Garlic Knots Recipe

I have a soft spot for garlic knots. They’re one of those appetizers that bring a sense of cozy familiarity no matter where you are. There’s something about that golden, buttery dough, with the perfect balance of garlic and herbs, that’s just plain comforting. My family and I discovered them at our favorite local pizzeria when I was a kid. As soon as they’d hit the table, still warm and fragrant, we’d all dive in, no hesitation. I remember more than a few instances where the garlic knots outshone the pizza itself!

These homemade garlic knots are a game-changer because they’re ridiculously easy to make but taste like they took hours of effort. Whether you’re hosting friends for a casual get-together, making a cozy dinner at home, or just want a quick snack, these garlic knots hit the spot every single time.

this RECIPE

A personal garlic knot memory

A few years ago, I attempted to recreate that pizzeria magic at home for a family gathering. I wanted the garlic knots to be perfect, just like the ones from my childhood. But, of course, things didn’t go exactly as planned. I was a bit too eager and ended up with a pile of sticky, uncooperative dough that looked more like a failed bread experiment than knots.

Still, I powered through, determined not to let a little dough mishap stop me. As they baked, the smell of garlic and butter started to fill the kitchen, and I knew, despite the earlier chaos, they would be okay. Sure enough, once they were brushed with garlic butter, they turned out golden, fragrant, and, well, addictive. That’s when I realized – garlic knots don’t have to be perfect to be delicious. And now, they’ve become a family tradition of sorts, bringing a little bit of that nostalgic pizzeria vibe right into our home.

A quick dive into the history of garlic knots

Garlic knots are thought to have originated in New York City during the ’70s. Some say they were born out of a desire to minimize waste in pizzerias—using leftover pizza dough scraps to create these bite-sized goodies. Smart, right? They became a hit, evolving from a thrifty kitchen hack into a beloved menu staple at pizza joints all over the country. The beauty of garlic knots is their simplicity; they’re basically just pizza dough, garlic, butter, and herbs. Over the years, they’ve been adapted to include different flavors and styles, but their essence remains unchanged: comforting, chewy dough with a garlicky punch.

Let’s talk ingredients: what you need (and what you can totally improvise)

Pizza dough:
The base of the knots! I’m using refrigerated thin crust pizza dough here because it’s super convenient and cuts down on prep time. If you’re feeling ambitious, you could always make your own dough from scratch. But, hey, store-bought dough is a fantastic shortcut that still gives you that soft, chewy texture. If you want a slightly richer taste, you could swap it for regular or even whole wheat dough.

Butter:
Butter is the base for the garlic-herb mixture. It’s what makes the garlic knots extra indulgent. If you’re looking to lighten it up, you can swap in some olive oil for half of the butter—it’ll still taste amazing but with a bit more of that Mediterranean vibe. Just make sure you don’t skip the butter entirely; it adds richness and depth to the flavor.

Garlic:
The star of the show! Freshly minced garlic is best for that bold, aromatic punch. If you find yourself out of fresh garlic, garlic powder could work in a pinch, but I’d suggest using ½ teaspoon of garlic powder for every clove. Fresh garlic just gives you that irreplaceable depth of flavor, though.

Parmesan cheese:
Parmesan adds that salty, umami goodness that takes these knots to the next level. Freshly grated is ideal, but pre-grated works fine, too. I’ve even tried substituting it with pecorino cheese when I was out of parmesan, and it worked beautifully—it’s just a bit saltier, so adjust your seasoning accordingly.

Fresh herbs (basil and parsley):
These add a bright, fresh finish that balances out the richness of the butter and garlic. If you don’t have fresh herbs on hand, dried herbs can be used as a substitute—just reduce the quantity by about half. I’ve used dried oregano and thyme in a pinch, and they give the knots a slightly different, but equally delicious, twist.

Salt and pepper:
A little seasoning goes a long way here. It’s a simple step, but don’t skip it; it really enhances the overall flavor of the knots.

Essential kitchen tools: making life easier

You don’t need much in terms of equipment to make garlic knots, but here’s what will come in handy:

• Baking sheet: A good, sturdy baking sheet will give you even browning on your knots. If you don’t have one, a pizza stone works too—just remember to preheat it!
• Cooking spray: This will help the dough ropes stick together while you’re tying them into knots. I find it also makes clean-up easier since the dough won’t stick to the sheet.
• Mixing bowl: For your garlic butter mixture. A small to medium-sized bowl is perfect for this.
• Pastry brush: If you want to be extra precise with the garlic butter, a pastry brush is your best friend. But if you don’t have one, don’t worry—you can always drizzle or toss the knots directly in the mixture.

