Garlic Knots

Garlic knots are one of my favorite comfort foods—the smell of buttery garlic and fresh herbs baking into soft, golden dough is irresistible. I love how simple they are to make, whether I’m using store-bought pizza dough or making my own from scratch. Brushed with garlicky butter, sprinkled with herbs, and optionally topped with Parmesan, these knots are a warm and satisfying addition to any meal.

Why You’ll Love This Recipe

I like this recipe because it turns basic pizza dough into something special with just a few extra ingredients. The knots are pillowy inside with a lightly crisp exterior, and every bite bursts with garlic flavor. They’re versatile enough to serve as a side with pasta or soup, or as a snack with dipping sauces. I also enjoy how easy it is to customize them—extra cheese, fresh herbs, or a little spice can make each batch unique.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pizza dough (store-bought or homemade)
¼ cup unsalted butter, melted
4 garlic cloves, minced
2 tablespoons fresh parsley, chopped
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese (optional)
1 tablespoon olive oil

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I roll out the pizza dough into a rectangle and slice it into strips about 1 inch wide.

3. I tie each strip into a knot, tucking the ends underneath, and place them on the prepared sheet with space in between.

4. In a small bowl, I mix melted butter, garlic, parsley, oregano, salt, and pepper. I brush this mixture generously over the knots.

5. I bake the knots for 15–20 minutes until golden brown.

6. If I want them cheesy, I sprinkle Parmesan on top and bake for 2–3 minutes more until melted.

7. Once out of the oven, I brush them with a little olive oil for shine and serve warm.

Servings and timing

This recipe makes 12 garlic knots. Prep time is 10 minutes, cook time is 20 minutes, and the total time is about 30 minutes. Each serving is about 150 calories.

Variations

Sometimes I add red pepper flakes to the garlic butter for a spicy version. I’ve also swapped Parmesan for mozzarella to make them extra cheesy. For a Mediterranean twist, I brush the knots with olive oil infused with rosemary and thyme instead of butter. If I want a fun party snack, I serve them with marinara, ranch, or pesto for dipping.

Storage/reheating

I store leftover garlic knots in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I warm them in a 350°F oven for 5–7 minutes to restore their softness. They also freeze well—once cooled, I freeze them in a bag for up to 2 months and reheat directly from frozen.

FAQs

Can I make garlic knots ahead of time?

Yes, I shape the knots, cover them, and refrigerate for up to 24 hours before baking.

Do I need homemade dough, or can I use store-bought?

Either works! I often use store-bought pizza dough for convenience, but homemade adds a more personal touch.

Can I make these knots vegan?

Yes, I use olive oil instead of butter and skip the Parmesan or replace it with a dairy-free alternative.

What’s the best dip for garlic knots?

I usually serve them with marinara, but ranch, garlic butter, or pesto are also delicious.

Why are my garlic knots tough?

That usually happens if the dough isn’t at room temperature before baking. I let the dough relax before shaping so it stays soft.

Conclusion

These garlic knots are one of my favorite homemade treats. They’re buttery, garlicky, and soft, making them the perfect side for pasta, pizza, or soups—or just a snack on their own. I love how simple they are to make and how easily I can adapt the flavors. Every time I make them, they disappear quickly, which just proves how much everyone loves them.

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