Homemade Garlic Knots with Pizza Dough (Easy Oven Recipe)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Bread

Homemade garlic knots are small twists of pizza dough baked until golden and brushed with garlicky butter and parsley. Starting with ready-made pizza dough makes this an approachable side for pasta, soups and salads.

Recipe at a glance

Prep: 15 minutes | Rest: 15 minutes | Bake: 12–16 minutes | Total: 45–50 minutes | Yield: 12 knots | Equipment: Baking sheet, parchment paper, pastry brush.

Ingredients

• 1 pound (450 g) refrigerated pizza dough, thawed if frozen
• 2 tablespoons olive oil, divided
• 3 tablespoons (42 g) unsalted butter
• 3 garlic cloves, finely minced
• 2 tablespoons finely chopped parsley
• 1/4 teaspoon fine salt, plus more to taste
• 2 tablespoons finely grated Parmesan, optional

Allergen note: Pizza dough typically contains wheat. Butter and optional Parmesan contain dairy. Check purchased dough labels.

How to make garlic knots

1. Prepare the oven. Heat to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Divide dough. On a lightly floured surface, shape pizza dough into a rectangle and cut into 12 roughly equal strips.
3. Tie knots. Roll each strip into a rope about 8 inches long. Tie loosely into a simple knot and tuck the ends underneath. Leave space between knots on the baking sheet.
4. Rest. Brush lightly with 1 tablespoon olive oil and let stand loosely covered for 15 minutes so the dough relaxes and puffs slightly.
5. Bake. Bake for 12–16 minutes until golden brown and cooked through. Check the bottom and center of a larger knot; dough should not be gummy.
6. Make garlic butter. During the last few minutes of baking, melt butter with the remaining tablespoon olive oil in a small pan over low heat. Add garlic and cook gently for 30–60 seconds until fragrant, without browning. Stir in parsley and salt.
7. Coat and serve. Transfer warm knots to a bowl and toss with garlic butter. Add optional Parmesan and serve warm.

Tips for fluffy garlic knots

• Bring dough toward room temperature: Very cold dough can be hard to stretch.
• Make loose knots: Tight knots may stay dense in the middle.
• Cut equal pieces: Similar sizes bake more evenly.
• Watch garlic carefully: Browned garlic can taste bitter.
• Brush after baking: Fresh garlic butter stays aromatic rather than scorching in the oven.

Variations

Vegan garlic knots

Use vegan pizza dough and replace butter with olive oil or plant-based butter; omit Parmesan.

With Italian herbs

Stir 1/2 teaspoon dried oregano or Italian seasoning into the warm garlic butter.

Spicy garlic knots

Add a small pinch of crushed red pepper flakes to the garlic butter.

Cheesy garlic knots

Sprinkle grated Parmesan after tossing, or serve with warm marinara sauce for dipping.

Serving suggestions

Serve with creamy tomato white bean soup, roasted red pepper spaghetti, or Mediterranean white bean salad. For another homemade bread, see rosemary focaccia.

Storage and reheating

Refrigerate leftover garlic-butter-coated knots promptly in a sealed container and use within 3–4 days. Reheat in a 350°F (175°C) oven for 5–8 minutes or until hot throughout. Freeze cooled knots in a suitable container for up to two months for best quality. Do not store homemade garlic-in-oil mixtures at room temperature because of botulism risk.

Frequently asked questions

Can I use store-bought pizza dough?

Yes. Refrigerated or properly thawed frozen pizza dough works well.

Why are my garlic knots dense?

They may have been tied too tightly or baked before the dough relaxed. Make loose knots and allow the short rest.

Can I make garlic knots without butter?

Yes. Use olive oil with garlic and parsley for a dairy-free topping.

Can I prepare the knots ahead?

Shape them ahead and refrigerate covered according to your dough’s safe storage guidance. Allow some time to relax before baking.

How do I know they are baked?

The outside should be golden and the center cooked through, without raw, gummy dough.

Editorial note

Original editorial recipe guidance; no claim of independent kitchen testing. Dough brands and oven temperatures affect timing. Featured images, if used, are illustrative.