Are Papa Murphy's Garlic Knots High in Histamine?

Papa Murphy's Garlic Knots

Moderate histamine

These garlic knots are moderate, from the wheat flour, yeast, and soybean oil in the dough.

This is sold raw and you bake it at home, which is the freshest case on this whole list. Nothing sits in a warmer, and you control how long it waits between the shop and the oven. Refrigerate it as soon as you get home and bake it the same day, because histamine builds up as protein foods sit whether that happens in a kitchen or in your fridge.

Gluten

They are a simple baked dough of wheat flour, water, sugar, yeast, and soybean oil with garlic.

Wheat flour and yeast — the flour and the yeast that leavens the dough each land at moderate, which is what sets the overall level.
Soybean oil — the soybean oil is also moderate, so it keeps the knots in the same range rather than pulling them lower.

There is no clean swap within the knots, so a fresh side is a gentler pick if you want lower.

This rating comes from Papa Murphy's own published ingredient statement, read on August 10, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Papa Murphy's Garlic Knots and Papa Murphy's are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.