L’Oven Fresh garlic knots are soft, pull-apart bread bites coated in a generous garlic-butter sauce and sprinkled with parsley. This recipe recreates that bakery-style treat at home using store-bought pizza dough, making it a quick and reliable side dish for pasta nights or a standalone snack. The key is a hot oven, a generous butter bath, and a final sprinkle of salt to make every knot irresistible.
Ingredients
- 1 lb (450 g) store-bought pizza dough (room temperature)
- 1/4 cup (60 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) salt, plus more for finishing
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) olive oil (for brushing)
- 1 tbsp (15 ml) chopped fresh parsley (or 1 tsp dried)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 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 12 strips, each about 1 inch (2.5 cm) wide.
- Working with one strip at a time, roll it back and forth on the counter to form a rope about 8 inches (20 cm) long. Tie the rope into a loose knot, tucking the ends underneath. Place the knot on the prepared baking sheet. Repeat with the remaining strips, spacing the knots about 2 inches (5 cm) apart.
- Brush the tops of the knots with olive oil. Bake for 12–15 minutes, until the knots are golden brown and cooked through (internal temperature should reach at least 190°F/88°C for bread, but this is not a safety requirement—just for doneness).
- While the knots bake, combine the melted butter, minced garlic, garlic powder, salt, and black pepper in a small bowl. Stir well.
- As soon as the knots come out of the oven, brush them generously with the garlic-butter mixture. Sprinkle with parsley and Parmesan cheese, if using, and a pinch of flaky salt.
- Serve warm.
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 rolling.
- Don’t over-bake: The knots should be golden brown, not dark. Over-baking makes them dry. Start checking at 12 minutes.
- Garlic flavor: For a milder garlic taste, saute the minced garlic in the melted butter for 1 minute before brushing. For a stronger punch, use raw garlic as directed.
- Substitution: No pizza dough? Use a 16-oz (450 g) tube of refrigerated breadstick dough, but skip the rolling step—just cut and tie the strips.
- Make-ahead: You can tie the knots and refrigerate them (covered) for up to 4 hours before baking. Add 2–3 minutes to the bake time.
Serving Suggestions
Serve these garlic knots alongside a big bowl of spaghetti and marinara, a Caesar salad, or a bowl of tomato soup. They also make a great appetizer with a side of warm marinara sauce for dipping. For a game-day spread, pair them with pizza and wings.
Variations
- Cheesy Garlic Knots: Before baking, sprinkle each knot with 1 tbsp (15 ml) shredded mozzarella. Bake as directed and brush with garlic butter.
- Spicy Garlic Knots: Add 1/2 tsp (2 g) red pepper flakes to the garlic-butter mixture.
- Herb Garlic Knots: Mix 1 tsp (5 ml) dried Italian seasoning into the dough before rolling, or add fresh rosemary to the butter.
- Everything Bagel Knots: Brush the knots with beaten egg before baking and sprinkle with everything bagel seasoning.
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. Avoid the microwave—it makes them soggy.
Frequently Asked Questions
Can I use whole wheat pizza dough? Yes, whole wheat dough works, but the knots will be denser and slightly nuttier. You may need to add 1–2 minutes to the bake time.
Can I freeze the unbaked knots? Absolutely. After tying the knots, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 18–20 minutes.
Why are my knots tough? Overworking the dough develops too much gluten. Handle the dough gently and don’t roll the ropes too thin—they should be about 1 inch (2.5 cm) thick.
Can I use salted butter? Yes, just reduce the added salt in the garlic-butter mixture to 1/4 tsp (1 g).
What if I don’t have fresh garlic? Use 1 tsp (5 ml) garlic powder instead of the minced cloves. It won’t have the same pungency, but it will still be garlicky.
How do I get the knots to stay tied? Tuck the ends well underneath the knot and press them lightly onto the baking sheet. The dough will seal as it bakes.
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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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