These easy homemade garlic knots come together in just 30 minutes using store-bought pizza dough. Tossed in a cheesy garlic herb butter after baking, every bite is soft, chewy and packed with flavor. Serve them warm with marinara sauce for the ultimate game day snack or a must-have addition to pizza night.
I originally published this garlic knots recipe in 2011. Over the years, I’ve updated the photos, tweaked the method, and most importantly, improved the garlic butter technique so every single knot gets coated in garlicky goodness.
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There are few better combinations than warm bread and fresh garlic. Add melted butter to the mix and you’ve got an unbeatable trio.
These homemade garlic knots have been a staple in my kitchen for years because they’re quick, easy and always a hit. They bake up soft and chewy in the center with golden edges that soak up every drop of garlic butter.
And while you can absolutely make these from scratch with my favorite homemade pizza dough, I’ll be honest: store-bought pizza dough is what I use 99% of the time. It’s one of my favorite pizza dough hacks (right up there with pizza dough cinnamon rolls and pizza dough soft pretzel bites).
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.
Why Pizza Dough Makes the Best Garlic Knots
Unlike richer bread doughs (like my homemade dinner rolls), pizza dough has a slightly lower fat content and higher gluten development, which means it bakes up tender but still sturdy. That structure is key here. You want bread knots that can stand up to being tossed in garlic butter without turning soggy.
Depending on how many people you’re feeding (or how hungry your crowd is), you can use 1 or 2 pounds of pizza dough:
- 2 pounds of dough → about 48 small garlic knots (perfect for parties)
- 1 pound of dough → about 24 small garlic knots
I like making the knots on the smaller side so you get the perfect ratio of marinara to bread in each bite. That said, feel free to make them bigger. Just adjust the bake time and pull them once they’re golden and cooked through.
My #1 Tip for Success
Whether you go the homemade route or store-bought, let your pizza dough sit out at room temperature for about 30 minutes before you start. Cold dough is harder to roll and more likely to snap back when you try to tie it into knots. Letting it warm up relaxes the gluten, which makes the dough softer, more pliable and much easier to work with.
Here’s what you’ll need to make these garlic knots:
See the recipe card for full information on ingredients and quantities.
Tying garlic knots is just like tying a knot in a rope—we’re just doing it with strips of pizza dough instead. Once you do a couple, you’ll be flying through the rest. This is also a great time to get kids involved in the kitchen. And remember: when it comes to butter, cheese and carbs, there’s no wrong way to do this.
Start by lightly flouring your work surface, then roll the pizza dough into a rough square, about 10 inches wide. It doesn’t need to be perfect. I like to cut the square into two rectangles to make it easier to work with, then use a sharp knife or pizza wheel to cut the dough into strips.
To form the knots, take one strip of dough and tie it into a loose knot. You can tuck the ends underneath or let them poke out slightly. If you watch the video, you’ll see that I don’t tuck the ends—that’s how I originally made these for years. In the updated process photos below, I do tuck them in. Both ways work, so go with whatever feels easiest to you.
Arrange the knots on parchment-lined baking sheets, leaving a little space between each one so they have room to puff up in the oven.
Bake at 375°F for 10 minutes, then rotate the pans (this just means swapping their positions in the oven so they brown evenly). Continue baking until the knots are golden brown and cooked through.
DIY Garlic Herb Butter
While the knots bake, you’ll make a simple garlic herb butter by combining minced garlic, olive oil, butter and chopped fresh parsley.
This is where I’ve updated the recipe over the years. Like most garlic knot recipes, I used to brush the melted butter over the knots when they came out of the oven. But after countless batches, I found that tossing the warm knots in the garlic butter is the best way to coat them.
Brushing only coats the tops. Tossing ensures the butter seeps into every twist and fold of the pizza dough knot.
Finish with a generous shower of grated Parmesan cheese and serve warm alongside warm marinara sauce, or go big with pizza dip.
Prefer to see it in action? Watch me tie the knots in the quick video below:
And if you’re looking for even more game day appetizers, don’t miss my favorite Super Bowl Snack Recipes!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 1 pound store-bought or homemade pizza dough, at room temperature
- All purpose flour
- Cooking spray
- 1 Tablespoon olive oil
- 3 Tablespoons unsalted butter
- 2 medium garlic cloves, finely minced
- 1 Tablespoon finely chopped Italian flat leaf parsley
- 1/4 cup grated Parmesan cheese
- Marinara sauce, for serving (optional)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Lightly flour your work surface then using a rolling pin, roll out the dough into a 10-inch square. (If needed, the dough can also be pulled and stretched with your hands.)
- Using a sharp knife or pizza wheel, cut the square in half to form two rectangles then cut each rectangle widthwise into 12 strips.
- Tie each strip into a knot then arrange the knots on the lined baking sheets. Lightly coat the knots with cooking spray.
- Bake for 10 minutes, rotate, then bake an additional 5 to 8 minutes until golden brown.
- While the knots bake, combine the minced garlic, olive oil and butter in a small sauce pan set over medium-low heat. Cook the garlic butter, stirring, until the garlic just begins to turn golden brown. Remove the mixture from the heat and stir in the chopped parsley.
- Remove the knots from the oven and transfer them to a large bowl. Pour the garlic herb butter over the top and toss gently until evenly coated. Sprinkle them with the grated Parmesan cheese and a pinch of salt and serve warm with marinara sauce for dipping (optional).
Video
Easy Homemade Garlic Knots
Whip up a restaurant-inspired favorite with a crowd-friendly recipe for easy, cheesy Homemade Garlic Knots! RECIPE: bit.ly/2j4i6RE
Kelly’s Notes
- For best results, let pizza dough sit at room temperature for 30 minutes before shaping. Cold dough is harder to roll and tie.
- Make-ahead: Shape the knots and refrigerate (covered) for up to 24 hours before baking. Let them sit at room temperature for 20–30 minutes before baking.
- Serve warm with my 10-minute Homemade Marinara Sauce for dipping.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
so easy and really tasty.
Thrilled you enjoyed the garlic knots, Jessie!
Thanks for the great recipe Kelly, it will surely come in handy soon. By the way, here are some great toasters you can add to your kitchen to help you out with your next meal.
I found them to be on the dry side, though I cooked them less time. Maybe dipped in melted butter before baking. I also think letting the butter-garlic fuse awhile would add more flavor.
On the garlic knots, you suggest rotating the pans half way through.
I have a new convection oven. Do they still need to be rotated?
Terri
Hi Terri – I would still rotate them, just to be safe!
Kelly
Do you have gluten free recipes?
Hi Mary! Thanks so much for your comment. I’m not a nutritionist so unfortunately I don’t provide that info, as I’d have no way of guaranteeing it’s 100% accurate, which is super important to me!
Best rolls I’ve ever made! Thanks so much for the great recipe, Kelly!
Wow! Thrilled you enjoyed the recipe, Beth!
So yummy!!
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!
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?
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….
And add sugar to the dough if you like a sweeter dough..do it sweet and salty.
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)
I´ll definetely swap my ordinary garlic bread for this next time! Or sooner ;)
Thanks for stopping by, Malin! Enjoy!
Thanks for the recipe. I just posted it on my blog. Love it and super easy! :)
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!
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!
This is so easy, how could I NOT bookmark it! Definitely have me craving some of these right now!