Breakfast Baking
Easy Savory Herb and Garlic Knots with Olive Oil – Beginner-Friendly Recipe
Original recipe: 12 servings · Prep: 20 min · Cook: 20 min · Total: 50 min
By Beginnerbakes Editorial TeamPublished Apr 21, 2026 | Updated Oct 17, 2026
Italian-American
50 mins
Beginner-friendlyEasyStep By StepSavory Bakes
Discover this simple and delicious recipe for savory herb and garlic knots. Soft, fragrant, and brushed with olive oil and fresh herbs, these knots are an ideal beginner-friendly bread snack, perfect for parties and family treats. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 20 minutes; additional elapsed time 10 minutes; total about 50 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
20 min
Total
50 min
Servings
12
Difficulty
easy
Cuisine
Italian-American
Ingredients
Servings
12
- 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dried Italian herbs (or mix of dried oregano, basil, thyme)
- 1 cup plain dairy-free yogurt or regular yogurt
- 1/4 cup olive oil for the dough, plus 2 tablespoons for brushing
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
-
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and dried Italian herbs. This dry mix forms the base of your dough.
-
Add the yogurt and ¼ cup olive oil to the dry ingredients. Stir with a wooden spoon or rubber spatula until a rough dough forms. It will be slightly sticky but should come together.
-
Lightly dust your work surface with gluten-free flour. Transfer the dough and divide it into 12 equal pieces.
-
Roll each piece into a rope about 6 inches long. To form each knot, tie the rope loosely like a knot and tuck the ends under gently to hold the shape.
-
Place each knot on the prepared baking sheet about 1 inch apart.
-
In a small bowl, combine the minced garlic with 2 tablespoons of olive oil. Brush this garlic olive oil mixture generously over each knot to enhance flavor and promote browning.
-
Bake the knots for 18-20 minutes, or until they turn golden brown and are cooked through on the bottom.
-
Remove from the oven and, if desired, sprinkle with fresh parsley for a vibrant finish.
-
Allow the knots to cool slightly on a wire rack before serving. They are best enjoyed warm.
-
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Timing note
Allow for preparation, preheating, 18-20 minutes baking and cooling before serving.
Storage and Reheating
Store cooled garlic knots in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Brush lightly with olive oil before reheating if they look dry.
Freeze baked knots for up to 1 month. Reheat thawed knots in a 300 degrees F oven for 6-8 minutes until warm and soft.
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