Home Baked Garlic Knots

Garlic knots

Garlic knots are best during the chilled winter season with your morning or evening tea, and are not something very complicated to bake. Garlic knots is just a fancy name for garlic rolls as instead of giving the dough shape of normal buns, we turn them into the shape of knots. They make for attractive snacks when guests come visiting!

Gorgeous Garlic Knots

You must be wondering that during this Deepawali festive atmosphere why I am posting garlic knots recipe instead of some traditional sweets?

The reason is that finally after one and a half months my OTG got repaired and I was very eager to bake. First I baked White Sandwich Bread(3) to test the oven and then I decided to bake garlic knots as slowly winter is creeping in. To flavor these buns you can buy garlic butter, but it is very easy to prepare that at home also. Peel a few garlic pods, crush them and sautΓ© with butter. Garlic butter is ready. If using unsalted butter, add salt, and to make it more flavored, add mixed pizza spices. If you are calorie conscious, instead of butter, sautΓ© garlic in olive oil.

You can also check a few more posts on baked snacks in the blog…

Baked Snacks

You can checkΒ Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2) for a few tips on baking bread.


White flour (maida) 1+ 3/4 cup
Milk powder 1/4 cup
Salt 1 tsp
Sugar 1 tbsp
Instant active yeast 3/4 tsp
Water 1/2 cup (can increase or reduce if required)
Butter/oil 2 tbsp
Pizza spices 1/2-1 tbsp (optional)
Garlic butter

Few more tips to follow:

  1. All ingredients, other than water, should be at room temperature.
  2. The temperature of the water should be slightly more than lukewarm but not hot.
  3. Milk powder is added to keep the knots soft. If you are not interested in adding milk powder, omit it and add white flour in the same quantity as milk powder.
  4. Instead of water, dough can be kneaded with milk too.
  5. Instead of white flour, wheat flour can be used, but increase the quantity of water while kneading as wheat flour requires more moisture.
  6. If using dry active yeast, increase the quantity to 1 tsp – and remember, dry active yeast has to be bloomed first before adding in the flour.

Home-baked Garlic Knots

Process :

Collect all dry ingredients in a big broad vessel.

Dry ingredients for garlic knots

Start adding water and collect all ingredients in the shape of dough and knead it for 12-15 minutes. Initially, dough will be wet but kneading will make it smooth. Keep adding butter while kneading and mix it nicely into the dough.

Wet dough for garlic knots

Keep this dough in a big oil/butter greased bowl for first proofing. Brush up the top of the dough with melted butter. Cover the bowl with cling film or a wet clean kitchen towel and keep in a warm place so that the dough rises till it is double in the volume. This process might take 60 to 90 minutes, depending on how hot or cold the kitchen temperature is.

After first proofing, gently punch it to knock out the air.

Garlic knots dough ready for proofing

Dust kitchen counter with some flour and knead the dough just to make it smooth.Β  Roll the dough in the shape of a log and cut it for equal sized knots. You can use weighing scale to get exact measurement. Roll these rolls in same length and give them a knot shape. Remember, after tying the knot join both the open edges by pinching them tightly at the bottom. Keep them in an oil greased baking tray, leaving some distance between each because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them, and keep them for second proofing.

The second proofing gets over in 20 to 30 minutes. Preheat oven at 180 degrees, ten minutes before second proofing ends.

Brush knots with garlic butter generously and bake them at 180-185 degrees for 15 to 20 minutes or till they are nicely brown on the top and bounce back when pressed. After baking again brush them with garlic butter and relish with hot tea/coffee.

Garlic Knots are ready to be baked

Garlic Knots are ready!!

Garlic knots


Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

124 thoughts on “Garlic knots

      1. Oh yes, I always prepare a concoction of ginger, honey, beetle leaf and basil during winter and keep it in the fridge for cold and cough. In fact, recently prepared and gave this to one of my friend’s family when they all caught Covid virus.

      1. Yes, especially when I was finally out of quarantine.
        I am trying something fun — veggie oil and ginger. Then, the oil is good for dipping or cooking. It is nice because of the ginger flavor!

      1. All is well here Kamal. Just busy with cleaning the house marathon because of Deepawali. Though due to pandemic festival would be a low key affair.

  1. Oh my GOSH!!! Deeksha! Ok. I could totally make these. Just bought things to make soup as soon as it cools off. I just bookmarked Your beautiful garlic rolls and will make them to go along with! Thank You!!! Huge hugs Your way! ❀️

    1. You are always welcome Katy❀️and thank you very much for your lovely appreciation πŸ€—πŸ˜˜
      Soup sounds so good with garlic knots during chilled winter evenings πŸ˜‹πŸ˜‹

      1. My absolute pleasure! And it does sound good, doesn’t it? Over dinner last night I was actually talking about You and Your delicious garlic knots! Bill is looking forward to them! Yay!!! πŸ˜ƒπŸ’–πŸ˜ƒ!

