Garlic Knots

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Golden, buttery, and loaded with fresh garlic and herbs, these Garlic Knots are one of my favorite things to make when I want to impress with minimal effort. Whether it’s for a cozy family dinner or a party appetizer, they always disappear in minutes. The scent alone—rich garlic mingled with fresh parsley and warm, toasty bread—is enough to gather everyone in the kitchen before they even hit the table.

I first made these on a whim with leftover pizza dough and couldn’t believe how easy and addictive they were. Since then, I’ve refined the technique to get that perfect golden crust with a soft, fluffy inside, all drenched in garlicky butter. Serve them with a marinara dip or next to pasta—they’re the kind of side that steals the spotlight.

Why You’ll Love These Garlic Knots

These garlic knots are quick, simple, and bursting with flavor. You don’t need any fancy ingredients—just basic pantry staples and a few minutes of hands-on time. They’re perfect as a starter, snack, or a side dish to complement Italian dishes. Plus, they’re freezer-friendly, so you can make a big batch and save some for later.

What Kind of Dough Should I Use?

I usually go with fresh pizza dough from the store or homemade if I’ve got the time. Either way, you want a soft, elastic dough that rises well in the oven and gets that nice golden-brown crust. Pre-made pizza dough is a great shortcut and works perfectly here—no need to make dough from scratch unless you’re in the mood.

Options for Substitutions

• Butter: You can use olive oil instead for a vegan twist or a slightly different flavor profile.
• Cheese: Parmesan is classic, but feel free to try Asiago or Pecorino Romano for something sharper.
• Garlic: Fresh is best, but garlic powder can work in a pinch if you’re short on time.
• Herbs: Parsley adds freshness, but you can add oregano, basil, or rosemary depending on your dish.
• Dough: Gluten-free pizza dough works if you need a gluten-free version—just make sure it’s soft and pliable.

Ingredients for These Garlic Knots

• Pizza Dough: This is the heart of the recipe. Soft, pliable pizza dough bakes into fluffy, chewy knots with a perfect golden crust.
• Unsalted Butter: It brings richness and helps carry the garlic and herb flavors beautifully.
• Fresh Garlic: Grated or minced garlic gives an intense, aromatic flavor that defines the recipe.
• Parsley: Freshly chopped parsley adds color and brightness to the buttery coating.
• Parmesan Cheese: Finely grated Parmesan brings a savory umami touch and creates a slightly crispy, cheesy crust.
• Salt: Just a pinch enhances all the other flavors and helps balance the richness.
• Olive Oil (optional): Great for brushing the dough before baking or as a butter substitute.

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Step 1: Prepare the Dough

Roll out your pizza dough on a floured surface into a large rectangle, about ¼ inch thick. Use a pizza cutter or sharp knife to slice the dough into even strips, roughly 1-inch wide. Each strip will be tied into a knot.

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Step 2: Tie the Knots

Gently stretch each dough strip and tie it into a knot—don’t worry about making them perfect. Place each knot onto a parchment-lined baking sheet, spaced about 2 inches apart.

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Step 3: Let Them Rise

Cover the knots loosely with a clean kitchen towel and let them rest for about 30 minutes in a warm place. This allows the dough to puff slightly and ensures a soft, fluffy interior after baking.

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Step 4: Bake the Knots

Preheat your oven to 400°F (200°C). Brush each knot with olive oil or melted butter, then bake for 15–18 minutes, or until golden brown and cooked through.

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Step 5: Make the Garlic Butter

While the knots are baking, melt the butter in a small saucepan over low heat. Add the grated garlic and cook just until fragrant—about 1 minute. Stir in the chopped parsley and remove from heat.

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Step 6: Toss the Knots in Garlic Butter

Once the garlic knots are baked and still warm, place them in a large bowl. Pour the garlic butter over the top and toss gently to coat every piece evenly.

