The Best Garlic Knots Recipe

The exterior of these homemade Garlic Knots is crusty, while the interior is chewy. These garlic knots from pizza dough are easy to make and only require a few basic ingredients. These homemade knots are the perfect bite-sized appetizer or side dish.

These garlic knots are light as air and burst with flavor. The garlic herb butter used both before and after baking gives these knots a flavor boost that makes them hard to stop eating. You can’t eat just one; they’re that good.

You’ll be baking bread like a pro in no time with my easy-to-follow instructions. This recipe is simplified by the use of premade pizza dough from the store, but I recommend making your own.

Materials Required for This Recipe

  • You should try my recipe for homemade pizza dough. I have a detailed tutorial on how to make dough from scratch; you can prepare it in minutes and use it to whip up this dish immediately. Personally, I prefer the flavor and freshness of homemade pizza dough. You can also use pizza dough that has already been purchased. Instead of using pizza dough from a can, make your pizza with fresh dough.
  • Butter — Since salt is already present in the garlic butter, I recommend using unsalted butter. If you only have salted butter, the pizza dough garlic knots may turn out too salty if you use the full amount of salt called for in the recipe.
  • Minced garlic should be freshly minced. Pre-minced garlic sold in stores has been preserved with citric acid and phosphoric acid, making it taste stale and bland.


  • ▢1 ball of prepared pizza dough at room temperature (16 oz.)
  • ▢2 tablespoons olive oil
  • ▢¼ cup unsalted butter melted
  • ▢1 tablespoon minced fresh parsley
  • ▢1 tablespoon minced garlic
  • ▢¾ teaspoon salt
  • ▢2 tablespoons grated parmesan cheese

Tutorial on Tying Garlic Knots

  • Divide the dough into quarters on a lightly floured surface.
  • Flatten each piece into a 4 by 5 inch rectangle using lightly floured hands or a rolling pin.
  • Separate the 16 rectangles into 15-inch strips.
  • Make a log out of a strip and use a slip knot to loosely secure it.
  • Put the completed strips in a neat row on a lined sheet, and then do it again with the rest. Use a towel to cover loosely. Allow to rise for 30 to 45 minutes at room temperature, or until puffy.
  • Combine butter, parsley, garlic, and salt in a small bowl and stir until combined. One tablespoon of the butter mixture should be set aside.
  • Spread the remaining butter mixture over the puffed knots and top with grated parmesan.
  • Turn the baking sheet halfway through the baking time to ensure even browning of the garlic knots. Bake for 14 to 16 minutes. Serve warm butter mixture that has been reserved for brushing onto baked knots.


  • Make sure the yeast you use in making pizza dough from scratch hasn’t gone bad. If you want your garlic knots to rise nicely, it’s best to buy a brand new packet of dough mix.
  • Knots increase most effectively between 75 and 78 degrees Fahrenheit. If your kitchen is on the chilly side, proofing the dough by leaving it in an oven with the light on is the best option.
  • Prior to tying the knots, it is best if the dough is rolled to the same thickness. This ensures that they bake uniformly.
  • Parmesan tastes best and melts more smoothly when freshly grated. I wouldn’t recommend using parmesan cheese that comes in a shaker bottle and looks like powder.
  • Dried parsley can be used as a substitute for fresh if necessary. One teaspoon of dried parsley can replace two tablespoons of fresh parsley.
  • Use an instant-read thermometer to determine if the knots are fully cooked. A good internal temperature is 190 degrees Fahrenheit.



After forming the dough into knots, chill it in the freezer for later baking. Put them in a freezer-safe bag after freezing them on a sheet pan. You can freeze the knots for up to three months. The knots should be thawed in the fridge or on the counter before being placed in the oven. Bring to room temperature, let rise for an hour, then brush with egg wash and bake.


Garlic knots can be kept in an airtight container or bag for up to three days at room temperature. Keep them refrigerated if you want them to last longer than 4 days. Warm them up slightly before serving. You can also freeze any extra bread that you bake. Do not brush baked knots with garlic butter right before freezing.

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