There’s something dangerously comforting about warm garlic knots. Soft, pillowy bread soaked in buttery garlic, baked together so you tear them apart one by one — usually while standing at the counter, “just testing one.”
These pull-apart garlic knots are made completely from scratch, baked in a cast iron skillet, and finished with a garlic butter that seeps into every fold. They’re rustic, cozy, and exactly the kind of bread that turns a simple meal into an event.
No store-bought dough. No shortcuts. Just real bread, made easy.
Pull-Apart Garlic Knots (From Scratch – Cast Iron)
Ingredients
Dough
¾ cup warm water (110°F / 43°C)
2¼ tsp active dry yeast (1 packet)
1 tsp sugar
2 tbsp olive oil
2 cups all-purpose flour
¾ tsp salt
Garlic Butter
4 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tbsp chopped parsley
¼ tsp salt
Optional: pinch of red pepper flakes
Optional: grated Parmesan for topping
Instructions
1) Activate the Yeast
In a bowl, combine warm water, sugar, and yeast.
Let sit 5–10 minutes until foamy.
2) Make the Dough
Add olive oil, flour, and salt to the yeast mixture.
Mix until a soft dough forms.
Knead on a floured surface 5–7 minutes, until smooth and elastic.
3) First Rise
Place dough in a lightly oiled bowl, cover, and let rise 1 hour, until doubled in size.
4) Shape the Knots
Punch down dough and divide into 16–18 pieces.
Roll each piece into a short rope and loosely tie into a knot (or just roll into balls for extra ease).
5) Arrange in Cast Iron
Lightly grease a 10-inch cast iron skillet.
Place knots snugly together in the skillet.
Cover and let rise 20–30 minutes, until puffy.
6) Bake
Preheat oven to 375°F (190°C).
Bake knots 20–25 minutes, until golden on top and cooked through.
7) Garlic Butter Finish
Mix melted butter, garlic, parsley, and salt.
Brush generously over hot knots.
Sprinkle with Parmesan if using.
8) Serve
Serve warm — pull apart and enjoy.
Why Cast Iron Garlic Knots Are Better
Even heat = perfect rise
Crisp edges + soft centers
Garlic butter soaks into the skillet
Pull-apart presentation feels rustic and homemade
Cast iron turns simple dough into bakery-style bread.
Tips for Perfect Pull-Apart Garlic Knots
Keep knots loose — tight knots won’t rise well
Don’t overbake; soft centers are the goal
Brush butter twice for extra flavor
Serve immediately for best texture
Rewarm leftovers in the skillet, covered
Easy Variations
Cheesy: add mozzarella between knots
Herb: mix Italian seasoning into dough
Garlic overload: roast garlic for the butter
Pizza-style: add marinara for dipping
Whole wheat: replace ½ cup flour with whole wheat
Serving Ideas
Pasta night
Soups & stews
Salad dinners
Holiday tables
Game-day spreads
FAQ – Pull-Apart Garlic Knots
Can I make these ahead of time?
Yes. Shape and refrigerate overnight. Bring to room temp before baking.
Can I use instant yeast?
Yes — skip the activation step and mix directly.
What if I don’t have cast iron?
Use a round baking dish or cake pan.
How do I store leftovers?
Wrap and refrigerate up to 3 days.