Giant garlic knots have a special place in my heart, they were the first thing I ever baked from scratch for a dinner party. I was nervous, but when I pulled that tray of golden, buttery knots from the oven, I knew they’d be a hit. The aroma alone stopped conversations.
They’re simple to make, but look and taste like you picked them up from a pro bakery.
And just wait until you try them fresh, these giant garlic knots are pillowy inside, crisp on the edges, and drenched in garlic butter.
Here’s exactly what mine looked like, fresh from the oven:
Ingredients & Dough Prep
Making the perfect giant garlic knots starts with one thing: a dough that’s fluffy, flavorful, and easy to handle. With just a few pantry staples, you’ll be on your way to pillowy, homemade knots that rival any pizzeria.
What you’ll need for the dough
- 1 1/3 cup (320g) warm water
- 2 1/4 tsp (7g) instant yeast (1 packet)
- 1 tbsp (12g) sugar
- 3 tbsp (40g) olive oil
- 1 tsp (6g) salt
- 1/2 tsp (1g) garlic powder
- 1/2 tsp (1g) oregano
- 3 1/2 cups (440g) all-purpose flour (+ more if needed)
Step-by-step dough prep
Start by whisking together the warm water, yeast, and sugar in a bowl. Let it rest for 5 minutes until bubbly. Add the olive oil, salt, garlic powder, and oregano, then stir in half the flour. Gradually mix in the rest while kneading. If the dough’s sticky, add flour one tablespoon at a time.
The rise that changes everything
Place your dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 1–2 hours. A simple trick: keep it in the oven with just the light on. Once it doubles in size, your giant garlic knots are ready to shape.
We love serving these giant garlic knots alongside our creamy Alfredo sauce for a dreamy combo of carbs and comfort.
Here’s what your dough should look like before shaping:
Shaping the Giant Garlic Knots
This is where the dough starts to look like real garlic knots. After it’s risen once, it’s soft and easy to work with. It doesn’t have to be perfect, the knots come out great even if they’re a bit uneven. What matters is that they’re shaped and rested before baking.
Cutting even pieces
Put the dough on a floured surface and press it gently into a long shape. Then just cut it into strips. Try to keep the pieces close in size so they bake evenly. You can use a knife or dough scraper, whatever you have.
How to tie the knot
Take one strip and stretch it out a little. Then tie it in a loose knot, like you’re tying a shoelace. You can tuck the ends under, or leave them out. Either way works. They’ll puff up nicely in the oven.
Final proofing before baking
Place the knots on a tray lined with parchment paper. Give them a little space. Cover them lightly with a clean towel and let them rest for about 30 to 45 minutes. They’ll rise again and feel soft and puffy. That’s how you get that chewy, airy texture.
If you want something to dip them in, a green olive and tofu dip is a good option. It’s tangy and goes really well with the garlic and bread. Super simple, but really good together.
The Garlic Butter Magic
If you ask me, the best part about giant garlic knots isn’t the dough, it’s what happens right after they come out of the oven. That buttery, garlicky layer on top is what takes them from good to amazing. Without it, the giant garlic knots just don’t hit the same.
Making the garlic butter
Start by melting about 5 tablespoons of butter in a small pan. Once it’s melted, stir in three cloves of minced garlic, a bit of salt, and some Italian seasoning. Let it sit on low heat for a minute so the garlic gets soft and releases that strong, savory smell. You’ll use this garlic butter in two steps, a little before baking, and most of it after the giant garlic knots are out of the oven.
Golden upgrade: the egg wash
If you want your giant garlic knots to have a nice deep color, you can brush them with beaten egg before baking. Just a quick layer is enough to give them that golden finish. Don’t mix it with the garlic butter, that part comes later.
Finishing the flavor
As soon as the giant garlic knots come out of the oven, hit them with the garlic butter. Don’t wait, they should still be hot so the butter melts in right away. Then sprinkle some grated Parmesan and chopped parsley on top. That final mix of butter, herbs, and cheese makes a huge difference.
Serve your giant garlic knots while they’re still warm. Trust me, once you put them on the table, they won’t last long.
Baking Instructions & Timing
Once your giant garlic knots are shaped and rested, it’s time to bake them to golden perfection. The smell alone will let everyone know what’s coming.Bake temperature and time
Preheat your oven to 400°F (200°C). Place your tray of knots on the center rack and bake for 20 to 23 minutes. They should be golden brown and puffed up, with crisp edges and soft centers.How to know they’re done
Look for a rich golden color and feel the tops gently, they should be firm but not hard. If the bottom sounds hollow when tapped, they’re good to go.Last-minute flavor upgrade
Right after baking, brush on the remaining garlic butter, then add Parmesan and parsley. That final step locks in moisture and gives your giant garlic knots a glossy, flavorful finish.Serving Tips & Pairing Ideas
Giant garlic knots may start as a side dish, but let’s be honest, they often steal the spotlight. Here’s how to serve them like a pro.
