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Garlic Knots

Garlic knots made with room-temperature pizza dough and baked until golden, then brushed with garlicky butter and finished with Parmesan and parsley. Pull-apart knots taste savory and tender, with marinara for dipping.
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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, room temperature
  • 1 lb refrigerated pizza dough Use room-temperature dough so it’s easy to roll into ropes.
Garlic butter
  • 0.25 cup butter Melt and use part for brushing before baking and the rest for after.
  • 3 garlic Minced for even flavor throughout the butter.
  • 2 tbsp fresh parsley Chopped; stirred into the garlic butter after baking.
  • 0.25 tsp salt Stir into the remaining garlic butter.
Topping and serving
  • 0.25 cup grated Parmesan Sprinkle over the hot knots for a salty, melty finish.
  • 1 Marinara sauce for dipping Warm if you like a smoother dipping flow.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy cleanup and no sticking.
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot with the ends tucked under.
  3. Place the knots on the baking sheet and brush lightly with melted butter so the tops brown evenly.
Bake and finish
  1. Bake for 13-15 minutes at 400F until golden brown and set in the center.
  2. Stir the garlic, parsley, and salt into the remaining butter, then brush over the hot knots so the garlic flavor soaks in immediately.
  3. Sprinkle the Parmesan over the knots and serve with marinara for dipping.

Notes

Pro tip: Brush the knots immediately after baking so the garlic butter clings while they’re still hot. Store leftovers in an airtight container in the fridge up to 3 days; reheat at 350F for 5-8 minutes to refresh the texture. Freezing is not recommended because garlic butter and Parmesan can separate after thawing. For a lower-carb option, use a thin cauliflower-based pizza dough or another pizza dough substitute, keeping the same shaping and baking steps.