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Garlic Knots

Garlic knots made with tied dough ropes baked until golden brown, then brushed with garlicky butter and topped with Parmesan. The knots stay soft inside and turn crisp on the edges, with a bright parsley finish.
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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
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400F and line a baking sheet with parchment for easy release.
  2. Cut the refrigerated pizza dough into 16 pieces, then roll each piece into a 7-inch rope.
  3. Tie each rope into a knot and place the knots on the baking sheet.
  4. Brush the knots lightly with the melted butter so they brown evenly.
Bake and finish
  1. Bake at 400F for 13-15 minutes until golden brown, with visible browning on the twists.
  2. Stir the garlic, parsley, and salt into the remaining butter until evenly combined.
  3. Brush the hot knots with the garlic butter mixture so it soaks into the crevices.
  4. Sprinkle Parmesan over the knots, then serve with marinara sauce for dipping.

Notes

For the best texture, keep the dough at room temperature so it ties neatly and bakes up tender. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm in a 375F oven for 5-7 minutes to re-crisp the edges. These freeze well: cool completely, freeze in a single layer, then thaw and reheat. If you want a lighter version, use olive oil spread or light butter in place of regular butter while keeping the garlic and parsley the same.