Garlic Knots

5 from 1 vote

These incredibly soft and fluffy Garlic Knots glazed with garlic, herbs, and butter sprinkled with some parmesan cheese will make an exceptional fun-size appetizer or side to go with soup, pasta, or salads.

Prep Time1 10

Cook Time20

Course: Appetizer, Side Dish, snacks

Cuisine: American

Keyword: garlic and herb knots, garlic bread, Garlic knots recipe, Twisted Garlic bread

Servings: pieces

Calories: 88kcal

Ingredients

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

Instructions

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.

Notes

Storage Notes

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

Can I store unbaked garlic knots in the freezer and just bake up a few at a time as wanted?

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.

I don't have oregano/parsley/parmesan cheese - will they still be good?

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!

Could I use olive oil instead of butter?

Yes, just use the same amount. And I would add ¼ teaspoon of salt as well.

I added the parmesan cheese to the butter mixture and brushed it on before baking - did I ruin them?

Not at all. They are tasty this way too.

My knots got very dark on the bottom, but the top didn't seem baked - did I do something wrong?

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.

Can I use my homemade pizza dough recipe?

Definitely! You can make your own dough and then make the garlic knots as instructed.

Is it better to use fresh garlic?

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.

Do I have to use that much garlic and herbs?

Nope. You can either use more or less if you want.

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