Garlic Knots Recipe

I still remember the first time I made garlic knots from scratch. It was one of those busy weekday nights, and I was craving something warm, buttery, and comforting. I didn’t want to wait hours for dough to rise, so I grabbed a can of pizza dough that was sitting in the fridge and thought, “Let’s give this a try.” Fast forward 30 minutes later, and I was pulling golden, garlicky knots out of the oven, filling the kitchen with the most irresistible aroma. Now, they’ve become my go-to side dish for pasta nights, or even a snack to enjoy with a little sauce.

These garlic knots are easy to whip up, thanks to the shortcut of refrigerated pizza dough. And let me tell you—once you toss these hot, fresh knots in a garlicky butter sauce with parmesan and herbs, you’ll be hooked. They’re perfect for when you want something homemade, but without all the extra effort of kneading and proofing dough. Plus, who can resist the combination of butter and garlic? No one I know!

this RECIPE

🍽 Why these garlic knots will be your new obsession

There’s just something so satisfying about garlic knots, isn’t there? They’re soft, chewy, and soaked in melted butter. But what really sets these apart is how incredibly simple they are to make—seriously, from prep to plate in under 30 minutes. Whether you’re serving them as an appetizer or as a side with your favorite pasta dish, these knots always steal the show. The best part? They’re made with pantry staples, so no need to plan ahead or run to the store for fancy ingredients.

Now, let me share a quick story—last year, during a family gathering, I made a double batch of these garlic knots, thinking we’d have leftovers. Oh, how wrong I was. They vanished within minutes. My aunt even snuck the last one off the tray when she thought no one was looking (we caught her!). Ever since then, I’ve been asked to bring them to every family function. They’ve kind of become my signature dish, and I’m not mad about it.

The origin story (or, how pizza dough led to garlic perfection)

Garlic knots are believed to have originated in New York pizzerias as a way to use up leftover pizza dough scraps. Instead of wasting those extra bits, inventive pizzeria owners tied them into little knots, baked them, and tossed them in garlic and butter. What started as a humble way to minimize food waste has become a beloved snack or side dish at pizza joints everywhere.

While classic garlic knots are often made with fresh pizza dough, this recipe simplifies things by using refrigerated thin crust dough. The result? A lighter, crispier knot that still has that soft, chewy center we all love. Over time, many variations have emerged—some with cheese, others with herbs—but the core ingredients of garlic and butter remain the same, because, let’s face it, why mess with perfection?

Let’s talk ingredients: the essentials for flavor-packed garlic knots

• Refrigerated pizza dough: The star of this recipe, pizza dough makes the base of these garlic knots quick and easy. If you’re out, crescent roll dough works too, though it gives a flakier texture.
• Butter: This is what gives the knots that rich, indulgent flavor. I recommend using unsalted butter so you can control the saltiness, but salted works in a pinch.
• Garlic: Freshly minced garlic infuses the butter with its bold, pungent flavor. If you don’t have fresh garlic on hand, garlic powder will work, but use about half the amount.
• Parmesan cheese: Adds a savory, umami kick. You can swap this for pecorino if that’s what you have.
• Basil & parsley: These fresh herbs brighten up the rich flavors, adding a hint of freshness. No fresh herbs? Dried ones work just fine—just use about half the amount.
• Salt & pepper: A little seasoning goes a long way here. It helps balance the richness of the butter and cheese.

Kitchen gear: What you need (and what you can totally skip)

You really don’t need any fancy tools to make these garlic knots, which is another reason I love this recipe. Here’s what you’ll want to have on hand:

• Baking sheet: A large one is key so your knots have enough space to bake evenly. If you’re out of parchment paper, just spray it with some cooking spray.
• Pastry brush: Optional, but it makes brushing the buttery garlic mixture over the knots a breeze. If you don’t have one, just toss the knots in the sauce using a spoon.
• Mixing bowl: For mixing that delicious garlic butter sauce. You could even use a microwave-safe bowl to melt the butter directly in it—fewer dishes!
• Sharp knife: For dividing the dough into equal portions. You don’t have to be too precise, though—I often eyeball it.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat your oven to 400°F and prep your baking sheet with some cooking spray. It’s important to preheat the oven first because the dough needs that blast of heat to puff up perfectly.
2. Divide the dough: Open the can of pizza dough and divide it into 16 equal pieces. Don’t stress if some are slightly larger than others—this is a forgiving recipe! I’ve had some lopsided knots in my day, and they were still delicious.
3. Roll and tie the dough: Roll each portion into a 12-inch rope. If the dough is sticky, spray your hands with a little cooking spray (this trick saves me every time). Tie each rope into a loose knot and tuck the ends into the center. It doesn’t have to look perfect—it’s all about that rustic charm!
4. Bake until golden: Place the knots on your prepared baking sheet and bake for about 15 minutes. You’re looking for a deep golden brown color. If you’re like me and prone to peeking, resist opening the oven too often—the dough needs steady heat.
5. Prepare the garlic butter: While the knots are baking, melt your butter in a bowl, then stir in the garlic, parmesan, basil, parsley, salt, and pepper. The smell alone will have you swooning!
6. Toss the knots: When the knots are golden and ready, toss them in your garlic butter mixture. Be sure to coat them well—each knot should be glistening with garlic goodness.

Variations: Mix it up with these tasty twists!

• Cheesy garlic knots: Add a sprinkle of mozzarella to the dough before tying the knots for a gooey, cheesy surprise in the center.
• Herb-lover’s garlic knots: Try adding rosemary or thyme to the garlic butter for an earthy flavor twist. I did this once with fresh rosemary from the garden—chef’s kiss.
• Spicy garlic knots: If you like a bit of heat, toss in some red pepper flakes to the butter mixture. It gives a nice kick!
• Vegan garlic knots: Use a plant-based butter substitute and skip the parmesan. I’ve made these for vegan friends, and they were just as flavorful!

Serving ideas: Let’s get fancy

When it comes to serving these knots, you can go as simple or as fancy as you like. For a casual night in, pile them up in a basket and serve with sauce for dipping. If you’re entertaining, arrange them in a circle on a platter with a small dish of sauce in the center—it looks so elegant! You can also garnish with a little extra parmesan and fresh herbs for a pop of color.

Storing and reheating: Keeping the magic alive

If you somehow end up with leftovers (I know, it’s rare!), you can store the garlic knots in an airtight container for up to 2 days. To reheat, just pop them in a 350°F oven for about 5 minutes to bring back that freshly-baked texture. Microwaving is fine in a pinch, but they won’t be as crispy.

Scaling up or down: How to adjust for a crowd

If you’re making these for a larger group, you can easily double or triple the recipe. The only thing to keep in mind is that you may need multiple baking sheets so the knots have enough space to bake evenly. If you’re cooking for fewer people, you can halve the recipe, but I suggest making the full batch because they go fast!

Common issues (and how to avoid them)

• Dough too sticky: A little cooking spray on your hands works wonders. Trust me, this tip has saved me from a sticky dough mess more than once!
• Knots too pale: If your knots aren’t browning, try moving your oven rack up a notch to get them closer to the heat source.

Give these garlic knots a try!

These garlic knots are everything you want in a homemade treat: easy, delicious, and packed with flavor. Once you make them, you’ll see why they’re such a hit. Whether you’re serving them alongside a big bowl of spaghetti or snacking on them with some dipping sauce, they’re sure to be a crowd-pleaser. And don’t be afraid to experiment—add your own twists and make them your own!

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