Copycat Bubba’s 33 Garlic Knots Recipe at Home

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Bubba's 33 Garlic Knots Copycat Recipe


Basket of golden copycat Bubba’s 33 garlic knots topped with Parmesan and herbs, served warm with marinara sauce.
Brush these soft homemade garlic knots with buttery garlic, shower them with Parmesan and herbs, and serve warm for a pasta-night side everyone will reach for.

If you love warm, buttery bread with plenty of garlic flavor, this Bubba's 33 Garlic Knots copycat recipe is about to become a favorite in your kitchen. These soft, golden knots are brushed with garlic butter, sprinkled with herbs, and baked until fluffy inside with a lightly crisp edge. They are perfect for pasta night, game day, or anytime you want a restaurant-style appetizer at home.

The best part? This recipe is simple enough for everyday home cooks. You do not need fancy tools or hard-to-find ingredients. If you have flour, yeast, butter, garlic, and a little time, you can make a batch of homemade garlic knots that taste comforting, rich, and seriously hard to stop eating.

What Are Bubba's 33 Garlic Knots?

Bubba's 33 is known for casual American comfort food, pizza, burgers, and fun appetizers that feel great for sharing. The restaurant has built a loyal following with bold flavors and a laid-back sports bar feel. Their garlic knots fit right into that style. They are warm, savory, buttery, and made to pull apart and share around the table.

Garlic knots themselves are a classic pizza-shop style side dish. They are usually made from dough tied into little knots, baked until puffed and golden, then coated in melted butter mixed with garlic and herbs. The result is soft bread with a shiny buttery finish and a rich aroma that fills the whole kitchen. Think of them like dinner rolls and garlic bread had a very delicious little baby.

While the name Bubba's 33 is a protected restaurant brand, this post is simply an inspired-at-home version. We are not claiming to have the restaurant's exact recipe. Instead, this is our best easy homemade take on the flavor and texture people love.

Why You’ll Love This Copycat Garlic Knots Recipe

  • Soft and fluffy on the inside
  • Buttery and garlicky on the outside
  • Made with simple pantry ingredients
  • Perfect as an appetizer, side dish, or snack
  • Easy enough for beginner bakers
  • Great for pizza night, pasta dinners, or party platters

I love serving these when friends come over because they disappear fast. You know a recipe is a hit when people grab “just one more” three or four times.

Ingredients

Serves: 8 people, about 2 to 3 garlic knots each

Prep time: 20 minutes

Rise time: 1 hour 15 minutes

Bake time: 14 to 18 minutes

Total time: About 1 hour 50 minutes

For the dough:

  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 1 packet active dry yeast, 2 1/4 teaspoons
  • 1 cup warm water, about 105 to 110 degrees F
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For the garlic butter topping:

  • 6 tablespoons unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 2 tablespoons grated Parmesan cheese, plus more for serving if desired

Optional for serving:

  • Warm marinara sauce
  • Extra melted butter
  • Red pepper flakes

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on ingredient brands and portion size.

  • Calories: 220
  • Carbohydrates: 31g
  • Protein: 5g
  • Fat: 8g
  • Saturated Fat: 4g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 270mg

How to Make Bubba's 33 Style Garlic Knots

Step 1: Wake up the yeast.

In a large mixing bowl, stir together the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes. You want the top to look foamy. That tells you the yeast is active. If nothing happens, the water may have been too hot or too cold, or the yeast may be old. It is better to start over here than wonder later why the dough did not rise.

Step 2: Make the dough.

Add the salt, olive oil, and flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Then turn it out onto a lightly floured counter and knead for about 8 to 10 minutes. The dough should become smooth, soft, and just slightly tacky, not sticky like glue. If it sticks heavily to your hands, sprinkle in a little more flour, 1 tablespoon at a time.

Step 3: Let the dough rise.

Place the dough in a lightly oiled bowl and turn it once so the surface gets coated. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 4: Prepare the garlic butter.

While the dough rises, melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, olive oil, parsley, Italian seasoning, salt, and Parmesan. Set it aside. Your kitchen should already start smelling amazing at this point.

Step 5: Shape the knots.

Punch down the dough gently to release excess air. Transfer it to a lightly floured surface. Divide it into 16 equal pieces. Roll each piece into a rope about 6 to 7 inches long, then tie it into a loose knot. Tuck the ends under or leave them slightly out for that classic garlic knot look.

Step 6: Let them puff up again.

Place the shaped knots on a parchment-lined baking sheet, leaving a little space between them. Cover lightly and let them rest for 15 minutes. This second rest helps them bake up softer and lighter.

Step 7: Preheat and brush.

Preheat your oven to 400 degrees F. Brush the tops of the knots lightly with some of the garlic butter, saving most of it for after baking.

Step 8: Bake until golden.

Bake for 14 to 18 minutes, or until the knots are puffed and lightly golden brown on top. Since ovens can vary, start checking around the 14-minute mark.

Step 9: Finish with more garlic butter.

As soon as the knots come out of the oven, brush them generously with the remaining garlic butter. Sprinkle with a little extra Parmesan and parsley if you want that restaurant-style finish.

Step 10: Serve warm.

Serve the garlic knots warm with marinara sauce for dipping. They are best fresh, while the butter is glossy and the bread is still soft and steamy.

Helpful Tips for the Best Homemade Garlic Knots

  • Use warm, not hot, water. Water above 120 degrees F can damage the yeast.
  • Do not overflour the dough. A softer dough gives you softer knots.
  • Fresh garlic gives stronger flavor. Garlic powder can work in a pinch, but fresh garlic tastes brighter.
  • Brush twice. A little butter before baking helps color. A lot after baking adds that rich garlic knot finish.
  • Serve right away. Like most fresh bread, they are at their best warm from the oven.

