Easy Homemade Garlic Knots

Easy Homemade Garlic Knots

There are few better combinations than hot bread and fresh garlic. Add melted butter to the mix and you have an unbeatable trio.

This recipe for Garlic Knots is for those of us with less time on our hands. You can absolutely make these straight from scratch with your favorite homemade pizza dough, but I found that pre-made dough from my local Whole Foods was just too easy to pass up. I’d say to make sure you serve these up hot, but I doubt they’ll even make it from the sheet tray to your plate before you sneak a taste.

Garlic Knots

Yield: 4 dozen

Prep Time: 20 min

Cook Time: 10 min


2 lbs. store-bought or homemade pizza dough, at room temperature
All purpose flour, for rolling out dough
1 Tablespoon olive oil
3 Tablespoons unsalted butter
2 garlic cloves
1 Tablespoon finely chopped Italian flat leaf parsley
Kosher salt


Preheat oven to 350°F.

Line baking sheets with parchment paper.

Divide the dough in half, keeping half covered under a kitchen towel. Roll out the other half on a lightly floured surface with a rolling pin, creating a 10-inch square. If the dough is very stiff, use your hands to stretch it.

Cut the 10-inch square in half with a sharp knife or pizza wheel to form two rectangles. Cut each rectangle into 12 strips (the cuts should be made so that the strips are shorter and thicker, rather than longer and thinner).

Tie each strip into a knot and then arrange the knots on the lined baking sheets. Cover them with a kitchen towel while you repeat the rolling, cutting and tying process with the second half of the dough.

Bake the knots for 5 minutes, then rotate the baking sheet and bake an additional 3-5 minutes until golden brown and fully cooked.

While knots bake, grate the garlic cloves using a microplane and combine with olive oil and butter in a small sauce pan over low heat. Cook just until butter has melted and mixture is warmed. Remove from heat and stir in chopped parsley.

Immediately after baking, brush the baked knots with the garlic mixture and sprinkle with kosher salt. Serve warm


24 Responses to “Easy Homemade Garlic Knots”

  1. #
    Peggy — January 22, 2011 at 10:02 am

    This is so easy, how could I NOT bookmark it! Definitely have me craving some of these right now!

  2. #
    Medifast Coupons — January 22, 2011 at 12:10 pm

    What a great alternative to just serving rolls with a nice italian dinner or just as a warm appetizer ! So simple and the idea of using pre made dough is a brilliant time saver!

  3. #
    Kelly Senyei — March 1, 2011 at 6:57 pm

    Thanks so much for your comment, Peggy! They are insanely easy to make, and what’s not to love about carbs, garlic and butter? Enjoy!

  4. #
    Bee | Rasa Malaysia — May 9, 2011 at 11:22 pm

    Thanks for the recipe. I just posted it on my blog. Love it and super easy! :)

  5. #
    Malin — November 9, 2011 at 10:41 pm

    I´ll definetely swap my ordinary garlic bread for this next time! Or sooner ;)

    • Kelly replied: — November 10th, 2011 @ 2:00 am

      Thanks for stopping by, Malin! Enjoy!

  6. #
    Kelly — July 3, 2012 at 2:15 am

    If you don’t mind getting dirty, put the garlic, olive oil mixture on them before you fold and bake it, it cooks the flavor into them instead of being on top. delicious (also, thats how they do it at most pizza places..but it gets messy! lol)

  7. #
    Kelly — July 3, 2012 at 2:17 am

    And add sugar to the dough if you like a sweeter dough..do it sweet and salty.

  8. #
    gina@cateror — July 10, 2012 at 6:36 pm

    How could I have lived so long without knowing about Garlic Knots? Just discovered them in Upstate NY on a visit, and searched out a recipe! Thank you for sharing it, can’t wait to make them! I think they deserve their own food group….

  9. #
    Kelly — December 19, 2012 at 4:59 pm

    I’ve been asked to do the bread for Christmas eve dinner. Do you think this is something I could prep at home and bake at a later time?

  10. #
    Pam — January 31, 2013 at 5:49 pm

    These were delicious!! But I found that they required much longer cooking than 10 minutes at 350. I wound up turning the temp up to 400, and they were in maybe 12 minutes at 350 and another 5 or 6 at 400. My dough had been frozen, but was thawed and room temp by the time I made them. Any thoughts? But oh my, once they were done, they disappeared into our bellies very quickly!


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