These incredibly soft and fluffy Garlic Knots coated with flavorful garlic herb butter and sprinkled with parmesan cheese will make an exceptional fun-size appetizer or side to go with soup, pasta, or salads. Make this classic Italian pizzeria snack even more special with a rich and aromatic marinara dipping sauce. What’s “knot” to love with this tasty twist to breadsticks?
The Easiest Garlic Knot Recipe
These pizza dough Garlic Knots are super easy and fun to make. I used pre-packaged pizza dough for this recipe for faster prep time. 1 14-ounce package is enough to make 16 buttery and garlicky little knots! They are so good; I highly suggest you double the recipe every time you plan to serve them because a basket of these will be inhaled in a few minutes. Keep it classic by serving it with marinara sauce, or make things more interesting by making a refreshing bowl of Tzatziki sauce too.
The garlic and herb butter is brushed on the dough before and after baking to ensure that all crevices are infused with deliciousness. They’re buttery and crusty on the outside and feathery light inside. What makes this recipe extra special is that it’s foolproof, and you can make these knots ahead of time. And if you’re anything like me, you can also make the kneading and knotting part into a fun family activity. Nothing can compare to great times paired with some garlicky goodness!
Why This Recipe Works
- This delicious garlic knots recipe is made easier using basic ingredients but can definitely give a from-scratch recipes a run for their money!
- Homemade Garlic knots in all of their golden brown glory are super soft and airy; they will melt in your mouth. No need to go to the nearest bakery to get some.
- Leftovers are freezer-friendly and you can also store unbaked knots for months. Ready to reheat or bake for any future carb emergency!
- This recipe is flexible and can be modified to fit your preferences and dietary needs quite easily.
- Pizza dough
- Salted butter
- Garlic powder
- Dried parsley
- Parmesan cheese
Kitchen Tools you’ll Need
- Rolling pin
- Pizza wheel
- Baking pan
- Parchment paper
- Non-stick spray
- Silicone or pastry brush
How to Make Garlic Knots
- Make sure that the pizza dough and butter are at room temperature before starting.
- Prepare baking pans/ sheets by lining them with parchment paper and spraying with non-stick spray.
STEP 1: Cutting the Dough. Roll out the pizza dough into a large rectangle. Cut it in half to make a square. Divide each square into four strips, then cut each strip in half resulting in 16 equal pieces of dough.
STEP 2: Form Dough Knots. Roll each strip into an 8-inch long rope and tie it into a single knot.
STEP 3: Let Dough Rise. Place each knot on the prepared baking sheet and lightly cover with a clean kitchen towel. Allow to rise for an hour.
STEP 4: Prepare Oven. Heat oven to 400 degrees.
STEP 5: Make the Garlic Butter. Melt the butter, then add garlic powder, oregano, and dried parsley in a small bowl.
STEP 6: Coat Knots: When the knots have finished rising, brush on the buttery garlic mixture, and save some for later.
STEP 7: Bake. Bake for 15-20 minutes or until golden.
STEP 8: Second Coat. Add the parmesan cheese to the leftover butter mixture, then brush on top of the slightly cooled garlic knots the second time. Add more cheese if desired.
STEP 9: Serve and Enjoy. Serve with marinara dipping sauce on the side if you’d like.
Tips in Making the Perfect Garlic Knots
- To make it easier to tie, lightly grease your hands. Then tie the rope into a knot just like how you normally make one. Your knots may look different from mine, and that is totally fine.
- Placing the pan in a warm spot will make your dough rise faster. If your kitchen is cool, place it near the window where it is warmer or beside the pre-heating oven.
- Make sure to place the garlic knots on the lined baking sheet about 2-3 inches apart to allow for rising.
- I found that the knots looked nicer with the loose ends tucked under because the ends tend to brown quicker than the rest of the knot. Also, it makes the knots a little thicker, which gives it a chewier texture—which we prefer.
- If you are making them ahead of time, bake the knots but do not add the second garlic brush yet. Pop it into the oven covered with foil for 10-15 minutes before you’re ready to serve them.
