bread knots. Now you have made me hungry. Thanks for that. Lovely light in your photography guys, and perfect composition as always!


36 Yue Edwards September 8, 2010 at 12:02 pm

wow, it looks soooo good!!! I pretty much love everything garlic!!


37 napa farmhouse 1885/diane September 8, 2010 at 12:10 pm

i love garlic bread…and yours looks delicious. thank you for the tip. i posted a couple of recipes using garlic, tomatoes and grilled bread and included pa amb tomaquet


38 Barbara | VinoLuciStyle September 8, 2010 at 12:14 pm

First…something about tossing them is appealing. It’s not about the relative mess;it’s about having that butter mixture touch every surface area…yum.

Second, there is a small Italian restaurant near here, no chain but increasingly well known. And they serve some great Italian dishes. But I would gladly pass on the main course if they would just bring 2 baskets of garlic knots. Now I have a recipe? They may have lost me entirely!


39 devon @ lick my spoon September 8, 2010 at 1:07 pm

what is it about puff pastry that is so comforting and delicious! right up my alley…. i’m savory over sweet anyday.
thanks for sharing, can’t wait to try!


40 A Busy Nest September 8, 2010 at 3:05 pm

Those are some of the best looking garlic rolls I have ever seen!


41 Anna September 8, 2010 at 3:06 pm

I might be shunned and stoned for even asking, but how well would this freeze if I par-bake it? I have a good friend who loves all things bread and I’d love to start a bunch of these off so she can just throw it in the oven when she gets hungry.


42 White on Rice Couple September 8, 2010 at 3:47 pm

No stoning from us! We were just contemplating the same thing last night. The next batch we were planning on par-baking and freezing some to test out. The plan was to freeze w/o the garlic coating, then after re-baking to finish them off, a fresh batch of garlic coating would be whipped up. You could freeze the garlic coating separately if you’d like to have everything done for you friend. They should love you for life!


43 Kathleen September 8, 2010 at 3:07 pm

Love those rolls and the pics are pretty too. They would have been great with my contribution to Summer Fest this week. Next week will be good too!


44 Shaina September 8, 2010 at 3:12 pm

Love the story, and the knots look divine. I’ll be adding them to my menu soon.

Also, I so need a second fridge. What a fantastic use for it, too. I’m going to bet that’s Jeff and Zoe’s starter recipe hanging out in there. Perfect go-to bread.


45 White on Rice Couple September 8, 2010 at 3:42 pm

It may be close to their recipe, I just made it from feel and knowing I wanted to incorporate a little olive oil and touch of sugar for taste & texture. We make their starter so much (have dedicated containers with ratios written on lids) that it is probably embedded in my subconscious.


46 Stephanie @ Dollop of Cream September 8, 2010 at 5:28 pm

These garlic knots look delicious — I wish I could eat them tonight with my tomato soup! (Alas, there is only time to make cheese straws.)

My contribution to Fall Fest this week is a gentle nudge to plant your own garlic. It’s so very easy!


47 shauna September 8, 2010 at 7:36 pm

You two! You just keep giving me new baking projects, don’t you?

oh, these look like heaven. (by the way, I would brush and Danny would toss, so we’re no help at all.)


48 Gabriel Hummel September 8, 2010 at 7:47 pm

Garlic knots are my kryptonite. They were first introduced to me at a pizza parlor many years ago and have since been the very bane of my existence when trying to devour some scrumptious pizza.


49 Punctuation Mark September 8, 2010 at 8:05 pm

all i can say is… YUM!!!!


50 Todd - WORC September 9, 2010 at 12:51 am

Thanks for all the enthusiastic and drooling comments.
After a couple days of comments, my Tossing Method is spanking Diane’s brushing method, 9 1/2 to 4 1/2. I win! I win! I win!
Just had to throw that in there, not that we are competitive between each other ;)


51 kwpang September 9, 2010 at 1:12 am

i always love garlic bread and these garlic knot just perfect, are they small enough to eat one whole at a time? it would be perfect!


52 White on Rice Couple September 9, 2010 at 9:21 am

For the size listed in the recipe, they are a little big to eat a whole one at a time (@2″) but it is easy to make smaller. Just cut the dough thinner, and roll a smaller rope. Less dough, smaller knot. You’ll need to reduce the cooking time just a little, too.


53 joudie's Mood Food September 9, 2010 at 4:43 am

I love making bread. It is my favourite thing. I make lots of different breads, but to be honest i have never made any bread with garlic, which is strange considering I LOVE ANYTHING WITH GARLIC! I am making this now. I am literally walking to the kitchen and typing…. Let you know how it goes!


