Tag: pizza dough knots

Garlic knots are proof that simple things done right are unstoppable.

Take pizza dough. Tie it in a knot. Bake until golden. Then drown it in garlic butter, Parmesan, and parsley. That’s it. That’s the recipe. These disappear in about four minutes flat, so make extra.

Ingredients

Makes 16 knots.

For the Knots:

• 1 lb store-bought pizza dough (or homemade)
• 2 tablespoons olive oil

For the Garlic Butter:

• 6 tablespoons salted butter
• 6 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt

Step-by-Step Instructions

Step 1: Prep & Preheat

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Lightly flour a surface. Roll pizza dough into a 12×8-inch rectangle.

Step 2: Make the Knots

1. Cut dough into 16 strips (each about 1 inch wide and 6 inches long).
2. Tie each strip into a loose knot. Tuck the ends underneath.
3. Place knots on the baking sheet. Brush with olive oil.
4. Bake for 12-15 minutes until golden brown.

Step 3: Make the Garlic Butter

1. While knots bake, melt butter in a small pan over low heat.
2. Add minced garlic and cook for 1 minute until fragrant (don’t burn it).
3. Remove from heat. Stir in parsley and salt.

Step 4: Toss & Serve

1. Transfer hot knots to a large bowl. Pour garlic butter over them. Toss to coat.
2. Sprinkle with Parmesan cheese. Toss again.
3. Serve warm with marinara sauce for dipping.

Summary

Prep Time: 10 minutes | Bake Time: 15 minutes | Total Time: 25 minutes

Yield: 16 knots | Difficulty: Easy

Storage Notes

Best fresh and hot. Store leftovers (ha!) in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 3-4 minutes or in an oven. Never microwave—they turn into rubber.