Garlic knots are quick and easy to make, especially if you use store-bought dough. They have a rich, garlicky flavor with a tender texture and a beautifully crisp exterior. They’re incredibly versatile, pairing well with a variety of main dishes or served on their own with marinara sauce. This recipe brings bakery-style garlic knots to your home kitchen with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pizza dough (homemade or store-bought)
Unsalted butter
Fresh garlic, minced
Olive oil
Fresh parsley, chopped
Grated Parmesan cheese (optional)
Salt
Dried Italian herbs (optional)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the pizza dough on a floured surface into a rectangle, about ½-inch thick.
Cut the dough into strips (about 1 inch wide), then tie each strip into a knot.
Place the knots on the prepared baking sheet, spacing them about 1 inch apart.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Remove from heat and stir in olive oil, chopped parsley, and a pinch of salt.
Brush half of the garlic butter mixture over the unbaked knots.
Bake for 12–15 minutes, or until golden brown.
Remove from the oven and immediately brush with the remaining garlic butter.
Sprinkle with grated Parmesan cheese and dried Italian herbs, if using.
Serve warm with marinara sauce or on their own.
Servings and timing
This recipe makes about 12 garlic knots. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Cheesy garlic knots: Add shredded mozzarella inside each knot before baking for a gooey surprise.
Spicy garlic knots: Add crushed red pepper flakes to the garlic butter for a kick of heat.
Herbed garlic knots: Mix in chopped rosemary, thyme, or basil for a fresh herbal twist.
Vegan garlic knots: Use vegan butter and skip the Parmesan cheese.
Whole wheat version: Use whole wheat pizza dough for a nuttier flavor and added fiber.
Storage/Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5–7 minutes, or until warmed through. You can also microwave them for 20–30 seconds, but reheating in the oven preserves their texture best. For longer storage, freeze the baked knots in a zip-top bag for up to 1 month. Reheat from frozen in the oven.
FAQs
How do I keep garlic knots from getting soggy?
Let them cool slightly before storing, and avoid covering them tightly while still warm to prevent condensation buildup.
Can I make garlic knots ahead of time?
Yes, you can shape the knots and refrigerate them (covered) for up to 24 hours before baking.
What type of dough works best?
Classic pizza dough works best, whether homemade or store-bought. Avoid doughs with added sugar or flavors.
Can I use garlic powder instead of fresh garlic?
Yes, but fresh garlic provides a stronger, more aromatic flavor. Use about ½ teaspoon of garlic powder if substituting.
Are garlic knots vegetarian?
Yes, they are vegetarian as long as you don’t use cheese made with animal rennet.
Can I make garlic knots gluten-free?
Yes, use a gluten-free pizza dough to make this recipe suitable for gluten-free diets.
What’s the best dipping sauce for garlic knots?
Marinara sauce is a classic choice, but garlic knots also pair well with ranch, pesto, or Alfredo sauce.
Why did my garlic knots come out dense?
Overworking the dough or not allowing it to rest before baking can lead to dense knots. Let the dough relax before shaping.
Can I air fry garlic knots?
Yes, air fry at 350°F (175°C) for about 8–10 minutes or until golden brown, turning halfway through.
How do I make the garlic butter more flavorful?
Let the garlic infuse in the melted butter a bit longer, and consider adding a dash of onion powder or grated Parmesan.
Conclusion
Garlic knots are a simple yet incredibly satisfying addition to any meal. With their buttery, garlicky coating and soft texture, they’re bound to be a hit with everyone. Whether you’re serving them as a side dish, snack, or appetizer, these knots bring warm, homemade comfort to the table. Try out different variations and enjoy the delicious aroma and taste of fresh-baked garlic knots any day of the week
Garlic knots are soft, pillowy pieces of dough tied into knots and baked to golden perfection, then brushed with a savory garlic butter sauce and sprinkled with herbs and Parmesan cheese. Perfect as an appetizer, side dish, or snack.
Ingredients
1 lb pizza dough (homemade or store-bought)
3 tbsp unsalted butter
3 cloves fresh garlic, minced
1 tbsp olive oil
2 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese (optional)
1/2 tsp salt
1 tsp dried Italian herbs (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out pizza dough on a floured surface into a rectangle about ½-inch thick.
Cut dough into 1-inch wide strips and tie each strip into a knot.
Place knots on the prepared baking sheet about 1 inch apart.
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Remove from heat and stir in olive oil, chopped parsley, and salt.
Brush half of the garlic butter over the unbaked knots.
Bake for 12–15 minutes until golden brown.
Remove from oven and brush with the remaining garlic butter.
Sprinkle with Parmesan cheese and Italian herbs if using. Serve warm.
Notes
For vegan version, use plant-based butter and skip the Parmesan cheese.To store, keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.To reheat, use a 350°F oven for 5–7 minutes or microwave for 20–30 seconds.Freeze baked knots in a zip-top bag for up to 1 month; reheat in oven from frozen.Add red pepper flakes to garlic butter for a spicy version.
