Description
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.
Nutrition
- Serving Size: 1 garlic knot
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