54 JodieMo September 9, 2010 at 5:00 am

These look divine. I’m sure there is nothing better than copious amounts of bread and garlic. :)


55 Marisa September 9, 2010 at 6:24 am

Gorgeous photos! Love the dark background on the top one.


56 Sonya September 9, 2010 at 8:05 am

I’ve stumbled onto your blog from someplace unknown to me, but I’m glad my little detour took me this way. Amazing! I’m making these garlic knots tonight with some meatball soup. I am ever thankful that my new ellilptical is showing up tomorrow. Bring on the garlic butter!


57 Gina @ September 9, 2010 at 9:40 am

These look delicious! Lovely photos too : )


58 Jenn@slim-shoppin September 9, 2010 at 10:58 am

I am totally going to make these! I have been getting my bread baking hat on as well lately. Last night I made a bread with the inside having jalapeno, green onion, olive oil, garlic and parmesan cheese in the middle, then you just roll it up. It was awesome!

I think I prefer the brushing of the garlic mixture vs. tossing it in a bowl, I think it would be too much that way. Thanks so much for posting the recipe, and your pictures are fantastic, I found you on tastespotting


59 Sheauen September 9, 2010 at 11:15 am

I gotta side with Todd. Seems messier but I think I like the rolls dunked and drenched in the garlic oil.

However, my fiance is pointing out that Diane’s preference would be neater and offer more even distribution. (My fiance likes even distributions – aka the perfect bite – so he’s siding with Diane.)


60 kelly September 9, 2010 at 11:56 am

Haven’t made these in a while and really wanting some now. Totally agree with you that you can never tire of them. I can almost smell them from here….Oh, my!


61 Gracie September 9, 2010 at 12:26 pm

Delicious! I just made a batch, but considering my first, time baking ever, the knots came out gigantic but looked divine none-the-less.

Thanks for the amazing recipe! =)



62 Anna September 9, 2010 at 12:42 pm

I remember eating a few garlic knots at a restaurant years ago. So amazing. I have thought of making them from time to time since. Thanks for sharing the recipe I know my husband will love these for his birthday dinner.


63 Elizabeth September 9, 2010 at 12:59 pm

Oh how I wish I had one of those about five minutes ago. I just finished a bowl of roasted fennel and apple soup with blue cheese and lemon compound butter melted into it…those garlic knots would have been a beautiful accompaniment. Damn!


64 terri September 9, 2010 at 2:48 pm

these look amazing! any idea how long it might take the knots to double in size before baking them?
as for voting–can i vote instead for making a huge batch of garlic coating so that a) there’s enough to dip the knots and b) there’s extra garlic coating to pass at the table for those of us who might want to add a little extra to each bite? :)


65 White on Rice Couple September 9, 2010 at 3:22 pm

Doubling time will vary quite a bit depending on how cool your dough is and how warm your proofing area is. If you are using a fresh batch and proofing in a 100 degree oven, about 25 minutes. If it is a chilled batch and proofing in a 75 degree room, maybe an hour to hour and a half.


66 Cornelius the pig September 9, 2010 at 3:30 pm

oh wow, beautiful pictures, and now i realllly want to eat one of these…


67 Deborah Dowd September 9, 2010 at 5:06 pm

These look so incredible!! I am thinking of making them for my son’s rehearsal dinner!


68 Lana September 9, 2010 at 5:18 pm

I can smell those baking from miles away! My daughter started making onion and rosemary rolls when she was 14, but I am sure this would make her change the camps.
And who can get tired of smelling garlic? Not me!
I have to side with Diane on this one – brushing them with the garlic infused oil would impart the flavor, but not make them over-saturated.
I went the traditional Serbian way and made Grilled Peppers, Eggplant, and Roasted Beets With Garlic.


69 Jen September 9, 2010 at 5:43 pm

I’m sure I would brush the garlic on–that’s just because tossing them would never occur to me.


70 Peggy September 10, 2010 at 6:00 am

These look pretty freakin’ amazing! We love garlic bread and the knots look fairly easy for us to make! And I must agree that Todd’s way would probably suit our tastes because we love things coated with garlic!


71 art and lemons September 10, 2010 at 6:06 am

Absolutely toss to coat the entire knot in garlic butter. I only wish I had the time to bake today!

