Easy Garlic Parmesan Knots
by Chungah
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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!
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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.
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Damn, I love you! Seriously, your blog and recipes are the best!
Once again, you’ve outdone yourself. Made these tonight for dinner and my husband LOVED them. He’s partial to garlic knots, so I know that these will now have to be in our normal rotation of side items. THANKS!!
These came out so delicious. My husband is already asking to make them again. Thank you
For those in other countries who don’t have refrigerated dough: biscuits are seriously the easiest “bread” to make. They use baking soda/baking powder as the leavener (no yeast needed). Betty Crocker has a bunch of recipes. Typically biscuits are just flour, salt, baking soda (or powder, depending on whether you use buttermilk or milk), milk or buttermilk and a fat (be it oil or butter or lard). So, you can still make them easily if you can’t find it pre-made :).
The recipe looks delicious! I think you solved my dilemma of what to bring for Easter!
Maybe Bisquick can be found. It is a ready-made dry biscuit mix. It can also be used to make pancakes, coffee cakes, and other yummies! Comes in a yellow box in the baking aisle.
By the pictures, they looks seriously involved, how refreshing to see that they come together in mere minutes! Love.
I just made the garlic parm knots with the 40 garlic chicken and together they were divine! I also made some white rice and steamed broccoli. I couldn’t fit all my thighs into the skillet so I baked the leftovers, shredded them and threw them in the remaining gravy. Alas, all the knots were devoured so no leftovers there. Thanks for the recipe!
These look so good! I’m in New Zealand though so there’s no such thing as ‘refridegerated buttermilk biscuits’ 🙁
These look absolutely yummy. I live in Germany and I don´t know what buttermilk biscuits are. Is there a recipe for making your own that someone can provide?
use any recipe for pizza dough as a replacement for the biscuits. 🙂
That’s not a very good substitution. The buttermilk in the buscuits is completely different than a pizza dough.
Biscuit recipe:
2 cups unbleached all-purpose flour, plus more for dusting the board
1⁄4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or regular salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)
If your country doesnt have buttermilk you can make your own. 1/2 cup melted butter added to 1/2 cup milk.
DIRECTIONS:
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
cup sugar
Hope that helps.
I love them so much I can eat them all, it’s been a while since I baked some, and will try out your recipe this time!
Wowzers! Pinning to try soon!
these look so good! I have been wanting to try these for sometime and now your pictures are killing me!! Mouth watering!
Hello! I saw your recipe and I really want to make it.. but here in Romania we don’ t have refrigerated buttermilk biscuits. Can I replace it with something else?
Thank you
Unfortunately, as this is the main ingredient for this recipe, there really is no substitute. You can always try making biscuit dough from scratch if necessary.
use any recipe for pizza dough as a replacement for the biscuits. 🙂
You should be able to make them with Bisquick or something of the sorts 🙂
Oh my gosh these do look like they would just melt in your mouth! I love how simple you’ve made these! Pinned 🙂
Oh goodness, I think I could eat all of these in one sitting. They look so good and perfectly shaped!
These look dangerous- in a really good way 😉
These knots are gorgeous! So much garlic love. I’m ready to start stuffing these into my face.
Um, LOVE these. We are going out to eat for Easter but I may just have to make a batch of these to pre-game. 😉
So gorgeous, I’d inhale the whole batch!
Oh my deliciousness!
What an awesome idea for biscuit dough! Way to think beyond the circle 😉 These would last about 2.5 seconds around my family!