These Pizza Dough Garlic Knots are soft, buttery, and taste as if they came from a pizzeria! They’re heavenly right out of the oven with all of their buttery-garlic goodness! They’re also super fun to make, so grab the kids and head to the kitchen!
Garlic Knots Recipe
Ah, garlic knots! Whether I’m ordering pizza or making my own, I always order or make garlic knots to go along with the pizza.
You may be thinking whoooaaaa, talk about carb overload! You may be right but when you take your first bite of these knots, you won’t care. They are seriously the stuff your buttery, high-carb, garlic dreams are made of!
These knots are slightly crusty on the outside, chewy on the inside, and drenched with the best garlic butter. And when I say garlic butter, I mean GARLIC BUTTER! These knots don’t taste “homemade” they seriously taste as if they came from your favorite pizzeria!
If you’re looking for a fun way to roll these knots, try this Celtic Knot Rolls recipe.
How to Make Garlic Knots:
- For the base of this recipe, use my all-purpose pizza dough recipe.
- After the dough rises, roll the dough out and cut it into 12 strips.
- Stretch and roll each strip into a 12-inch piece.
- Tie the dough into a knot and tuck both ends into the knot (see the pictures in the recipe below).
- Let the dough rise again until doubled in size.
- Slather with garlic butter, and bake.
- Finally, brush on some more garlic butter and serve while the garlic knots are still nice and warm!
Pizza Dough Garlic Knots Variations:
- In the garlic butter, you can use dried basil instead of dried parsley.
- You can also use fresh herbs instead of dried herbs. You’ll just need to double the herbs in the recipe below.
- Sometimes I like to give the knots a nice sprinkling of finely grated parmesan cheese when they come out of the oven the second time.
- I sometimes add a sprinkling of sea salt to the top of the knots. When I do this, I forgo the salt in the garlic butter.
- You can use olive oil instead of butter if you like the taste of olive oil better. But for me, it’s butter ALL. THE. WAY.
- I love making these into a dessert by ditching the garlic and parsley altogether. Just brush the knots with butter and roll them in cinnamon-sugar. Serve them with a thin cream cheese frosting for dipping. So GOOD! They’re like giant pieces of monkey bread!
Cook’s Note – Garlic Knots Recipe:
You can make this recipe ahead of time by preparing the recipe through step 8. Then, cover the knots with plastic wrap and refrigerate for up to 24 hours. 30 minutes before baking, take the knots out of the refrigerator to sit at room temperature. Proceed with step 9 below.
A few notes about the pizza dough in this Pizza Dough Garlic Knots recipe:
You can use my pizza dough recipe for these garlic knots or dough that you buy from the grocery store (NOT pizza dough from a tube) or your favorite pizzeria.
My dough recipe makes a 2-pound dough ball.
For this recipe, use my pizza dough recipe after it has risen and doubled in size.
Let the pizza dough rise in the refrigerator overnight in a large bowl covered with plastic wrap. Let the dough ball sit at room temperature for 40 minutes before you proceed with the recipe.
This also goes for cold pizza dough that you buy from the grocery store; let it sit at room temperature for 40 minutes before you proceed with the recipe.
Cook’s Tools – Homemade Garlic Knots:
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- 1 pound pizza dough ball* homemade or store-bought
- 6 tablespoon salted butter
- 8 large garlic cloves pressed with a garlic press
- 1 teaspoon water
- 3/4 teaspoon dried parsley
- 1/2 teaspoon salt
- Pizza sauce for dipping optional
PREP THE BAKING SHEET:
- Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
KNOT THE DOUGH:
- Place the pizza dough onto a floured surface and roll it into a 12x6-inch rectangle.
- Use a sharp knife or pizza cutter to cut the dough into 12 6-inch strips.
- Stretch and roll each strip into a 12-inch long piece.
- Tie a piece of dough into a knot.
- Tuck one end of the dough into the center of the knot.
- Pull the other end of the dough up through the center of the knot and tuck in the end.
- Place the knot on the prepared baking sheet and repeat with the remaining strips of dough. Please each knot 2-inches apart on the baking sheet, and cover the knots loosely with plastic wrap.
- Let the knots rise until doubled in size, about 40-60 minutes.
PREHEAT AND MAKE THE GARLIC BUTTER:
- Move oven rack to middle position and preheat oven to 500 degrees F.
- After the knots have risen for 25 minutes, make the garlic butter. Melt the butter in a small saucepan over medium-low heat. Once melted, add the garlic and water and cook, stirring frequently, until the tiny pieces of garlic are straw-colored, about 2-3 minutes. Take the saucepan off the heat, stir in the parsley and salt and set aside.
BAKE THE GARLIC KNOTS:
- Once the knots have doubled in size, discard the plastic wrap and bake the knots for 5 minutes.
- Remove the knots from the oven, brush with half of the garlic butter, rotate the pan, and bake for another 4-5 minutes or until golden brown.
- Brush the garlic knots with the remaining garlic butter. Let them cool for 5-10 minutes.
- Finally, serve warm.