Garlic knots are soft, chewy bites of pizza dough twisted into a knot, brushed with garlic butter, and baked until golden. They are a classic pizzeria side that works because the dough gets a crisp exterior while staying tender inside, and the garlic butter soaks into every crevice. This recipe uses store-bought or homemade pizza dough, so you can have warm, aromatic knots on the table in under an hour.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade
- 1/4 cup (60 ml) olive oil
- 4 tbsp (56 g) unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup (10 g) fresh parsley, finely chopped
- 1/2 tsp (2 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/4 cup (25 g) grated Parmesan cheese (optional)
- Flour, for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- If the pizza dough is cold, let it sit at room temperature for 20–30 minutes. On a lightly floured surface, roll the dough into a rectangle about 1/2 inch (1.25 cm) thick.
- Using a pizza cutter or sharp knife, slice the dough into strips about 1 inch (2.5 cm) wide and 6 inches (15 cm) long. You should get about 12–16 strips.
- To shape each knot: tie a loose knot in the center of a strip, leaving the two ends slightly longer. Tuck the ends under the knot and place on the prepared baking sheet. Repeat with all strips, spacing knots about 1 inch (2.5 cm) apart.
- In a small bowl, mix the olive oil, melted butter, minced garlic, salt, and black pepper. Brush this mixture generously over the tops of the knots.
- Bake for 12–15 minutes, until the knots are puffed and golden brown on top. If you like them extra crispy, bake for an additional 2–3 minutes.
- While the knots bake, stir the parsley and Parmesan (if using) into the remaining garlic butter mixture.
- As soon as the knots come out of the oven, brush them again with the garlic butter mixture. Serve warm.
Tips
- Dough temperature: Cold dough is harder to stretch and shape. Let it sit at room temperature for 20–30 minutes before rolling.
- Don’t over-brush: Brushing too much butter before baking can make the knots greasy. A light coat before baking and a generous brush after baking gives the best flavor and texture.
- Use fresh garlic: Fresh minced garlic has a sharper, more aromatic flavor than garlic powder. If you only have powder, use 1/2 tsp (1.5 g) and mix it into the butter before brushing.
- Even sizing: Cut strips of similar width so they bake evenly. Thicker strips take longer and may be doughy in the center.
Serving Suggestions
Serve garlic knots warm as an appetizer with marinara sauce for dipping. They also pair well with a fresh green salad, a bowl of tomato soup, or alongside a pasta dish like spaghetti and meatballs. For a heartier meal, split the knots and fill with mozzarella and pepperoni for a quick sandwich.
Variations
- Cheesy garlic knots: Sprinkle 1/2 cup (50 g) shredded mozzarella over the knots during the last 3 minutes of baking.
- Spicy knots: Add 1/4 tsp (0.5 g) red pepper flakes to the garlic butter.
- Herb knots: Add 1 tsp (2 g) dried oregano or Italian seasoning to the butter mixture.
- Whole wheat: Use whole wheat pizza dough for a nuttier flavor; you may need to add 1–2 tbsp (15–30 ml) more olive oil to keep them moist.
- Vegan: Substitute the butter with a plant-based butter or use all olive oil (about 1/2 cup / 120 ml total). Skip the Parmesan or use a vegan alternative.
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. You can also microwave them for 20–30 seconds, but they will be softer. For best texture, reheat in an air fryer at 350°F (175°C) for 3–4 minutes.
Frequently Asked Questions
Can I use frozen pizza dough? Yes, thaw it in the refrigerator overnight or at room temperature for 2–3 hours until pliable. Then proceed with the recipe.
Why are my knots doughy in the middle? This usually happens if the strips are too thick or the knots are placed too close together. Roll the dough thinner (about 1/2 inch / 1.25 cm) and space them at least 1 inch (2.5 cm) apart on the baking sheet.
Can I make these ahead of time? You can shape the knots and refrigerate them covered for up to 4 hours before baking. Brush with butter just before baking. You may need to add 2–3 minutes to the baking time if they are cold.
Can I freeze garlic knots? Yes, bake them as directed, let cool completely, and freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
How do I prevent the garlic from burning? Garlic burns quickly at high temperatures. Brushing the knots before baking with the butter mixture is fine, but if you notice the garlic browning too fast, cover the knots loosely with foil for the last 5 minutes of baking.
Can I use garlic powder instead of fresh? Yes, but use 1/2 tsp (1.5 g) garlic powder mixed into the melted butter. Fresh garlic gives a stronger, more pungent flavor, while powder is milder and sweeter.
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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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