Garlic Knots Recipe
This buttery Garlic Knots Recipe is simply irresistible! Serve them as a delicious appetizer with warm pizza sauce for dipping, or enjoy them as a flavorful side dish alongside your meal. Either way, you can’t go wrong!
Ingredients to Make Garlic Knots Recipe
Can I use pizza dough to make garlic knots? Absolutely! Garlic knots are incredibly easy to make with frozen or prepared pizza dough. We always enjoy ordering them when we go out for Italian food, which is exactly why I decided to try making them at home, so we can enjoy them anytime we like! Ingredients you’ll need to make homemade Garlic Knots: (Scroll down for the full printable recipe card.)
- Pizza Dough – Two pounds of frozen pizza dough forms the base of the garlic knots.
- Butter – Melted butter for brushing the dough before and after baking.
- Garlic – Fresh garlic gives the bread it’s signature flavor. The garlic should be finely minced.
- Seasonings – Onion powder and Italian seasoning.
- Cheese – Finely grated Parmesan cheese adds a cheesy flavor.
- Herbs – Fresh Italian parsley for a fresh flavor.
Why You’ll Love This Homemade Garlic Knots Recipe
- Quick and Easy: They’re made with store-bought pizza dough so they come together in no time.
- Buttery and Garlicky Goodness: Brushed with a rich garlic-butter mixture that’s packed with flavor.
- Versatile: Perfect as an appetizer, side dish, or even a party snack.
- Crowd-Pleaser: Soft, fluffy, and golden, everyone will be reaching for seconds!
- Dippable Delight: Pair them with marinara, ranch, gooey cheese or your favorite dipping sauce.
How to Make the BEST Garlic Knots Recipe
- Heat Oven and Prepare Baking Pan – Preheat to 400°. Line 2 baking sheets with parchment paper.
- Bring Pizza Dough to Room Temperature – Remove pizza dough from the refrigerator and let rest until it’s room temperature.
- Make the Garlic Butter – Melt butter with garlic over low heat, add seasonings. Stir to combine.
- Cut Dough into Strips – On a lightly floured surface stretch pizza dough into an 8-inch square. Cut the dough into eight even strips.
- Form Pizza Dough into Knots – Coat your hands lightly with olive oil or cooking spray, then roll each strip into a rope and tie into a knot, tucking ends under the center.
- Transfer to Prepared Pans – Place knots on the parchment-lined baking sheets, spacing them at least 2 inches apart.
- Brush with Butter – Brush the knots with garlic butter. Sprinkle each knot with 1/2 of the grated Parmesan cheese. Try to avoid the minced garlic at this point for brushing, using mainly butter.
- Oven – Bake per the recipe until golden brown, rotating the trays halfway through.
- Brush with Butter After Baking – Immediately brush liberally with reserved garlic butter and sprinkle with additional grated Parmesan cheese and serve.
Kitchen Equipment to Make Pizza Dough Garlic Knots Recipe
- Sheet pans lined with parchment paper to prevent overbrowning and easy clean-up.
- Pizza wheel or pastry wheel to cut the dough into strips.
- Small saucepan to make the garlic butter on the stove.
- Sharp knife and chopping board to mince the garlic or you could use a garlic press.
- Measuring cup and measuring spoons to measure the Parmesan cheese and seasonings .
- Pastry brush for applying the garlic butter.
Recipe Variations and Substitutions
- Dough Substitutions: I prefer frozen or fresh pizza dough for this recipe. You could adapt it using refrigerated pizza dough i.e. Pillsbury or a similar brand of dough. Keep in mind refrigerate dough will bake differently so adjust the time as needed.
- Homemade Pizza Dough: See my recipe for Homemade Pizza Dough here.
- Butter: You can use unsalted butter for this recipe, if you wish. When doing so, you can add 1/4 teaspoon of salt to the melted butter and garlic or simply taste it and see how the flavor suits your personal preference.
- Use Fresh Minced Garlic: The fresh garlic to make the garlic butter is the BEST for this recipe. When brushing the garlic knots prior to baking tip the pot and the butter will separate from most of the garlic. Use mainly butter to avoid the garlic burning in the oven. A small amount is fine but save the garlic for after baking.
- Parmesan Cheese: You can use freshly grated Parmesan cheese or pre-grated canned Parmesan cheese according to your personal preference, or what you have on hand.
- Spices: You can add crushed red pepper flakes to the butter mixture to give the garlic bread knots a spicy flavor.
- Dipping Sauce Options: You can dip these in pizza sauce, melted cheese, ranch dressing or marinara sauce.
