Garlic knots are a beloved Italian-American bakery staple: soft, chewy bread tied into a knot, slathered in garlicky butter and sprinkled with parsley. This recipe delivers that same irresistible flavor using store-bought pizza dough, which makes the process quick and foolproof while still producing bakery-quality results. The knots bake up golden and tender, with a glossy, garlic-butter finish that keeps everyone reaching for one more.
Ingredients
- 1 lb (450 g) store-bought pizza dough, preferably at room temperature
- All-purpose flour, for dusting
- 4 tbsp (60 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- If your pizza dough is refrigerated, let it sit at room temperature for 30-45 minutes to relax the gluten. This makes it easier to stretch and shape.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Lightly dust a clean work surface with flour. Place the dough on the surface and divide it into 8 equal pieces (about 56 g each).
- Roll each piece into a rope about 8 inches (20 cm) long and 1/2 inch (1.25 cm) thick. If the dough springs back, let it rest for 5 minutes, then roll again.
- Tie each rope into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Cover the knots with a clean kitchen towel and let them rise in a warm spot for 30-45 minutes, until slightly puffy. They won’t double in size, but they should look a bit airy.
- While the knots rise, make the garlic butter: in a small bowl, combine the melted butter, minced garlic, olive oil, salt, and black pepper. Set aside.
- After the rise, brush the tops of the knots lightly with some of the garlic butter (about half of the mixture). Reserve the rest for after baking.
- Bake the knots for 15-18 minutes, until golden brown and cooked through. The internal temperature should reach 190°F (88°C) for a fully baked bread, but if you don’t have a thermometer, tap the bottom—it should sound hollow.
- Remove the knots from the oven and immediately brush them with the remaining garlic butter. Sprinkle with chopped parsley and Parmesan cheese, if using. Serve warm.
Tips
- Use fresh garlic, not garlic powder: Fresh minced garlic gives a pungent, aromatic flavor that garlic powder can’t match. If you only have powder, use 1/2 tsp (1.5 g) and add it to the butter after melting.
- Don’t skip the rise: The second rise (after shaping) is what makes the knots light and tender. If you bake them right away, they’ll be dense and bready.
- Make ahead: You can shape the knots, place them on the baking sheet, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.
- Watch the garlic: If you add the garlic to the butter before brushing the knots for the first time, it won’t burn in the oven because it’s brushed on top. But if you leave the garlic in the butter for the final brush, it’s fine—just don’t let the butter sit too long or the garlic will become harsh.
Serving Suggestions
Serve these garlic knots as a side to spaghetti and meatballs, lasagna, or a simple Caesar salad. They’re also great as an appetizer with marinara sauce for dipping. For a game-day spread, pair them with a cheese board and some roasted vegetables.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle 1/4 cup (30 g) shredded mozzarella over the knots and bake for an extra 2-3 minutes until melted.
- Herb-Butter Knots: Add 1 tsp (1 g) dried oregano or Italian seasoning to the garlic butter for an herby twist.
- Spicy Knots: Add 1/4 tsp (0.5 g) red pepper flakes to the garlic butter for a kick of heat.
- Whole Wheat Knots: Use whole wheat pizza dough instead of white; the knots will be slightly denser and nuttier in flavor.
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 and slightly crisp on the outside. You can also microwave them for 15-20 seconds, but they’ll be softer. For longer storage, freeze the baked knots in a zip-top bag for up to 3 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Can I use homemade pizza dough? Absolutely. If you have a favorite pizza dough recipe, use it. Just make sure it’s enough for a 12-inch pizza (about 1 lb / 450 g). The rise times may vary slightly depending on your dough’s hydration.
Why are my knots tough? Tough knots are usually the result of overworking the dough or not letting it rise enough. Handle the dough gently, and don’t skip the second rise. Also, avoid rolling the ropes too thin—they should be about 1/2 inch thick.
Can I make these vegan? Yes. Use a vegan pizza dough (check the label) and substitute the butter with a plant-based butter or olive oil. Use nutritional yeast instead of Parmesan for a cheesy flavor.
How do I prevent the garlic from burning? Since the garlic is in the butter brushed on top, it can burn if the butter is applied too early or if the oven is too hot. Brushing halfway through baking (as instructed) helps. If your oven runs hot, check the knots at the 12-minute mark.
Can I use garlic powder instead of fresh garlic? Yes, but reduce the amount to 1/2 tsp (1.5 g) and mix it into the melted butter. Fresh garlic gives a sharper, more aromatic flavor, but powder is a fine substitute in a pinch.
What if I don’t have a stand mixer? You don’t need one for this recipe—just your hands and a rolling surface. The dough is already made, so all you need is a little elbow grease to roll the ropes.
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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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