How to Make the Absolute Best Garlic Knots

updated May 11, 2022
How to Make Garlic Knots

Pizza dough isn’t just for pizza – it’s also the base of these Parmesan- and parsley-studded garlic knots.

Makes12

Prep1 hour 25 minutes

Cook20 minutes

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garlic knots finished on parchment paper
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Pizza dough isn’t just for pizza — it’s also the base of these Parmesan-studded garlic knots. A delightfully easy way to enjoy homemade rolls and garlic bread in one, this recipe includes a super-easy, minimal-knead pizza dough (which also makes a fantastic pizza crust, by the way!). In fact, it takes just about as long to prepare as it would to bring store-bought dough to room temperature.

One recipe makes a dozen delicious knots, and there isn’t just one way to enjoy them. Serve garlic knots in place of dinner rolls or garlic bread alongside a meal. Slice them in half and use them to create mini slider sandwiches. Or dip them in ranch or warmed marinara as an appetizer or snack. 

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Is Garlic Knot Dough Just Pizza Dough?

This homemade dough is incredibly fast to make and works equally well for garlic knots and pizza dough. You’re kneading the dough just to bring the ingredients together in a ball, and it obtains all the structure it needs while it rises. This recipe calls for active dry yeast. Don’t use packages that read “rapid rise.”

Tips for Making the Best Garlic Knots

  • Go easy on the flour. For easy rolling and the best dough, only dust the surface with flour as needed. The ropes shouldn’t stick to the surface, but they do need a little tackiness to roll out easily.
  • Don’t stress about perfection. Even imperfect knots come out looking perfectly delicious. Just opt for fairly even ropes for even cooking. Make a knot and let it be! 
  • Don’t skip the rise. Rising the dough makes it light, fluffy, and tender. The second rise after tying the knots is essential, too.
  • Brush with olive oil to finish. Olive oil adds a nice and rich fruity finish that wakes up the baked knots, giving them a bit of sheen and a lot of table appeal. 

How to Make Garlic Knots

Pizza dough isn’t just for pizza – it’s also the base of these Parmesan- and parsley-studded garlic knots.

Prep time 1 hour 25 minutes

Cook time 20 minutes

Makes 12

Nutritional Info

Ingredients

  • 1 (1/4-ounce) packet

    active dry yeast (2 1/4 teaspoons)

  • 2/3 cup

    warm water

  • 2 tablespoons

    olive oil, plus more for brushing

  • 2 teaspoons

    granulated sugar

  • 1 teaspoon

    kosher salt

  • 1 3/4 cups

    all-purpose flour, plus more for dusting

  • 1 small bunch

    fresh parsley, divided

  • 6 cloves

    garlic

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 2 tablespoons

    grated Parmesan cheese, plus more for sprinkling

  • 1/4 teaspoon

    kosher salt

Instructions

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  1. Place 2/3 cup warm water (100 to 110ºF) in a large bowl and sprinkle with 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons). Let sit until foamy, about 5 minutes.

  2. Add 2 tablespoons olive oil, 2 teaspoons granulated sugar, and 1 teaspoon kosher salt, and whisk to combine.

  3. Add 1 3/4 cups all-purpose flour and stir until a sticky, uniform dough forms.

  4. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.

  5. The dough should be noticeably larger after sitting for 1 hour.

  6. Line 2 baking sheets with parchment paper and lightly flour a work surface. Transfer the dough onto the work surface and knead 5 to 10 times to bring it together into a smooth ball. Cut the dough into 12 pieces (about 40 grams each).

  7. Working with 1 piece of dough at a time, use your hands to roll the dough into an even 8-inch rope about 1/2 inch-thick, adding just enough flour to keep the dough from sticking if needed. Tie into a knot. Arrange the knots on the baking sheets, spacing them evenly apart. Cover loosely with plastic wrap and let rest until dough puffs slightly, about 15 minutes. When you press a finger into the dough, it should bounce back slowly.

  8. While the dough is rising, arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Pick the leaves from 1 small bunch fresh parsley and finely chop until you have 4 tablespoons. Mince 6 garlic cloves. Melt 4 tablespoons unsalted butter in a small saucepan over medium heat until just melted. Remove the saucepan from the heat. Add the garlic, 3 tablespoons of the parsley, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon kosher salt, and stir to combine. Uncover the dough and generously brush the knots with all of the butter mixture.

  9. Bake until just cooked through and golden-brown, 15 to 19 minutes. Brush the baked knots with more olive oil and sprinkle with the remaining 1 tablespoon parsley and more Parmesan. Serve warm or at room temperature.

Recipe Notes

Make ahead: The dough can be made through the first rise, then wrapped in plastic wrap and refrigerated for 1 hour or frozen for up to 3 months. Let come to room temperature before using.

Storage: Garlic knots are best enjoyed fresh out of the oven. Refrigerate leftovers in an airtight container or zip-top bag for up to 2 days. Toast to reheat.