Step-by-step: how to make garlic knots (without stressing out)

1. Preheat the oven to 400°F and lightly spray your baking sheet with cooking spray. You want the knots to have a non-stick surface to bake on.
2. Divide the dough: Open up your pizza dough and divide it into 16 equal portions. I like to use a pizza cutter for this; it makes it super easy to slice through the dough evenly.
3. Roll the dough: Now, take each dough portion and roll it into a 12-inch rope. Here’s where the cooking spray comes in handy—if your dough is being stubborn and doesn’t want to hold its shape, give your hands a little spritz.
4. Tie the knots: This part is fun! Take each dough rope and tie it into a loose knot, leaving about an inch of dough on each side. Tuck one end of the dough under the knot and the other end over the top and into the middle. Repeat with all the dough ropes.
5. Bake the knots: Pop the knots onto your prepared baking sheet, giving them enough space to expand slightly. Bake for 15 minutes or until they’re a deep, golden brown. The smell of garlic butter will soon fill your kitchen—get ready!
6. Make the garlic butter: While the knots are baking, melt your butter in a small bowl and add the minced garlic, parmesan, basil, parsley, salt, and pepper. Stir everything together so that it’s well combined.
7. Coat the knots: When the knots are done baking, immediately toss them in the garlic butter mixture. Make sure each knot is generously coated.

Variations on a classic

Want to shake things up? Here are some of my favorite ways to adapt this recipe:

• Vegan: Swap out the butter for a plant-based alternative and skip the parmesan. You can add a sprinkle of nutritional yeast for that cheesy flavor.
• Cheesy garlic knots: Add mozzarella inside the dough! Roll out the dough, sprinkle some mozzarella, then tie it into knots. Extra gooey and delicious.
• Spicy twist: Add a pinch of red pepper flakes to the garlic butter for a bit of heat. It pairs beautifully with marinara sauce.
• Herb lovers’ garlic knots: Use a variety of fresh herbs like rosemary, oregano, and thyme for a more herbaceous flavor.

How to serve your garlic knots

Garlic knots are best served warm. If you’re having people over, arrange them in a basket lined with a kitchen towel to keep them warm. A small bowl of marinara sauce or garlic dipping sauce on the side makes for a perfect pairing. You could also serve them with ranch dressing if you’re feeling indulgent.

For a little extra flair, sprinkle some more parmesan and parsley on top just before serving.

Drink pairings

When it comes to drink pairings, you really can’t go wrong. A crisp, chilled white wine like Pinot Grigio is refreshing and cuts through the richness of the garlic and butter. For beer lovers, a light lager or pale ale would complement the flavors nicely. And, of course, if you’re making these for game day or a casual get-together, a cold soda or iced tea works, too.

Storage and reheating tips

Garlic knots are best eaten fresh, but if you happen to have leftovers (which, let’s be real, isn’t likely!), you can store them in an airtight container at room temperature for up to two days. To reheat, pop them in the oven at 350°F for about 5 minutes or until they’re warmed through. You can also microwave them, but they might lose some of their crispiness.

Scaling the recipe for a crowd

If you’re hosting a larger group, this recipe can easily be doubled or even tripled. Just make sure you don’t crowd the baking sheet; you want the knots to have plenty of space to bake evenly. If you’re scaling up, you may need to adjust the butter mixture slightly, but other than that, it’s a pretty forgiving recipe.

Troubleshooting potential issues

If your dough is too sticky, don’t panic! A little cooking spray or flour will help tame it. And if your knots don’t look picture-perfect, it’s okay—they’ll still taste amazing, and the rustic look adds to their charm.

Ready to tie the knot?

These garlic knots are so easy to make, and they’re perfect for any occasion. Whether you’re whipping up a quick snack or feeding a hungry crowd, they’re guaranteed to be a hit. So go ahead, give them a try, and make them your own with a few of the variations I’ve shared. I can’t wait to hear how yours turn out!

Frequently asked questions

Q: Can I use homemade pizza dough?
A: Absolutely! Homemade dough will work just as well—just make sure to roll it thin enough to tie into knots.

Q: Can I freeze the dough?
A: Yes, you can freeze the dough before baking. When you’re ready, thaw it in the fridge overnight, then proceed with the recipe.

Q: How do I prevent the dough from sticking to my hands?
A: Cooking spray or a light dusting of flour can help prevent sticking while you roll and shape the dough.

Q: Can I make them gluten-free?
A: Yes! Just use a gluten-free pizza dough. Most grocery stores carry it in the refrigerated or frozen section.

Q: Do I have to use fresh garlic?
A: Fresh garlic gives the best flavor, but garlic powder can be used in a pinch—just adjust the amount to taste.

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