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Garlic knots are that must-have starter I whip up whenever I crave something warm and rich to share with friends or enjoy alongside pizza night. These tasty bites are crafted from pizza dough twisted into knots and generously bathed in a delicious garlic butter that fills your kitchen with an amazing scent.
My family can’t get enough of these on movie nights, and once you taste them fresh from the oven, it’s tough to stop at just one. These little delights have turned ordinary hangouts into lively parties more than a few times in my house.
Ingredients
- Thin crust pizza dough from the fridge: check the refrigerated aisle for the easiest prep
- Unsalted butter: pick fresh for the richest taste
- Fresh garlic cloves: minced garlic makes all the difference
- Parmesan cheese: grate it yourself for better melt and flavor
- Fresh basil leaves: brightens up the taste and adds color
- Fresh parsley: brings a fresh herb flavor
- Salt: balances and enhances all the flavors
- Black pepper: offers a mild kick
- Dipping sauces like marinara or ranch: optional but makes it fun
Instructions
- Prepare the Baking Sheet:
- Lightly coat a large baking sheet with cooking spray to stop sticking and help the knots brown nicely
- Divide and Shape the Dough:
- Unroll the pizza dough onto a clean surface and cut it into sixteen equal pieces for even baking
- Roll and Knot:
- Shape each dough piece into a twelve-inch long rope. If the dough’s sticky, use a bit of cooking spray on your hands or the surface. Tie each rope into a loose knot with the ends hanging about one inch. Tuck one end into the center and lay the other end over it to create classic knotted shapes
- Arrange on Baking Sheet:
- Set the knots in a single layer on your prepared sheet, leaving space between each to help them bake evenly
- Bake:
- Put the sheet in the preheated oven and bake for around fifteen minutes until the knots puff up and turn a deep golden brown. This gives them a pillowy and crispy texture
- Make Garlic Butter:
- While the knots are baking, melt the butter in a bowl using a microwave or on the stove. Mix in the minced garlic, grated parmesan, chopped basil, parsley, salt, and black pepper. Stir well to make a fragrant sauce
- Toss in Garlic Butter:
- As soon as the knots come out of the oven, toss them into the garlic butter bowl and coat them well. The heat will help them soak up all that herby butter goodness
- Serve:
- Arrange the knots on a platter and dig in while they’re warm, with your favorite dipping sauce if you want
The fresh garlic is absolutely my favorite part of this. Growing up, nothing made me happier than the smell of garlic bread, and these knots take me back to those childhood memories with every bite. Even the pickiest eaters light up when these are on the table.
Storage Tips
Keep any leftovers in an airtight container at room temperature for up to two days. To reheat, wrap them in foil and warm in a low oven until they’re soft and fragrant again. For longer storage, freeze cooled knots in a zip-top bag for up to a month.
Ingredient Substitutions
You can swap fresh basil and parsley for dried if fresh isn’t available, but use half since dried herbs are stronger. If you want a more artisanal flavor, use homemade pizza dough or whole wheat dough for added texture. If you’re dairy-free, try olive oil and a teaspoon of nutritional yeast instead of butter and parmesan.
Serving Suggestions
Enjoy them as a snack at game night or serve them in a basket for a casual dinner party. Pair with marinara or a creamy dipping sauce for a flavor boost. Use these as a side dish for your next Italian pasta dinner.
A Bite of History
Garlic knots came about in New York City pizza shops as a clever way to use leftover dough and quickly became a favorite. They're a tasty example of transforming something simple into something people crave.
Seasonal Adaptations
Add chopped sun-dried tomatoes in summer for a flavor kick. In winter, sprinkle on crushed red pepper flakes for some heat. Switch to rosemary or thyme to fit the season or what you’re serving.
Helpful Notes
The dough's temperature is key; use slightly cool dough to shape it easily. Don’t skip the fresh garlic, it’s what makes these knots pop. If you like extra cheesy knots, sprinkle more parmesan on after buttering.
Success Stories
These knots have come to the rescue for many last-minute gatherings and have been a hit at potlucks with people of all ages. Even beginner cooks feel proud of how impressive they look and taste.
Freezer Meal Conversion
Freeze fully baked and cooled knots in a single layer on a baking sheet, then transfer to bags. To serve, reheat from frozen at 350°F until hot and aromatic.
A whole basket of garlic knots will vanish faster than you expect, so make sure to whip up plenty. Their warm, buttery scent and soft, chewy texture are just too tempting.
Common Recipe Questions
- → Can I use homemade dough for garlic knots?
Absolutely! Using homemade pizza dough enhances both the taste and feel of the knots.
- → Which dipping sauces go best with these knots?
Popular choices include ranch dressing, marinara, and garlic sauce for added flavor.
- → How do I achieve a golden, chewy texture?
Bake at 400°F for a perfect golden crust while keeping the inside soft and chewy.
- → Can I prepare garlic knots ahead of time?
You can shape and chill the dough beforehand, then bake and glaze right before serving.
- → What herbs pair well with garlic butter?
Fresh basil and parsley add a bright touch to the rich garlic butter and sharp parmesan.