Fakeout Kitchen

Domino's-Style Garlic Knots

These knots deliver that signature buttery garlic punch using grass-fed fats and fresh aromatics instead of industrial seed oils.

0 cooked this

Ingredients

  • 2 cups organic bread flour
  • 1 tsp organic sea salt
  • 1 packet (approx 2.25 tsp) organic active dry yeast
  • 3/4 cup lukewarm filtered water
  • 1 tbsp organic honey
  • 2 tbsp melted grass-fed butter
  • 4 cloves organic garlic, minced
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1/2 tsp additional sea salt for tossing

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola or vegetable oil (typical restaurant) → Grass-fed butter and avocado oil — Eliminates inflammatory industrial seed oils
  • Refined white sugar → Organic honey — Uses a natural, minimally processed sweetener for yeast activation
  • Garlic powder → Fresh minced garlic — Prioritizes whole-food ingredients over shelf-stable powders

Instructions

  1. In a large bowl, whisk together the warm water, honey, and yeast. Let sit for 5 minutes until foamy.
  2. Add the bread flour and sea salt to the mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
  4. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Divide the dough into 12 equal pieces. Roll each piece into a rope, tie into a knot shape, and place on a parchment-lined baking sheet.
  6. Bake at 400°F (200°C) for 12–15 minutes until lightly golden brown.
  7. While baking, mix the melted butter, minced garlic, and chopped parsley in a small bowl.
  8. Immediately brush the warm knots with the garlic herb mixture and sprinkle with extra salt before serving.

FAQ

Is this Domino's-Style Garlic Knots gluten-free?

No, this version uses organic wheat flour to achieve the authentic bready texture. For a gluten-free option, use a certified gluten-free bread flour blend.

Can I make the dough in advance?

Yes! You can prepare the dough, let it rise fully, then refrigerate it in an airtight container for up to 24 hours before shaping and baking.

Cooked it?

Mark it made — add a photo if you like.