Ingredients
Scale
For the Dough (or use 1 lb store-bought pizza dough):
- 2½ cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¾ cup warm water (110°F)
- 2 tablespoons olive oil
For the Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 4-5 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
For Topping:
- ⅓ cup grated Parmesan cheese
- Additional parsley for garnish
- Marinara sauce for serving (optional)
Instructions
If Making Homemade Dough:
- Proof Yeast: In a large bowl, combine warm water (110°F), yeast, and sugar. Stir gently and let sit for 5-7 minutes until foamy. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
- Mix Dough: Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic (or use stand mixer with dough hook for 5-6 minutes). Dough should be soft and slightly tacky but not sticky.
- First Rise: Place dough in a lightly greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
Shaping the Knots (for both homemade and store-bought dough):
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Preheat oven to 400°F.
- Divide Dough: Punch down risen dough (or remove store-bought dough from package). Divide into 12 equal pieces.
- Roll Strips: Roll each piece into a rope about 8-10 inches long and about ½ inch thick. Don’t roll too thin or knots will be tough.
- Tie Knots: Tie each rope into a simple knot, tucking ends underneath. Place knots on prepared baking sheet, spacing them about 2 inches apart.
- Second Rise (Optional but Recommended): Cover knots loosely with a towel and let rest for 15-20 minutes while oven preheats. This creates fluffier knots.
Make Garlic Butter and Bake:
- Prepare Garlic Butter: In a small bowl, combine melted butter, minced garlic, parsley, Italian seasoning, and salt. Mix well.
- First Brush: Brush knots generously with about half the garlic butter before baking.
- Bake: Bake at 400°F for 12-15 minutes until golden brown on top. They should sound slightly hollow when tapped.
- Second Brush: Remove from oven and immediately brush with remaining garlic butter while knots are hot.
- Add Cheese: Sprinkle generously with grated Parmesan cheese while butter is still wet so it adheres.
- Serve: Garnish with additional fresh parsley and serve warm with marinara sauce if desired. Enjoy!
Notes
- Store-bought pizza dough is a great time-saver—just let it come to room temperature before using.
- Don’t skip the second rise (step 9)—it makes knots significantly fluffier.
- Brush garlic butter on hot knots so it absorbs into the bread.
- For extra garlic flavor, add 1-2 more cloves of minced garlic.
- If dough is sticky while rolling, dust hands and surface lightly with flour.
- Knots are best served warm and fresh but can be reheated.
- Leftover knots keep for 2-3 days at room temperature in an airtight container.
- Prep Time: 15 minutes (plus 1 hour rising time if making homemade dough)
- Cook Time: 12-15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 garlic knot
- Calories: 156
- Sugar: 2g
- Sodium: 285mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg