Easy Garlic Parmesan Knots
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!
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
Equipment
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.
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.