An easy garlic knots recipe is exactly what you need when you want warm, twisted bread without the fuss of making dough from scratch. These knots use store-bought pizza dough, so you skip the long rise and still get a soft, chewy center with a buttery garlic crust. You’ll have a tray on the table in about half an hour, which makes them a practical side for weeknight dinners.
The method relies on a simple knot shape that looks impressive but takes seconds to form once the dough is cut. Brushing with garlic butter right after baking keeps the tops soft instead of hard. This version balances salt, parsley, and a little parmesan so the flavor reads clearly without overwhelming the bread. Making this easy garlic knots at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Easy Garlic Knots
- Ready in 30 minutes using refrigerated pizza dough, no yeast proofing required.
- Soft inside with a golden and crispy edge from a two-stage butter brush.
- Twisted shape looks handmade but is forgiving for first-time knot rollers.
- Pairs with pasta, soup, or salad without extra pans or complicated steps.
- Uses pantry staples: butter, garlic, parsley, salt, and parmesan.
Ingredients You’ll Need
- 1 lb refrigerated pizza dough (store-bought, room temperature)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced fine
- 2 tbsp fresh parsley, chopped
- 3 tbsp grated parmesan
- 1/2 tsp salt
- 1 tbsp olive oil (for coating bowl and tray)
Ingredient Substitutions
Refrigerated pizza dough: Replace with an equal weight of refrigerated bread dough if pizza dough is unavailable. Bread dough has a tighter gluten structure, so the knots will be slightly chewier and may need 2 minutes longer in the oven to brown. The flavor stays neutral, making the garlic butter topping more prominent. The easy garlic knots works well for weeknight cooking when time is limited.
Unsalted butter: Use 4 tbsp of olive oil for a dairy-free version with a lighter mouthfeel. Olive oil won’t solidify on cooling, so the knots stay soft but lose the creamy coating butter gives. Expect a more pronounced herbal note if you keep the parsley and garlic ratios the same. Storing leftover easy garlic knots correctly keeps it tasting good for days.
Fresh parsley: Swap for 2 tsp dried parsley to save prep time. Dried herbs disperse faster and can taste slightly dusty if not bloomed in the warm butter for 1 minute. The color is duller, but the garlic forward profile remains intact.
Grated parmesan: Replace with 3 tbsp nutritional yeast for a vegan option that adds a savory, cheesy depth. Nutritional yeast lacks fat, so the knots won’t crisp at the same rate near the cheese; lower the oven rack one level to avoid under-browning. The taste is nutty rather than sharp.
Step-by-Step Instructions
- Heat your oven to 180°C / 350°F and coat a baking tray with 1 tbsp olive oil. Let the pizza dough sit at room temperature for 10 minutes so it relaxes and stretches without snapping.
- Divide the dough into 12 equal pieces by cutting with a bench scraper. Roll each piece on a lightly oiled surface into a 6-inch rope about 1/2 inch thick, using even pressure so the ends aren’t thinner than the middle.
- Tie each rope into a loose knot: cross the ends over, wrap one end under and pull through the center. Place knots on the tray with 1 inch space between them to allow air flow.
- Melt 2 tbsp butter on medium-low heat in a small pan with the minced garlic. Cook 1 minute until fragrant but not browned, then brush half over the raw knots.
- Bake 15–18 minutes until the tops are golden and crispy and the bottoms lift cleanly from the tray. Rotate the tray at minute 10 for even color.
- Melt the remaining 2 tbsp butter, stir in parsley, salt, and parmesan. Brush the warm knots immediately after removing them so the mixture soaks into the surface. New York garlic knots use a similar brush step for shine.
Pro Tips
Rest the dough before shaping so the gluten relaxes; cold dough shrinks back and makes thin, tight knots. A 10 minutes counter rest fixes most shaping struggles.
Brush garlic butter in two stages: once before baking for flavor inside the crust, once after for a soft, seasoned top. This avoids the hard shell you get from a single pre-bake brush.
Keep garlic over medium-low heat and pull it the moment it smells toasty. Burnt garlic turns bitter and spreads through the whole tray fast.
Study knot tying visuals from bread shaping guides if your first attempts look loose; a snug knot holds shape better during oven spring.
Use a silicone brush for the post-bake butter so you don’t tear the warm bread. A pastry brush with stiff bristles can drag the knot out of shape.
Common Mistakes to Avoid
Skipping the room-temperature rest leads to dough that springs back and yields short, thick knots. Let it sit uncovered for 10 minutes before cutting.
Over-baking to force extra color dries the inside and makes the knot crumbly. Pull them when the bottom is light brown and the top is set, not deep mahogany.
