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Garlic Knots

Garlic knots are baked until golden brown, then brushed with garlicky parsley butter and finished with Parmesan. This Italian-American side uses refrigerated pizza dough, shaped into 7-inch ropes and tied into knots for crisp edges.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Garlic knots
  • 1 lb refrigerated pizza dough Room temperature
  • 0.25 cup butter Melted
  • 3 garlic Minced
  • 2 tbsp fresh parsley Chopped
  • 0.25 cup grated Parmesan
  • 0.25 tsp salt
  • marinara sauce for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat your oven to 400F and line a sheet pan with parchment for easy release.
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot.
  3. Place the knots on the prepared sheet pan and brush lightly with melted butter so they brown evenly.
Bake and finish
  1. Bake for 13-15 minutes at 400F until the knots are golden brown and look slightly crisp at the edges.
  2. Stir the remaining butter with the minced garlic, chopped parsley, and salt, then brush the hot knots immediately so the garlic scent blooms.
  3. Sprinkle with grated Parmesan and serve warm with marinara sauce for dipping.

Notes

For the best texture, keep the dough at room temperature so it rolls into smooth 7-inch ropes without tearing. Store leftover knots in an airtight container in the fridge for up to 3 days, then rewarm in a 350F oven for 5-7 minutes. Freezing is yes—freeze baked knots for up to 2 months and reheat from thawed in a 350F oven until hot. For a vegetarian swap, simply use the same marinara; most store-bought versions are already vegetarian-friendly.