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Garlic Knots

Garlic knots with a tender, buttery interior and crisp golden edges, brushed with garlic-parsley butter right out of the oven. These Italian-American knots are tied from pizza dough and finished with Parmesan and marinara dipping sauce for classic pull-apart texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 lb refrigerated pizza dough Use room-temperature dough for easier shaping.
Garlic butter and finishing
  • 0.25 cup butter Melted for brushing and tossing with garlic mixture.
  • 3 garlic Minced to dissolve into the butter and cling to the knots.
  • 2 tbsp fresh parsley Chopped; stir in after baking for best freshness.
  • 0.25 cup Parmesan Grated; sprinkle immediately after butter for coating.
  • 0.25 tsp salt For seasoning the garlic butter.
Serving
  • 1 Marinara sauce for dipping Warm if you want faster dipping.

Equipment

  • 1 sheet pan

Method
 

Preheat and shape
  1. Preheat the oven to 400F and line a baking sheet with parchment (a nonstick surface helps the knots lift cleanly).
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each into a 7-inch rope and tie into a knot.
  3. Place the knots on the baking sheet and brush lightly with the melted butter so they begin browning as they bake.
Bake
  1. Bake for 13-15 minutes, until the knots are golden brown (look for darker golden edges).
Finish and serve
  1. Stir the minced garlic, chopped parsley, and salt into the remaining butter, then brush the mixture over the hot knots.
  2. Sprinkle with grated Parmesan and serve immediately with marinara sauce for dipping.

Notes

Pro tip: for the best garlic flavor, brush the garlic-parsley butter on the knots while they’re hot so the butter soaks into the twists. Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 350F for 6-8 minutes to re-crisp. Freezing is not recommended because the tied dough texture can soften after thawing. For a lighter option, use half the butter and replace with olive oil while keeping the garlic and parsley.