Soft, buttery garlic knots flecked with Parmesan and bright parsley are the kind of small-batch comfort that disappears faster than you can say “just one more.” Made from a single loaf of pizza dough and a garlicky butter glaze, they’re perfect for weeknight dinners, game-day snacking, or a crowd-pleasing appetizer. If you want to serve them alongside a hearty main, they pair beautifully with a baked salmon with garlicky spinach and mozzarella, which echoes those same savory, buttery notes.
Why you’ll love this dish
These garlic knots deliver big flavor with minimal fuss. They’re quick to prepare, use pantry-friendly ingredients, and give you that bakery-style pull-apart texture without complicated dough tricks. Families love them because kids can help tie the knots, and hosts appreciate how easily they fill a table.
“Crispy gold on the outside, pillowy inside — these disappear before the main course even hits the table.” — a quick fan review
They’re great for:
- Weeknight dinners with pasta or soup.
- Party platters and potlucks.
- Transforming store-bought dough into something homemade-tasting.
How this recipe comes together
Before you start, here’s the short version of the workflow so you know what to expect:
- Roll the dough thin, cut into strips, and tie into loose knots.
- Make an extra-garlicky butter and brush most of it over the knots before baking.
- Sprinkle with Parmesan, bake until golden, then finish with the reserved butter, more cheese, and parsley.
This keeps the knots moist and garlicky without making them soggy during baking.
What you’ll need
- 1 loaf pizza dough (store-bought or homemade) — about 12–16 oz typical
- 4 cloves garlic, minced (about 2 teaspoons minced garlic per clove)
- 1/4 cup unsalted butter, melted (reserve 1 tablespoon)
- 1/4 cup grated Parmesan cheese, plus extra for sprinkling
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Lightly flour for the surface and parchment paper or nonstick spray for the pan
Notes and substitutions:
- Butter: swap for olive oil for a dairy-free option, though flavor and color will differ.
- Cheese: Asiago or Pecorino Romano can stand in for Parmesan.
- Herbs: dried parsley can be used in a pinch (use 1 teaspoon dried), but fresh is brighter.
Step-by-step instructions
- Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it so knots release easily.
- Roll the dough: On a lightly floured surface, roll the pizza dough into a roughly 12 x 8-inch rectangle about 1/4 inch thick. Keep the dough covered if it starts to tighten so it relaxes while you work.
- Cut and tie: Slice the dough into 1-inch-wide strips. Take each strip, tie into a loose knot, and tuck the ends underneath so the knot keeps its shape. Place knots about 1 inch apart on the prepared sheet.
- Make the garlic butter: In a small bowl whisk together 1/4 cup melted butter, minced garlic, 1 teaspoon salt, and 1 teaspoon garlic powder. Reserve 1 tablespoon of this mixture to brush on after baking.
- Pre-bake glaze: Brush the remaining garlic-butter over each knot and evenly sprinkle with half of the Parmesan cheese.
- Bake: Bake for 15–20 minutes, until the knots are puffed and golden on top. Check at 12–15 minutes if your oven runs hot.
- Finish and garnish: Remove the knots from the oven and immediately brush with the reserved garlic butter. Top with the remaining Parmesan and sprinkle with chopped parsley.
- Serve warm: Let them cool for a minute or two, then serve while still warm and fragrant.
Best ways to enjoy it
These garlic knots are lovely on their own, but they truly shine paired with something saucy or savory. Try them with a simple tomato-basil pasta, a fresh salad, or roasted vegetables. For an interesting surf-and-turf-style pairing, serve alongside a sweet-savory fish like brown sugar garlic glazed salmon — the sweet glaze contrasts the savory knots beautifully.
Plating ideas:
- Stack knots in a small basket lined with a clean kitchen towel for a rustic presentation.
- Serve on a large platter with small bowls of marinara, herbed olive oil, or lemon-garlic aioli for dipping.
Storage and reheating tips
Storing:
- Room temp: Keep in an airtight container for up to 24 hours (best eaten same day).
- Refrigerator: Store in a sealed container for up to 3 days.
