Garlic knots are soft, pillowy bites of dough twisted into little knots and baked until golden, then tossed in a garlicky, buttery sauce that smells amazing and tastes even better. These little treats are perfect as a snack or side to any Italian meal, especially when you want something warm and comforting.
I love making garlic knots because they’re so simple, yet they always impress. The best part is that you can adjust the garlic and herbs to your taste, making each batch just right. Sometimes I even sprinkle a bit of Parmesan on top for an extra touch that makes them even more irresistible.
Whenever I serve garlic knots with pasta or soup, they disappear fast — it’s hard to stop at just one! I like to have a bowl of marinara on the side for dipping, which adds a little tang and makes the whole experience even more delicious. They’re always a crowd favorite at gatherings and perfect for sharing with friends and family.
Key Ingredients & Substitutions
Pizza dough: Using store-bought dough saves time and still tastes great. For a homemade touch, you can make simple dough with flour, yeast, water, salt, and a bit of olive oil. Gluten-free dough works if you need a gluten-free option.
Butter: Unsalted melts better for coating the knots and controls saltiness. You can use olive oil for a dairy-free or slightly sharper flavor; it also keeps the knots moist.
Garlic: Fresh garlic gives the best bold flavor here. Garlic powder can work in a pinch but won’t be as vibrant. If you prefer less sharpness, roast the garlic before mixing it into the butter.
Parsley: Fresh parsley brings a fresh herbal note and bright green flecks. You can swap it with basil or oregano if you want a different herb twist, or omit it if you don’t have fresh herbs.
Parmesan cheese: This is optional but adds a nice salty kick on top. You can try Pecorino Romano or skip cheese entirely for a dairy-free option.
How Do You Tie Perfect Garlic Knots Without Them Falling Apart?
Tying dough into tight knots is key so they hold their shape while baking. Here’s my simple approach:
- Cut dough strips evenly, about 1 inch wide for easy handling.
- Make a loose knot first, then gently pull the ends to tighten, but don’t stretch the dough too thin.
- Tuck the ends fully underneath the knot to “seal” it and prevent unraveling during baking.
- Place knots spaced apart on the baking sheet to allow room to expand.
Handle the dough gently — overworking it can make knots tough. If the dough springs back a lot, let it rest a few minutes then try again. This simple care helps you get soft, well-shaped knots every time.
Equipment You’ll Need
- Baking sheet – perfect for baking the knots evenly and getting that nice golden crust.
- Parchment paper – keeps the knots from sticking and makes cleanup easier.
- Mixing bowl – for combining the garlic butter sauce quickly and easily.
- Pastry brush – helps you brush the garlic butter over each knot evenly.
- Sharp knife or pizza cutter – makes cutting the dough into clean strips simple.
Flavor Variations & Add-Ins
- Add shredded mozzarella inside each knot for a cheesy surprise that melts while baking.
- Mix red pepper flakes into the garlic butter for a spicy kick that’s great if you like heat.
- Use fresh basil instead of parsley for a sweeter, slightly peppery herb flavor.
- Sprinkle everything bagel seasoning on top before baking for an herby, sesame twist.
How to Make Garlic Knots?
Ingredients You’ll Need:
For The Dough and Topping:
- 1 lb pizza dough (store-bought or homemade)
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- Optional: ¼ cup grated Parmesan cheese
- Optional: Marinara sauce for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 12-15 minutes to bake, and just a few minutes more to add the garlic butter finishing touch. So overall, around 30 minutes from start to finish—a quick and delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to keep the knots from sticking.
2. Shape The Knots:
On a lightly floured surface, roll your pizza dough out into a rectangle about 12 by 8 inches. Cut the dough into strips roughly 1 inch wide, then tie each strip into a small knot, tucking the ends underneath to seal them.
3. Bake The Knots:
Place the knots a little apart on the prepared baking sheet and bake them for 12-15 minutes until they look golden and cooked through.
4. Make Garlicky Butter and Finish:
While the knots bake, mix together melted butter, minced garlic, chopped parsley, and salt in a bowl. When the knots are hot from the oven, brush them generously with this flavorful garlic butter. If you like, sprinkle grated Parmesan on top right away so it sticks and melts a little.
5. Serve Warm:
Serve your garlic knots warm! They’re delicious on their own or with a side of marinara sauce for dipping.
Can I Use Frozen Pizza Dough for Garlic Knots?
Yes! Just make sure to thaw the dough completely in the refrigerator overnight before using. Let it come to room temperature for about 30 minutes before shaping for easier handling.
How Should I Store Leftover Garlic Knots?
Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for about 5-7 minutes to restore their crispness.
Can I Make Garlic Knots Ahead of Time?
Absolutely! You can tie the knots and place them on the baking sheet, then cover and refrigerate for a few hours or overnight. Bake them straight from the fridge, adding a few extra minutes to the baking time.
What Can I Use Instead of Fresh Parsley?
If you don’t have fresh parsley, dried parsley or other fresh herbs like basil or oregano work well. Just use about half the amount of dried herbs since they have a stronger flavor.
