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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!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer recipes, easy appetizer ideas
Servings: 16 knots
Calories: 89kcal
Author: Jill


  • 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.


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