Garlic Knots Recipe

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These soft, buttery Garlic Knots come out of the oven tasting and smelling amazing. Making a fresh batch of these is way easier than you’d think!

Golden baked homemade garlic knots on a wooden board next to marinara dipping sauce.

This Easy Recipe Makes Perfect Garlic Knots Every Time!

No family pizza night is ever complete without a tall order of garlic knots. Thankfully, I have this fail-proof recipe for homemade garlic knots that always comes out perfectly! 

These buttery pizza dough garlic knots are simple to make and wonderful to enjoy with marinara sauce, with mains and pastas, or as an easy appetizer. They’re just cheesy enough and taste amazing!

Baked garlic knots topped with garlic and herb butter.

What You’ll Need

These easy garlic knots call for 4 main ingredients! Here’s what you’ll need to make them:

  • Pizza Dough – Refrigerated pizza dough is perfect for this recipe! Find it in the refrigerated aisle in most grocery stores. Before you start, let the dough sit out and come to room temperature. If you have the time, you can also make your own Homemade Pizza Dough.
  • Salted Butter – Or unsalted, just make sure to salt to taste in this case.
  • Seasonings – Garlic powder, oregano, and dried parsley for flavoring the garlic butter topping.
  • Parmesan Cheese – I love the combination of garlic butter and parmesan cheese!
Pizza dough is cut into even sized strips.

How to Make Garlic Knots

Prepare the dough. Roll out the pizza dough into a large rectangle, and then cut this into 16 equal-sized strips (tips on how to do this are in the recipe card). You’ll roll these strips into ropes that become your garlic knots!

Make the knots. Roll each strip into a rope about 8 inches in length, and then tie the rope into a knot.

Let the dough rise. Place the knots onto a parchment lined baking sheet, cover them, and leave them to rise. This takes about an hour.

Brush with garlic butter. When the oven is preheating and the dough has risen, melt the butter and add in the garlic powder and seasonings.  Brush this over top of the knots, saving a little for later. Add a sprinkle of parmesan to the leftover mixture before you set it aside.

The tops of the pizza dough knots are brushed with garlic butter.

Bake. Bake the knots until they’re golden. Once they’ve had a few minutes to cool, brush on the parmesan/butter mixture, and serve!

Can I Prep These in Advance?

You can prepare these easy garlic knots a day in advance. Follow the recipe right up until you let the dough rise, and then cover and refrigerate the knots until you’re ready to bake them. Leave the knots out for about 30 minutes (or until they come to room temperature) before brushing them with garlic butter and then baking. 

You can also prepare these rolls and freeze them for longer storage. See my section below on how to freeze!

Baked garlic knots on a sheet pan.

Tips for Success

  • Tuck In the Ends: When forming the dough into knots, I’d recommend tucking the ends under. Not only does it thicken the knots up a bit, this way the ends won’t brown too quickly while baking!
  • Bake In the Center of the Oven: If you notice that the bottoms of your garlic knots are darkening faster than expected while they bake, it could mean that the rack is positioned too low in the oven. Move it to the center or slightly higher to help the knots bake evenly.
  • Add Other Seasonings: You can swap out herbs and add in spices when making your garlic butter, or leave it plain! See some variation ideas below for ways to mix it up.
  • Use Olive Oil Instead: If you’d prefer, substitute olive oil in place of butter.
A tray full of homemade garlic knots with marinara sauce.

Variation Ideas

  • Use Different Herbs: Swap our parsley and oregano for other herbs (fresh or dried) like rosemary, thyme, basil, and fennel. 
  • Cheesy Garlic Knots: Give the tops of the knots a bonus sprinkle of parmesan. You could even top them with mozzarella cheese while they’re still hot from the oven so the cheese gets nice and melty.
  • Spicy Garlic Knots: Give your garlic butter a dash of Tabasco, cayenne pepper, or Cajun seasoning for a spicy twist.
  • Make It Sweet: Skip the garlic and seasonings altogether. Brush the baked knots with butter and then roll them in cinnamon sugar for an easy dessert version! Drizzle them with vanilla glaze or serve them with cream cheese icing for dipping.
  • Air Fryer Garlic Knots: You can easily make garlic knots using the air fryer! Here’s how to do it.
A homemade garlic knot is dipped into marinara sauce.

