Ingredients
Scale
For the Knots:
- 1 pound pizza dough (store-bought or homemade), at room temperature
- All-purpose flour for dusting
For the Garlic Butter:
- 4 tablespoons (½ stick) unsalted butter
- 4-6 cloves garlic, minced
- 1 tablespoon olive oil (optional, but recommended)
- 1 teaspoon dried Italian seasoning (or ½ teaspoon each dried oregano and basil)
- ¼ teaspoon salt
- Pinch of red pepper flakes (optional)
For Topping:
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare your workspace: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. If your pizza dough has been refrigerated, let it sit at room temperature for 20-30 minutes – this makes it much easier to work with.
- Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the minced garlic, olive oil (if using), Italian seasoning, salt, and red pepper flakes. Let it simmer gently for 1-2 minutes until the garlic becomes fragrant and softens slightly, but don’t let it brown or burn. Remove from heat and set aside. The garlic will continue to infuse the butter as it sits.
- Divide the dough: On a lightly floured surface, gently stretch or roll the pizza dough into a rectangle approximately 12×8 inches. Using a sharp knife or pizza cutter, cut the dough lengthwise into 12 equal strips (each strip should be about 1 inch wide and 8 inches long).
- Tie the knots: Take one strip of dough and gently stretch it slightly to make it a bit longer and more rope-like. Tie it into a simple knot by looping it around itself once – it doesn’t need to be perfect! The rustic, slightly imperfect look is part of their charm. Tuck any long ends underneath the knot. Place the tied knot on your prepared baking sheet. Repeat with remaining dough strips, spacing them about 2 inches apart on the baking sheet.
- First butter brush: Using a pastry brush, generously brush each knot with about half of the garlic butter mixture, making sure to get some of the minced garlic pieces on each knot. Reserve the remaining garlic butter for after baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the knots are golden brown on top and cooked through. They should sound slightly hollow when tapped and be fluffy and risen.
- Final butter and cheese: Remove from the oven and immediately brush the hot knots with the remaining garlic butter while they’re still hot – they’ll absorb it beautifully. While the knots are still warm and buttery, sprinkle generously with freshly grated Parmesan cheese and fresh parsley if using. The heat will help the cheese stick and melt slightly.
- Serve warm: Transfer to a serving basket or plate and serve immediately while warm and soft. These are best enjoyed fresh from the oven when the butter is still glistening and the cheese is melty!
Notes
- Room temperature dough is essential: Cold dough is difficult to work with and will shrink back when you try to shape it. Let it sit out for 20-30 minutes before starting.
- Don’t skip the parchment paper: The butter can cause sticking and burning on bare baking sheets.
- Brush while hot: Apply the second coating of garlic butter immediately after removing from the oven so the knots absorb maximum flavor.
- Fresh Parmesan matters: Pre-grated Parmesan doesn’t melt or taste nearly as good. Invest in a small wedge and grate it yourself!
- Customize the herbs: Feel free to use your favorite herb combination – rosemary, thyme, and oregano are all delicious.
- Watch the garlic: When making the garlic butter, don’t let the garlic brown or burn, as it becomes bitter. Keep the heat low and remove from heat as soon as it’s fragrant.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 garlic knot
- Calories: 165
- Sugar: 1g
- Sodium: 285mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg