Name: Recipe "Garlic Knots"
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb pizza dough; 6 tbsp unsalted butter; 3 cloves garlic (minced); 0.25 tsp dried basil; 0.25 tsp dried oregano; 0.5 tsp dried parsley; Pinch salt; 4 tbsp grated Parmesan Romano cheese; pizza sauce or marinara sauce (for serving)

More recipes featuring appetizer: Garlic Knots, Nutella Drop Biscuits, and Brown Butter Pear Crisp.

Why I Make Homemade Garlic Knots Instead of Ordering Them

I’ve always loved the garlic knots from our local pizzeria, but getting a batch to go is expensive and they never travel well. So I started making my own at home. These buttery garlic knots are soft, tender, and drenched in garlic butter and herbs. They taste just like the pizzeria version, but they’re easy to pull together with store-bought pizza dough. The best part? My kids go crazy for them, they usually finish the plate before the pizza even comes out of the oven.

Why You’ll Love This Garlic Knots Recipe

Super quick to make, With pre-made pizza dough, these knots come together in under 30 minutes from start to finish.
Tastes just like the real deal, The garlic butter, dried herbs, and salty Romano cheese recreate that pizzeria flavor perfectly.
Perfect for sharing, They’re a hit at parties, game days, or as a fun side to pasta night.

Key Ingredients for Authentic Garlic Knots

Pizza dough, Fresh, store-bought dough (from Trader Joe’s, Whole Foods, or your local pizzeria) saves time. Homemade whole-wheat dough works too, but the texture will be denser.
Unsalted butter, Unsalted lets you control the salt level. If you only have salted, skip the pinch of salt in the recipe.
Parmesan-Romano cheese, The blend adds a salty, nutty kick. You can use all Parmesan if you prefer, just add a little more to taste.

Kitchen Tools for Garlic Knots

Large baking sheet
Silpat baking mat or parchment paper
Small saucepan for melting butter
Pastry brush for brushing the garlic butter

Tips for Making the Best Garlic Knots

Start with good pizza dough. I like the fresh dough from Trader Joe’s or Whole Foods, but homemade works great too. If you’re using frozen dough, make sure it’s fully thawed before rolling. On a lightly floured surface, roll each piece into an 8-inch rope. Tying the knot is simple: loop one end over and under the other, then pull through. Don’t worry if they’re not perfect, knots are supposed to look rustic.

Brush the knots with garlic butter before baking, then again right after they come out of the oven. That double brush ensures they’re wonderfully buttery. Bake at 400°F for 15-20 minutes until golden brown. Sprinkle with the Parmesan-Romano blend while they’re still hot so the cheese melts slightly and sticks.

Expert Tips for Perfect Garlic Knots Every Time

Don’t overwork the dough when rolling into ropes. If you roll too aggressively, the dough will be tough. Aim for even thickness so they bake uniformly. For an extra garlicky punch, let the minced garlic sit in the melted butter off the heat for a couple of minutes before brushing, it infuses the butter without burning the garlic. Use freshly grated Parmesan-Romano if you can; the pre-grated stuff doesn’t melt as smoothly and has less flavor.

Garlic Knots Variations to Try

Spice things up by adding 1/4 teaspoon red pepper flakes to the garlic butter. For a cheesier knot, tuck a small cube of mozzarella inside the dough before tying. You can also swap the dried herbs for fresh ones: use 1 tablespoon each of fresh parsley and oregano. If you’re avoiding dairy, substitute the butter with a good vegan butter and use nutritional yeast in place of the Parmesan-Romano.

What to Serve with Garlic Knots

Warm marinara or pizza sauce is the classic dip for these knots. I often serve them as an appetizer before a pasta dinner or alongside a big green salad. They’re also fantastic with a side of ranch dressing for dipping. If you’re having a pizza night, throw the knots in the oven a few minutes before the pizza so they’re all ready at once.

How to Store Leftover Garlic Knots

Store any leftover knots in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days, but they’ll lose some softness. Bring refrigerated knots to room temperature before reheating.