Storage and Leftovers
- Leftovers: Store Garlic Knots in an airtight container or wrapped in aluminum foil chilled in the refrigerator for up to 4 days.
- Reheating: Reheat these buttery garlic bread knots in single servings in the microwave.
- Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat on a sheet pan in a 350°F oven just until thawed and heated through.
More Easy Bread Recipes to Make
- Dollywood’s Famous Cinnamon Bread is a sweet pull apart bread.
- Make your own French Bread for hoagies.
- Supreme Pizza Pull Apart Bread for game day snacking.
- Pimento Cheese Beer Bread makes a killer grilled cheese!
- Twisted Homemade Breadsticks for Italian night at home.
- Sweet homemade Hawaiian Sweet Rolls.
- Cheddar Bacon Jalapeno Cornbread Loaf features a flavor combination that take cornbread to another level.
- Gluten Free Sandwich Bread from King Arthur Baking.
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Helpful Kitchen Items:
Garlic Knots Recipe
Servings: 16 servings
Calories: 200kcal
Ingredients
- 2 lbs frozen pizza dough thawed per the package directions
- 1/2 cup salted butter
- 3 medium garlic cloves finely minced
- 1/2 tsp onion powder
- 1/4 tsp dry Italian seasoning
- 1/3 cup finely grated Parmesan cheese divided use
- 2 Tbsp chopped fresh Italian parsley
Instructions
- Thaw the pizza dough per the package instructions. It's typically recommended that you thaw the dough in the fridge.
- Preheat to 400°. Line 2 baking sheets with parchment paper.
- Remove pizza dough from the refrigerator and let rest until at room temperature.
- In a small saucepan, melt butter over low heat. Add garlic cooking over medium low heat for 2 minutes or until it begins to gently bubble. Remove the heat and add onion powder, mixing until fully combined. Set aside.
- On a lightly floured surface or a nonstick pastry mat stretch and pat each round of pizza dough into an 8 inch square. Using a pizza wheel or sharp knife, cut the dough into eight even 1 inch strips.
- Coat your hands lightly with olive oil or cooking spray, then roll each strip into a rope and tie into a knot, tucking ends under the center. Place knots on the parchment-lined baking sheets, spacing them at least 2 inches apart.
- Brush the knots with garlic butter. Sprinkle each knot with 1/2 of the grated Parmesan cheese. (Try to avoid the garlic at this point for brushing, using mainly butter.)
- Bake for 18-20 minutes, or until golden brown, rotating the trays halfway through. While the knots are baking, stir parsley and Italian seasoning into the remaining melted garlic butter. (If the butter has solidified, briefly reheat it on the stove before adding the parsley).
- After the knots are baked, immediately brush liberally with reserved garlic butter and sprinkle with additional grated Parmesan cheese.
- Serve immediately with warm pizza sauce for dipping.
Notes
- Dough Substitutions: I prefer frozen or fresh pizza dough for this recipe. You could adapt it using refrigerated pizza dough i.e. Pillsbury or a similar brand of dough. Keep in mind refrigerate dough will bake differently so adjust the time as needed.
- Homemade Pizza Dough: See my recipe for Homemade Pizza Dough here.
- Butter: You can use unsalted butter for this recipe, if you wish. When doing so, you can add 1/4 teaspoon of salt to the melted butter and garlic or simply taste it and see how the flavor suits your personal preference.
- Use Fresh Minced Garlic: The fresh garlic to make the garlic butter is the BEST for this recipe. When brushing the garlic knots prior to baking tip the pot and the butter will separate from most of the garlic. Use mainly butter to avoid the garlic burning in the oven. A small amount is fine but save the garlic for after baking.
- Parmesan Cheese: You can use freshly grated Parmesan cheese or pre-grated canned Parmesan cheese according to your personal preference, or what you have on hand.
- Spices: You can add crushed red pepper flakes to the butter mixture to give the garlic bread knots a spicy flavor.
- Dipping Sauce Options: You can dip these in pizza sauce, melted cheese, ranch dressing or marinara sauce.
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 492mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I made these a few nights ago and they were GREAT – so much easier than a yeast bread from scratch. Thanks for posting the recipe!!
I’m so happy you enjoyed them, thank you!
In instruction 7, you call for 1/2 of the Parmesan cheese to be sprinkled on each knot. Obviously that needs the word or symbol for teaspoon after the 1/2.
You misunderstood. The recipe calls for 1/3 cup total of grated Parmesan cheese. You use half of the total 1/3 cup (1/2) divided between the garlic knots prior to baking, and the remaining after baking. You may of course, choose to sprinkle them with all of the Parmesan cheese prior to baking.