Marketside garlic knots are soft, pull-apart bread knots coated in garlic butter and herbs, sold pre-baked in many grocery stores. They are a convenient side or appetizer that can be served as-is, but with a few simple steps you can make them taste freshly baked. This guide covers the best ways to reheat, serve, and customize these knots so they turn out golden, buttery, and irresistible every time.
Ingredients
- 1 package (12 oz / 340 g) Marketside garlic knots (about 8 knots)
- 1 tablespoon (14 g) unsalted butter, melted (optional, for extra richness)
- 1 tablespoon (15 ml) olive oil (optional, for crispier texture)
- 1 teaspoon grated Parmesan cheese (optional, for topping)
- 1 tablespoon (4 g) chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). If you prefer a crispier exterior, line a baking sheet with parchment paper.
- Remove the garlic knots from the package and arrange them on the baking sheet, leaving about 1 inch (2.5 cm) of space between each knot so they heat evenly.
- If you want extra garlic flavor, brush the knots with the melted butter or olive oil before baking. This step is optional but enhances the richness.
- Bake for 8–10 minutes, or until the knots are heated through and the edges are lightly golden. For a softer texture, cover the knots loosely with aluminum foil for the first 5 minutes, then remove the foil for the last 3–4 minutes.
- If using Parmesan and parsley, sprinkle them over the hot knots immediately after removing from the oven. The residual heat will melt the cheese slightly and help the herbs stick.
- Serve warm. These are best enjoyed within 15 minutes of baking.
Tips
- Don’t overbake: The knots are already fully cooked, so you’re only reheating them. Overbaking can dry them out and make them tough. Keep an eye on them and remove as soon as they’re hot.
- Air fryer option: For a quicker, crispier result, air fry at 350°F (175°C) for 3–5 minutes. Shake the basket halfway through to ensure even browning.
- Substitution: If you don’t have the included garlic butter packet (some packages come with one), you can make your own by mixing 2 tablespoons (28 g) melted butter with 1/2 teaspoon garlic powder and a pinch of salt.
- Common mistake: Microwaving these knots can make them rubbery and soggy. If you must use a microwave, heat them on a paper towel for 20–30 seconds, but know that the texture won’t be as good as oven or air fryer.
Serving Suggestions
Serve these garlic knots alongside a bowl of marinara sauce for dipping, or pair them with a fresh green salad for a light lunch. They also make a great side to pasta dishes like spaghetti and meatballs, or as an appetizer for a game-day spread. For a heartier meal, slice the knots in half and use them to make mini garlic bread sandwiches with mozzarella and pepperoni.
Variations
- Cheesy garlic knots: After baking, sprinkle with shredded mozzarella and return to the oven for 2–3 minutes until melted.
- Spicy version: Mix 1/4 teaspoon red pepper flakes into the melted butter before brushing on the knots.
- Herb butter: Stir 1/2 teaspoon dried oregano or Italian seasoning into the butter for an extra layer of flavor.
- Stuffed knots: Carefully split each knot and tuck a small cube of mozzarella inside before baking. The cheese will melt and create a gooey center.
Storage and Reheating
Store leftover garlic knots in an airtight container or zip-top bag 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. For a quick snack, you can microwave them for 20–30 seconds, but they will be softer. For longer storage, freeze the knots in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) for 10–12 minutes.
Frequently Asked Questions
Are Marketside garlic knots already cooked? Yes, they are fully baked and ready to eat, but they are best enjoyed warm. The package instructions typically recommend reheating in the oven or microwave.
Can I eat them cold? You can, but they are much more flavorful and pleasant when warmed. The butter and garlic flavors become more pronounced when heated.
Can I freeze the garlic knots? Absolutely. Freeze them in an airtight bag for up to 3 months. Reheat directly from frozen in the oven to maintain the best texture.
What if I don’t have an oven? You can use a toaster oven or air fryer. For a toaster oven, follow the same temperature and time as a regular oven. For an air fryer, use 350°F (175°C) for 3–5 minutes.
How do I make them crispier? Brush the knots with olive oil before baking and place them directly on the oven rack (with a baking sheet below to catch drips) for the last 2 minutes. This will help them brown and crisp up.
Can I add more garlic? Yes, you can brush them with extra garlic butter (melted butter mixed with minced garlic or garlic powder) before reheating. Just be careful not to overdo it, as the knots already have a garlic coating.
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