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These pizza dough garlic knots are fluffy, crispy, and loaded with garlic. Freshly baked in under 20 minutes, I love how there’s NO yeast or kneading required!
Looking for more easy, fun finger food recipes? Try my cheese biscuits, jicama fries, and bacon-wrapped asparagus.
A simple side dish can instantly elevate the most basic dinner into something restaurant-worthy. When my family is craving Italian food, I always make sure to whip up a side of these easy garlic knots.
Table of Contents
Why I love this recipe
- A no-fuss recipe. I use my foolproof 2-ingredient dough, so there’s no yeast in this recipe. That also means there’s no waiting for the dough to rise!
- They freeze like a dream. I always make a double batch so I can freeze the extras and grab them as I need them.
- Easy to customize. I give you the base recipe with Italian herbs and garlic as the starring flavors, but there’s plenty of space to customize them with whatever you want.
- Versatile. Like garlic breadsticks, these bad boys make the perfect appetizer or side dish, whether you’re making pizza, pot roast, or soup.
Ingredients needed
- Self-rising flour. AKA flour with baking powder and salt already added. You can buy it at the store or make my homemade self-rising flour. Use gluten-free self-rising flour if needed.
- Greek yogurt. My secret ingredient! It adds moisture and a bit of protein to the garlic knots. I tested non-fat, low-fat, and full-fat yogurt, and they all do the trick.
- Butter or oil. To brush the garlic and herb mixture on top of the knots.
- Garlic. I tried fresh garlic and jarred minced garlic, and they both work, so use whichever is more convenient.
- Italian herbs. If you don’t have a jar of Italian herbs, you can make your own by combining 2 parts dried oregano, 2 parts basil, and 1 part thyme.
How to make pizza dough garlic knots
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. In a large bowl, combine self-rising flour and yogurt. Use your hands to mix until you have a cohesive ball of dough.
Step 2- Shape. Sprinkle flour on top of the dough ball and transfer to a lightly floured kitchen surface. Press the dough into a flat, circular shape. Cut the dough into 8 or 16 strips, depending on how big you want your knots.
Step 3- Knot. Roll out each piece of dough into a sausage shape. Grab both ends of the dough, join together, and fold one under the other to form a “knot.” Transfer the knot to the baking sheet and repeat.
Step 4- Season. Melt the butter and whisk in the garlic and herbs. Use a pastry brush to brush the melted butter over the knots.
Step 5- Bake. Bake for 20 minutes or until golden brown. Remove them from the oven and cover with a kitchen towel for 5 minutes. Then, brush with more garlic butter and serve.
What to serve with this
I love serving homemade pizza dough garlic knots with an assortment of dipping sauces, like Pomodoro sauce, marinara sauce, or garlic yogurt sauce. You can also serve them as a fun side to salads, pizza, and pasta or alongside creamy soups like roasted cauliflower soup or cheeseburger soup.
Recipe tips and variations
- Troubleshooting tying the knots. As you roll the dough into a sausage shape, it may get too thin. If this happens, reform it into a ball shape and try again. If it’s too thick, continue to roll until it can easily be twisted together.
- Save time. If I’m running behind and don’t have the time to make pizza dough from scratch, I’ll stop by my local bakery and grab some dough. My favorite pizza shop will even sell me raw dough if I ask!
- Use a stand mixer. I find using a stand mixer with a paddle attachment makes it easy to mix the dough.
- Add more garlic. Really, you can add as much garlic as you can handle. Just remember, for every extra spoonful of garlic, add an extra spoonful of oil or butter. Alternatively, you can add a dash of garlic powder.
- Switch up the seasonings. Add parmesan cheese, paprika, or red pepper flakes for a spicy kick.
- Garnish. For a pop of color, top the knots with fresh parsley or basil.
Storage instructions
To store: Store leftovers in an airtight container, and they’ll keep fresh for at least 5 days.
To freeze: Place cooled garlic knots in a freezer-safe container and freeze for up to 6 months.
More no yeast recipes
Pizza Dough Garlic Knots
Ingredients
- 1 3/4 cups self-rising flour use gluten-free, if needed
- 1 cup Greek Yogurt non-fat, full-fat or reduced-fat varieties work, as does Coconut Yogurt (vegan)
- 2 tablespoon butter I used dairy-free butter
- 1 tablespoon minced garlic
- 1/2 tablespoon Italian seasoning oregano, basil and thyme
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine your self-rising flour with yogurt and mix well, until combined. Then, use your hands to incorporate it together, and form a ball of dough.
- Lightly flour a kitchen surface. Add a tablespoon of flour on top of the ball of dough, and tranfer to the floured surface. Press into flat, circular shape. Divide the dough into 8 or 16 pieces- 8 for large knots, 16 for smaller knots.
- Roll out each piece of dough into a sausage shape (length and width). Grab both ends of the dough and meet together, before folding one under the other to form a 'knot'. Repeat until all are knotted. Transfer them all to the lined tray.
- Melt your butter (or oil). Whisk through the minced garlic and Italian herbs. Use a pastry brush and brush the tops of each garlic knot.