I’m jumping in for Fall Fest with sofrito this week:



72 kim macrabie September 10, 2010 at 7:33 am

I made these last night after seeing the picture on foodgawker. My litttle girl started school this week, for the first time, and she loves restaurant g-knots. We have tried to replicate them at home because we treat ourselves to restaurants less than once a year, we’ve made some good ones, but not great. THESE are GREAT! What a homerun I hit! Not to mention, they are really easy. I let the bread machine mix the dough, chilled it for 40 minutes or so (never tried that technique) and they came out delicious, nice and light, so good with our home-made tomato sauce. So glad I found your blog!


73 Lotus Cloud September 10, 2010 at 10:55 am

Firstly, regarding the “Friendly Dispute”, I’m going to vote with Todd, not because I have any experience at knot buttering (I would probably go with Diane if I simply read a recipe), but because it looks like a lot more fun to pour and toss! (Afterward, do you have garlic butter all over your hands? Yum! I mean, Horrors!)

Secondly: alright, you’ve inspired me. I’ve ordered “Artisan Bread in Five Minutes a Day”, and can’t wait for it to arrive!


74 Soma September 10, 2010 at 11:37 am

These look irresistible and calling out my name loud and clear. Bookmarked and need to make them soon. I would to with brushing the oil, but tossing them looks like a lot of fun and probably less time consuming.


75 Louise Mellor September 10, 2010 at 1:10 pm

I think I prefer the bowl method… reminds me of making croutons. I bet your house smelled fabulous- first the bread then the garlic-YUM

Caberneti Spaghetti Nests with Crispy Egg and Golden Garlic
~Chef Louise


76 The Italian Dish September 11, 2010 at 10:03 am

Oh, I certainly remember that line from Kitchen Confidential. That was hilarious!

I love making garlic knots – haven’t made them in a while. I think Dianne’s method is a little gentler, but Todd’s is probably faster. Win/win!


77 Jessica September 11, 2010 at 9:37 pm

Delicious! I love garlic knots…and you’ve reminded me of what I’ve got to do…buy a scale. I’ve been putting it off, but no more. Any recommendations?


78 White on Rice Couple September 12, 2010 at 10:32 pm

We’ve been using the same scale from Salter for the last 12+ years. It’s simple, was inexpensive (maybe about $35) and works great. When buying I just made sure the scale read in grams as well as lbs and had a tare. Most all do. That’s it.

Now go buy yourself a scale now! No more putting off. ;)



79 Suzanne September 11, 2010 at 10:09 pm

Just lovely photos on your blog! I really learned a lot from both of you today at the AFBF, now I’m excited to try out the things I learned. Thanks for sharing you knowledge and expertise!


80 White on Rice Couple September 12, 2010 at 10:26 pm

Thanks Suzanne!
It was great meeting you. The seminar was a lot of fun and it was an honor to share the stage with such a group of super-knowledgable people in front of a warm and kind crowd. Thanks for making Atlanta a wonderful trip for us.

T & D


81 Alyson September 12, 2010 at 12:52 pm

Those look insanely tasty! I’m definitely going to whip up a batch of these in the upcoming weeks.


82 Brooke@foodwoolf September 12, 2010 at 6:17 pm

Oh my god. I remember you telling me the story of this bread and the espressos and how they got you through those epic GM shifts. Seeing as how I’m sort of IN THAT very same mess now, I think it’s time for me to fire up a batch and stash these little babies in my purse. Next up, convincing my boss that an espresso machine is absolutely NECESSARY. :) If for no one else, but me!


83 White on Rice Couple September 12, 2010 at 10:35 pm

That should be criminal punishment for not having an espresso machine in the restaurant! How the “heo” is the staff supposed to keep standing day after day?
Miss ya B! Hope to see you soon.

T & D


84 WednesdayJane September 13, 2010 at 2:14 pm

I was bored today and decided to make these. I added a bit of roasted garlic to the dough and then some basil to the oil mixture. Plus after coating them I put them in the Oven for a couple of minutes. The result: a super crispy knot! Thanks for the recipe!!!


85 Pretty. Good. Food. September 13, 2010 at 7:22 pm

I can’t believe how simple these seem to be. I am definitely going to give these a try. Beautiful photos!


86 Caroline September 14, 2010 at 9:42 pm

These look mouthwatering. They look just like the garlic knots at C&Os in Marina del Rey… those were so garlicy, oily (in the good way), and fluffy. We’d stuff ourselves with the garlic knots and could barely eat the actual meal. Can’t wait to try this recipe out!