Easy Shortcuts and Time-Saving Options

If you want easy garlic knots without making dough from scratch, you have options.

Use store-bought pizza dough:
Pick up 1 pound of fresh pizza dough from the grocery store. Let it sit at room temperature for 20 to 30 minutes so it is easier to shape. Then tie, rest, bake, and brush with garlic butter just like the recipe above.

Use canned biscuit dough:
This will not taste exactly like pizza dough knots, but it works for a fast snack. Roll each biscuit into a rope, tie into knots, and bake according to the can directions. Then brush heavily with garlic butter after baking.

Air fryer option:
Cook a few knots at a time in a preheated air fryer at 350 degrees F for about 7 to 9 minutes, depending on size. Brush with garlic butter before and after cooking. Make sure they are cooked through and no longer doughy in the center.

Make ahead:
Shape the knots, place them on a tray, cover, and refrigerate for several hours. Let them sit at room temperature for about 20 minutes before baking.

Allergy-Friendly and Special Diet Modifications

One thing that can set a home recipe apart is flexibility. Here are some ways to adjust this copycat garlic knots recipe for different needs.

Gluten-free:

  • Use a cup-for-cup gluten-free flour blend that is made for yeast baking.
  • If your blend needs it, add 1 teaspoon xanthan gum.
  • Expect the dough to be softer and a little trickier to shape.
  • You may get better results forming simple twists instead of tight knots.

Dairy-free:

  • Use plant-based butter instead of regular butter.
  • Skip the Parmesan or use a dairy-free Parmesan-style topping.
  • Double-check store-bought dough if using a shortcut, since some contain dairy.

Vegan:

  • Use vegan pizza dough or the homemade dough above, which is already egg-free.
  • Swap in vegan butter.
  • Use nutritional yeast or vegan Parmesan for that savory finish.

Lower sodium:

  • Reduce the added salt in the dough and topping.
  • Use unsalted butter.
  • Skip extra Parmesan and serve without salty dipping sauces.

Garlic-sensitive:

  • Use roasted garlic instead of raw minced garlic for a softer, sweeter flavor.
  • Or cut the garlic amount in half and add more parsley.

Whole wheat option:

  • Replace up to 1 cup of the all-purpose flour with whole wheat flour.
  • This gives a more hearty texture and a deeper flavor.
  • Do not swap all the flour unless you are comfortable working with denser dough.

Paleo:

  • Traditional garlic knots are bread-based, so they are not naturally paleo.
  • For a paleo-inspired idea, make garlic-seasoned cassava flour rolls or biscuit-style paleo dough bites, then brush them with garlic herb ghee.
  • The flavor profile will be similar, even if the texture is different.

Food Safety Notes

Even simple bread recipes deserve good kitchen habits.

  • Wash hands before preparing the dough and after handling raw ingredients.
  • Use clean bowls, utensils, and baking sheets.
  • If using refrigerated dough, keep it chilled until needed.
  • Bread is generally done when the outside is golden and the inside is cooked through. If you want to check with a thermometer, enriched or lean dough breads are typically done around 190 to 200 degrees F internally.
  • If serving with marinara, reheat the sauce to at least 165 degrees F.
  • Store leftovers within 2 hours of baking.

How to Store and Reheat Leftovers

If you somehow have leftovers, here is the best way to keep them tasting fresh.

  • Room temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Store for up to 4 days.
  • Freezer: Freeze in a freezer-safe bag for up to 2 months.

To reheat:

  • Oven: Wrap loosely in foil and warm at 325 degrees F for 8 to 10 minutes.
  • Microwave: Heat for 10 to 15 seconds, though this can make them a bit softer.
  • Air fryer: Heat at 320 degrees F for 2 to 3 minutes for a slightly crisp outside.

If you want to freshen them up, brush on a little extra melted butter before reheating.

What to Serve with Garlic Knots

These homemade garlic knots go with so many meals. Try pairing them with:

  • Spaghetti and meatballs
  • Baked ziti
  • Chicken Alfredo
  • Lasagna
  • Tomato soup
  • Caesar salad
  • Pizza night spreads
  • Game day appetizers

They are also great all on their own with warm marinara. Sometimes simple really wins.

Frequently Asked Questions

Can I make garlic knots ahead of time?
Yes. You can prepare the dough in advance and refrigerate it after the first rise, or shape the knots and chill them before baking.

Can I freeze the dough?
Yes. Freeze after the first rise. Thaw in the refrigerator overnight, then shape, rest, and bake.

What if I do not have Parmesan?
You can leave it out, or use Romano, Asiago, or even a light sprinkle of mozzarella after baking.

Why did my knots turn out dense?
Usually it is one of three things: the yeast was inactive, the dough needed more rising time, or too much flour was added during kneading.

Final Thoughts

This Bubba's 33 inspired garlic knots recipe brings that warm, buttery restaurant feel right into your home kitchen. The smell alone is worth making them. Then there is that first bite: soft bread, melted butter, sharp garlic, herbs, and a little salty cheese. It is cozy, familiar, and crowd-pleasing in the best way.

If you try this recipe, I would love to hear how it turned out for you. Did you make them for pasta night? Did you use store-bought dough for a shortcut? Maybe you added extra cheese or a spicy kick. Leave a comment and share your twist. And if you know someone who loves restaurant copycat recipes, send this post their way.

Disclaimer

This is a copycat recipe created for home cooks and is inspired by the style of garlic knots served at Bubba's 33. This post is not affiliated with, endorsed by, sponsored by, or connected to Bubba's 33. No knowledge of the restaurant’s actual proprietary recipe is implied.

Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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