There’s something magical about the smell of freshly baked garlic knots wafting through the kitchen — buttery, garlicky, and just a little indulgent. These soft, golden bites are the perfect companion to a pasta dinner or as a crowd-pleasing appetizer on their own. I first fell in love with garlic knots at a tiny New York pizzeria, where they were served piping hot in a brown paper bag, dripping with garlic butter and a sprinkle of parsley. Ever since, I’ve been chasing that same nostalgic flavor — and this homemade version hits every note.

The dough is simple, made from basic pantry ingredients: flour, yeast, sugar, salt, olive oil, and warm water. After a short rise, you divide the dough, roll it into ropes, and tie each into a loose knot. They bake up soft on the inside with just the right amount of chew on the outside. But the real star is the garlic butter — a fragrant mix of melted butter, minced garlic, Italian herbs, and a pinch of salt brushed on right after baking. Finish with a dusting of Parmesan and chopped parsley, and they’re impossible to resist.

What I love most is how versatile and forgiving this recipe is. You can make the dough ahead, freeze the knots before baking, or even swap in vegan butter for a dairy-free version. Serve them with marinara for dipping, or just enjoy them warm from the oven as-is — they rarely make it to the dinner table without a few disappearing along the way. Try them once, and I promise, you’ll be making them on repeat.

Interactive Recipe: Garlic Knots