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Garlic Knots

Garlic knots with pillowy pizza dough ropes tied into knots, then baked until golden and brushed with garlicky butter. Finished with parsley and grated Parmesan, served warm with marinara for dipping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

refrigerated pizza dough, room temperature
  • 1 lb refrigerated pizza dough, room temperature
butter, melted
  • 0.25 cup butter, melted
garlic, minced
  • 3 garlic, minced
fresh parsley, chopped
  • 2 tbsp fresh parsley, chopped
grated Parmesan
  • 0.25 cup grated Parmesan
salt
  • 0.25 tsp salt
marinara sauce for dipping
  • 1 marinara sauce for dipping

Equipment

  • 1 sheet pan

Method
 

Bake the knots
  1. Preheat the oven to 400F and line a baking sheet with parchment (visual cue: parchment fully covers the pan for easy release).
  2. Cut the pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot (visual cue: each knot looks tightly tied with ends tucked).
  3. Place the knots on the baking sheet and brush lightly with melted butter (visual cue: surfaces look glossy but not pooling).
  4. Bake for 13-15 minutes at 400F until golden brown (visual cue: edges turn deeper gold and tops look set).
Garlic butter finish
  1. Stir the minced garlic, chopped parsley, and salt into the remaining butter (visual cue: the butter becomes speckled with green and pale garlic).
  2. Brush the hot knots with the garlic-butter mixture (visual cue: butter coats the surface and slightly sizzles).
  3. Sprinkle with grated Parmesan, then serve immediately with marinara sauce for dipping (visual cue: Parmesan looks lightly melted and attached to the crust).

Notes

For the best garlic flavor, use the butter mixture right after baking so it soaks in while the knots are hot and airy. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a 375F oven for 5-7 minutes to re-crisp. Freezing is not recommended for dough-based knots, since texture can soften on thawing. If you want a lower-fat version, use half the butter (or a butter substitute) while keeping the garlic and Parmesan the same.