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Garlic Knots

Garlic knots made from refrigerated pizza dough are baked until golden brown and finished with a garlicky butter glaze. You’ll get tender, chewy knots with a glossy surface, fresh parsley, and Parmesan, plus marinara for dipping.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Garlic Knots
  • 1 lb refrigerated pizza dough Room temperature.
  • 0.25 cup butter Melted; reserve some for finishing.
  • 3 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 the oven to 400F and line a baking sheet with parchment. Set the sheet aside so the knots can go in right away.
  2. Cut the refrigerated pizza dough into 16 pieces, then roll each piece into a 7-inch rope and tie into a knot. Place the knots on the parchment-lined baking sheet.
Bake and finish
  1. Bake the knots for 13-15 minutes, until golden brown. Keep an eye on the color during the last 2 minutes.
  2. Stir the garlic, parsley, and salt into the remaining melted butter, then brush over the hot knots. The surface should look glossier as the butter soaks in.
  3. Sprinkle the Parmesan over the knots and serve immediately with marinara sauce for dipping. Add extra Parmesan if you want a heavier cheesy top.

Notes

For best pull-apart texture, keep the dough at room temperature and don’t overcrowd the knots on the sheet pan. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm in a 375F oven for 5-7 minutes. Freezing is not recommended because refrigerated dough texture can soften when thawed. For a lighter option, use reduced-fat butter and a lower-sodium Parmesan while keeping the same baking time.