I like this recipe because it’s simple enough for weeknights yet impressive enough for parties. The knots look bakery-style, but they’re just pizza dough tied into little twists. I also love how versatile they are—I can keep them classic with garlic and parsley or dress them up with Parmesan and oregano. For me, they’re the kind of appetizer that disappears as soon as they hit the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb. store-bought fresh or frozen pizza dough ½ cup unsalted butter 4 large cloves garlic minced 1 teaspoon dried oregano optional 3 tablespoons fresh parsley leaves chopped flaky sea salt for topping finely grated Parmesan for garnish Marinara sauce for dipping
Directions
If frozen, I thaw the pizza dough according to package instructions. I let it sit at room temperature for 30 minutes to soften.
I line a large baking sheet with parchment paper.
On a floured surface, I roll the dough into a 12-inch square, cut it in half, then slice each half into twelve 1-inch strips, giving me 24 pieces.
I tie each strip into a knot and place them on the prepared baking sheet. I cover them loosely with plastic wrap and let them rise in a warm spot for 60–90 minutes, until puffy.
I preheat the oven to 375°F.
I bake the knots for 25–30 minutes until deep golden brown.
While they bake, I melt the butter in a saucepan over medium heat. I stir in the garlic and cook for about 3 minutes until fragrant, then stir in oregano and parsley.
I toss the baked knots in the garlic butter mixture and place them on a serving plate. I sprinkle with extra parsley, flaky sea salt, and Parmesan.
I serve the knots warm with marinara sauce for dipping.
Servings and Timing
This recipe makes 24 garlic knots. It takes about 15 minutes to prep, 30 minutes to bake, plus 1–1.5 hours for rising, for a total of about 2 hours 45 minutes.
Variations
Sometimes I swap the butter for olive oil to make them a little lighter. I’ve also made cheesy garlic knots by adding mozzarella inside the dough before tying them. If I want spice, I sprinkle red pepper flakes over the buttered knots.
Storage/Reheating
I keep leftovers in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 325°F oven for about 10 minutes to bring back their softness. They can also be frozen—once cooled, I wrap them tightly and freeze for up to 2 months, reheating in the oven straight from frozen.
FAQs
Can I use homemade pizza dough?
Yes, I often do—it makes the knots extra flavorful and fluffy.
Can I make these ahead of time?
Yes, I prepare the knots, let them rise, then refrigerate overnight and bake the next day.
Can I add cheese inside the knots?
Yes, I tuck in small pieces of mozzarella before tying for cheesy garlic knots.
Can I use olive oil instead of butter?
Yes, olive oil works well and gives a slightly different flavor.
How do I keep the knots soft?
I avoid overbaking and make sure to coat them in garlic butter right after baking.
Can I freeze garlic knots?
Yes, I freeze them after baking and reheat in the oven when needed.
What’s the best dipping sauce?
I like marinara, but they’re also great with ranch, pesto, or garlic cream sauce.
Can I make them spicier?
Yes, I add red pepper flakes or a pinch of cayenne to the garlic butter.
Can I skip the rise time?
I wouldn’t skip it—the rise makes the knots fluffy and light.
How do I get them extra golden?
Brushing with a little melted butter before baking helps them brown beautifully.
Conclusion
I love making these easy garlic knots because they’re simple, satisfying, and always a hit. The combination of warm, fluffy bread with garlicky butter and herbs makes them irresistible. For me, they’re the ultimate side for pasta night, pizza parties, or anytime I want to impress guests with homemade bread.
Soft, golden garlic knots made from pizza dough, brushed with buttery garlic-herb sauce, and sprinkled with Parmesan—perfect for dipping in marinara sauce or serving alongside pasta.
Ingredients
1 lb. store-bought fresh or frozen pizza dough
½ cup unsalted butter
4 large cloves garlic, minced
1 teaspoon dried oregano (optional)
3 tablespoons fresh parsley, chopped
Flaky sea salt, for topping
Finely grated Parmesan, for garnish
Marinara sauce, for dipping
Instructions
If frozen, thaw pizza dough according to package instructions. Let sit at room temperature for 30 minutes to soften.
Line a large baking sheet with parchment paper.
On a floured surface, roll dough into a 12-inch square. Cut in half, then slice each half into twelve 1-inch strips (24 pieces total).
Tie each strip into a knot and place on prepared baking sheet. Cover loosely with plastic wrap and let rise in a warm spot for 60–90 minutes, until puffy.
Preheat oven to 375°F (190°C).
Bake knots for 25–30 minutes until deep golden brown.
While baking, melt butter in a saucepan over medium heat. Stir in garlic and cook 3 minutes until fragrant, then add oregano and parsley.
Toss baked knots in garlic butter mixture. Sprinkle with parsley, flaky sea salt, and Parmesan.
Serve warm with marinara sauce for dipping.
Notes
Use homemade pizza dough for extra flavor.
Swap butter for olive oil for a lighter version.
Make cheesy garlic knots by tucking mozzarella inside before tying.
Sprinkle red pepper flakes for spice.
Freeze baked knots up to 2 months; reheat in oven straight from frozen.
Brush knots with butter before baking for extra golden color.
