Garlic knots are soft, chewy bread knots coated in garlicky butter and herbs, a beloved staple of Italian-American pizzerias. Their origin is a classic story of culinary resourcefulness: they were created to use up leftover pizza dough, which was twisted into knots, baked, and tossed with garlic and oil to create a cheap, delicious side dish. This recipe recreates that pizzeria favorite at home, yielding tender, flavorful knots that are surprisingly simple to make.
Ingredients
- 1 batch pizza dough (about 1 lb / 450 g), homemade or store-bought
- 1/4 cup (60 ml) olive oil
- 4 tablespoons (55 g) unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 2 tablespoons (8 g) freshly chopped parsley (optional, for garnish)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- If using refrigerated dough, let it sit at room temperature for 30 minutes to relax. Meanwhile, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a rectangle about 12×8 inches (30×20 cm). Use a pizza cutter or sharp knife to cut the dough into 12 strips, each about 1 inch (2.5 cm) wide and 8 inches (20 cm) long.
- Roll each strip back and forth on the floured surface to form a rope about 10 inches (25 cm) long. Tie each rope into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between them.
- Bake the knots for 12–15 minutes, or until they are golden brown and cooked through. The internal temperature of the bread should reach about 200°F (93°C) if you want to check, but visual cues are usually sufficient.
- While the knots bake, combine the olive oil, melted butter, minced garlic, oregano, basil, and salt in a small bowl. Stir well.
- As soon as the knots come out of the oven, brush them generously with the garlic-butter mixture. If using, sprinkle with parsley and Parmesan cheese. Serve warm.
Tips
- Dough handling: If the dough is too sticky, flour your work surface generously. If it’s too tight and springs back, let it rest for 5–10 minutes before rolling.
- Garlic flavor: For a milder garlic flavor, sauté the minced garlic in the butter for 1–2 minutes over low heat before mixing with the oil. For a stronger kick, add a pinch of red pepper flakes.
- Even coating: Instead of brushing, you can toss the hot knots in a large bowl with the garlic-butter mixture. This ensures every nook and cranny is coated.
- Make ahead: You can shape the knots and refrigerate them on the baking sheet, covered, for up to 24 hours. Let them come to room temperature for 30 minutes before baking.
Serving Suggestions
Serve garlic knots as an appetizer with marinara sauce for dipping, or alongside a classic Italian meal like spaghetti and meatballs, lasagna, or a fresh green salad. They also make a great side for pizza night.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle with shredded mozzarella and bake for an additional 2–3 minutes until melted.
- Spicy Garlic Knots: Add 1/2 teaspoon of red pepper flakes to the garlic-butter mixture for a kick of heat.
- Herb-Garlic Knots: Add 1 tablespoon of fresh chopped rosemary or thyme to the butter mixture.
- Whole Wheat: Use whole wheat pizza dough for a nuttier flavor and denser texture.
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. You can also microwave them for 20–30 seconds, but they will be softer and less crisp.
Frequently Asked Questions
Can I use frozen bread dough? Yes, thaw the dough in the refrigerator overnight, then let it come to room temperature for about 30 minutes before shaping.
Why are my knots tough? Tough knots are usually a result of overworking the dough or baking them too long. Handle the dough gently and keep an eye on the baking time.
Can I make these gluten-free? Yes, use a gluten-free pizza dough. The texture will be slightly different, but they will still be delicious.
How do I prevent the garlic from burning? Since the garlic is in the butter mixture and not baked directly, it won’t burn. Just be sure to brush it on after baking.
Can I use garlic powder instead of fresh garlic? Yes, use 1 teaspoon of garlic powder in place of the 4 cloves of fresh garlic. The flavor will be less pungent but still good.
What if I don’t have pizza dough? You can use refrigerated crescent roll dough, but the knots will be smaller and flakier, and the baking time may be slightly shorter.
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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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