What to Serve with Garlic Knots

These delicious homemade garlic knots are perfect to serve with dipping sauces for an easy snack or party appetizer. Or make it a complete meal and serve them as a side or starter! 

I love serving these in place of garlic bread or dinner rolls, alongside dishes like my Meatball Pasta Bake and a garden salad. Here are some more ways to enjoy these garlic knots:

Golden baked homemade garlic knots on a wooden board next to marinara dipping sauce.

Storage and Reheating

Leftover garlic knots will keep fresh for 2-3 days when stored airtight at room temperature. You can also extend the shelf life and store them in the fridge for up to a week. It’s best to let them come to room temperature or warm them up before serving.

To reheat, pop the garlic knots into the oven at 350 degrees for a few minutes, until they’re heated through. You can also revive them with an extra brush of butter before serving!

Do These Freeze Well?

This garlic knot recipe can be frozen before or after baking. Frozen rolls will stay fresh for 2-3 months. 

Freeze unbaked: Let the dough rise on the baking sheet and then place the whole sheet into the freezer to pre-freeze. Transfer the frozen garlic knots to a freezer safe container or resealable bag. Thaw the garlic knots at room temperature, and then brush them with butter and bake them until golden.

Freeze baked: Pre-freeze them in a single layer on a baking sheet until solid, and place them in a freezer bag or container. Thaw the knots in the fridge or at room temperature before reheating and serving.

A homemade garlic knot is dipped into marinara sauce.

More Simple Sides and Appetizers to Try

A homemade garlic knot is dipped into marinara sauce.
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Garlic Knots Recipe

These buttery Garlic Knots are the perfect easy appetizer to serve with pasta, pizza, wings, and more! You're going to love this simple, cheesy and delicious recipe!
Servings: 16 knots
Prep: 1 hour 10 minutes
Cook: 20 minutes
Total: 1 hour 30 minutes


  • 1-14 ounce package of pizza dough – room temperature
  • ¼ cup butter – salted
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon dried parsley
  • 2 Tablespoons parmesan cheese


  • Prepare baking pans by lining them with parchment paper and spraying with non-stick spray.
  • Open the can and roll out the pizza dough. You want to form it into a large rectangle.
  • Cut the rectangle in half so that you have 2 equal squares of dough.
  • Cut each square into 4 strips. Cut these strips in half. You should now have 16 (fairly) equal pieces of dough.
  • Roll each strip into an 8-inch rope. Tie the rope into a knot (you can choose whether to tuck the ends under or not).
  • Place each knot on the pan lined with parchment paper and sprayed. Leave a little space between each knot to allow for rising.
  • Lightly cover the pans and allow the knots to rise until doubled in size (I found this took about an hour.)
  • Heat the oven to 400 degrees.
  • Melt butter and stir in seasonings: garlic powder, oregano, and parsley. (Save the parmesan for later.)
  • When the knots have finished rising, brush on the butter mixture, and save some for later.
  • Bake for 15-20 minutes or until golden.
  • Add 2 Tablespoons parmesan cheese to the leftover butter mixture.
  • Allow the knots to cool slightly, then brush this mixture over the knots. Sprinkle them with extra cheese if you’d like!
  • Optional: Serve with marinara dipping sauce on the side.

Last Step:

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We found that the knots looked nicer with the end tucked under. The ends tended to brown quicker than the rest of the knot. Also, because they were a little thicker this way, they were a bit chewier, which we preferred!
Garlic knots may be stored in an airtight container at room temperature for 2 – 3 days.  Or, store them in the fridge for up to a week.  They are best warmed before serving.  You may freeze the garlic knots before or after baking.  They will freeze for up to 3 months. 


Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 3mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg


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