Go Back

Garlic Knots

Garlic knots with a golden, buttery twist made from refrigerated pizza dough and finished with garlic-Parmesan butter. Tied into 7-inch ropes, baked until brown, then brushed and topped for a glossy pull-apart bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough and seasoning
  • 1 lb refrigerated pizza dough Keep at room temperature for easier rolling.
  • 0.25 cup butter Melted for brushing.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 cup grated Parmesan For sprinkling on hot knots.
  • 0.25 tsp salt Stir into the garlic butter.
  • Marinara sauce for dipping Serve warm or room temperature for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400F and line a baking sheet with parchment.
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each into a 7-inch rope and tie into a knot.
  3. Place the knots on the baking sheet and brush lightly with melted butter.
Bake and finish
  1. Bake for 13-15 minutes until golden brown, keeping the knots spread out in a single layer.
  2. Stir the garlic, parsley, and salt into the remaining butter, then brush over the hot knots.
  3. Sprinkle with Parmesan and serve with marinara for dipping.

Notes

For the best knot definition, use room-temperature dough and tie each knot tightly enough to hold shape during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350F oven for 5-8 minutes to re-crisp. Freezing is not recommended because the dough texture softens after thawing. For a lighter option, replace half the butter with olive oil while keeping the garlic-parsley mixture the same.