- Use a gluten-free pizza dough brand for those who are allergic to gluten. You can also make these easy garlic knots vegan by replacing the butter with a dairy-free brand and using vegan parmesan cheese instead of the regular one.
Store the garlic knots in an airtight container or bag at room temperature for 2 to 3 days. Or, store them in the fridge for up to a week. They are best warmed before serving
If you’re planning to freeze baked garlic knots, wrap them in plastic wrap place them on freezer bags. They can remain frozen for up to 3 months. Thaw them in the fridge or counter, place aluminum foil on top to keep them from overcooking then brush with the garlic mixture for best results.
Frequently Asked Questions About Garlic Knots
Yes! Freeze the knots after they have risen before you brush them with the garlic butter mixture. When you remove them from the freezer, allow them to sit at room temperature for about an hour. Then brush on the garlic butter mixture and bake them at 400 degrees. Check them after 15 minutes and keep an eye on them until they are golden.
Yes! You can make these just with melted butter and garlic (powder or minced cloves), and they will still be delicious. Or you are welcome to add other spices you enjoy. Italian seasoning would be great!
Yes, just use the same amount. And I would add ¼ teaspoon of salt as well.
Not at all. They are tasty this way too.
It may just be your oven. My advice would be to move your oven rack higher and bake them in the top third of the oven.
Definitely! You can make your own dough and then make the garlic knots as instructed.
It depends on what you like to use, but if you use fresh garlic, I suggest you pre-cook it in the butter for a better flavor infusion.
Nope. You can either use more or less if you want.
If you’ve tried these GARLIC KNOTS or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!
- 1 package pizza dough 14 ounce at room temperature
- ¼ cup salted butter
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- 2 Tablespoons parmesan cheese
- marinara sauce Optional garnish
- Prepare baking pans by lining them with parchment paper and spraying with non-stick spray.
- Open the can and roll out the pizza dough. You want to form it into a large rectangle.
- Cut the rectangle in half so that you have 2 equal squares of dough.
- Cut each square into 4 strips. Cut these strips in half. You should now have 16 (fairly) equal pieces of dough.
- Roll each strip into an 8 inch rope. Tie the rope into a knot (you can choose whether to tuck the ends under or not).
- Place each knot on the pan lined with parchment paper and sprayed. Leave a little space between each knot to allow for rising.
- Lightly cover the pans and allow the knots to rise until doubled in size (I found this took about an hour.)
- Heat the oven to 400 degrees.
- Melt butter and stir in seasonings: garlic powder, oregano, and parsley. (Save the parmesan for later.)
- When the knots have finished rising, brush on the butter mixture, and save some for later.
- Bake for 15-20 minutes or until golden.
- Add 2 Tablespoons parmesan cheese to the leftover butter mixture.
- Allow the knots to cool slightly, then brush this mixture over the knots. Sprinkle them with extra cheese if you’d like!
- Optional: Serve with marinara dipping sauce on the side.
Storage NotesStore the garlic knots in an airtight container or bag at room temperature for 2 to 3 days. Or, store them in the fridge for up to a week. They are best warmed before serving If you’re planning to freeze baked garlic knots, wrap them in plastic wrap place them on freezer bags. They can remain frozen for up to 3 months. Thaw them in the fridge or counter, place aluminum foil on top to keep them from overcooking then brush with the garlic mixture for best results.
Frequently Asked Questions About Garlic Knots
- Can I store unbaked garlic knots in the freezer and just bake up a few at a time as wanted?
- I don’t have oregano/parsley/parmesan cheese – will they still be good?
- Could I use olive oil instead of butter?
- I added the parmesan cheese to the butter mixture and brushed it on before baking – did I ruin them?
- My knots got very dark on the bottom, but the top didn’t seem baked – did I do something wrong?
- Can I use my homemade pizza dough recipe?
- Is it better to use fresh garlic?
- Do I have to use that much garlic and herbs?