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Easy Garlic Knots

These Easy Garlic Knots are the perfect side dish to a bowl of pasta or a warm bowl of soup!

Makes 12 garlic knots

What kind of sauce can I serve with these Garlic Knots?

One of my favorite ways to enjoy these delicious Garlic Knots is dipping them in my  Zero Point Marinara Sauce

Click HERE for my  Zero Point Marinara Sauce recipe.

How do I make these Garlic Knots?

Preheat oven to 400 degrees.

In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 5-10 minutes. 

To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon until dough forms into a ball.

Let the dough ball rest for in the bowl for at least 5 minutes. 

Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. 

Roll the dough ball out into a large rectangle.

Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.

Roll each strip into a dough rope.

Tie each rope into a loose knot.

Continue until 12 knots are made.

Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.

In a small bowl combine, large beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper

1/4 tsp kosher salt. Whisk until well combined.

Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 

Bake for 14-16 minutes or until lightly brown. 

Remove from oven.

Using a basting brush, brush tops of the cooled knots with melted butter. 

 

Dough Ingredients: 

Topping Ingredients:

  • 1 tsp kosher salt
  • 1 large egg, beaten 
  • 1 Tbsp Land O’ Lakes light butter made with canola oil, melted 
  • 1/2 tsp crushed red pepper
  • 1 1/2 Tbsp grated Parmesan cheese
  • 1 Tbsp minced garlic 
  • 1 tsp dried oregano

Directions:

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 5-10 minutes. 
  3. To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon until dough forms into a ball.
  4. Let the dough ball rest for in the bowl for at least 5 minutes. 
  5. Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. 
  6. Roll the dough ball out into a large rectangle.
  7. Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.
  8. Tie each rope into a loose knot. Continue until 12 knots are made.
  9. Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.
  10. In a small bowl combine, beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 1/4 tsp kosher salt. Whisk until well combined.
  11. Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 
  12. Bake for 14-16 minutes or until lightly brown. Remove from oven.

Makes 12 knots

2-3 PersonalPoints™ per garlic knot* 

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Yield: 12

Easy Garlic Knots

Easy Garlic Knots

These Easy Garlic Knots make for the perfect side dish to a bowl of pasta or comforting warm bowl of soup!  

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 2 minutes
Total Time 26 minutes

Ingredients

Dough Ingredients:

  • 2 cups or (258 grams or 9 oz.) bread flour or all-purpose flour - I use Pillsbury Best Bread Flour 
  • 1 and 1/2 tsp active dry yeast  
  • 1/2 tsp white granulated sugar
  • 1 cup warm water (110-115°F)
  • 1/2 tsp salt  

Topping Ingredients:

  • 1 tsp kosher salt
  • 1 large egg, beaten 
  • 1 Tbsp Land O’ Lakes light butter made with canola oil, melted 
  • 1/2 tsp crushed red pepper
  • 1 1/2 Tbsp grated Parmesan cheese
  • 1 Tbsp minced garlic
  • 1 tsp dried oregano
  • 1/2 Tbsp Land o’ Lakes light butter made with canola oil, melted

Instructions

    1. Preheat oven to 400 degrees.
    2. In a medium bowl, dissolve the yeast and sugar in the warm water. Let stand until frothy, about 5-10 minutes. 
    3. To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon until dough forms into a ball.
    4. Let the dough ball rest for in the bowl for at least 5 minutes. 
    5. Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. 
    6. Roll the dough ball out into a large rectangle.
    7. Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope. Tie each rope into a loose knot. Continue until 12 knots are made.
    8. Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.
    9. In a small bowl combine, beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 1/4 tsp kosher salt. Whisk until well combined.
      Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 
    10. Bake for 14-16 minutes or until lightly brown. Remove from oven.

Makes 12 knots

2-3 PersonalPoints™ per garlic knot*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    Smartpoints: GREEN: 3 SmartPoints per knot or 2 knots for 6 SmartPoints BLUE: 2 SmartPoints per knot or 2 knots for 5 SmartPoints PURPLE: 2 SmartPoints per knot or 2 knots for 5 SmartPoints

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 133Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 483mgCarbohydrates 17gFiber 1gSugar 1gProtein 5g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

 

Chrissi D'arcangelo

Tuesday 26th of January 2021

I was not sure what to expect with these, but I am so glad I made them. They were awesome! I am not a bread maker and I was in a hurry to make dinner, but I decided to go for it. They came together really easy and quickly and even my picky eater ate them. (He ate 5 of them!). If you are on the fence about making them, do it. You will thank yourself!

Leigh

Sunday 26th of January 2020

I used biscuits because I’m lazy. I just cut them in half and rolled them. Then blasted them with your mix. It worked perfectly!!!

Maria

Saturday 21st of September 2019

Just made this today. Turned out great! Thanks so much. I'm a happy WW girl!

Lisa

Sunday 15th of September 2019

I added 1/2 cup of flour because it was so sticky and I still couldn't roll it. It was way too sticky. I tried adding not fat shredded cheese to dry it out. That didn't work so I chucked the whole batch. I used Fage 0%. I'm not sure what I did wrong. It looked nothing like your dough. Can you tell me what yogurt you use?

Cath

Wednesday 6th of March 2019

Lindsey, I measured everything excactly, why was my dough so sticky ??????

Lindsay Kehl

Thursday 7th of March 2019

Hi Cath,

The dough texture can differ depending on the Greek yogurt that is used. If the yogurt is thinner it will be runny and will cause the dough to be sticky or wet.

I recommend starting with 1/4 cup water and if needed add more up to 1/2 cup water. (I have edited that as tip for this recipe.) Also, did you only used 1 cup non fat greek yogurt?

*You can add also an additional 1/4 cup self rising flour-and make 13 rolls and they will still be 2 point each-if the dough is too sticky.

Thanks so much!

Linds

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