Homemade Garlic Knots

I still remember the first time I tasted real garlic knots at a small Italian restaurant in Brooklyn. They arrived at the table in a paper-lined basket, still steaming, with flecks of parsley and garlic visible on their golden surfaces. When I pulled one apart, the inside was impossibly soft and pillowy, while the outside had just the right amount of chew. That first bite—buttery, garlicky, with a hint of saltiness from the parmesan—was transformative. I knew immediately I had to learn how to make them at home. After years of experimentation, I've perfected my technique. The key is in the garlic butter—you want to brush it on while the knots are still hot so it soaks into every crevice. I use a generous amount of fresh garlic (never the jarred stuff) and always add a touch of Italian seasoning for depth. The process of tying the knots is oddly meditative, and there's something deeply satisfying about transforming simple dough into these beautiful twisted creations. Every time I make them, I'm reminded of that first magical bite in Brooklyn.

Why I love this recipe

There are so many reasons why I love this recipe, but it really comes down to three things: simplicity, versatility, and pure comfort. First, despite looking impressive, these knots are surprisingly simple to make. Even if you're using store-bought dough (no judgment—I do it all the time!), you still get that homemade touch and incredible flavor. Second, they work for literally any occasion. Game day? Garlic knots. Fancy dinner party? Garlic knots. Tuesday night because you deserve something delicious? Garlic knots. They're the ultimate crowd-pleaser that everyone loves, from picky kids to sophisticated foodies. And third, there's something deeply comforting about warm bread and butter. These knots take that comfort to the next level with the addition of garlic and herbs. They make any meal feel special and any gathering feel warm and inviting. Plus, there's the undeniable satisfaction of making bread from scratch (even if it's just shaping and baking). The smell alone is worth it!

What You Need From Your Kitchen

• Pizza Dough: The foundation of your garlic knots—use store-bought for convenience or homemade for extra pride points
• Butter: Melted and mixed with garlic and herbs to create that irresistible glossy coating
• Fresh Garlic: Minced finely and mixed into the butter for bold, aromatic flavor throughout
• Fresh Parsley: Finely chopped and added to the butter mixture for color and fresh herb flavor
• Parmesan Cheese: Grated and sprinkled on top for a salty, savory finish
• Italian Seasoning: A blend of dried herbs that adds depth and authentic Italian flavor to the butter

Let's Make These Together

Prep Your Workspace

Start by getting everything organized—preheat your oven to 400°F and line your baking sheet with parchment paper. Let your pizza dough come to room temperature if it's been refrigerated, as this makes it much more pliable and easier to shape. Dust your work surface lightly with flour to prevent sticking, and gather all your ingredients so they're within easy reach.

Roll and Cut Dough

Roll out your pizza dough on the floured surface into a rectangle about 12x8 inches. The dough should be roughly 1/4 inch thick—not too thin or it'll tear, not too thick or the knots will be doughy. Use a pizza cutter or sharp knife to cut the dough into 12 equal strips. Each strip should be about 1 inch wide and 8 inches long, though they don't need to be perfect.

Shape the Knots

This is the fun part! Take each strip and gently roll it between your palms to create a rope-like shape. Then simply tie it into a knot, just like you're tying your shoelaces—make a loop and pull one end through. Tuck any excess ends underneath the knot so they don't burn in the oven. Place each finished knot on your prepared baking sheet with about 2 inches of space between them.

Prepare Garlic Butter

In a small bowl, combine your melted butter with minced garlic, chopped fresh parsley, Italian seasoning, and a pinch of salt. Mix everything together well so the garlic and herbs are evenly distributed throughout the butter. The aroma at this stage is absolutely mouthwatering! Reserve about half of this mixture for brushing on after the knots come out of the oven.

Bake to Golden Perfection

Brush the tops of your unbaked knots with half of the garlic butter mixture—this helps them achieve that gorgeous golden color and adds flavor as they bake. Pop the baking sheet into your preheated oven and bake for 12-15 minutes, keeping an eye on them toward the end. They're done when they're golden brown on top and sound slightly hollow when tapped. Remove from the oven and immediately brush with the remaining garlic butter while they're still hot, then sprinkle with parmesan cheese and extra parsley. Serve warm and watch them disappear!