Dips that make them shine
Classic marinara is a go-to, but don’t stop there. These giant garlic knots are amazing with pesto, spicy tomato chutney, or even a creamy ricotta dip. For something brighter, try pairing with our zesty olive tofu dip.
Meals to match
They’re perfect alongside pasta, soups, or grain bowls. We especially love serving them with this caramelized garlic spaghetti for double the garlic, double the comfort.
Make them the main event
Turn your giant garlic knots into stuffed knots by tucking in mozzarella or roasted veggies. Serve with a salad and you’ve got a complete, crowd-pleasing meal.
Freeze & reheat like a boss
Freeze cooled knots in a zip bag for up to 1 month. Reheat at 325°F for 10 minutes, they’ll be soft, warm, and just as amazing.
Nutrition & Storage
Let’s break down what’s inside each of these delicious giant garlic knots, and how to keep them fresh.What’s in one knot?
Each knot contains roughly 160 calories, with 6g fat, 20g carbs, 2g fiber, and 4g protein. Thanks to the olive oil and cheese, they’re rich but not overwhelming.Keep them soft after baking
Once baked, let your giant garlic knots cool completely before storing. Keep them in an airtight container at room temp for up to 2 days, or in the fridge for 5 days.Prep ahead
You can make the dough the night before and refrigerate it. Bring it to room temperature before shaping, and you’ll be baking fresh giant garlic knots with zero stress.Even reheated, these knots stay soft and garlicky. Just warm them in the oven, not the microwave, for the best texture.FAQ
What’s the difference between garlic bread and garlic knots?
Garlic bread is typically made from sliced loaves, brushed with garlic butter and toasted. Giant garlic knots are made from pizza-style dough, twisted into knots and baked with garlic butter, often with herbs and cheese.
How long do you put garlic knots in the oven?
Bake them at 400°F for about 20 to 23 minutes, or until golden brown. Timing can vary slightly based on your oven, so keep an eye on the color and texture.
Do Papa John’s garlic knots have cheese in them?
Yes, most versions include cheese, typically Parmesan. Our homemade version lets you control exactly how much and what type of cheese goes on top.
What strain is garlic knots?
The term “garlic knots” in cooking has nothing to do with cannabis strains. If you’re seeing it used that way, it’s unrelated to this delicious bread recipe!
Is garlic a sativa or indica?
Garlic is a root vegetable, not a cannabis strain. In this recipe, we’re only using real garlic for its flavor and aroma, not for any herbal effect!
Final Thoughts
There’s something deeply comforting about pulling a tray of giant garlic knots fresh from the oven. The smell, the texture, the buttery bite, it all adds up to pure homemade joy.
Whether you’re serving them for a cozy weeknight dinner or a weekend gathering, they never fail to impress. And the best part? You made them yourself, from scratch, with just a few basic ingredients.
For more quick, comforting recipes like this one, visit our CookMinutes blog page and join our community on Facebook for daily inspiration and time-saving tips.
Giant Garlic Knots
- Total Time: 1 hour 45 minutes
- Yield: 14 garlic knots
- Diet: Vegetarian
Description
Homemade giant garlic knots, fluffy inside, golden outside, brushed with garlic butter and Parmesan. Easy to make, crowd-pleasing, and freezer-friendly.
Ingredients
1 1/3 cup (320g) warm water
2 1/4 tsp (7g) instant yeast (1 packet)
1 tbsp (12g) sugar
3 tbsp (40g) olive oil
1 tsp (6g) salt
1/2 tsp (1g) garlic powder
1/2 tsp (1g) oregano
3 1/2 cups (440g) all-purpose flour (+ more if needed)
5 tbsp (71g) unsalted butter
3 garlic cloves, minced (about 9g)
1 1/2 tsp (2g) Italian seasoning
1/4 tsp (1g) salt
1 egg (optional)
1/4 cup (25g) grated Parmesan
2 tbsp (4g) chopped parsley
Instructions
Whisk warm water, yeast, and sugar in a bowl. Let sit 5 minutes until bubbly.
Add olive oil, salt, garlic powder, oregano, and half the flour. Mix.
Add remaining flour gradually. Knead for 5 minutes.
Let rise in a warm place 1–2 hours, until doubled.
Shape into a log and cut into strips. Tie each into a knot.
Let rest 30–45 min. Preheat oven to 400°F (200°C).
Melt butter and mix with garlic, seasoning, and salt.
Brush knots with 3/4 of mixture (plus optional egg wash).
Bake 20–23 min. Brush with remaining garlic butter. Top with Parmesan and parsley.
Notes
Dough can be made 1 day ahead and chilled. Reheat baked knots at 325°F for 10 min. Freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 12mg
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