- Bake the garlic knots for 20 minutes, or until just golden on top. Remove from the oven and cover them with a dish cloth or towel for around 5 minutes, to keep the insides of the knots fluffy. Remove and then re-brush with more garlic butter.
WOW! I just made these for my husband (a real garlic fan) and he absolutely loved them! I used Alpro greek-style coconut yoghurt (available in most supermarkets) and for the non-dairy topping, I used margerine (melted in the microwave) and slightly chunkier pieces of garlic. I skipped out the herbs and just added salt and garlic powder to the melted margarine.
Oh – and I also found knotting hard, so I followed someone’s suggestion to roll balls and put a thumbprint for shape. Even easier! And spread out baking paper and then add flour when rolling – much less mess on the counter.
Thanks for this incredible and easy recipe! I got rave reviews! I’ll definitely repeat it!
This looks amazing! Would it work with Alpro coconut yoghurt? It has a base of soya with added coconut milk and cream.
Looking forward to hearing from you!
These were super simple. My knots didn’t look great so I rolled the dough into 1” or a little larger and did a thumbprint in the middle. After brushing with the oil, garlic and seasoning I baked as directed. They were soooo good and looked good too.
I just made these last night! I doubled the recipe and had to add at least 2 cups more flour to make it into a dough rather than a sticky mess….🤔….not sure what I did wrong following the 1 cup to 1 cup measurements…
they turned out great. Everyone loved and ask for the recipe.
Wow! Not difficult – my dough was a little sticky, but I could work with it. Tasted AMAZING!! Definitely making these again!
Lovely recipe, thank you 😋.
I’m late to the party. I have had to change my lifestyle and am on a low sodium food regimen. I was so upset that I would be eating food that tasted like cardboard or shoe leather and so bland. Finding your site has made me look forward to making meals. I haven’t found one of your recipes to be boring, tasteless or difficult to pull together!
It’s a game-changer!
Thank you for taking the time to share these great recipes!!
Do you have any flour substitutions in mind which could work please? 🙂 Many thanks!
Nope, just what is stated 🙂
What type of coconut yogurt do you use? Brand?
Nakula.
I’m surprised at the amount of rude comments on here. I just made this with Bob’s Red Mill GF baking flour, coconut yogurt, and baking powder. These turned out great, I sprinkled a bit of parmesan cheese on top.
What are some substitutions for the yogurt? Milk?
Nope, sour cream is the only option.
These garlic knots are fantastic! Super easy to make and absolutely delicious! I used coconut yogurt. Thank you!
So great to hear that, Jennifer!
This recipe was impossible to make. The dough is INCREDIBLY sticky and does not form at all, ended up just making 6 large biscuits because I was tired of messing with it. How do you get the dough to be manageable, I followed the recipe/ingredients exactly and floured my hands MULTIPLE times?
Not sure what you’ve done incorrectly on your end, it’s a very simple recipe and thousands have made it easily. Perhaps you used or quality ingredients.
Hi! Thanks for including the recipe for self rising flower. Could you substitute buttermilk (which I have) for the yogurt (which I don’t have) Thanks!
Not that I’ve tried. Sour cream does work too.
We made this recipe the other night with substitutes to fit allergies and they were a huge hit! Making them again tonight. I used a blend of gluten free flours and rice milk with lemon juice in place of the yogurt and olive oil for the butter.
Thanks for letting me know of the substitutions- Did the lemon juice and milk curdle well?
Would a bisquick type flour be ok to use?
I haven’t tried, I wouldn’t recommend it as I just looked at the ingredients and it has quite a few additives that may not work well with the yogurt.
Is it the same amount of baking time for the small (16) and the large (8(?
I’d check on it around the 12 minute mark 🙂
Hi – I have been looking for a no yeast garlic knot recipe and this looks wonderful. I only have regular non fat yogurt at hand. Will that work instead of greek yogurt for this recipe?
I won’t recommend it as it makes the dough too sticky. Greek yogurt or coconut yogurt is best.
It has not be available for weeks! Need other suggestions.
These garlic knots are wonderful! I was excited to make home made knots with my homemade yogurt! I don’t have any yeast so thanks for this option!
You are so welcome, Carol!
There are 5 ingredients in your 2 ingredients recipe…
With all due respect, it is using two ingredient dough, not a 2 ingredient recipe.
Yep, 5 ingredients all up! Enjoy
Hi..for making your own self rising flour, what’s the measurement for the flour?
Tks
Hi Fabio sorry for not including that- it is 1 cup flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt.
Did you make your own gf self rising flour?
Nope, I used the one I linked in the post 🙂
Sorry about my question. I was distract while reading the recipe and missed the baking soda and baking powder suggestions. I while oil is a good option I would still be interested in the non dairy margarine that you use. Again thank you.
This self rising flour is not available. I can come up with another gf flour but I am not sure how much leavening to add. Would it be comparable to wheat flour? Also what brand of non diary margarine do you use? Thanks so much for all the advice.
I’ve only tried it as written or making my own self-rising flour. I cannot vouch for any other flour. I used flora non-dairy butter spread.