Garlic Knots Recipe
Starting from pizza dough means no separate rise or proofing step to manage, and brushing the butter on right out of the oven while the knots are still hot lets it soak in instead of just coating the surface.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 50 min
- Servings
- 6
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 4 tbsp unsalted butter
- 6 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated parmesan cheese
- 1/2 tsp kosher salt
Nutrition per serving
- Calories
- 268
- Protein
- 7g
- Carbs
- 38g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2Turn the pizza dough out onto a lightly floured surface and divide it into 16 to 18 equal pieces (about 1 ounce each).
- 3Roll each piece into a rope about 6 inches long, then tie it into a loose knot, tucking the ends underneath so they don't unravel in the oven.
- 4Arrange the knots on the prepared baking sheet about 1 inch apart and let them rest, uncovered, for 15 minutes.
- 5Bake for 12 to 15 minutes, until puffed and golden brown on top.
- 6While the knots bake, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- 7Remove the butter from the heat and stir in the parsley and salt.
- 8As soon as the knots come out of the oven, brush them generously with the garlic butter and sprinkle immediately with the parmesan so it sticks.
- 9Serve warm.
Tips & variations
- Dough from a local pizzeria works just as well as homemade and saves a proofing step entirely, ask for a pound of plain dough at the counter.
- For extra flavor, add a pinch of red pepper flakes or a small pinch of dried oregano to the garlic butter.
- Double the garlic butter if serving these alongside marinara for dipping, they soak up a lot of it.
- Let store-bought dough sit at room temperature for about 30 minutes before shaping; cold dough resists rolling and tends to spring back into a ball.
Storage & reheating
Store cooled garlic knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5 to 7 minutes to re-crisp the outside; microwaving works in a pinch but leaves them soft.
Tips from the Tulo kitchen
- If the dough keeps shrinking back while rolling, cover it with a towel and let it rest 5 minutes, then try again, it's just tight gluten.
- A pastry brush works better than a spoon for the garlic butter since it gets into the folds of the knot instead of pooling on top.
FAQ
Can I use homemade pizza dough instead of store-bought?
Yes, any standard yeasted pizza dough works. Let it come fully to room temperature before dividing and shaping, cold dough is harder to roll into ropes.
Can I make garlic knots ahead of time?
Shape the knots and refrigerate them, covered, for up to 24 hours before baking. Let them sit at room temperature for 20 minutes before baking so they puff properly.
Why did my garlic butter turn bitter?
The garlic likely browned. Cook it just until fragrant, about 30 to 60 seconds over medium-low heat, and pull it off the heat immediately.
Can I freeze garlic knots?
Freeze the baked, unbuttered knots in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for about 12 minutes, then brush with fresh garlic butter.
