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Garlic Knots

Garlic knots made with refrigerated pizza dough and baked until golden, then brushed with garlic-parsley butter and finished with Parmesan. The tied knots bake up fluffy inside with a buttery, garlicky 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
  

Dough
  • 1 lb refrigerated pizza dough room temperature
Garlic butter
  • 0.25 cup butter melted
  • 3 garlic minced
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp salt
Finishing
  • 0.25 cup grated Parmesan
  • 1 Marinara sauce for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400F and line a baking sheet with parchment. Set the sheet aside so it’s ready when the knots are formed.
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each into a 7-inch rope and tie into a knot. Shape them with a snug tie so the knots hold their form while baking.
  3. Place the knots on the baking sheet, leaving a little space between them. Brush the tops lightly with melted butter to help them brown.
Bake and finish
  1. Bake the knots for 13-15 minutes at 400F until golden brown. Look for crisp, browned edges and a set, springy center.
  2. Stir the garlic, chopped parsley, and salt into the remaining butter, then brush over the hot knots. The butter should look glossy as it sinks into the surface.
  3. Sprinkle the knots with grated Parmesan and serve with marinara sauce for dipping. Pull one apart and serve immediately while the garlic butter still tastes warm.

Notes

For the best texture, make sure the dough is at room temperature before shaping so the ropes stretch without snapping. Store leftover garlic knots airtight in the refrigerator up to 3 days and rewarm in a 350F oven for 5-8 minutes until hot. Freeze knots after baking (cool completely, then freeze up to 2 months) and reheat from frozen at 350F for about 10-14 minutes. For a lighter option, use reduced-fat butter and use less brushing to reduce richness without changing the method.