There’s something undeniably comforting about the aroma of fresh bread baking in the oven, but when that bread is infused with garlic, herbs, and butter? Absolute heaven. Garlic knots have long been a staple of pizzerias and Italian restaurants, but there’s no reason you can’t enjoy them at home. This recipe is an easy-to-follow way to whip up a batch of these savory bites using a little shortcut: refrigerated pizza dough. Trust me, your kitchen is about to smell amazing, and you’ll have trouble waiting for these knots to cool before diving in.

I first fell in love with garlic knots at a small neighborhood pizza joint. They were warm, buttery, and garlicky—everything you’d want as an appetizer before a pizza. But what sealed the deal was the marinara dipping sauce they came with. The combination of flavors was so comforting, and I knew I needed to recreate that magic at home. So, after some experimenting, this recipe was born. Now, I make these garlic knots whenever I’m hosting a casual gathering, and they’re always the first thing to disappear. Plus, they’re easy enough for a weeknight treat. You’ll love how quickly they come together!

The origin story of garlic knots (or how pizza scraps became gold)

Garlic knots actually have humble beginnings. They were originally created in the early 1970s in New York pizzerias as a way to use up leftover pizza dough. Rather than waste small scraps of dough, pizza makers would tie them into little knots, brush them with garlic-infused butter, and bake them off as a way to add value to an otherwise discarded ingredient. Today, they’ve become a beloved side dish on many menus, often served with a side of marinara sauce or garlic dipping sauce. It’s amazing how something so simple can transform into such a delicious staple!

Let’s talk ingredients: the essentials for perfect garlic knots

Each ingredient in this garlic knots recipe serves a specific purpose in creating those melt-in-your-mouth bites of heaven. Here’s why they matter—and some thoughts on substitutions.

Refrigerated pizza dough: This is the star of the show, providing that soft, chewy base we all know and love. I use a thin crust version to keep the knots light and fluffy. In a pinch, you can use homemade dough or even crescent roll dough for a softer, more buttery result.
Butter: You’re going to need a whole stick of this for coating the knots post-bake. The butter soaks into the warm knots, making them rich and flavorful. If you want to lighten things up, you can use olive oil instead, but the buttery flavor really can’t be beat.
Garlic: Fresh garlic adds that sharp, pungent kick that makes these knots irresistible. I recommend mincing it finely so that it evenly disperses throughout the butter mixture. Garlic powder can work if you’re short on time, but nothing beats the flavor of fresh.
Parmesan cheese: Grated parmesan adds a salty, savory depth to the coating. Freshly grated is always better, but if you only have the pre-grated stuff in the fridge, don’t stress—it’ll still be delicious.
Basil and parsley: These fresh herbs brighten up the richness of the butter and garlic, adding a burst of freshness. You can swap them out for dried herbs if needed, but reduce the amount since dried herbs are more concentrated in flavor.
Salt and pepper: These are your basic seasonings to bring everything together. Adjust the salt based on how salty your parmesan is—some brands are saltier than others.

Kitchen gear: what you need (and what you can totally skip)

You really don’t need much for this recipe, which is one of the reasons I love it. However, a few tools can make things a little easier.

Baking sheet: A good, heavy-duty baking sheet ensures even cooking. If you don’t have one, any flat, oven-safe pan will do, but be sure to keep an eye on the baking time.
Cooking spray: This is crucial for making sure the dough doesn’t stick when you’re shaping the knots or baking them. You can also use parchment paper if you prefer.
Mixing bowls: You’ll need one for melting the butter and mixing in all the flavorings.
Pastry brush (optional): This can be helpful for brushing the butter mixture over the knots, but honestly, I just toss the knots in the butter using a spoon to coat them evenly.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Here’s how to make these knots step by step. I’ve added a few tips and tricks along the way from my own kitchen adventures.

Prep your oven and baking sheet: Start by preheating your oven to 400°F and spraying your baking sheet with a bit of cooking spray. (Tip: If you want an even easier cleanup, line the sheet with parchment paper.)
Divide the dough: Remove the pizza dough from the tube and slice it into 16 equal portions. (Pro tip: Use a pizza cutter or sharp knife for quick, clean cuts.) The pieces might seem small, but trust me, they’ll puff up nicely in the oven.
Shape the knots: Roll each piece into a 12-inch rope. If the dough is being stubborn and won’t stretch, give it a little spritz with cooking spray or let it rest for a few minutes to relax. Tie the rope into a loose knot, then tuck the ends under. It doesn’t have to be perfect—mine rarely are!
Bake: Arrange the knots in a single layer on your baking sheet and pop them into the oven. Bake for about 15 minutes, or until they’re a deep golden brown. Every oven is a little different, so keep an eye on them after the 12-minute mark.
Make the garlic butter: While the knots are baking, melt the butter in a bowl, either in the microwave or on the stovetop. Once melted, stir in the minced garlic, parmesan, basil, parsley, salt, and pepper. The smell at this point? Unreal.
Coat the knots: When the knots come out of the oven, immediately toss them in the garlic butter mixture. You want to coat them while they’re still warm so the butter soaks in. (I like to use a big bowl for this step and give everything a good toss to ensure even coating.)
Serve: Pile the garlic knots onto a plate and serve them warm, ideally with a dipping sauce like marinara or garlic sauce on the side. These are best eaten fresh, but good luck waiting!