87 Shanna ~ My Favorite Everything September 16, 2010 at 3:00 pm

Do you two ever take a bad photo?? So fun to read your beautiful and inspiring posts! Thank you for sharing, looking forward to making these…now to brush on or pour and toss in the bowl???? Hmm…


88 delia September 16, 2010 at 7:03 pm

I made these last night and took them to work today, 40 knots gone in about as many minutes. They were well loved by everyone there. Thanks!


89 Jay Studio Photography September 17, 2010 at 11:14 am

These are soo delicious and ADDICTING! C&O in Venice Beach has one of the best garlic knots. You cannot get sick of them… making them quite dangerous!


90 Dolores September 18, 2010 at 5:10 pm

I LOVE this knots and my family also loved them! thanks!!! easy, tasty, abundant, perfect for a party…


91 loveisblind October 8, 2010 at 5:16 pm

Hello. Thanks for the post! I live in an apartment and it is rainy here often. Instead of setting the dough to rise outside as you suggested, is there a way I can keep it warm in the oven, like if the temperature was set to its lowest mark? If so, what temp is best? Thanks!


92 Chaya October 16, 2010 at 5:07 pm

I was going to make brioche, this evening, but I am tempted to change my plans and make these tasty rolls. Let’s see what wins.


93 Kate January 3, 2011 at 9:28 pm

Made these tonight and the family RAVED! Thanks so much for a tasty and easy treat! Went a whole ‘nuther direction with the garlic oil – tossed them in a gallon ziplock! Abundant and even coating – YUM!


94 Derya January 28, 2011 at 10:45 am

I made these tonight and it was great. So great indeed that I had to run to my friends house so that she could eat some as well. I am happy knowing that there is still a lot of dough left in the fridge to try some more tomorrow. Thank you very much for this post. You are the most encouraging food blog I have read and I do read a lot!


95 Em January 31, 2011 at 7:52 am

hi! when i go to divide the dough in half, is it okay to freeze one half?? I’m only cooking for 2, and 40 knots seem like a bit much :) thanks!


96 White on Rice Couple January 31, 2011 at 8:04 am

You could, but we didn’t like how this dough cooked that well after freezing. It was ok, but not as good as the original. The uncooked dough actually keeps very well in the fridge. Put it in an air-tight container and it will keep well for a good week or two. After that it is still good, but the flavor will start to become more of a sour-dough bread, and doesn’t match up with the garlic knots as well. Though it will make a good loaf!


97 Em January 31, 2011 at 9:09 am

oh okay, that’s great! THANKS!


98 Chris February 13, 2011 at 1:06 pm

A couple of questions as these suckers bake: 1) the dough seemed a bit dry on the first rise, despite having added a bit of extra water (I’m using instant yeast and the package advised a tad more water than with regular active yeast). Is this normal? I used a scale to measure ingredients, so I’m fairly certain I got the proportions right. 2) The knots are baking now and they’re taking an extra 10-15 minutes in the oven to reach that golden color. My oven thermometer reports 400F. (I’m using a gas oven.) I let the knots rise for an hour or so in a 70F room – maybe they should have had more time? I’m looking forward to the results, thanks for the recipe.


99 White on Rice Couple February 13, 2011 at 2:25 pm

The dough definitely isn’t a wet dough. It should be easy to handle with just a little flour. “Dry” is such a relative term in regards to doughs, it is hard to say if it is “normal” or not without seeing it. Some flour will absorb liquids more than others, so you may have to adjust for the flour you buy.
To tell if a dough has risen enough, you can always give them a little poke. If the dent stays, it had risen enough. If it springs back then it needs to rise more. Hope they turn out well for you.


100 Chris February 13, 2011 at 5:09 pm

I definitely did something wrong – maybe not a long enough rise initially, and I’m thinking more water next time too. These knots came out very dry and dense, more like crackers than bread. There were a few that approached the right consistency but overall I wasn’t pleased. Looking back at your pics I’m thinking my dough had less spring to it – the strips were limp and flat, unlike your puffy strips. Here’s a link to a photo of the finished product (prior to application of garlic):


101 White on Rice Couple February 13, 2011 at 6:21 pm

I’d start with just less flour. Even when going by weight, flour will vary a bit. Start with maybe 1 c, or 150g less flour, then just add 1/4c or so at a time after the initial set is incorporated, and keep adding until it seems right. Try handling the dough as little as possible too. Over kneading or over working when making the knots will make the crumb more dense, too. Maybe try changing yeast, as well.

Good luck on the next batch.



102 Erin March 3, 2011 at 6:48 am

I used a container of refrigerated dough, tied into knots, then used your garlic topping. They were awesome!


