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Garlic Knots

Garlic knots made with tied pizza-dough ropes baked until golden, then brushed with garlicky butter and finished with Parmesan. The result is a tender, chewy interior with crisp, browned edges—perfect for dipping in warm marinara.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb refrigerated pizza dough Use room-temperature dough for easier rolling and tying.
Garlic butter
  • 0.25 cup butter Melted before brushing and finishing.
  • 3 garlic Minced.
  • 2 tbsp fresh parsley Chopped.
  • 0.25 cup grated Parmesan Plus extra for topping if desired.
  • 0.25 tsp salt
Serving
  • 1 marinara sauce For dipping.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dough
  1. Preheat the oven to 400F and line a sheet pan with parchment for an even bake.
  2. Cut the room-temperature pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot.
  3. Place the knots on the prepared sheet pan and brush lightly with the melted butter.
Bake
  1. Bake at 400F for 13-15 minutes, until the knots are golden brown and lightly crisp on the outside (visual cue: browned tops and edges).
Garlic butter finish and serve
  1. Stir the minced garlic, chopped parsley, and salt into the remaining butter, then brush the hot knots thoroughly.
  2. Sprinkle the Parmesan over the knots right after brushing, then serve immediately with marinara sauce for dipping.

Notes

Pro tip: Keep the knots in a single layer and don’t overwork the dough ropes—light tension helps them hold their shape in the oven. Store leftovers in the refrigerator up to 3 days; rewarm in a 350F oven for 5-8 minutes to re-crisp. Freezing is not recommended for best texture. Dietary swap: use a vegan butter substitute and omit Parmesan or use a dairy-free Parmesan-style topping to make them dairy-free.