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Bread has fallen out of favor for some as diets change, but my love for it remains. Today’s recipe is one I’ll never give up: Buffalo Garlic Knots. You may have enjoyed a classic garlic knot—small, tender bites of dough brushed with garlic oil or butter—but these are bolder: chewy on the outside, soft inside, and brushed with a homemade spicy Garlic Buffalo sauce before and during baking. The spicy, garlicky glaze bakes into the crust, giving each knot an irresistible tang that keeps you reaching for more.
These knots are packed with flavor and make a great accompaniment to meals—or a standalone snack that will disappear fast. They’re especially useful for jazzing up holiday leftovers: split a knot and make a spicy turkey slider, or serve them alongside wings, soup, or a salad for a bold flavor boost.
Cook’s Notes
- Store-bought Buffalo sauce works in a pinch, but the homemade Garlic Buffalo Sauce lends brighter, fresher flavor.
- Pre-made dough (pizza dough, frozen bread dough, etc.) is fine to use. Adjust baking times as needed and watch the knots as they bake.
- Size options: this recipe yields about 32 three-bite knots. For one-bite knots divide into 48 pieces; for larger sandwich-style rolls divide into 24 pieces. Smaller pieces bake faster (about 12 minutes), larger rolls up to about 20 minutes. Look for the exterior to be dry to the touch, which means the sauce has baked into the dough.
- Brush the knots generously with sauce before baking and again about 5–7 minutes into baking. The first bake lets the knots puff and set enough so they won’t collapse when you brush again; after the second brush finish baking until set and dry on the outside.
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Buffalo Garlic Knots
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Ingredients
- 4 cups all purpose flour (about 1 pound, 1 ounce by weight)
- 2 tablespoons potato flour (or 1/4 cup dried instant potato flakes)
- 1/4 cup nonfat dry milk
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 1/3 cups lukewarm water
- 3 tablespoons olive oil
To brush the knots:
- 1 1/2 cups Homemade Garlic Buffalo Sauce or purchased Buffalo Sauce
Instructions
- Line two half-sheet pans with parchment paper. Set aside.
- Combine all dough ingredients in the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl. Mix until a shaggy dough forms and pulls away from the bowl. If using a stand mixer, continue until the dough is smooth and elastic. If mixing by hand, turn the dough onto a clean surface and knead until smooth and elastic. Place the dough in the bowl, cover with a clean towel, and let rise in a warm, draft-free place until puffy and doubled in bulk, about 1 1/2 hours.
- Turn the dough onto a clean surface and divide into two pieces; halve repeatedly until you have 32 equal pieces. Working one piece at a time, roll each into a rope about the thickness of your pinky and at least 6 inches long. Tie in a simple knot and place on the prepared pan. Fit 16 knots per pan, leaving room for rising. Cover with a towel and let rise until puffy. Preheat the oven to 400°F while they rise.
- Whisk the Garlic Buffalo Sauce and brush very generously over each knot so sauce coats and drips a bit. Bake for 7 minutes, until the rolls are puffy and set. Remove the pan, whisk the sauce, and brush again. Return to the oven and bake another 10–13 minutes (total 17–20 minutes) until the rolls are fully set and the exterior is dry to the touch and deep orange. Let rest at least 3 minutes before serving.
Nutritional information is an estimate. Calculate values using the exact ingredients you use if needed.
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