Name: Garlic Knots: Soft, Buttery Pizza Dough Bites with Parmesan
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American, Italian
Ingredients: 500 g pizza dough, store-bought or homemade; 60 g butter, melted; 3 clove garlic, finely minced; 30 g Parmesan, finely grated; 2 tbsp fresh parsley, finely chopped; 1 tbsp olive oil; ¼ tsp salt; all-purpose flour, for dusting; 1 cup marinara sauce, warmed, for dipping

American Italian Vegetarian 40 min 12 servings160 Calories

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Garlic knots are the pizzeria side dish everyone fights over: little knots of soft dough baked until golden, then tossed in melted garlic butter, parsley and Parmesan. They are easy to make at home, especially with store-bought or homemade pizza dough, and they disappear fast at any party, game night or pasta dinner.

Because the dough is simply tied into knots, there is no skill needed. If you can tie a loose knot, you can make these. For the dough you can use our soft pizza dough or a ball of ready-made dough from the supermarket.

What makes them great

Soft inside, golden outside. A hot oven sets the outside quickly while the center stays tender.
Garlic butter after baking. Raw garlic in the butter keeps a bright, fresh flavor, and the hot knots soak it up.
Parmesan and parsley. A salty, savory finish that makes them taste like the pizzeria version.

Tips

Roll the ropes evenly, about 20 cm (8 inches) long and the thickness of a finger, so the knots bake evenly.
Do not skip the short second rise. Letting the knots puff for 20 minutes before baking keeps them light.
Toss while still hot. Hot knots absorb the garlic butter instead of letting it pool on the tray.
Warm the garlic in the butter, do not fry it. Garlic that browns turns bitter.

Make ahead and storage

Shape the knots, cover them and keep them in the fridge for up to 12 hours; bake straight from the fridge with a few extra minutes. Baked knots keep in an airtight container for 2 days. Reheat in a 180 C (350 F) oven for 5 minutes. You can also freeze baked knots for up to 2 months.

Serving ideas

Serve with warm marinara for dipping, alongside baked mac and cheese or with a bowl of soup. They also make a great party snack next to pizza bagels.

Frequently asked questions

Can I use jarred minced garlic?

Fresh garlic tastes best, but jarred garlic works in a pinch. Use a little less, because it can be stronger.

How do I make them vegan?

Use olive oil or plant-based butter and skip the Parmesan or replace it with nutritional yeast.

Flavor variations

Everything-bagel knots: brush with the garlic butter and sprinkle with everything-bagel seasoning before baking.
Cheesy knots: tuck a small cube of mozzarella into each knot before tying for a gooey center.
Herb knots: add dried oregano, basil or Italian seasoning to the butter for a pizzeria-style flavor.
Spicy knots: a pinch of red pepper flakes in the butter gives a gentle heat.

Common mistakes to avoid

The most common problem is dense, heavy knots. This usually happens when the dough is too cold and tight when shaped, or when the knots are baked without any rest. Let the dough relax on the counter and give the shaped knots those 20 minutes to puff. The second mistake is burning the garlic: warm it gently in the butter rather than cooking it. Finally, do not crowd the tray; leave a couple of centimeters between the knots so the heat reaches all sides.

Why knots instead of rolls

Tying the dough creates ridges and crevices that catch the garlic butter and brown nicely, so every bite has crisp edges and a soft center. The shape also makes the dough bake quickly, which is why you can have them on the table in under 45 minutes.

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