Soft, pillowy knots of pizza dough laced with butter, garlic, and Parmesan — these homemade garlic knots are the kind of easy, crowd-pleasing bread that disappears fast at dinner or game night. They’re quick to make from a single loaf of pizza dough and turn simple pantry staples into an irresistible side. If you like bold garlic flavors, you might also enjoy the savory twist in our garlic Parmesan cheeseburger bombs, which use similar flavor building blocks.
Why you’ll love this dish
Making garlic knots at home gives you warm, fresh bread with a garlic-butter punch that store-bought versions can’t match. They’re:
- Fast: 10–15 minutes active prep, 15–20 minutes bake.
- Budget-friendly: basic ingredients you probably already have.
- Crowd-pleasing: great with pasta, soups, or as a party appetizer.
“The garlic is bright, the knots are tender, and the little Parmesan crisp on top keeps everyone coming back for more.” — a regular weekday-supper pick
These are perfect for weeknight dinners, potlucks, or when you want a quick garlic-forward side without fuss.
The cooking process explained
Before you start, here’s the simple flow so you know what to expect:
- Roll the dough into a rectangle and cut into strips.
- Tie each strip into a loose knot and place on a baking sheet.
- Make a garlic-butter mix and brush it over the knots (do this before and again after baking for extra flavor).
- Top with grated Parmesan and parsley.
- Bake at 400°F (200°C) for 15–20 minutes until golden brown.
This order keeps knots soft inside and golden outside while giving the garlic a chance to infuse without burning.
What you’ll need
- 1 loaf pizza dough (store-bought or homemade)
- 4 cloves garlic, minced (fresh gives the best flavor)
- 1/4 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
If you want a simple side to serve alongside, try our flavorful garlic Parmesan rice for a complete, comforting plate.
Notes: For a dairy-free version, swap melted butter for olive oil or vegan butter and use a vegan Parmesan alternative. If you only have garlic powder, increase to 1 1/2 teaspoons but add a little fresh minced garlic if possible for brightness.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Roll the pizza dough into a roughly 12×8-inch rectangle on a floured surface. Keep it about 1/4-inch thick.
- Cut the dough into 1-inch wide strips (lengthwise).
- Tie each strip into a loose knot and tuck the ends underneath. Place knots about 1 inch apart on the baking sheet.
- In a small bowl, whisk melted butter, minced garlic, salt, and garlic powder. Reserve a tablespoon or two for brushing after baking.
- Brush the garlic-butter mixture evenly over each knot. Sprinkle with half the Parmesan.
- Bake for 15–20 minutes, until the knots are puffed and golden brown on top.
- Remove from oven and immediately brush with the reserved garlic butter. Sprinkle remaining Parmesan and chopped parsley on top. Serve warm.
Short-action verbs and a consistent order make this easy even if you’re new to shaping dough.
Best ways to enjoy it
These garlic knots are versatile:
- Serve with marinara or pizza sauce for dipping.
- Pair them with soup (tomato basil, minestrone), pasta, or a hearty salad.
- Offer alongside grilled meats or as part of a party spread with cheeses and cured meats.
- For a brunch twist, tear and top with ricotta and a drizzle of honey for a sweet-savory bite.
Plate them in a basket lined with a clean towel to keep them warm, or stack them on a serving board with small bowls of dipping sauces.
Storage and reheating tips
- Room temp: Store cooled knots in an airtight container for up to 24 hours. They’re best eaten the same day.
- Refrigerator: Keep in an airtight container for up to 3 days. Reheat in a 350°F oven (10–12 minutes) to restore crispness.
- Freezer: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for about 12–15 minutes.
- Microwave (quick): 20–30 seconds will warm them but may make them soggy. Finish in a toaster oven for 3–4 minutes to regain texture.
Food safety note: refrigerate within 2 hours of baking to prevent bacterial growth.
Pro chef tips
- Keep knots loose: Tight knots can become dense. Aim for a gentle tie so layers remain tender.
- Avoid burned garlic: Minced garlic brushed on raw will brown in the oven. To lower risk, mix garlic into butter and brush before baking, then top with a little extra fresh garlic or garlic powder after baking if you want a brighter note.
- Use cold dough for easier handling if it’s very sticky—chill 10–15 minutes.
- Sprinkle the Parmesan halfway through baking for the best toasted texture, or apply some before and some after to get both melted cheese and fresh sharpness.
- Use a thermometer if you make larger knots: interior should reach ~190°F when fully baked (optional).
Creative twists
- Cheesy garlic knots: tuck shredded mozzarella into each knot before tying.
- Herby lemon: add 1 teaspoon lemon zest and switch half the parsley for chopped basil.
- Spicy garlic knots: mix 1/2 teaspoon red pepper flakes into the butter.
- Vegan: use olive oil or vegan butter and nutritional yeast in place of Parmesan.
- Everything-knot: sprinkle everything bagel seasoning on top instead of Parmesan for a savory crunch.
Each twist takes minutes but changes the profile enough to keep this recipe fresh.
Common questions
Q: Can I use store-bought pizza dough?
A: Absolutely. Store-bought dough is a time-saver and works great. Let it rest at room temperature 20–30 minutes if it’s very cold so it’s easier to roll.
Q: How do I stop the garlic from tasting raw or burning?
A: Mince garlic finely and mix into melted butter so it’s dispersed. Brushing a small amount before baking and topping with a little fresh garlic powder or extra melted butter afterward gives balanced flavor without a burnt bite.
Q: Can I freeze the knots before baking?
A: Yes — shape the knots, flash-freeze on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes to the baking time and brush with garlic butter midway.
Q: How long do these take from start to finish?
A: About 30–40 minutes total: 10–15 minutes active prep and 15–20 minutes baking.
Q: Are these safe for kids?
A: Yes — mild, cheesy garlic flavor is usually kid-friendly. Reduce garlic if serving to very young children.
If you want more ideas for garlic-forward comfort sides, check the pairing suggestion in the ingredients section above.
Garlic Knots
Ingredients
Dough and Toppings
- 1 loaf pizza dough (store-bought or homemade)
- 4 cloves garlic, minced (fresh gives the best flavor)
- 1/4 cup unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder Increase to 1 1/2 tsp if only using garlic powder, add fresh garlic for brightness
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Roll the pizza dough into a roughly 12×8-inch rectangle on a floured surface, keeping it about 1/4-inch thick.
- Cut the dough into 1-inch wide strips (lengthwise).
- Tie each strip into a loose knot and tuck the ends underneath, placing knots about 1 inch apart on the baking sheet.
Baking
- In a small bowl, whisk together melted butter, minced garlic, salt, and garlic powder. Reserve a tablespoon or two for brushing after baking.
- Brush the garlic-butter mixture evenly over each knot, then sprinkle with half the Parmesan.
- Bake for 15–20 minutes, until the knots are puffed and golden brown on top.
- Remove from oven and immediately brush with the reserved garlic butter. Sprinkle remaining Parmesan and chopped parsley on top. Serve warm.