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How to Make Garlic Knots with Pizza Dough
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5 from 2 votes

Garlic Knots

These garlic knots are easy to make, and their buttery, garlicky flavor and springy-soft texture are sure to satisfy. For an extra delicious app or snack, serve them with No-Cook Marinara Sauce for dipping.
Prep Time5 mins
Cook Time15 mins
Resting Time30 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian, Mediterranean
Keyword: bread, dinner rolls, garlic knots
Makes: 12 to 14 knots
Cost: $7

Equipment

  • Bench scraper or pizza cutter
  • large rimmed baking sheet
  • parchment paper
  • Kitchen towel
  • Small saucepan
  • pastry brush

Ingredients

  • 1 (14- to 16-ounce) ball pizza dough, at room temperature (Weeknight Dough, Overnight Dough, Neapolitan Dough, or Sourdough Pizza Dough will all work great — or use your favorite store-bought pizza dough)
  • 1 stick (½ cup) unsalted butter
  • 4 garlic cloves, finely grated or pressed
  • teaspoons dried Italian herb blend
  • ¼ teaspoon fine sea salt
  • 1 to 2 ounces Parmigiano-Reggiano cheese (not grated)
  • Super-Easy Marinara Sauce (or your favorite marinara or pizza sauce), for dipping

Instructions

  • Preheat the oven to 400°F with a rack in the middle position. Line a large rimmed baking sheet with parchment paper.
  • Using your hands, form the dough into a 12- to 14-inch-long log. Cut the log into 1-inch pieces (you'll end up with 12 to 14 pieces total). Roll each piece of dough between your hands to form a thin rope that's about 8 inches long. Then, carefully tie each rope of dough into a knot.
  • Place the knots on the parchment-lined baking sheet, spacing them about 2 inches apart (or as far apart as possible). Cover the baking sheet with a clean kitchen towel and let them rest for 30 minutes. (This resting time allows the knots to puff up a little bit for softer, fluffier final results.)
  • Meanwhile, melt the butter in a small saucepan over medium heat. When the butter is completely melted, add the garlic, reduce the heat to low, and cook, stirring, for 2 minutes or until very fragrant. Remove the pan from the heat, add the dried herb blend and salt, and mix well.
  • Place the Parmigiano-Reggiano cheese in a food processor and pulse just until it is very finely chopped and looks fluffy like cauliflower rice or cooked couscous. (Alternatively, you can grate with a microplane grater-zester or the smallest holes of your box grater.)
  • Remove the kitchen towel from the dough knots. Using a pastry brush, coat the tops of the knots with the garlic-herb butter. (Don't use all of the butter mixture, though, because you'll need it again when the garlic knots come out of the oven.)
  • Transfer the baking sheet to the middle rack of the oven. Bake until the garlic knots are golden brown, 15 to 20 minutes.
  • Remove the baking sheet from the oven and transfer the garlic knots to a serving platter. Brush the tops of the knots with some more garlic-herb butter, then sprinkle with the finely grated Parmigiano-Reggiano cheese. Serve warm with Super-Easy Marinara Sauce for dipping.