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Step 7: Add Parmesan and Serve

Finish by sprinkling the hot garlic knots with freshly grated Parmesan cheese and a pinch of salt. Serve immediately with warm marinara sauce for dipping if desired.

How Long to Prepare the Garlic Knots

Preparation Time

Prepping the garlic knots takes about 15 to 20 minutes. This includes rolling out the dough, slicing it, tying the knots, and preparing the garlic butter mixture. If you’re using store-bought dough, you’ll save even more time.

Resting and Baking Time

After the knots are formed, you’ll need to let them rest for 30 minutes so they can rise a bit before baking. Then, they bake for about 15–18 minutes until golden brown. From start to finish, you’re looking at just over an hour for a fresh batch of garlic knots.

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Tips for Perfect Garlic Knots

• Use room-temperature dough to make rolling and shaping easier.
• Don’t overwork the dough when tying the knots—gentle handling keeps them light and fluffy.
• Add the garlic to the butter right before using to avoid burning the garlic and turning it bitter.
• Toss the knots in garlic butter while they’re still hot so they absorb the flavor.
• For a crispier crust, use a baking stone or preheated baking sheet.

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Watch Out for These Mistakes While Cooking

• Using cold dough: It resists stretching and may tear or shrink back.
• Overbaking: This can dry out the knots. Watch closely in the last few minutes.
• Burning the garlic: Garlic cooks fast, so sauté it briefly and remove from heat immediately.
• Underseasoning: A pinch of salt and a good sprinkle of cheese go a long way.
• Skipping the resting time: This short rise helps achieve the soft texture.

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What to Serve With Garlic Knots?

1. Marinara Sauce

A classic pairing. The warm, tangy tomato sauce balances the richness of the garlic butter.

2. Creamy Alfredo Pasta

These knots are the perfect buttery sidekick to a bowl of creamy fettuccine Alfredo.

3. Homemade Tomato Soup

A cozy and comforting combo—dip your garlic knots like you would a grilled cheese.

4. Caesar Salad

The garlicky flavor of the knots goes great with the crisp romaine and bold dressing.

5. Grilled Chicken or Meatballs

Serve them as a side to protein-rich dishes for a satisfying and complete meal.

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Storage Instructions

Room Temperature

Keep leftover garlic knots in an airtight container at room temperature for up to 2 days. They’ll stay soft but are best eaten warm.

Refrigerator

Store in the fridge for up to 5 days. Reheat in a low oven (300°F) for about 5–7 minutes to refresh the texture.

Freezer

Freeze baked garlic knots in a single layer on a baking sheet. Once solid, transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in a 350°F oven until warmed through.

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Estimated Nutrition

Per garlic knot (based on 12 per recipe):

• Calories: ~130
• Total Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 1g
• Sugar: <1g
• Sodium: 180mg

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Frequently Asked Questions

What’s the best dough to use for garlic knots?

Store-bought pizza dough works great, but homemade dough gives a richer flavor and texture if you have time.

Can I make these ahead of time?

Yes! Shape the knots and store them in the fridge covered for up to 24 hours before baking. Let them sit at room temp for 30 minutes before baking.

Are garlic knots vegan?

They can be! Use olive oil instead of butter and skip the cheese or use a dairy-free alternative.

How do I reheat leftover garlic knots?

Place them in a 300°F oven for 5–7 minutes. You can brush them with a bit of melted butter to revive the flavor.

Can I add extra toppings?

Absolutely—try red pepper flakes, mozzarella, or a drizzle of pesto for a twist.

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Conclusion

Garlic knots are the kind of recipe that feels like a little gift—simple to make, outrageously delicious, and endlessly versatile. Whether you’re baking them for a casual pizza night or bringing them to a party, they’re sure to be a hit. With just a few ingredients and some quick steps, you get fluffy, golden bites drenched in buttery, garlicky goodness. Try them once, and they’ll become a permanent part of your recipe rotation.

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