Calling all carb lovers! Don’t miss this family-favorite recipe for Quick Homemade Garlic Knots topped with Parmesan cheese and fresh herbs. Because they’re made from pizza dough, these garlic knots come together in just 30 minutes.
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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 grocery store was just too easy to pass up.
And since I’m always looking for creative ways to turn pizza dough into something other than a classic pie (hello, Pizza Dough Cinnamon Rolls!), garlic knots were high on the list of pizza dough hacks.
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. Then dip and dunk these parmesan knots in my go-to cheesy pizza dip recipe for the ultimate game day appetizer!
Why You’ll Love This Recipe
- Super-fast. Other similar recipes take 3-plus hours to make. Mine takes just 30 minutes, thanks to store-bought pizza dough.
- Feeds a crowd. You can easily double this recipe to make 48 knots.
- Freezer-friendly. You can freeze any leftover baked, cooled bread for up to 3 months. (Garlic knots whenever you want? Yes, please!)
- A great side. They’re the perfect side dish to any pasta, including Cacio e Pepe Pasta, One Pot Pasta with Italian Sausage and Baked Boursin Cheese Pasta.
- Pizza dough: Garlic knots made from pizza dough are puffy and deliciously chewy. You can use homemade pizza dough or store-bought, but the latter will be much, much quicker.
- All-purpose flour: Dusting your countertop with all-purpose flour will make sure the pizza dough doesn’t stick as you roll, cut and shape it.
- Olive oil and unsalted butter: Olive oil and melted butter are what’s going to coat the bread, adding a ton of flavor.
- Garlic: They wouldn’t be garlic knots without garlic. For the purest flavor, you’ll be using fresh minced garlic.
- Parsley: Minced parsley adds a pop of freshness. Italian flat-leaf parsley is easier to chop than curly parsley, which has rougher, more irregular leaves.
- Parmesan cheese: Grated Parmesan makes these quick homemade garlic knots cheesy, but also a bit nutty. (Yum!)
- Marinara sauce: This is totally optional, but if anyone wants to dip their bread, grab a jar of marinara sauce.
See the recipe card for full information on ingredients and quantities.
- Make it dairy-free. You can use your favorite dairy-free Parmesan and vegan butter.
- Make it gluten-free. For those who are gluten-free, you can use gluten-free pizza dough and flour.
Making these quick homemade garlic knots takes just 7 steps.
- Preheat the oven. Preheat the oven to 375°F and line to baking sheets with parchment paper.
- Roll out the dough. Using a rolling pin, roll out the dough into a 10-inch circle.
- Cut into strips. Cut the square in half to form two rectangles, then cut each rectangle into 12 strips.
- Tie the strips. Tie each strip into a knot, then place on a baking sheet.
- Bake. Bake for 7 minutes, rotate the baking sheets, then bake for 5 to 10 minutes more.
- Make the garlic butter mixture. While the knots bake, add the olive oil, butter and garlic to a small saucepan and heat until the butter melts and the garlic begins to turn golden brown. Remove from the heat, then stir in the parsley.
- Brush the knots with the butter mixture. Remove the knots from the oven, brush with the butter mixture, then sprinkle with Parmesan cheese and a pinch of salt.
Pro Tip: A super-sharp chef’s knife or pizza cutter is key to cutting the pizza dough into strips.
- A Garlic Swap: If mincing garlic isn’t for you, you can buy frozen cubes of minced garlic. One cube is equal to one clove.
- For Crispier Bread: While the cheese will melt from the heat of the freshly baked bread, you can put the garlic knots back in the oven for a few minutes if you would prefer your knots with browner, crispier tops.
- Rotate the Baking Sheets: While it may seem finicky to rotate the baking sheets midway through cooking, this will ensure the knots bake evenly.
Leftover garlic knots will last in the fridge for about 5 days when stored in an airtight container.
You can also freeze the baked, cooled bread. Placed in a resealable freezer bag, they can be stored this way for up to 3 months. When ready to bake, preheat the oven to 375°F and place the knots on a parchment-lined baking sheet. Bake for about 15 minutes—or until the garlic knots are golden brown and warmed through.
These garlic knots can be served with a variety of dipping sauces, like my 10-Minute Homemade Marinara Sauce, Quick Beer Cheese Dip or Cowboy Butter.
Frequently Asked Questions
Garlic knots are baked until cooked through, then brushed with a garlic butter mixture.
To heat up leftover garlic knots, re-heat them at 350°F for about 5 minutes.
Leftover garlic knots will last several days stored in an airtight container in the fridge.
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Ingredients
- 1 pound store-bought or homemade pizza dough, at room temperature
- All purpose flour
- 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.
- Bake the knots for 7 minutes, then rotate the baking sheets and bake an additional 5 to 10 minutes until the knots are baked through.
- 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 immediately brush them with the garlic mixture. Sprinkle them with the grated Parmesan cheese and a pinch of salt and serve warm with marinara sauce for dipping (optional).
Kelly’s Notes
- If mincing garlic isn’t for you, you can buy frozen cubes of minced garlic. One cube is equal to one clove.
- While the cheese will melt from the heat of the freshly baked bread, you can put the garlic knots back in the oven for a few minutes if you would prefer your garlic knots with a browner, crispier top.
- While it may seem finicky to rotate the baking sheets midway through cooking, this will ensure the garlic knots bake evenly.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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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.
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!