Garlic Knots Recipe

Soft, golden garlic knots brushed with buttery garlic herb goodness and baked until fluffy and fragrant. Perfect as a cozy appetizer or side, served warm with marinara for dipping.

Course Appetizer, Bread, Side Dish

Cuisine American, Italian Inspired, Southern

Keyword easy-garlic-knots, garlic-knots-recipe

Prep Time 20

Cook Time 18

Total Time 38

Servings 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 if you'd like to make homemade dough from scratch.

- 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.

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