Make it your own: variations and adaptations

Gluten-free option: If you’re gluten-sensitive, swap out the regular pizza dough for a gluten-free version. I’ve done this with a store-bought gluten-free dough, and while the texture is slightly different (a bit more crumbly), the flavor is spot on.
Vegan twist: Replace the butter with a plant-based alternative, and omit the parmesan or use a dairy-free cheese substitute. You’ll still get all the garlic and herb goodness!
Cheesy stuffed knots: For an extra indulgent twist, try stuffing each knot with a small cube of mozzarella before baking. The cheese gets all melty and gooey in the center—absolute perfection.
Seasonal herbs: If you want to switch things up, you can play with the herbs based on the season. In the summer, try using fresh oregano or even a little rosemary. In the fall, sage works beautifully.
Spicy version: Add a pinch of red pepper flakes to the garlic butter for a little heat. I love making a spicy batch when I’m serving these alongside a mild pasta dish.

How to serve (and make them look restaurant-worthy)

When it comes to serving, presentation is key, even if you’re just sharing these with the family. Pile the garlic knots high on a rustic wooden board or a nice white plate. Sprinkle a little extra chopped parsley over the top for color and a bit of extra parmesan for good measure. If you’re feeling fancy, add a side of warm marinara in a small bowl for dipping, or offer a trio of sauces: marinara, garlic butter, and ranch.

Drinks that pair well

I’ve found that these garlic knots go best with something that can balance their richness. If you’re serving them as an appetizer, a chilled glass of white wine like a Sauvignon Blanc or Pinot Grigio is a refreshing option. Beer lovers might prefer a light lager or pale ale to complement the garlic without overpowering it. And for the non-alcoholic crowd, sparkling water with a slice of lemon or iced tea pairs perfectly.

Storage and reheating tips

These garlic knots are definitely best when fresh out of the oven, but if you have leftovers (rare, but it happens!), they’ll keep for about 2-3 days in an airtight container. To reheat, pop them in the oven at 350°F for about 5-7 minutes. They’ll crisp up nicely, though the butter might soak in more. Avoid microwaving, as it tends to make the knots rubbery.

Scaling the recipe up or down

This recipe is super easy to adjust depending on how many people you’re serving. If you want to double it, just grab another can of pizza dough and double the garlic butter mixture. No real changes needed to the cooking time, though you might want to rotate your baking sheets halfway through. For smaller batches, you can halve the ingredients with no problem—just be mindful that smaller batches might bake a little faster.

Common issues (and how to avoid them)

Tough dough: If your dough is tough and not stretching, let it rest at room temperature for 10 minutes. Cold dough can be hard to work with.
Knots falling apart: Don’t tie the dough too tightly. A loose knot allows the dough to puff up properly.
Burnt garlic butter: If the garlic in your butter mixture gets too browned, it can taste bitter. To avoid this, add the garlic to the butter at the very end of the melting process, or stir it in after the butter has been taken off the heat.

Give it a try!

There you have it—easy, buttery garlic knots that’ll rival your favorite pizzeria’s. I hope you give this recipe a try, whether for a casual weeknight treat or your next get-together. Don’t be afraid to get creative with the variations and make these knots your own!

Frequently Asked Questions

1. Can I make these garlic knots ahead of time?
Yes, you can prep the dough knots ahead of time and refrigerate them for a few hours before baking. Just make sure to bring them to room temperature before they go in the oven.

2. Can I freeze garlic knots?
Absolutely! After baking, let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F for 10-12 minutes until warm.

3. What if I don’t have fresh herbs?
You can substitute dried herbs, just reduce the quantity by about half since dried herbs are more potent.

4. How do I prevent garlic from burning in the butter?
Add the minced garlic to the melted butter off the heat, so it infuses without burning.

5. Can I use pre-shredded parmesan?
Sure! Freshly grated parmesan is preferred for its texture and flavor, but pre-shredded will work just fine.

Garlic Knots Recipe