Garlic knots are the unsung heroes of Italian-American cuisine\u2014those soft, pillowy knots of pizza dough, baked until golden, then drenched in a fragrant garlic butter sauce that soaks into every crevice. <\/p>\n\n\n\n
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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. <\/p>\n\n\n\n
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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.<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
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For the Dough (Makes 12-16 knots):<\/strong><\/p>\n\n\n\n
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1 lb (450g) pizza dough (homemade or store-bought), at room temperature<\/li>\n\n\n\n
All-purpose flour, for dusting<\/li>\n<\/ul>\n\n\n\n
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For the Garlic Butter Sauce:<\/strong><\/p>\n\n\n\n
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\u00bd cup (1 stick \/ 113g) unsalted butter<\/li>\n\n\n\n
6-8 cloves garlic, minced (or more to taste)<\/li>\n\n\n\n
\u00bc cup fresh parsley, finely chopped<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n\n\n\n
\u00bc teaspoon red pepper flakes (optional, for heat)<\/li>\n<\/ul>\n\n\n\n
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For Topping and Serving:<\/strong><\/p>\n\n\n\n
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\u00bc cup grated Parmesan cheese<\/li>\n\n\n\n
2 cups marinara sauce, warmed, for dipping<\/li>\n<\/ul>\n\n\n\n
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Instructions<\/h2>\n\n\n\n
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1. Prep the Dough:<\/strong> If using refrigerated dough, let it sit at room temperature for about 30 minutes to become pliable and easier to work with.<\/p>\n\n\n\n
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2. Divide the Dough:<\/strong> On a lightly floured surface, divide the dough into 12-16 equal pieces (depending on how large you want your knots).<\/p>\n\n\n\n
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3. Roll into Ropes:<\/strong> Roll each piece into a thin rope, about 8-10 inches long. Keep the ropes uniform in thickness for even baking.<\/p>\n\n\n\n
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4. Tie the Knots:<\/strong> 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.<\/p>\n\n\n\n
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5. Second Rise:<\/strong> 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.<\/p>\n\n\n\n
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6. Preheat the Oven:<\/strong> While the knots rise, preheat your oven to 400\u00b0F (200\u00b0C).<\/p>\n\n\n\n
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7. Bake the Knots:<\/strong> Bake for 15-20 minutes, until the knots are golden brown and cooked through. They should sound hollow when tapped on the bottom.<\/p>\n\n\n\n
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8. Make the Garlic Butter:<\/strong> 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).<\/p>\n\n\n\n
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9. Brush with Garlic Butter:<\/strong> 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.<\/p>\n\n\n\n
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10. Add Parmesan:<\/strong> Sprinkle the grated Parmesan over the buttered knots and toss again.<\/p>\n\n\n\n
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11. Serve:<\/strong> Transfer to a serving platter or board. Serve warm with warm marinara sauce for dipping.<\/p>\n\n\n\n
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Pro-Tips for Garlic Knot Perfection<\/h2>\n\n\n\n
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Room Temperature Dough:<\/strong> Cold dough is stiff and difficult to roll. Let it warm up for easier handling. <\/li>\n\n\n\n
Don’t Overthink the Knots:<\/strong> They don’t have to be perfect\u2014rustic is charming. Just tie a loose knot and tuck the ends. <\/li>\n\n\n\n
Even Thickness:<\/strong> Roll ropes evenly so they bake uniformly. Thick parts might be underdone. <\/li>\n\n\n\n
Don’t Overcrowd:<\/strong> Leave space between knots on the baking sheet so they brown evenly and don’t stick together. <\/li>\n\n\n\n
Butter While Hot:<\/strong> The garlic butter must go on hot knots so it soaks in. Work quickly. <\/li>\n\n\n\n
Fresh Garlic Only:<\/strong> Garlic powder won’t give the same punch. Use fresh garlic for that authentic flavor. <\/li>\n\n\n\n
Make Ahead:<\/strong> You can prep the knots through step 4 and refrigerate overnight. Let them come to room temperature and rise before baking. <\/li>\n\n\n\n
Double the Garlic Butter:<\/strong> Trust us\u2014you’ll want extra for dipping. <\/li>\n<\/ul>\n\n\n\n
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These Irresistible Garlic Knots are soft, buttery, garlicky, and absolutely addictive.<\/p>\n<\/blockquote>\n\n\n\n<\/figure>\n\n\n\n
These garlic knots are dangerously addictive\u2014the perfect side for pasta, pizza, or just dipping in marinara.<\/p>\n","protected":false},"author":1,"featured_media":2958,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[1081,1078,1083,1077,1080,1082,546,1079],"class_list":["post-1968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-bread-knots","tag-garlic-bread","tag-garlic-butter","tag-garlic-knots","tag-garlic-knots-recipe","tag-homemade-garlic-knots","tag-italian-appetizer","tag-pizza-dough-knots"],"yoast_head":"\n
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