Easy Garlic Parmesan Knots
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
These easy garlic parmesan knots are soft, chewy and so fluffy! Made in just 30 min with pizza dough. And the herb butter is simply the best!
Featured Comment
Why you’ll love these easy garlic parmesan knots
- The double dunk. These garlic knots are coated in a Parmesan butter sauce both before and after baking, really letting the bread soak up all the irresistible garlicky buttery goodness.
- Budget-friendly. Making garlic knots at home costs a fraction of the price than ordering in a restaurant or delivery. In fact, the recipe repurposes leftover pizza dough (or you can buy cheap ready-made pizza dough from your local grocery store), adding in a few pantry staples or ingredients already on hand.
- Guaranteed crowd-favorite. Appetizer or side dish, these garlic knots are so great for sharing, perfect as an after-school snack, a holiday gathering or game day.
What are garlic knots?
Garlic knots were invented by pizzerias in NYC as a way to repurpose leftover pizza dough during the 1970s, tying the leftover dough into knots, baking, and tossing in a rich butter mixture. They are typically served warm as an appetizer or side dish alongside marinara sauce for dipping.
why use pizza dough for garlic knots?
Homemade garlic knots are incredibly easy (and quick) to make using homemade or store-bought pizza dough!
- Huge time-saver: you can skip the yeast dough with mixing, kneading and rising, and instead, pick up fresh pizza dough from your local pizzeria or the refrigerated aisle of the grocery store
- Crispy and fluffy: the pizza dough allows the knots to bake with a crispy crust on the outside and a soft, airy, pillowy inside
- Superior elasticity: the high gluten in pizza dough makes it very elastic for easy shaping, letting you stretch the dough and ties into knots without breaking or tearing
- Repurposes leftovers: this is a great way to use up any leftover pizza dough from pizza night
How to make garlic parmesan knots
- Prep the sheet pan. Preheat the oven to 400°F and lightly coat a baking sheet with nonstick spray to prevent sticking.
- Make the butter sauce. Combine the melted butter, Parmesan, garlic powder, oregano, parsley and salt.
- Shape the dough. First, divide the dough into 12 equal pieces, roll into 6-inch ropes, then tie into overhand knots, tucking in the ends.
- Add the first butter coating. Arrange the garlic knots in an even layer on the baking sheet, brushing the knots with half of the butter sauce.
- Bake. Bake until the knots are golden brown, about 18-22 minutes.
- Add the second butter coating and serve. Brush the warm knots with the remaining butter sauce and serve warm.
More favorited bread recipes
Tools For This Recipe
Easy Garlic Parmesan Knots: Frequently Asked Questions
Yes! This is my go-to pizza dough recipe, and it’s freezer-friendly!
Absolutely! It is a great shortcut that saves so much time. You can also buy fresh, ready-made pizza dough from a local pizzeria.
This will create nooks and crannies to hold up and trap the garlic butter sauce.
Marinara sauce and pizza sauce are both excellent options.
Store leftovers in an airtight container in the fridge for 3 days, reheating in the oven at 350°F, covered in aluminum foil, until warmed through.
Easy Garlic Parmesan Knots
Video
Ingredients
- ¼ cup unsalted butter, melted
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons minced fresh parsley leaves
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1 pound pizza dough, homemade or store-bought, at room temperature
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
- Cut dough into 12 equal pieces.
- Roll each piece into a 6-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
- Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.
- Place into oven and bake until golden brown, about 18-22 minutes.
- Serve immediately, brushed with remaining butter mixture.
Equipment
Notes
- Use freshly grated Parmesan. Freshly grated cheese will melt smoothly into the warm butter, clinging very well to the hot garlic knots.
- Room temperature dough will be easier to work with. Let the pizza dough come to room temperature, about 30 minutes, to allow the dough to stretch easily without snapping back or tearing.
- Cut into uniform pieces. Divide the dough into equal pieces for even cooking, allowing all of the knots to bake through at the same time.
- Avoid overcrowding. Overcrowding the sheet pan will steam the knots instead. Always spread the knots in a single layer with a little bit of space between each of the knots to ensure even browning. Use two sheet pans if needed.
- Add the butter sauce immediately after baking. This will allow the knots to absorb the rich fat, similar to a sponge, while softening the hot crust.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
The recipe doesn’t say what to do with the parmesan seasoning mixture. Do you sprinkle it on after the butter gets spread on the knots?
I’ve been making these for years. They’re so good! I even get people asking me to bring them to get together and holidays lol the only different thing I do is use vegan butter, vegan cheese and cook them for 20 minutes.
I want to take these to a get together. Will they stay warm in a crock pot?
very damn delicious, would give 10 stars
I have been making these for about two years now. So easy and so yummy! I use shaved fresh Parmesan, and actually roll the dough in the Parmesan before tying the biscuit dough in a knot. Then I add additional parm on top before baking. My go-to for Italian…or any other meal, for that matter!
Made these for the first time. My 4yr old grandson helped. My family loved them. I think I left them in the oven just a bit longer than I should’ve. I think I’m going to make these for our Easter brunch. I won’t leave them in the oven as long this time. Thank you for posting the recipe.
What would you do in a country that doesn’t have the the buttermilk biscuit dough, would you use “normal white bread dough”? Looks delicious!
Do you have recipe to make these from scratch, instead of store bought biscuits??
Even better with butter biscuits.. yummy and you can also make these into cinnamon knots with brown sugar and drizzle with cream cheese icing delicious
Fairly easy to make and everyone seem to like. I did have to add more butter to the mixture to apply after coming out of oven.
GREAT to brush the “knots” twice – they are simply fantastic, and you will not need ANY butter on them when made. Only thing I do differenly is that I use Breadsticks and knot each one. Also, add ANY additional spices you like that are available. Thanks SO much for sharing.
Wow❣️ Yummy, I added two folded pepperoni slices per knot!! Love it!
I used grocery store pizza dough
Yum put mor olive oils butter
So easy and so good!
Easy to make really tasty! I enjoyed!
Thank you for easy knots.
I’m sorry for those that ask SMH questions.
Enjoy cooking and being you.
Or who the net says you are.
Can these be shaped into breadsticks instead of rolls? We like to dip our breadsticks in our soup.
This turned out amazing. Only thing we cut out were parsley flakes (because we didn’t have any) but still turned out delicious.
Absolutely delicious! A quick and easy side dish to go with any meal.
Great recipe! I use fresh minced garlic instead of garlic powder (about three cloves) and fresh parsley if I have some on hand. Have made these three times and they also come out great!