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.
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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?
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It boggles my mind that you can make little knots of dough look insanely beautiful, but I love it! And I am drooling over these….Ready in 20? YES PLEASE! Pinned
Ahhh I knew I’d seen these somewhere, that’s great you took on adapting them from CofC! They sound easy enough to make, but I bet they taste a million dollar, deeelicious! When you say tume of buttermilk biscuits though, is that some sort of pre-made biscuit mixture? x
tube* not tume, silly me! x J
Yes, you can generally find them in the refrigerated aisle with the rest of the dairy products.
They’re totally gorgeous! And love that they’re easy and ready in 20 mins. AMEN!
Seriously – you know yeast and I don’t get along all that well!