103 jim June 11, 2011 at 9:25 am


Garlic bread sounds awesome!

For a great guide on growing your own garlic see below.



104 Robyn June 16, 2011 at 6:40 am

I just used these to teach my sister how to make bread, they turned out great! So easy to make and so yum. Thanks for the great recipe and for inspiring others to learn! :)


105 Ellen June 20, 2011 at 10:46 pm

Made these tonight for a potluck pizza making party I’m throwing tomorrow. SO DELICIOUS.. I already ate a handful before I could stop myself. Thank you for the post and the pictures are amazing.


106 Nikko Myers June 28, 2011 at 8:25 am

Brilliant! I enjoyed reading your post and I can’t wait to try the recipe…


107 Isa Mesa September 18, 2011 at 6:29 am

I made these the other day and they were amazing! Im a novice when it comes to making bread, but my family went nuts.

Oh and I tried both methods, and brushing, then pouring the garlic over them is the best option.

I do have a question though, these made a lot of knots, and for a family of 4, I found myself saving dough till the next day. Can the knots be formed and frozen, or will they not rise again?

You are great!


108 Anthony Sette October 23, 2011 at 7:12 am

Anthony’s Place is a Italian restaurant in sheepshead bay Brooklyn NY .Formally the Pizza Bowl since 1947 .Garlic Rolls are served with every entree. to my knowledge, The pizza bowl was the first to introduce garlic rolls today some call garlic nots . If anyone knows of any other history prior 1947 please post .Thank You. Anthony.


109 Jackie November 14, 2011 at 2:26 pm

I see you decided to roll out your dough into a rectangle. Once you cut the strips did you roll it back into a ball. The strips look pretty flat and I’m not sure how I could roll it out into a rope when it’s already pretty thin. Could you also just weigh out your dough by amount of units and roll out from there..or did you find rolling it into a rectangle resulted in a better texture?
Thanks for your help


110 White on Rice Couple November 15, 2011 at 10:10 pm

Hi Jackie,
After cutting the dough into strips, I rolled each strip into a rope. With a touch of flour, it was quite easy. If you wanted to weigh out each dough ball and roll from there, that should work quite well, too. I’ll often do that when I make dinner rolls. I chose to do it this way for the garlic knots because it was faster for me to do the larger quantities. Either way should give you a good texture as long as you don’t over work the dough.
Hope that helps.



111 lynn November 19, 2011 at 9:51 pm

I just made this tonight! Great recipe! I found that I needed a lot more of the garlic and parsely to cover the bread, so I just added 2 more tablespoons of butter to the pot. Also, I added freshly grated Parmesan cheese to it instead of the salt. It added a great taste of flavor!

Here’s a picture of the knots I made!

Thanks soooo much for the recipe!


112 Joe January 23, 2012 at 7:12 am

I made these yesterday to go with dinner. The only mistake I made was in setting them out on the table and turning my back to tend to the rest of the meal. My children pulled their faces from the screens they were viewing, came to the dining room and pounced upon them with the vigor that has forever made a parent yell “don’t fill up on bread!”

But these are not “bread”, not of the typical daily variety which these days contains many things we’d rather not ingest, these were “bread” in the way our grandparents and beyond had bread.

Simple natural ingredients, made from start to finish at home, with love, to be enjoyed then and there in the same moment they came to be. That being the case, I let them have there way and indulge a bit.

I tend to find that I end up at a place like after searching how do you make “blank” from scratch or grandma’s recipe for homemade “such and such” but as usual the real gems lay beyond the beaten path.

The recipes they showed for my search of “homemade garlic knots” all included prepackaged, processed dough products. I was left thinking, who puts homemade and processed in the same sentence when the processed part is the main ingredient, the whole show, the reason we’ve come to the dance? Sacrilege to any self-respecting kitchenado right?

Well, needless to say, you came up in the search too, and my family and I are all glad I clicked. Your recipe is a keeper. As I write this though, I regret I left the house without packing a few with my lunch. Oh how they will be missed.


113 jlbp February 20, 2012 at 10:15 am

My family and I had very similar garlic knots at a little Italian place in Hilton Head. Amazing! From the oldest to the youngest, everyone agreed, these were the bomb! Unfortunately, the place went out of business and I thought I would never taste those awesome little pieces of garlic heaven. And then I found your recipe just by happenstance. Wonderful. Thank you so very much.


114 Ashley March 5, 2012 at 10:04 am

If I’m going to chill the dough for a longer period of time, like overnight, do I need to punch down the dough after the proofing? Does the dough need to proof a second time after being chilled? Thanks!


