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Tied up in Garlic Knots

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“From Family Circle. For a milder flavor, substitute roasted garlic for raw garlic. Recommendation: Use any basic, *homemade* unseasoned bread dough or pizza dough for this recipe. I tried The Very Best White Bread (Abm) and was quite pleased with the results. Note: since posting this recipe I have reduced the baking temperature from 375º to 350º.”
24 rolls

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, finely minced (go ahead and add more if you prefer)
  • 18 teaspoon salt, plus
  • 14 teaspoon salt
  • 1 lb fresh bread dough (if using frozen bread dough, thaw first)


  1. Heat the olive oil and butter over low-medium heat until butter is melted.
  2. Add garlic and 1/8 teaspoon of the salt. Cook 3-4 minutes to infuse. BE CAREFUL NOT TO BURN, stirring constantly! Lower heat if necessary.
  3. Set aside.
  4. Roll out the bread dough on a floured surface to a 12 inch by 10 inch rectangle. Cut the dough horizontally into 12 strips, then cut in half down the center vertically. You will have a total of 24, 5 inch by 1 inch strips.
  5. Tie each strip into a knot stretching dough [slightly] to aid in tying. Transfer the knots to two large baking sheets. Sprinkle with the remaining 1/4 teaspoon salt.
  6. Cover knots with a clean flour sacking towel and proof in a warm place to rise for 30 minutes.
  7. Heat oven to 350 degrees. Uncover the knots and brush each one with a small amount of the garlic-butter sauce.
  8. Bake for about 20 minutes, rotating pans at the halfway mark.
  9. Once baked, immediately transfer to a large bowl and toss with the remaining garlic-butter sauce.

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