Ultimate Homemade Garlic Knots Recipe: Soft, Buttery, and Irresistibly Garlicky

These are by far the most addictive garlic knots I’ve ever made. While not traditional, these homemade garlic knots combine perfectly soft dough with a cream cheese filling and an incredible garlic herb butter that soaks into every crevice. They’re restaurant-quality appetizers with an extra flair that will have everyone asking for the recipe and coming back for more!

Understanding Your Components

1. Dough: This is a variation to my dinner roll dough recipe – it’s super soft, buttery and slightly sweet which contrasts perfectly to the salty garlicky butter. This dough recipe is extra soft with the addition of tangzhong – tangzhong is a paste of cooked flour and water and it’s a popular method used in Japanese & Chinese bread-making. It keeps the dough extra soft and for longer. If you don’t have the time and effort to make the dough from scratch, you can definitely use store-bought pizza dough for this!
2. Bread Flour: you’ll need bread flour for this recipe. Bread flour has higher protein content which allows for better structure in breads. You can substitute for plain flour but the texture will not be the same.
3. Garlic Butter Mixture: The secret is using fresh minced garlic combined with melted butter, salt, and fresh herbs. I use a combination of parsley and oregano but it’s completely up to you to mix and match different combinations of herbs.
4. Cheese: These garlic knots are extra special because they are cream cheese filled! The cream cheese filling is slightly sweet to again, contrast to the salty garlic butter. To make them even more flavourful, we’ll be adding a cheesy crust on the bottom for an extra crunch!

Tips!

Tangzhong: Prepare your tangzhong and give it enough time to cool. This water roux is key to extra soft garlic knots and they will stay soft for longer too.

Rising Time: the dough requires a double rise – first time for 1 hour and second time after shaping for 30 minutes. If where you live is currently cold, i recommend place the dough near the heater where the temperature is optimal for proofing! Otherwise, it’ll just take longer for the dough to double in size.

Garlic Preparation: Mince garlic finely or use a garlic press for even distribution. To release the flavour of the garlic, let the butter melt with the garlic.

Storage and Reheating Guide

• Fresh Storage: Keep baked garlic knots in an airtight container for up to 3 days at room temperature
• Freezing: Freeze baked shaped knots on a tray, then transfer to freezer bags for up to 1 month
• Reheating: Warm day-old knots in a 350°F oven for 5-7 minutes, or microwave for 15-20 seconds
• Crispy Texture: For crispy exterior, reheat in an air fryer at 350°F for 2-3 minutes

Make ahead tips:

• Shape Ahead: Form knots and refrigerate overnight, then let come to room temperature before baking
• Garlic Butter: Prepare garlic herb butter mixture up to 1 week ahead and store refrigerated

Ingredients

(makes 8 garlic knots)

Tangzhong:
45g bread flour
112ml water

Dough:
370g bread flour
150ml warm milk
75g sugar
7g yeast
40g butter, melted
1 egg
Tangzhong, cooled (from above)
2 tsp salt

Garlic Butter:
2 tbsp butter, melted
1 tbsp garlic, minced
Parsley, minced
Salt

Cream Cheese Filling:
250g cream cheese, softened
2 tbsp sugar
3 tbsp heavy cream
1 tsp salt

Other:
Milk
Mozzarella Cheese

Method – How to make garlic knots

1. Tangzhong: In a small pot, add in the water and bread flour, and whisk well until combined. Place the pot onto the stove over medium and whisk continuously until it forms a thick paste. Set aside to cool completely.
2. Dough: In a stand mixer, add in all the dough ingredients and set the mixer on high for 15 minutes (remember to scrap down the side periodically) or until a dough ball has formed and is peeling away from the sides of the bowl. Transfer the dough into a lightly oiled bowl, cover and set aside to proof for 1 hour or until doubled in size.
3. Cream Cheese filling: In a bowl, combine all the cream cheese filling ingredients and mix well until combined. Transfer into a piping bag and cut the tip.
4. Dough: Once proofed, punch the dough to knock out the air, transfer the dough onto a lightly floured surface and divide into 8 even pieces. Working with 1 piece at a time, roll out the dough into a long rectangle. Pipe a line of the cream cheese filling on top of the rolled out dough and sprinkle in some mozzarella cheese. Fold the dough over the filling and roll into a long snake, make sure to pinch the seal shut so that the filling does not burst in the oven. Fold the snake into a knot. Place the knot onto a lined baking sheet with a puddle of cheese on the bottom of each knot. Repeat with the remaining dough and let proof for 30 minutes. Pre-heat your oven to 170C/340F.
5. Garlic Butter: combine all the ingredients into a bowl and mix well. Set aside.
6. Baking: Brush over each knot with milk and then bake for 20-25 minutes or until golden brown. Once baked, brush over each knot with the garlic butter immediately while warm so it can soak up the butter.