    1. Wowwww…..Good morning Stella.. I am so much craving now… Tea is in my hand and garlic knots are here πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹
      Dry yeast is not a problem . We can increase the quantity little bit more than instant yeast and it works well.
      Thank you so much for this delicious feedback β€οΈπŸ˜˜πŸ€—
      Wishing you a very happy Deepawali!

      1. I will take a bit more yeast next time … there will definitely be a next time. I put fresh thyme and marjoram into the dow (I just ate another one … two left … will they survive the night? πŸ˜€ )
        Happy Deepawali to you and your family and friends as well!

      2. Good morning Stella.
        Thank you very much. Today is the last day of festival, but nothing much to here. It is celebrated between brothers and sisters so we will just call and talk.

        We also finished the knots in one day, though I wanted to keep them for next day alsoπŸ˜πŸ˜€

      3. Hi, Deeksha, before I turn in I wanted to let you know that my parcel has come. I bought mango pulp, ghee, rose water, black eyed beans and white pepper (believe it or not, it is hard to get white pepper here, the popular one is black pepper).

        Tomorrow, or better later today πŸ˜‰ we will have the malay onions (again, haha), this time with asafoetida. But, you know, it is not pure asafoetida, it is a powder mix with wheat flour, rice flour and curcuma (they call it compounded asafoetida). But that is the same in all the shops. It does not seem to be possible to get 100% asafoetida. It is of the brand Vandevi.
        Have a nice day, cheers from Denmark!

      4. Hello Stella, Hurrrrreyyyy….. you parcel reached!! You sound very excited ☺️Packed asafoetida is sold like this only. In India, at a very few places we get it in the rock form with very strong flavor. With fast life everyone prefers grinded packs only. Flour is added in asafoetida to make it edible but for commercial gain they add a lot. Can’t help it. There are many brands, I usually buy Everest.
        Here also black pepper is commonly available. White pepper is sold but it is very costly so I guess black pepper is preferred for daily use.
        Today we are getting sunshine between clouds after two cloudy and rainy days.
        Have a great week ahead ☺️

      5. Thanks for the information, this is good to know. They do not give any percentages on the package … πŸ˜‰
        I like all peppers, but with some things I prefer white.
        Yes let the sun come out … we have real November weather at the moment, which means for us grey, grey, grey, wet, wet, wet, but it is not as cold as expected yet.
        Good days to you too, dear!

      6. Indian is yet far far behind being honest in sellers and customers trust. That’s why no percentage is given. Strict law enforcement is very much required here to end the corruption at basic level. You will be surprised that shopkeepers change the labels of expiry date.

      7. Oh, dear! But don’t think that only happens in India. Here in Denmark they do it with meet. Or some did, they put some chemical in to make it look fresh. And then there was the pony scandal, when somebody put horse meat in something without declaring that it was horse meat.
        The worst I have heard of in Germany was when this atomic power plant accident happened in Tjernobyl/Russia, a long time ago. I don’t know how far the fall out radiation went, but it came down with the rain in Hamburg and surroundings, so they were not allowed to use the milk from the cows of that day. Some traders just filled the milk into new cartons, can you imagine! I was wondering at that time if they would give that crap to their own children.

  2. They look amazing as always Deeksha. I too tried them but nothing better than these! But whenever I make them, if I wait to let them get brown, then they become hard and if I let them to be soft, then they don’t brown. Any suggestions? And also I wanted to ask one thing if you don’t mind me asking( please don’t mind it). Is your blog one of the paid domains? And have a good day! See you around❀️

    1. Yes,it is with paid domains. BASICS OF BAKING – BREAD/BUNS/ROLLS (WHEAT FLOUR BUNS WITH PIZZA SPICES-2) Read ths post Aarushi, if still you have doubts , I am always here with you.

      1. Thank you for your help! I read the post and I think I got my answer. When I made them I did not do second proofing and milk wash. I did butter wash instead. Anyway, thank you and I’m sure my next attempt will be great as it came from youπŸ™ƒπŸ™ƒπŸ™ƒ

  3. Thank you for your help! I read the post and I think I got my answer. When I made them I did not do second proofing and milk wash. I did butter wash instead. Anyway, thank you and I’m sure my next attempt will be great as it came from youπŸ™ƒπŸ™ƒπŸ™ƒ

  4. Another tremendous dish ma’amπŸ™ , it seems that you must have been very busy during Diwali to make wonderful dishes. Our wish in Diwali is that you and your family will always be happy, healthy and you share the same delicious dishes with usβ€¦πŸ™πŸ™πŸ€—πŸ˜Š

    1. Very sorry Yogesh for replying so late and thank you very much for your lovely wishes and blessings 😊
      Deepawali went well and more importantly we had a safe festival. I hope you too hade a prosperous festival.
      Be safe, healthy and have a great week ahead.

    1. Thank you very much.
      Whichever spice you both like …
      I would suggest mint powder or grinded fresh mint, mixed Italian spices or simply oregano with basil would be wonderful!

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