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Garlic Knots

Garlic knots are baked golden using tied pizza-dough ropes, then finished with a garlic-parsley butter and Parmesan for glossy flavor. Each knot emerges tender inside with browned edges and a clean garlic-butter sheen.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Garlic knots
  • 1 lb refrigerated pizza dough Let dough come to room temperature before cutting and tying into knots.
  • 0.25 cup butter Melt for brushing and for finishing the hot knots.
  • 3 garlic Minced fine so it disperses in the butter.
  • 2 tbsp fresh parsley Chopped; used to flavor the finishing butter.
  • 0.25 cup Parmesan Grated; sprinkled over warm knots for cling.
  • 0.25 tsp salt Stir into the remaining garlic-parsley butter.
  • marinara sauce Serve on the side for dipping (amount to taste).

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400°F and line a baking sheet with parchment (a clear tray space helps the knots bake evenly).
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot, tightening gently so the shapes hold.
Bake
  1. Place the knots on the baking sheet and brush lightly with melted butter so they start to brown where they touch the tray.
  2. Bake for 13-15 minutes at 400°F until golden brown with visible set edges.
Finish
  1. Stir the minced garlic, chopped parsley, and salt into the remaining butter so it turns aromatic and evenly speckled.
  2. Brush the garlic-parsley butter over the hot knots to create a glossy coating while the crust is still warm.
  3. Sprinkle grated Parmesan over the top, then serve immediately with marinara sauce for dipping.

Notes

For best texture, keep the knots’ “tails” tucked underneath so they don’t unwind while baking. Refrigerate leftovers in a sealed container up to 3 days and rewarm in a 375°F oven until hot. Freezing works: freeze baked knots in a single layer, then thaw and rewarm until crisp. For a lighter option, use salted olive-oil spread or reduced-fat butter in the garlic finish (flavor stays close, browning may be slightly softer).