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!
Thank you so much for this recipe! It was heavenly! My husband and 12yr old son were fighting over them! It was dang delicious!!
Fabulous!
They were great!!!
Is there a possible herb substitution for the parsley?
I have fresh parsley. Would that work as well?
Yes, fresh parsley will work just fine!
You mentioned that one of the benefits of this recipe is that you can make these ahead of time, but the “serve immediately” instructions in the recipe puts me in a bit of a dilemma. I’d like to add these to my Thanksgiving day menu but I won’t have the oven space to bake & serve them immediately that afternoon (when the turkey comes out all the other hot dishes go in at a warm temperature until the dinner bell rings). I’d prefer making them the night before or earlier.
Send help.
Judy, yes, you can certainly make/assemble these ahead of time. But after baking, these are really best when served immediately. Hope that helps!
OK, thanks for the swift reply. Happy Thanksgiving (I can imagine everyone in your world will be especially grateful for whatever comes out of your kitchen)!
I’ve been scouring the internet for an easy bread recipe as a Thanksgiving side, and I think I’ve found the one! This recipe looks SO easy. I can’t wait to whip these up during the craziness of preparing a Thanksgiving feast, and I’m sure they will turn out flawless 🙂
Yum, pinned… 🙂
These are delicious! I found that allowing the butter to drip on the pan caused the bottom of mine to get overly crispy. So I rolled and buttered on one pan and then transferred to another before baking. Because I love garlic, I put some powder on the roll of dough before fashioning it into a knot. These are going to be a hit!
I could only find country style biscuits in the tube but it should still work the same right? The tube makes 10 rolls so Ill just halve them?
Country-style biscuits should work just fine. As for halving the recipe – a 16-ounce tube is used in the recipe so please make the adjustments accordingly.
We loved this recipe. My daughter and I did it together. We made 20 knots and she ate most of them. Ha Yay. We have a new item to add to our cooking list.
These look incredibly delicious, can’t believe how easy they are to make!
These were delicious! I made them for a family gathering along with lasagna and they were eaten up! They look fancy, but super easy to make.
Would you be able to roll out and tie the knots, freeze on a baking tray, then put in a freezer bag so you can pull out and bake a couple at a time as you need them?
You can certainly make this ahead of time but I am not entirely sure about freezing as I have never tried it myself. I recommend using your best judgement for freezing and reheating.
I made these tonight for my family and we all LOVED them! Thank you so much for the recipe, I’ll definitely be making these again.
Made these with croissants,because that’s what I had on hand, and they were delicious!
Did you do the garlic & everything with the croissants? I was wondering if the croissants were too much on the “sweet” side & was thinking of just using butter since the croissants are all I have.
Has anyone made these the night before and baked them the next day. We are feeding a large crowd and we are looking for something we can make a head and bake fresh the day if the event. Thank you
Hi, these look great, if I would make my own biscuit dough , you mean like a kind of birtdaycake dough or is it more like a bread, as unfortunately we dont have this refridgerated in the Netherlands
It would be more like a bread dough.
Made this for dinner, and I’m not gonna lie-they were both my and my husband’s favorite part of the meal. We have a 10 month old at home, so I love how easy and delicious these were. Thanks for sharing!
My husband loves garlic knots! Definitely going to have to make these for the guy soon =)
Pingback: Garlic Parmesan Pepperoni Pizza Rolls