Soft and fluffy, these garlic knots are going to make your mouth water. They’re brushed with a flavorful garlic herb butter before and after baking, making them more addictive and tasty than your standard store-bought knots. You won’t be able to stop at eating just one.
Making bread may seem complicated, but you’ll be baking like a pro with my step-by-step guide in no time. Store-bought pizza dough makes this recipe a breeze, but I highly recommend that you make the dough from scratch. It’s extremely easy, and you won’t regret it especially if you pair them with my easy cheese pizza recipe! If you’re looking for more garlic recipes, then make sure to try out my homemade garlic bread recipe!
What You Need to Make This Recipe
Pizza dough — check out my recipe for delicious homemade pizza dough. I have a complete step-by-step guide on how to make dough from scratch, and it’s super easy to make ahead of time so you can make this recipe in a flash. I find homemade pizza dough to be more flavorful and worth the effort. Alternatively, you can use store-bought pizza dough. Avoid using canned pizza dough and opt for fresh dough.
Butter — I recommend using unsalted butter as there’s salt added to the garlic butter mixture. If you only have salted butter, skip the additional salt in this recipe, or the pizza dough garlic knots may come out salty.
Garlic — use freshly minced garlic. The store-bought pre-minced garlic is preserved with citric acid and phosphoric acid, leaving the garlic tasting less fresh and flavorful.
How to Make Garlic Knots
1. On a lightly floured surface, cut the dough into 4 equal pieces.
2. Using lightly floured hands or a rolling pin, flatten each piece into a 4×5-inch rectangle.
3. Cut each rectangle into 1×5-inch strips, making 16 strips total.
4. Lightly roll a strip into a log, then tie the log into a loose slip knot.
5. Repeat with the rest of the strips and place them on a lined sheet. Loosely cover with a towel. Let rise at room temperature until puffed, about 30 to 45 minutes.
6. In a small bowl, stir together melted butter, parsley, garlic, and salt. Reserve a tablespoon of the butter mixture.
7. Brush puffed knots with remaining butter mixture, sprinkle with parmesan.
8. Bake the garlic knots for 14 to 16 minutes or until golden brown, rotating the tray’s position halfway, so the knots bake evenly. Immediately brush baked knots with reserved butter mixture and serve while still warm.
Pro Tips for Making This Recipe
- If you are making the pizza dough from scratch, make sure the yeast on hand has not expired. It’s always best to purchase a fresh packet to ensure the garlic knots rise well.
- The ideal temperature for the knots to rise is 75 to 78F. If your kitchen is cold, the best way to proof the dough is to leave the dough inside of an oven with just the light turned on.
- Try to roll the dough into the same thickness before tying the knots. This helps them bake evenly.
- Freshly grated parmesan provides the best flavor, and it melts better. I would avoid using powdered-like parmesan cheese from a shaker bottle.
- If you do not have fresh parsley, dried parsley will work in its place. For every one tablespoon of fresh parsley, use one teaspoon of dried parsley.
- If you’re not sure if the knots are baked through, you can use an instant-read thermometer. The internal temperature should be 190F.
Frequently Asked Questions
Can I freeze this before baking?
Freeze the dough after you’ve shaped them into knots before baking them. Freeze them on a lined sheet pan until solid and transfer them into a freezer-safe bag. The knots can be frozen for up to 3 months. When ready to bake, thaw the knots in the refrigerator or on the counter. Bring to room temperature, and allow to rise for 1 hour before brushing them and baking them.
How do I store leftovers?
Store leftover garlic knots in an airtight container or bag at room temperature for 2 to 3 days. Store them in the fridge if you’d like them to last 4 days. Lightly reheat them before serving. Leftover baked bread can also be frozen. If you’re planning to freeze baked knots, skip brushing them with garlic butter at the end.
What can I serve with these knots?
These homemade garlic knots go with so many recipes. Sometimes, I just eat them on their own! My favorite recipes to make alongside these knots are Fried Chicken, Easy Chicken Parmesan, Instant Pot Spaghetti and Meatballs, Homemade Chicken Marsala, and Easy Chicken Tetrazzini.
If you love this recipe try these out!
If you’ve tried this Garlic Knot recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Garlic Knots
Equipment
- Rolling Pin
Ingredients
- 1 ball 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
Instructions
- Line 2 baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, cut the dough into 4 equal pieces. Using lightly floured hands, flatten each piece into a 4x5-inch rectangle. Cut each rectangle into 1x5-inch strips. (You should have 16 strips in total.)
- Working with one piece at a time, lightly roll into a log. Tie the log into a loose slip knot. Place on the prepared sheets, spacing them several inches apart. (You want to give these plenty of room to rise and bake without touching.) Loosely cover with a towel. Let rise at room temperature, until puffed, about 30 to 45 minutes.
- Meanwhile, preheat the oven to 400F.
- In a small bowl, stir together melted butter, parsley, garlic, and salt. Reserve 1 tablespoon of the butter mixture. Brush puffed knots with remaining butter mixture, sprinkle with parmesan.
- Bake both trays at once for 14 to 16 minutes or until golden brown, rotating trays position halfway through. Immediately brush baked knots with reserved 1 tablespoon butter mixture. Serve warm.
Notes
- If you are making the pizza dough from scratch, make sure the yeast on hand has not expired. It’s always best to purchase a fresh packet to ensure the garlic knots rise well.
- The ideal temperature for the knots to rise is 75 to 78F. If your kitchen is cold, the best way to proof the dough is to leave the dough inside of an oven with just the light turned on.
- Try to roll the dough into the same thickness before tying the knots. This helps them bake evenly.
- Freshly grated parmesan provides the best flavor, and it melts better. I would avoid using powdered-like parmesan cheese from a shaker bottle.
- If you do not have fresh parsley, dried parsley will work in its place. For every one tablespoon of fresh parsley, use one teaspoon of dried parsley.
- If you're not sure if the knots are baked through, you can use an instant-read thermometer. The internal temperature should be 190F.
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