These Garlic Knots are full of buttery garlic flavor and are the perfect size to just pop right in your mouth! They are even better than the ones you’ll find at that favorite pizza place in the mall.
Homemade Garlic Knots
Every pasta dish is made that much better when served with a delicious side of bread. We have a lot of bread recipes here on the blog that are perfect to serve with pasta, but these cheesy garlic knots are by far our favorite. The first time I made them I ate 6 all by myself!
The garlic knots dough is actually just my favorite homemade pizza dough recipe. Anytime I make pizza for dinner, I save half of the dough to make these delicious garlic knots. The dough stores well in the refrigerator for up to three days if sealed tightly in a ziploc bag and can also be frozen for up to two months.
How To Make Garlic Knots
- If you are using my pizza dough recipe, you will divide the dough into two pieces. Make one half into garlic knots and freeze the other half or make all of into garlic knots! You will get 18 garlic rolls from half of the dough.
- Roll each half of dough into a 9 inch square. Cut each square in half and then cut each half into 1 inch strips. You will end up with 18 strips of dough from half the pizza dough.
- While they are baking mix up the olive oil, garlic, and salt mixture.
- Remove the garlic knots from the oven and use a pastry brush to brush the olive oil mixture over the hot garlic knots. Be generous with the mixture, the more garlic and olive oil, the better.
- Sprinkle with freshly chopped parsley and freshly grated Parmesan cheese.
- They are best enjoyed warm so eat them fresh out of the oven if possible. Of course, they are still delicious after they have cooled but I’m a believer that bread should be eaten warm when at all possible.
Garlic Knots are perfect with pasta, soup or salad and also make a great party appetizer especially when served with a dipping bowl of marinara sauce.
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Garlic Knots Recipe
- 1 packet active dry yeast
- 1 Tbsp sugar
- 1 Tbsp salt
- 2 cups warm water
- 5-6 cups all purpose flour
- 2 Tbsp olive oil
- 1 lb pizza dough
- 4 cloves garlic minced
- 1 tsp salt
- 5 Tbsp olive oil
- 2 Tbsp fresh flat leaf parsley chopped
- 1/2 cup Paremesan cheese grated
- In a large bowl, combine yeast, sugar, and salt in 2 cups of warm water. Let sit until yeast dissolves (about 5 minutes)
- Add 5 cups of flour and 2 Tbsp of olive olive oil to the yeast mixture. Blend until the dough start to form.
- Knead dough until it becomes springy and smooth. Approximately 5 minutes using a stand mixer or 10 minutes by hand.
- Once soft and silky, place the dough in a large, clean bowl coated with olive oil. Turn the dough once to coat with olive oil.
- Cover with a clean, dry dishtowel and let rise in a warm, draft free area until double in size.
- Once dough has doubled, punch the dough down and transfer to a lightly flour surface.
- Cut dough in half and roll out on floured surface with a floured rolling pin.
- Preheat oven to 400 degrees F
- Grease one large baking sheet
- Using a lightly floured rolling pin and a floured countertop, roll out half the dough into a large (roughly 9 inch) square
- Cut the square in half with a pizza wheel, then cut each half crosswise into 1 inch strips
- Gently tie each strip into a knot, pulling ends slightly to secure, and place knots about an inch apart on the baking sheet
- Bake until golden brown , 15-20 minutes.
- While knots bake, mix together the minced garlic, salt and olive oil in a large bowl.
- Immediately after baking, toss knots in garlic oil, then sprinkle on the parsley and cheese.
Originally posted April 4, 2008
If you’ve tried these garlic knots or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
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