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Garlic Knots

These buttery Garlic Knots are impossible to resist! You can serve them as an appetizer with warm pizza sauce for dipping or enjoy them as a side dish with your meal. Either way, it’s a win!


Easy Garlic Knots Recipe

Making these Garlic Knots with pizza dough takes the bread making out of the equation. To make them, make the garlic butter on the stovetop by simmering together butter and freshly minced garlic in a small saucepan. Thaw the pizza dough per the package directions then form the dough into squares. Next, use a pastry wheel or a pizza cutter to cut the pizza dough into strips. Tie the strips into knots and place onto a parchment paper lined sheet pan leaving 1-2 inches between them. Brush on all sides with garlic butter then bake the garlic pizza dough knots at 400°F per the recipe until golden. Mix the dry Italian seasoning and chopped parsley into the remaining butter then once baked, brush the garlic knots liberally on all sides and serve.


How to Make the BEST Garlic Knots Recipe

  • Ingredient you’ll need to make homemade Garlic Knots: Two pounds of frozen or homemade pizza dough, 1/2 cup salted butter, 3 large cloves of garlic finely minced, finely grated Parmesan cheese, dried Italian seasoning or oregano and chopped flat leaf parsley.
  • Kitchen tools you’ll need: Two sheet pans lined with parchment paper, pizza or pastry wheel, small saucepan, sharp knife and chopping board, garlic press, measuring cups and pastry brush.
  • 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.
  • 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.
  • 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.
  • You can use freshly grated Parmesan cheese or pre-grated Parmesan according to your preference or what you have on hand.
  • When forming the knots, it’s perfectly fine for them not to be identical. These are homemade and should look as if they were formed by hand. Pizza dough is forgiving, don’t sweat the small stuff!
  • You can add crushed red pepper flakes to the butter mixture to give the garlic bread knots a little heat.
  • Once the dough has been cut into strips, spray your hands with cooking spray or use a small amount of olive oil to prevent it from sticking to your hands while tying into knots.
  • Store Garlic Knots in an airtight container chilled in the refrigerator for up to 4 days.
  • Reheat these buttery garlic bread knots in single servings in the microwave.

Homemade Pizza Dough

If you’d like to use homemade pizza dough for this recipe you certainly can. See my recipe for Homemade Pizza Dough and full instructions here.

  • Ingredients you’ll need to make homemade Pizza Dough: Bread flour, two packets rapid rise yeast (1/4 oz each), salt, olive oil, granulated sugar and warm water.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer fitted with a dough hook, (you can also knead by hand), measuring cups and spoons, large bowl.
  • See the full recipe for preparation instructions. You’ll need one batch to make these Garlic Knots.

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Garlic Knots

Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Appetizer, Bread, Side Dish
Cuisine: American, Italian Inspired
Keyword: garlic-knots-recipe, garlic-parmesan-bread
Servings: 16 servings
Calories: 181kcal


  • 2 lbs frozen pizza dough thawed per the package instructions
  • 1/2 cup salted butter
  • 3 medium cloves garlic finely minced
  • 1/2 tsp onion powder
  • 1/4 tsp dried Italian seasoning
  • 1/3 cup finely grated Parmesan cheese divided use
  • 2 Tbsp chopped fresh Italian parsley


  • 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.


See my recipe for Homemade Pizza Dough here.


Serving: 1serving | Calories: 181kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 339mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I notice in step 2 “Remove pizza dough from the refrigerator and let rest until at room temperature.” is the “until” until double in bulk or what please?

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