Garlic knots are soft, pull-apart bread twists made from pizza dough, brushed with garlicky butter and baked until golden. They are a classic Italian-American side dish, perfect for dipping in marinara sauce. This recipe works because it uses store-bought or homemade pizza dough, making it quick, forgiving, and endlessly customizable.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- All-purpose flour, for dusting
- 4 tbsp (56 g) unsalted butter, melted
- 3 cloves garlic, minced
- 1/4 cup (60 ml) olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 2 tbsp (8 g) grated Parmesan cheese
- 1 tbsp (4 g) chopped fresh parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- On a lightly floured surface, roll the pizza dough into a rectangle about 1/2-inch (1.25 cm) thick. Use a pizza cutter or sharp knife to slice the dough into 1-inch (2.5 cm) wide strips.
- Cut each strip into 4- to 5-inch (10-12 cm) pieces. Tie each piece into a knot by looping one end through the center, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- In a small bowl, mix the melted butter, minced garlic, olive oil, oregano, basil, and salt. Brush this mixture generously over the knots, reserving about half for after baking.
- Bake the knots for 12–15 minutes, until they are puffed and golden brown. If you are using raw pizza dough, ensure the internal temperature reaches 190°F (88°C) for food safety (the dough is fully cooked when it is no longer doughy in the center).
- Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with Parmesan cheese and parsley, if using. Serve warm.
Tips
- Dough temperature: Cold dough is harder to stretch and tie. Let it sit at room temperature for 30 minutes before shaping.
- Garlic flavor: For a milder garlic taste, sauté the minced garlic in the butter for 1 minute before brushing. For a stronger kick, add an extra clove.
- Knot tying: If the dough resists tying, let it rest for 5 minutes. Tying too tightly can cause the knots to tear as they rise.
- No pizza dough? Substitute with refrigerated biscuit dough or crescent roll dough, but adjust baking time to the package instructions.
Serving Suggestions
Serve garlic knots warm as an appetizer or side dish. They pair perfectly with marinara sauce for dipping, or with a bowl of tomato soup. For a complete meal, serve alongside a fresh green salad or a hearty pasta dish like spaghetti and meatballs.
Variations
- Cheesy knots: Sprinkle 1/2 cup (50 g) shredded mozzarella over the knots in the last 3 minutes of baking.
- Spicy knots: Add 1/2 tsp red pepper flakes to the garlic butter.
- Herb butter: Replace the dried oregano and basil with 1 tbsp (15 ml) of fresh chopped rosemary or thyme.
- Whole wheat: Use whole wheat pizza dough for a nuttier flavor; you may need to add 1–2 minutes of baking time.
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 in a 350°F (175°C) oven for 5–7 minutes, or until warmed through. You can also microwave them for 20–30 seconds, but they will be less crispy. For longer storage, freeze the baked knots in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use store-bought pizza dough? Yes, absolutely. Store-bought dough works perfectly. Let it come to room temperature before shaping for easier handling.
Why are my knots raw in the middle? This usually happens if the dough is too thick or the oven is not hot enough. Roll the dough to an even 1/2-inch thickness and make sure your oven is fully preheated. If needed, bake for an extra 2–3 minutes.
Can I make garlic knots ahead of time? Yes, you can shape the knots and refrigerate them on the baking sheet for up to 4 hours before baking. Brush with butter just before baking.
Can I use garlic powder instead of fresh garlic? Yes, use 1/2 teaspoon of garlic powder in place of the minced cloves. It will have a slightly different flavor but still delicious.
How do I make them vegan? Use vegan butter or olive oil instead of butter, and omit the Parmesan cheese or use a vegan alternative. The rest of the recipe is already plant-based.
What if I don’t have a pizza cutter? Use a sharp chef’s knife or kitchen scissors. Just make sure the strips are even in width.
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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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