Garlic knots are the unsung heroes of Italian-American cuisine—those soft, pillowy knots of pizza dough, baked until golden, then drenched in a fragrant garlic butter sauce that soaks into every crevice.
They’re the side dish you fight over at the pizza joint, the appetizer that disappears before the main course arrives, the bread you wish you’d ordered two baskets of.
Now you can make them at home, and they’re even better: fresh from the oven, loaded with garlic, butter, parsley, and Parmesan, served warm with marinara for dipping. They’re easier than you think, and absolutely irresistible.
Ingredients
For the Dough (Makes 12-16 knots):
- 1 lb (450g) pizza dough (homemade or store-bought), at room temperature
- All-purpose flour, for dusting
For the Garlic Butter Sauce:
- ½ cup (1 stick / 113g) unsalted butter
- 6-8 cloves garlic, minced (or more to taste)
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional, for heat)
For Topping and Serving:
- ¼ cup grated Parmesan cheese
- 2 cups marinara sauce, warmed, for dipping
Instructions
1. Prep the Dough: If using refrigerated dough, let it sit at room temperature for about 30 minutes to become pliable and easier to work with.
2. Divide the Dough: On a lightly floured surface, divide the dough into 12-16 equal pieces (depending on how large you want your knots).
3. Roll into Ropes: Roll each piece into a thin rope, about 8-10 inches long. Keep the ropes uniform in thickness for even baking.
4. Tie the Knots: Take each rope and tie it into a loose knot, leaving two ends. Tuck the ends neatly underneath. Place the knots on a parchment-lined baking sheet, spacing them about 2 inches apart.
5. Second Rise: Cover the knots loosely with plastic wrap or a clean kitchen towel. Let them rise at room temperature for 30-45 minutes, until slightly puffed.
6. Preheat the Oven: While the knots rise, preheat your oven to 400°F (200°C).
7. Bake the Knots: Bake for 15-20 minutes, until the knots are golden brown and cooked through. They should sound hollow when tapped on the bottom.
8. Make the Garlic Butter: While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the parsley, salt, and red pepper flakes (if using).
9. Brush with Garlic Butter: As soon as the knots come out of the oven, transfer them to a large bowl. Pour the garlic butter over the hot knots and toss gently to coat every surface. The hot knots will absorb the butter beautifully.
10. Add Parmesan: Sprinkle the grated Parmesan over the buttered knots and toss again.
11. Serve: Transfer to a serving platter or board. Serve warm with warm marinara sauce for dipping.
Pro-Tips for Garlic Knot Perfection
- Room Temperature Dough: Cold dough is stiff and difficult to roll. Let it warm up for easier handling.
- Don’t Overthink the Knots: They don’t have to be perfect—rustic is charming. Just tie a loose knot and tuck the ends.
- Even Thickness: Roll ropes evenly so they bake uniformly. Thick parts might be underdone.
- Don’t Overcrowd: Leave space between knots on the baking sheet so they brown evenly and don’t stick together.
- Butter While Hot: The garlic butter must go on hot knots so it soaks in. Work quickly.
- Fresh Garlic Only: Garlic powder won’t give the same punch. Use fresh garlic for that authentic flavor.
- Make Ahead: You can prep the knots through step 4 and refrigerate overnight. Let them come to room temperature and rise before baking.
- Double the Garlic Butter: Trust us—you’ll want extra for dipping.
These Irresistible Garlic Knots are soft, buttery, garlicky, and absolutely addictive.
