These Pizza Hut garlic knots are soft, pillowy bread knots brushed with a buttery garlic-herb mixture and sprinkled with Parmesan, just like the ones from the restaurant. The dough is enriched with a little sugar and oil, which gives it that signature tender texture, and the garlic butter is what makes them truly addictive. This recipe is easy to make at home with either homemade or store-bought pizza dough, and they’re perfect as an appetizer, side dish, or snack.
Ingredients
- 1 batch homemade pizza dough (or 1 lb / 450 g store-bought pizza dough, room temperature)
- 2 tablespoons (30 ml) olive oil, for greasing
- 1/4 cup (60 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 2 tablespoons (15 g) grated Parmesan cheese
- 1 tablespoon (15 g) chopped fresh parsley (optional, for garnish)
Instructions
- If using store-bought dough, let it sit at room temperature for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- On a lightly floured surface, roll the dough into a rectangle about 1/2-inch thick. Use a pizza cutter or sharp knife to cut the dough into 1-inch wide strips, then cut each strip into 3-inch long pieces. You should get about 18-20 pieces.
- To shape each knot: take a piece of dough, stretch it slightly, and tie it into a loose knot. Tuck the ends under to keep the shape. Place the knots on the prepared baking sheet, leaving about 1 inch of space between them.
- Cover the baking sheet with a clean kitchen towel and let the knots rise in a warm spot for 20-25 minutes, until they look slightly puffy.
- Bake the knots for 12-15 minutes, or until they are golden brown and cooked through. The internal temperature should read 190°F (88°C) for fully baked bread (this is a safe temperature for bread, though not a USDA meat requirement).
- While the knots bake, make the garlic butter: in a small bowl, combine the melted butter, minced garlic, oregano, basil, and salt. Stir well.
- As soon as the knots come out of the oven, brush them generously with the garlic butter mixture. Sprinkle with Parmesan cheese and parsley, if using.
- Serve warm.
Tips
- Dough handling: If the dough is too sticky, dust it with a little flour. If it’s too stiff, let it rest for 10 minutes before rolling.
- Garlic intensity: For a milder garlic flavor, sauté the minced garlic in the butter for 1 minute over low heat before brushing. For a stronger punch, add an extra clove.
- No pizza dough? You can use refrigerated crescent roll dough, but the knots will be flakier and less chewy. Adjust baking time to 10-12 minutes.
- Make ahead: You can shape the knots and refrigerate them for up to 24 hours before baking. Let them sit at room temperature for 20 minutes before baking.
Serving Suggestions
Serve these garlic knots as a side with pizza, pasta, or a fresh green salad. They’re also great for dipping into marinara sauce, ranch dressing, or a creamy cheese sauce. For a game-day spread, pair them with wings or a charcuterie board.
Variations
- Cheesy Garlic Knots: After brushing with garlic butter, sprinkle with shredded mozzarella and bake for an additional 2-3 minutes until melted.
- Spicy: Add 1/4 teaspoon red pepper flakes to the garlic butter.
- Herb Butter: Swap the oregano and basil for 1 teaspoon of Italian seasoning or fresh rosemary.
- Whole Wheat: Use whole wheat pizza dough for a nuttier flavor and more fiber.
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 microwave for 20-30 seconds. For a crispier texture, reheat in an air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
Can I use frozen dough? Yes, thaw it in the refrigerator overnight, then let it come to room temperature for 30 minutes before shaping.
Why did my knots come out tough? This usually happens when the dough is over-kneaded or baked too long. Bake just until golden brown and avoid overworking the dough when shaping.
Can I make these without butter? Yes, substitute with olive oil or a vegan butter alternative. The flavor will be slightly different but still delicious.
How do I get the garlic butter to stick better? Brush the knots immediately after baking while they are still hot. The heat helps the butter soak in.
Can I freeze the baked knots? Absolutely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 10 minutes.
What if I don’t have fresh garlic? You can use 1 teaspoon of garlic powder, but the flavor will be less sharp. Mix it into the melted butter.
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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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