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Switch Things Up

I'll never forget the first time I decided to make garlic knots from scratch instead of buying the frozen ones. It was a lazy Sunday afternoon, and I had some pizza dough sitting in the fridge that needed to be used. I figured, why not try something new? The process was so therapeutic—rolling out the dough, cutting it into strips, tying each little knot. When they came out of the oven, golden and glossy, I brushed them with that garlic butter mixture and the smell was absolutely intoxicating. My family devoured them in minutes, and I knew I'd created something special. Now, every time I make them, I'm transported back to that Sunday afternoon. Sometimes I add a pinch of red pepper flakes for heat, or swap the parsley for fresh basil when I have it. The beauty of these knots is how forgiving they are—even if your knots aren't perfectly shaped, they still taste incredible.

Perfect Pairings

These garlic knots are incredibly versatile when it comes to pairings. Serve them alongside a big bowl of spaghetti marinara or creamy fettuccine Alfredo for a classic Italian feast. They're also perfect for dunking into warm marinara sauce, creamy spinach artichoke dip, or even a tangy balsamic vinegar and olive oil mixture. For a lighter option, pair them with a crisp Caesar salad or minestrone soup. If you're hosting, arrange them on a platter with other appetizers like bruschetta, caprese skewers, and Italian meats and cheeses. And don't forget a glass of Chianti or a cold Italian beer to complete the experience!

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Frequently Asked Questions

→ Can I use store-bought pizza dough for this recipe?

Absolutely! Store-bought pizza dough works perfectly for this recipe and saves you a lot of time. You can find it in the refrigerated section of most grocery stores, or even ask your local pizzeria if they sell fresh dough. Just make sure to let it come to room temperature before working with it, as cold dough is harder to roll and shape.

→ How do I prevent the garlic from burning?

The key is to add the garlic to melted butter rather than cooking it separately. When you brush it on the dough, the garlic is protected by the butter and the knots themselves. For extra insurance, make sure your garlic is finely minced rather than chunked, and brush generously after baking rather than before to ensure maximum flavor without burning.

→ Can I make these garlic knots ahead of time?

Yes! You can shape the knots and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. You can also freeze unbaked knots for up to 1 month—just place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.

→ What can I serve with garlic knots?

Garlic knots are incredibly versatile! They're classic alongside any pasta dish, especially spaghetti marinara or lasagna. They also pair beautifully with soups and salads, or serve them as an appetizer with marinara sauce, ranch dressing, or garlic aioli for dipping. They're also great for mopping up sauce from any Italian-inspired meal!

→ My knots came out too hard/dense—what went wrong?

This usually happens when the dough is overworked or rolled too thin, or if they're overbaked. Make sure you're gentle when rolling the dough strips into ropes, and don't stretch them too much. Also, keep a close eye on baking time—they should be golden brown but still soft. Another tip: if using store-bought dough that's been refrigerated, make sure it's fully at room temperature before shaping.

→ Can I make these dairy-free or vegan?

Yes! Simply substitute the butter with vegan butter or olive oil, and skip the parmesan cheese or use a dairy-free alternative. The flavor will be slightly different but still delicious. You can add extra garlic and Italian seasoning to compensate for the missing parmesan flavor. Many pizza doughs are naturally vegan, but always check the label to be sure.

Conclusion

These homemade garlic knots are the ultimate crowd-pleaser that never goes out of style. Whether you're hosting a dinner party, bringing a side to a potluck, or just treating yourself to something special on a weeknight, these knots deliver big flavor with minimal effort. The combination of buttery garlic goodness and aromatic herbs creates an irresistible aroma that'll have everyone gathering in the kitchen. Best of all, they're endlessly versatile—serve them as an appetizer, alongside soup or salad, or with your favorite pasta dish.