Brushing butter on cooled knots instead of hot ones means the fat sits on top and turns greasy. serve immediately after the final brush for the best texture.
Using pre-minced jar garlic with added water dilutes the punch and can steam the crust. Fresh cloves give the clean bite this bread needs.
Serving Suggestions
Set the knots next to a bowl of marinara for dipping; the acidic tomato cuts the butter richness. A garlic shrimp pasta on the same plate turns the meal into a full Italian spread.
For a lighter plate, pair with roasted garlic mashed potatoes and a green salad to keep the garlic theme consistent without repeating textures.
They also work as a starter before garlic parmesan salmon, giving guests something warm to snack on while the main finishes.
Storage and Reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Cool them fully before sealing so condensation doesn’t soften the crust into sogginess.
Reheat in a 180°C / 350°F oven for 5 minutes to re-crisp the outside; microwaving makes them rubbery. Freeze unbuttered baked knots for freeze for up to 2 months, then brush with fresh butter after thawing.
Yes, this easy garlic knots recipe freezes well for up to 2 months if you skip the final butter step before freezing. Add it after reheating for fresh taste.
Recipe Variations
Cheesy Stuffed Knots
Press a 1/2-inch cube of mozzarella into the center of each rope before tying. Bake as directed; the cheese melts inward and gives a pull-apart center. Expect 2 minutes longer bake so the dough around the cheese sets.
Spicy Red Pepper Knots
Add 1/2 tsp crushed red pepper to the post-bake butter for a warm, lingering heat. The flakes stick to the parsley and parmesan, so each bite has even spice. Pair with honey garlic noodles to balance the burn.
Herb Swap Knots
Replace parsley with equal chopped rosemary for a piney, woodsy profile that suits roast dinners. Rosemary is stronger, so use 1 tbsp not 2 to avoid overwhelming the garlic. These go well beside garlic butter salmon.
Whole Wheat Version
Use whole wheat pizza dough for a nuttier, denser knot with more fiber. Add 1 tbsp water to the dough if it feels tight, and bake 2 minutes longer for full set. The crumb stays chewy rather than airy.
Easy Garlic Knots
Description
Warm, twisted garlic knots made with refrigerated pizza dough for a soft chewy center and buttery garlic crust. Ready in about half an hour, they are a practical side for weeknight dinners.
Ingredients
Instructions
-
Heat oven and coat tray
Heat your oven to 180°C / 350°F and coat a baking tray with 1 tbsp olive oil so the knots will not stick. Make sure the oven is fully preheated before you place the tray inside for even baking.
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Rest pizza dough
Let the pizza dough sit at room temperature for 10 minutes so it relaxes and stretches without snapping. Cover it loosely or leave it uncovered; rested dough is easier to roll into ropes and will not shrink back.
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Divide dough pieces
Divide the dough into 12 equal pieces by cutting with a bench scraper on a clean surface. Equal pieces help the knots bake at the same rate and give a uniform look on the tray.
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Roll dough ropes
Roll each piece on a lightly oiled surface into a 6-inch rope about 1/2 inch thick, using even pressure so the ends aren't thinner than the middle. A consistent thickness keeps the knot shape tidy and prevents thin spots from overbaking.
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Tie and place knots
Tie each rope into a loose knot: cross the ends over, wrap one end under and pull through the center. Place knots on the tray with 1 inch space between them to allow air flow so the edges crisp instead of steaming.
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Make garlic butter brush
Melt 2 tbsp butter on medium-low heat in a small pan with the minced garlic. Cook 1 minute until fragrant but not browned, then brush half over the raw knots for flavor inside the crust.
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Bake the knots
Bake 15–18 minutes until the tops are golden and crispy and the bottoms lift cleanly from the tray. Rotate the tray at minute 10 for even color and pull them when the bottom is light brown and the top is set, not deep mahogany.
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Final butter topping
Melt the remaining 2 tbsp butter, stir in parsley, salt, and parmesan. Brush the warm knots immediately after removing them so the mixture soaks into the surface and keeps the tops soft rather than hard.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 22mg8%
- Sodium 480mg20%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; cool fully before sealing so condensation doesn't soften the crust.
- Reheating: Reheat in a 180°C / 350°F oven for 5 minutes to re-crisp; microwaving makes them rubbery. Pair with mashed potatoes for a light plate.
- Pro tip: Rest the dough before shaping so gluten relaxes; cold dough shrinks back and makes thin, tight knots.
- Butter brush: Brush garlic butter in two stages, once before baking and once after, to avoid a hard shell on the knots.