How to Freeze Garlic Knots

Bake the knots completely, then let them cool. Arrange in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, place frozen knots on a baking sheet and bake at 350°F for 10-12 minutes, until warmed through.

Best Ways to Reheat Garlic Knots

The oven is your best bet for restoring crispy edges and a soft center. Preheat to 350°F, arrange the knots on a baking sheet, and heat for 5-8 minutes. An air fryer works even faster: 3-4 minutes at 350°F. Avoid the microwave, which makes them soggy and tough.

Garlic Knots FAQs

Can I use homemade pizza dough for these garlic knots?

Yes, homemade dough works beautifully. Just make sure it’s well-kneaded and has risen properly. You’ll need about 1 pound of dough to make 12 knots.

How do I keep the knots from untying during baking?

Tuck the ends underneath the knot so they’re pressed against the baking sheet. The dough will puff and hold its shape during baking. If a knot still comes loose, just push the ends back together before brushing with butter.

Can I make these garlic knots dairy-free?

Absolutely. Substitute the butter with a plant-based butter (like Miyoko’s or Earth Balance) and use nutritional yeast or a dairy-free Parmesan alternative in place of the Romano cheese. The rest of the recipe stays the same.

Why did my garlic knots turn out tough?

Tough knots usually come from overworking the dough or rolling the ropes too thin. Roll each rope to about 8 inches long and handle the dough gently. Also, avoid overbaking, pull them from the oven when they’re just golden.

What’s the best store-bought pizza dough for this recipe?

Trader Joe’s fresh pizza dough is my go-to because it’s soft, easy to work with, and has a neutral flavor that lets the garlic butter shine. Whole Foods and most grocery store delis sell fresh dough as well. Avoid canned dough, it’s too sweet and flaky for knots.

Recipe

Garlic Knots

These soft, buttery garlic knots taste just like your favorite pizzeria’s garlic knots, but are easy to make at home. They are a great appetizer for parties and game day! Serve with marinara sauce or pizza sauce on the side.

easyVegetarian

15 min

Prep Time

15 min

Cook Time

35 min

Total Time

Servings

Appetizer

Course

Italian-American

Cuisine

179 kcal

Calories

Ingredients

Servings

1 lb pizza dough
6 tbsp unsalted butter
3 cloves garlic, minced
0.25 tsp dried basil
0.25 tsp dried oregano

0.5 tsp dried parsley
Pinch salt
4 tbsp grated Parmesan Romano cheese
pizza sauce or marinara sauce, for serving

Instructions

1
Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
2
Cut the pizza dough into 12 equal pieces. On a lightly floured surface, roll each piece into about an 8 inch long rope. Take the ends of the dough and tie into a knot (over, under, and through). Place each knot on prepared baking sheet, about 2 inches apart.

3
In a small saucepan, melt the butter and cook the garlic for 1-2 minutes over medium-low heat. Remove from heat and stir in dried basil, oregano, parsley, and a pinch of salt.
4
Brush the garlic knots lightly with the garlic butter. Bake for 15 to 20 minutes, or until the knots are golden brown. Remove from the oven and brush with the remaining garlic butter. Sprinkle each garlic knot with Parmesan Romano cheese. Serve with warm pizza sauce or marinara sauce.

Nutrition (per serving)

179kcal

Calorie breakdown

Protein13%24 kcal

Fat60%107 kcal

Carbohydrates27%49 kcal

How this was calculated — 9 of 9 ingredients matched

pizza doughPizza, meat topping, thick crust, frozen, cooked1243 kcal

unsalted butterButter, salted645 kcal

garlicGarlic, raw22 kcal

dried basilBasil, fresh0 kcal

dried oreganoSpices, oregano, dried3 kcal

dried parsleyParsley, fresh1 kcal

saltSalt, table0 kcal

grated Parmesan Romano cheeseCheese, caraway226 kcal

pizza sauce or marinara sauceSauce, barbecue2 kcal

Serving size ≈ 52 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: appetizer, game day, italian, kid-friendly, nutFree, Oven Baked, snack, vegetarian

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