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Garlic Knots

Garlic knots with a golden, buttery crust and garlicky Parmesan finish. These oven-baked knots are tied into ropes, baked until brown, then brushed with garlic butter and sprinkled with cheese for a pull-apart bite.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Garlic Knots
  • 1 lb refrigerated pizza dough Room temperature.
  • 0.25 cup butter Melted.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 cup grated Parmesan
  • 0.25 tsp salt
  • marinara sauce For dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400F and line a baking sheet with parchment for easy release and browning.
  2. Cut the room-temperature refrigerated pizza dough into 16 pieces, then roll each into a 7-inch rope and tie into a knot.
  3. Place the knots on the prepared baking sheet and brush lightly with melted butter so they bake glossy.
Bake
  1. Bake at 400F for 13-15 minutes until golden brown, keeping an eye on the edges for deep color.
Garlic butter finish
  1. Stir the minced garlic, chopped parsley, and salt into the remaining butter, then brush over the hot knots so the flavor blooms.
  2. Sprinkle with grated Parmesan, then serve with marinara sauce for dipping.

Notes

For the best garlic flavor, brush the knots as soon as they come out of the oven so the butter soaks in while they’re hot. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat at 375F until warmed through. Freezing is not recommended for best texture. Dietary swap: use dairy-free butter and Parmesan-style plant-based cheese for a lactose-reduced version.