115 Ashley March 5, 2012 at 10:09 am

Oops, missed the part about the second proofing!


116 White on Rice Couple March 5, 2012 at 11:15 am

Hi Ashely,
Handling the dough in making the knots is enough that you don’t need to punch down. The less I handle the dough, the better I like the texture. The crumb will be lighter and softer. And I see you’ve already found the answer to the second question, proof them after knotting.
We recently posted a sriracha garlic knot recipe with an alternative knotting method. Instead of cutting ropes, we’ll pinch off balls of dough weighing about the same amount and then form a rope and knots. Here’s the link if you want to take a look: Sriracha Garlic Knot Recipe. Good luck with your knots!


117 shannon March 18, 2012 at 9:47 pm

I made these for my son’s 4th birthday for a pasta dinner in both knot and stick shapes. They were a huge hit with kids and grown-ups! There were plenty for a big party and par-baking them made the prep stress free and easy. These directions are very clear and the story is entertaining. Can’t say enough positive things, thank you!


118 @allieharch July 17, 2012 at 11:47 am

Just realized I can make garlic knots whenever I want. Goodbye, fitness. It’s been real.


119 Roxanne July 21, 2012 at 10:10 am

Years and years ago, I worked in a small pizzeria. The grandmother would make fresh dough daily and some of it was used to make garlic knots. After baking, she would “dunk” them in garlic infused olive oil then put them in their “travel bag” that had grated parmigiana and chopped parsley waiting for them. Give it a bit of a shake and they’re all set to devour. I believe I’ll use that method with this recipe. I can’t wait!


120 Holly November 20, 2012 at 2:50 am

Hi, these look so good. If Im making them for the holidays, at what point can I make them ahead? Or can I make them and keep to reheat the next day in a warm oven?


121 White on Rice Couple November 20, 2012 at 11:28 pm

The best would be to make them day or at least that morning (in the restaurant I used to manage, the knots they made were baked and tossed at 9 am and they were still great at 5pm), but I know you’ll probably have a lot going on. If you want to make them the day before, I’d par-bake the knots the day before. Then finish baking and toss with the garlic coating the day you are going to serve them. A little extra oil and butter in the coating will help them get through a longer time sitting. Have a great Thanksgiving.


122 RSA Certificate November 21, 2012 at 8:08 pm

Looks great, its perfect for our thanks giving day!


123 Doug January 22, 2013 at 5:44 pm

Please use olive oil, other oils do not substitute well. I’ve tried vegetable and grape seed and they are good, but not awesome like these. This is my favorite roll to serve with pasta or just finger food for game day.must also note they are not near the work they appear to be and Well worth making………


124 White on Rice Couple January 22, 2013 at 5:47 pm

That is a good point. Olive oil is definitely preferable. Thanks Doug. Glad you love them and thanks for the feedback!


125 Kahalia August 8, 2013 at 6:16 pm

This may be sacrilege- but have you ever tried this recipe in the bread machine. Hangs head in shame waiting for reply…


126 White on Rice Couple August 8, 2013 at 6:24 pm

It’s not sacrilege at all. :) However, we don’t have a bread machine, so understandably have never made it in one. Maybe someone else has and will chime in.


127 Yvonne(Bread Fun) March 23, 2014 at 2:49 pm

Love Garlic Knots!!!!! I buy them at my local pizza shop. I know how to make them. Great!!!!
Love you site it is just Awesome. I am going to make my own Knot’s Fantastic!!!!!


128 kelly edwards April 10, 2014 at 8:35 am

Hi, I’ve never chilled the dough in the fridge before when making knots or breads.. I was making them for saturday . do I punch the dough down before putting the dough in the fridge ? or leave it big and doubled ?


129 White on Rice Couple April 10, 2014 at 9:43 am

Just leave it big and doubled. Have fun!


130 kelly edwards April 10, 2014 at 12:29 pm

Thank you !! that’s what I did !! Now if I can just refrain from making them tonight and eating them !! they are my families favorite !!


131 Molly September 2, 2014 at 7:59 pm

Wow!!!! Looks great! Love garlic bread or rolls knots!!!
Will be trying them. Sounds doable for me! :-))


132 Sarah Gavagni January 7, 2015 at 7:43 am

Do you have any suggestions as to how I could make this dough using my bread machine? Thanks!


133 Todd & Diane January 12, 2015 at 9:09 pm

Sorry, we’ve never used a bread machine.


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