This post may contain affiliate links. Please see disclosure policy here.
These Garlic Knots are full of buttery garlic flavor and are the perfect size to just pop right in your mouth!
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.
Ingredients Needed
- Store bought pizza dough or make your own using this recipe.
- Garlic, fresh minced is best but you can also use 1 tsp garlic powder.
- Salt
- Extra Virgin Olive oil. If you prefer you could use butter instead of olive oil.
- Flat leaf parsley, fresh. You can also use Italian seasoning.
- Parmesan cheese. Use a good quality freshly grated Parmesan cheese.
How To Make Garlic Knots
- For the dough, use my homemade pizza dough but you can also use store bought pizza dough if you are short on time. Keeping the dough on hand in the freezer makes satisfying that garlic knot craving so easy!
- Divide the dough into two pieces if you are using my recipe which makes enough for two pizzas. Make one half of the dough into garlic knots and freeze the other half of the dough or make a double batch garlic knots! You will get 18 garlic rolls from half of the dough.
- Roll the dough out into a 9 inch square. Cut the square in half and then cut each half into 1 inch strips using a knife or a pizza cutter. You will end up with 18 strips of dough from half the pizza dough.
- One by one, stretch each strip of dough slightly and tie into a knot. Don’t worry if they don’t look perfect, they will taste delicious no matter what they look like!
- Place on a baking pan or cookie sheet.
- Bake at 400 degrees F for 15-20 minutes or until golden brown.
- While they are baking stir together the olive oil, garlic, and salt mixture.
- Remove the garlic knots from the oven and use a pastry brush to brush the garlic 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.
Garlic knots are best eaten warm, fresh out of the oven. They are still delicious if they have cooled though! I am a firm believer that homemade bread should always be eaten warm!
Pair This with:
- Lasagna Casserole
- Spaghetti and Meat Sauce
- Sausage and Tomato Pasta
- And any of my other pasta recipes.
Garlic Knots are not only perfect with pasta but also with soup or salad. They also make a great party appetizer especially when served with a bowl of marinara sauce for dipping.
Frequently Asked Questions
They disappear at our house but if you are lucky enough to have a few leftover, store them in an airtight container for a day or two.
Place the dough in a zippered plastic bag and keep in the refrigerator for 1-2 days. The dough can also be frozen for up to two months.
Wrap the knots in foil and bake in a warm 350 degree F oven for 10 to 15 minutes.
For a crispier crust warm unwrapped on a baking pan until heated through.
You can also microwave a few at a time for about 30 seconds.
You may also enjoy these recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Garlic Knots
Ingredients
Pizza Dough
- 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
Garlic Knots
- 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
Instructions
Pizza Dough
- 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.
Garlic Knots
- 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.
Tips & Notes:
For a crispier crust warm unwrapped on a baking pan until heated through.
You can also microwave a few at a time for about 30 seconds
Recommended Products
Nutrition Facts:
Audrey says
I’m baking these right now. I can tell it’s going to be amazing. I’ve made so many of your recipes the last few weeks and you are my absolute favorite. I used to be so intimidated by baking but you make it so easy and straightforward. Everything turns out perfectly and it’s all stuff I just have in my kitchen bc you don’t put unnecessary ingredients in there. Thank you!!!