These Garlic Knot Slider Buns are soft, fluffy, buttery, and full of garlic flavor and they are the perfect base for my Garlic Knot McChicken Sliders. If you haven’t made them yet, you need to try them: Get the Garlic Knot McChicken Slider recipe here.

Why You’ll Love This Recipe

Soft & Fluffy – perfect texture for sliders.

Rich Garlic Flavor – mixed into the dough and brushed on afterward.

Easy to Shape – simple knot method that always looks impressive.

Perfect Slider Size – makes 10–11 mini buns that fit any filling.

---

Serving Suggestion

These garlic knot slider buns are the PERFECT base for:

• McChicken sliders (link to my recipe here)

• Birria sliders

• Crispy chicken sliders

• Meatball sliders

• Pulled chicken sandwiches

They’re soft enough for juicy fillings and sturdy enough to hold sauces without falling apart.

Pro Tips for the Perfect Garlic Knot Sliders

Use warm (not hot) water — protects the yeast.

Don’t skip the second rise — it makes the knots extra soft.

Brush garlic butter immediately — the heat helps it absorb deeply.

For extra garlic flavor: sprinkle a little garlic powder on top before baking.

Store leftovers in an airtight container — they reheat beautifully.

Ingredients

For the Dough

• 380 g all-purpose flour

• 210 ml warm water

• 4.5 g dry yeast

• 10 g sugar

• 10 g salt

• 3 tsp garlic powder

• 25 g softened butter

• 25 ml oil

For the Garlic Butter

• 45 g butter

• 5 garlic cloves, very finely minced

• Fresh parsley, chopped

• Pinch of salt

Instructions

Make the Dough

Mix warm water, yeast, and sugar and let sit for 5 minutes. In a large bowl, combine flour, salt, and garlic powder. Add the yeast mixture, softened butter, and oil. Knead for about 10 minutes until soft and smooth.

First Rise

Cover and let the dough rise for 1 hour, or until doubled in size.

Shape the Garlic Knots

Divide the dough into 10–11 equal pieces. Roll each piece into a long rope and tie it into a knot. Place on a baking sheet lined with parchment paper.

Second Rise

Let the knots rise again for 30 minutes.

Egg Wash & Bake

Brush each bun lightly with a beaten egg.

Bake at 180°C (356°F) for 15–18 minutes, or until golden.

Garlic Butter Finish

Mix melted butter, minced garlic, parsley, and a pinch of salt in a pan on low heat for 4-5 minutes. Brush generously over the hot buns right after baking.