Soft pizza dough knots tossed in garlic-parsley butter
Garlic Knots
Garlic Knots
32 minEasy
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
8
16 knots
Difficulty
Easy
Cost
Budget
$
Garlic Knots
Soft pizza dough knots tossed in garlic-parsley butter
Soft, pillowy pizza dough tied into knots and baked golden, then tossed in garlicky butter with fresh parsley and parmesan. A pizzeria classic.
20m
Prep Time
12m
Cook Time
32m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Garlic knots are the frugal genius of New York pizzerias—leftover dough scraps transformed into buttery, garlicky perfection. Now they're a beloved appetizer in their own right.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 4 tbsp butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
Instructions
- 1
Divide pizza dough into 16 equal pieces. Roll each piece into a 6-inch rope and tie into a simple knot.
- 2
Place knots on a parchment-lined baking sheet, spaced 1 inch apart. Let rest 15 minutes.
- 3
Bake at 400°F for 10-12 minutes until puffed and light golden.
- 4
While knots bake, melt butter with minced garlic and cook 30 seconds until fragrant.
- 5
Toss hot knots in the garlic butter, then sprinkle with parsley, parmesan, and salt.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Pizza doughRefrigerated breadstick or crescent dough
Both work but have a slightly different texture
ButterOlive oil for a lighter version
Olive oil gives a more Italian-style knot
Tips & Storage
Pro Tips
Don't tie the knots too tightly—they expand significantly in the oven.
Toss in the garlic butter immediately after baking so the knots absorb maximum flavor.
Storage
Store at room temperature in a sealed bag up to 2 days. Freeze up to 1 month.
Reheating
Warm in a 350°F oven for 5 minutes and re-toss with fresh garlic butter.
Nutrition Facts
Per serving (15mg) · 8 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates8g
Fat18g
Fiber320mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought dough?
- Absolutely—refrigerated pizza dough from the grocery store works perfectly.
- How do I tie a knot with dough?
- Roll into a rope, loop it around your finger, and tuck the end through—like tying a shoelace.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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