Garlic knots are a New York pizza-shop staple: soft, chewy bread tied into a knot, drenched in garlicky butter and showered with parsley and parmesan. This recipe delivers that same indulgent experience at home using store-bought pizza dough, so you get authentic flavor without the hassle of making dough from scratch. The key is a generous garlic-butter bath and a hot oven that gives the knots a golden exterior while keeping the inside tender.
Ingredients
- 1 lb (450 g) store-bought pizza dough, at room temperature
- 1/4 cup (60 ml) olive oil, for greasing
- 1/2 cup (115 g) unsalted butter, melted
- 5 cloves garlic, minced (about 1 1/2 tablespoons)
- 1/4 cup (10 g) fresh parsley, finely chopped
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (1 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1 large egg, beaten (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and brush it lightly with olive oil.
- On a lightly floured surface, roll the pizza dough into a rectangle about 12×8 inches (30×20 cm). Using a pizza cutter or sharp knife, slice the dough into 8 strips, each about 1 inch (2.5 cm) wide.
- Take each strip and roll it into a log by gently stretching it to about 10 inches (25 cm) long. Tie the log into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- If using the egg wash, brush the tops of the knots lightly with the beaten egg. This gives a shiny, golden crust. Bake for 12–15 minutes, or until the knots are puffed and deep golden brown. The internal temperature should read 200°F (93°C) if you check with a thermometer, but visual cues are sufficient here.
- While the knots bake, make the garlic butter: in a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, but not browned. Remove from heat and stir in the garlic powder, oregano, salt, and pepper.
- As soon as the knots come out of the oven, brush them generously with the garlic butter, making sure to get some garlic bits on each knot. Sprinkle with parsley and Parmesan cheese.
- Serve warm, with extra garlic butter on the side for dipping if desired.
Tips
- Room-temperature dough: Cold dough is hard to stretch and tears easily. Let the dough sit at room temperature for 30–60 minutes before shaping.
- Don’t over-bake: Knots go from golden to dry quickly. Bake just until the tops are deep golden, and the bottoms are lightly browned. Over-baking makes them tough.
- Fresh garlic vs. powder: Fresh garlic gives the best flavor, but if you only have garlic powder, use 1 teaspoon (3 g) mixed into the melted butter instead of fresh.
- Make them ahead: You can shape the knots and refrigerate them on the baking sheet, covered, for up to 4 hours before baking. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve garlic knots as an appetizer with marinara sauce for dipping, or alongside a classic Caesar salad for a light lunch. They also make a great side to pasta dishes, like spaghetti with meatballs or a simple tomato basil pasta. For a New York-style feast, pair them with a slice of pepperoni pizza or a hero sandwich.
Variations
- Spicy knots: Add 1/2 teaspoon (1 g) red pepper flakes to the garlic butter for a kick.
- Cheesy knots: After brushing with butter, sprinkle with 1/2 cup (50 g) shredded mozzarella and return to the oven for 2–3 minutes until melted.
- Herb knots: Mix 1 teaspoon (2 g) dried basil and 1 teaspoon (2 g) dried thyme into the butter along with the oregano.
- Whole wheat: Substitute whole wheat pizza dough for a nuttier flavor; you may need to add 1–2 tablespoons of water to the dough if it feels dry.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or refrigerate 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. Avoid microwaving, as it makes them rubbery. You can also freeze baked knots for up to 3 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use homemade pizza dough? Absolutely. If you have a favorite pizza dough recipe, use 1 lb (450 g) of it. Just make sure it’s at room temperature before shaping.
Why are my knots tough? Tough knots usually come from over-working the dough or baking too long. Handle the dough gently, and don’t roll it too thin. Also, check your oven temperature with an oven thermometer—it might run hot.
Can I make these gluten-free? Yes, use a gluten-free pizza dough. Gluten-free doughs can be stickier, so flour your surface generously and expect a slightly denser texture.
How do I get more garlic flavor? For a stronger garlic punch, increase the minced garlic to 6–7 cloves, or add a pinch of garlic powder to the melted butter. You can also brush the knots with garlic butter twice: once right out of the oven and again after adding the parsley.
Can I use salted butter? Yes, just reduce or omit the added salt in the butter mixture.
What if I don’t have fresh parsley? Use 1 tablespoon (3 g) dried parsley, but add it to the butter rather than sprinkling on top, as dried herbs can burn.
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- Pakora Mix Ingredients: Easy Homemade Batter
- Pakora Batter Recipe (Crispy & Easy)
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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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