- Freezer: Freeze cooled knots in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheating:
- Oven (best): Preheat to 350°F (175°C). Place knots on a baking sheet and heat 8–10 minutes from refrigerated, 12–15 minutes from frozen, until warmed through and the exterior becomes crisp again.
- Toaster oven: Works well for 1–3 knots — use similar temps and time.
- Microwave: Quick but will soften the exterior. Heat 15–25 seconds, then crisp under a broiler or in a hot skillet for 30–60 seconds if desired.
Food safety: Cool completely before freezing to avoid ice crystals. Reheat to at least 165°F (74°C) when serving to leftovers.
Extra advice
- Dough tension: If your dough snaps back when rolling, let it rest 5–10 minutes covered. That relaxes the gluten and makes shaping easier.
- Even knots: Keep knot sizes consistent so they bake uniformly. Aim for 1–1.5-ounce portions each.
- Garlic intensity: Mince garlic finely or press it for a more even distribution. Reduce to 2-3 cloves if you prefer a milder garlic profile.
- Cheese texture: For a golden finish, grate Parmesan fresh rather than using pre-grated (fresh melts and browns more evenly).
Creative twists
- Cheesy knots: Stuff small pieces of mozzarella into the center of each strip before tying for a gooey pull-apart center.
- Herb butter: Add 1 teaspoon chopped rosemary or thyme to the garlic butter for an earthy twist.
- Spicy: Sprinkle red pepper flakes over the knots before baking or fold a pinch into the butter.
- Vegan option: Use vegan butter and nutritional yeast instead of Parmesan for a cheesy note.
- Whole-grain: Use whole-wheat pizza dough for nuttier flavor; expect a slightly denser crumb.
- Garlic-free: Swap the garlic butter for herb and lemon butter for guests who avoid garlic.
Your questions answered
Q: How long does this take from start to table?
A: Active hands-on time is about 15–20 minutes (rolling, cutting, tying). Bake time is 15–20 minutes, so plan roughly 35–45 minutes total.
Q: Can I use frozen pizza dough?
A: Yes. Thaw the dough overnight in the refrigerator, then bring it to room temperature for 20–30 minutes before rolling so it’s pliable.
Q: Can I make the knots ahead and bake later?
A: You can assemble knots and refrigerate them (covered) for up to 8 hours before baking. Let them come near room temp for 15–20 minutes before baking, then proceed as directed.
Q: How do I prevent soggy bottoms?
A: Use a preheated baking sheet or make sure your parchment stays dry beneath the knots; don’t pile the knots too close. Brushing most of the butter before baking (but reserving some to finish) helps maintain a crisp exterior.
Q: Is there a good dipping sauce?
A: Classic marinara is always a winner. For a richer option, try garlic-basil aioli, pesto, or a warm parmesan cream dip.
If you want other easy, garlicky mains to pair with these knots, the linked salmon recipes above are great companion ideas.
Print
Garlic Knots
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Soft, buttery garlic knots with Parmesan and parsley, perfect for weeknight dinners or as a crowd-pleasing appetizer.
Ingredients
- 1 loaf pizza dough (12–16 oz)
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted (plus 1 tablespoon reserved)
- 1/4 cup grated Parmesan cheese (plus extra for sprinkling)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Light flour for dusting
- Parchment paper or nonstick spray for the pan
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment or nonstick spray.
- Roll the pizza dough into a 12×8-inch rectangle about 1/4 inch thick.
- Cut the dough into 1-inch-wide strips and tie each strip into a loose knot, tucking the ends underneath.
- In a small bowl, whisk together melted butter, minced garlic, salt, and garlic powder, reserving 1 tablespoon.
- Brush knots with garlic butter and sprinkle with half of the Parmesan.
- Bake for 15-20 minutes until golden and puffed, checking at 12-15 minutes.
- Remove from the oven and brush with reserved garlic butter, topping with remaining Parmesan and parsley.
- Serve warm.
Notes
For a dairy-free option, substitute butter with olive oil. You can also use Asiago or Pecorino Romano instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian