These copycat Domino’s garlic knots are soft, pillowy bites of pizza dough brushed with a buttery garlic-Parmesan mixture and baked until golden. They’re a perfect appetizer or side dish for pizza night, and they come together easily with store-bought pizza dough for a quick and satisfying treat.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 3 tbsp (42 g) unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp olive oil, for greasing
- 1/4 cup (60 ml) marinara sauce, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking sheet with olive oil or line it with parchment paper.
- On a lightly floured surface, roll the pizza dough into a rectangle about 12×8 inches (30×20 cm). Use a pizza cutter or sharp knife to slice the dough into 1-inch (2.5 cm) wide strips. Cut each strip into 3-inch (7.5 cm) pieces.
- For each piece, tie it into a knot: hold the ends of the strip and tie a simple knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Cover the knots loosely with plastic wrap or a clean kitchen towel and let them rise in a warm spot for 15 minutes while you prepare the garlic butter.
- In a small bowl, mix together the melted butter, minced garlic, Parmesan cheese, oregano, and salt. Stir well to combine.
- Brush the risen knots generously with the garlic butter mixture, reserving about half for after baking.
- Bake the knots for 12-15 minutes, until they are golden brown and cooked through. The internal temperature should reach at least 190°F (88°C) for a fully baked dough (this is not a food safety requirement for dough, but ensures the center is not doughy).
- Remove from the oven and immediately brush with the remaining garlic butter. Serve warm with marinara sauce for dipping, if desired.
Tips
- Dough consistency: If your dough is too sticky, dust it lightly with flour. If it’s too dry, add a teaspoon of water at a time until it becomes pliable.
- Make ahead: You can assemble the knots and keep them in the refrigerator for up to 4 hours before baking. Let them sit at room temperature for 15 minutes before baking.
- Common mistake: Don’t over-knead the dough when shaping the knots; this can make them tough. Just handle them gently.
- Substitution: If you don’t have pizza dough, you can use refrigerated biscuit dough, but the texture will be more biscuit-like than bread-like.
Serving Suggestions
Serve these garlic knots as an appetizer with marinara sauce, ranch dressing, or a creamy garlic dip. They also pair wonderfully with a fresh green salad or a bowl of tomato soup for a light meal. For a game-day spread, serve them alongside wings or a veggie platter.
Variations
- Spicy: Add 1/4 teaspoon of red pepper flakes to the garlic butter for a kick.
- Cheesy: Sprinkle extra shredded mozzarella on top of the knots during the last 2 minutes of baking.
- Herb: Add 1 tablespoon of chopped fresh parsley or basil to the garlic butter for a fresh flavor.
- Whole wheat: Use whole wheat pizza dough for a heartier version.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave them for 20-30 seconds, but they will be less crispy.
Frequently Asked Questions
Can I use frozen pizza dough? Yes, thaw it overnight in the refrigerator, then let it come to room temperature for about 30 minutes before shaping.
Why are my garlic knots tough? Overworking the dough when shaping can develop too much gluten. Handle the dough gently and avoid excessive kneading.
Can I make these ahead of time? Yes, you can prepare the knots and refrigerate them unbaked for up to 4 hours. Bake them fresh when ready to serve.
Can I freeze garlic knots? Yes, bake them, let them cool completely, and freeze in a zip-top bag for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 10 minutes.
What if I don’t have Parmesan cheese? You can substitute with Pecorino Romano or even nutritional yeast for a dairy-free option.
How do I get a more golden color? Brush the knots with an egg wash (1 egg beaten with 1 tablespoon water) before baking, in addition to the garlic butter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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