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Garlic Knots

Garlic knots with a buttery garlic-parsley glaze and Parmesan finish, baked until golden brown. Made from refrigerated pizza dough rolled into 7-inch ropes and tied into classic knots, then brushed right after baking for extra flavor.
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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
  

refrigerated pizza dough
  • 1 lb refrigerated pizza dough, room temperature Keep at room temperature for easy rolling.
garlic butter
  • 0.25 cup butter, melted Melt before brushing the knots.
  • 3 garlic, minced Stir into remaining butter after baking.
  • 2 tbsp fresh parsley, chopped Use fresh parsley for best aroma.
  • 0.25 cup grated Parmesan Sprinkle hot knots right after glazing.
  • 0.25 tsp salt Tied to the garlic butter mixture.
marinara dipping sauce
  • 1 Marinara sauce for dipping Serve alongside for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400F and line a baking sheet with parchment.
  2. Cut the refrigerated pizza dough into 16 pieces and roll each into a 7-inch rope, then tie into a knot.
  3. Place the knots on the baking sheet and brush lightly with the melted butter.
Bake and finish
  1. Bake for 13-15 minutes, until golden brown.
  2. Stir the minced garlic, chopped parsley, and salt into the remaining butter, then brush over the hot knots.
  3. Sprinkle the Parmesan over the knots and serve with marinara for dipping.

Notes

For the cleanest knots, keep the dough portions lightly floured only if they resist rolling. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 350F oven for 5-8 minutes. Freezing is not recommended because the buttered texture can soften after thawing. Dietary swap: use dairy-free butter and a dairy-free Parmesan-style topping to make them dairy-free.