Pull-Apart Garlic Knots Bread

Pull-apart garlic knots are my favorite way to steal the show at any pasta night or bring a crowd together over a cozy appetizer. Each knot is pillowy soft, drenched in fragrant garlic butter, and the aroma alone will have everyone lining up in your kitchen before dinner even starts. I love serving these for family gatherings or alongside a steaming bowl of soup when the weather is cool.

I first started making these garlic knots to impress my carb-loving husband and now they are the most requested side whenever we have friends over. The way they disappear from the pan is always a sign I should have made a double batch.

Ingredients

• Active dry yeast: brings the dough to life and gives it that bakery-style rise. Fresh packets bubble up the best
• Warm water: activates the yeast and helps the dough come together just right
• Granulated sugar: feeds the yeast for a fluffy texture and just a hint of sweetness
• All-purpose flour: creates a soft but sturdy dough. Scoop with a spoon and level for accurate measuring
• Salt: shapes the flavor and keeps the rise in check. Fine sea salt blends in easily
• Olive oil: adds tenderness and subtle richness to the bites. Use extra virgin for the best taste
• Unsalted butter: for classic garlic butter flavor. Choose high-quality sweet cream butter if possible
• Fresh garlic: infuses every bite with big bold flavor. Peel and mince for even distribution
• Fresh parsley: brightens the knots with color and a bit of freshness. Look for leaves that are vibrant and crisp
• Dried oregano: gives a herby Italian twist. Rub it between fingers to wake up the aroma
• Grated Parmesan cheese: for savory finish and a golden top. Buy a wedge and grate for best taste
• Extra parsley: for garnish because I can never resist a little scatter of green

Instructions

Prepare the Yeast Mixture:

In a large mixing bowl pour in your warm water then sprinkle the yeast and sugar on top and stir gently. Let it stand for about ten minutes until the mixture becomes foamy this tells you your yeast is ready and thriving

Mix and Knead the Dough:

Add your flour salt and olive oil into the bowl with the yeast. Stir until a shaggy dough forms scrape down the sides as you go. Once mostly combined turn the dough out onto a floured surface. Knead by hand for at least five to seven minutes until the dough feels smooth stretchy and slightly tacky but not sticky

Let the Dough Rise:

Transfer the kneaded dough to a clean oiled bowl and cover tightly with plastic wrap or a clean kitchen towel. Place it somewhere warm and draft-free such as inside a turned-off oven with the light on. Let it rise for about an hour or until doubled in size press a finger into the dough it should bounce back slowly

Shape the Knots:

Once risen punch down the dough to release air. Move to a floured countertop and divide into twelve even pieces. Roll each into a rope eight inches long I find longer ropes are easier to tie. Tie each rope into a loose knot tucking ends underneath

Arrange the Knots:

Gently place your knots close together in a prepared nine-inch round pan lined with parchment or lightly greased. Close spacing helps them bake up extra soft and pull-apart

Prepare Garlic Butter:

In a small bowl mix melted butter minced garlic chopped parsley dried oregano and salt. Stir thoroughly every bit should be flecked with herbs and garlic

Brush Knots and Rise Again:

Brush half of your garlic butter mixture over the unbaked knots making sure you get into every twist and fold. Cover the pan and let rest fifteen minutes for a final puff before baking

Bake the Knots:

Set oven to three seventy five degrees Fahrenheit. Bake knots for twenty to twenty five minutes until deep golden brown on top and the kitchen smells absolutely amazing

Finish and Garnish:

Right out of the oven brush remaining garlic butter on top so it melts into every crevice. Sprinkle with grated Parmesan and plenty of extra parsley

Serve:

Let cool just enough so you don’t burn your hands. Pull apart and enjoy while still warm for the ultimate soft texture

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One ingredient I always look forward to is the fresh garlic. I learned early on to mince it by hand for the absolute best flavor instead of reaching for a jar. There is something cozy about the old-school process of mixing the dough and gathering everyone to pull apart piece after piece at the table.

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days. Reheat briefly in a low oven to restore softness since refrigeration can dry the bread. For longer storage freeze the knots in a single layer then bag up and keep frozen for up to one month

Ingredient Substitutions

Make this recipe vegan by swapping in your favorite plant-based butter and skipping the Parmesan or using nutritional yeast instead. If you have only instant yeast you can skip the proofing step and add the yeast directly to your flour. Fresh basil or chives make a lively alternative to parsley if that is what is on hand

Serving Suggestions

Serve these knots as a side to any Italian meal lasagna or pasta especially. They are perfect on their own with marinara or pesto for dipping. At parties I like to pull them apart in the center of the table and watch everyone reach in at once

Cultural Context

Garlic knots are a beloved staple at pizzerias across New York and New Jersey but making them at home allows you to personalize the flavors and make extra soft pillowy versions. They embody that Italian-American comfort food tradition that centers around bread and sharing

Seasonal Adaptations

Add chopped fresh basil in summer for a light herbal twist Try a sprinkle of chili flakes in the butter for fall or winter warmth Switch up the garnish with lemon zest and thyme for a spring feel

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Friends always ask for the recipe after tasting these knots and I have had kids request their parents make them again at sleepovers. My family remembers the time we pulled apart a pan of these by the fire on a snowy night which is now a winter tradition for us

Recipe FAQs

→ How do you achieve pillowy knots?

Allowing the dough to rise fully and kneading until elastic ensures softness and light texture in the finished knots.

→ Can I make these knots dairy-free?

Yes, use plant-based butter and leave out the Parmesan to create a dairy-free version without sacrificing flavor.

→ What's the best way to serve these knots?

Serve warm, brushed with garlic herb butter and sprinkled with fresh parsley or Parmesan. They pair well with marinara dip or pasta.

→ How do you keep knots from sticking together?

Bake in a round pan so they nestle, but be sure to brush generously with butter to allow easy pulling apart after baking.

→ Can the dough be made ahead?

Yes, you can refrigerate the dough after the first rise, then bring it to room temperature before shaping and baking.

→ How can I add extra flavor?

Introduce red pepper flakes or swap parsley for basil to customize the herb aroma and offer a unique twist.