These homemade garlic knots are soft, fluffy and perfect to serve as an appetizer or side dish with any pasta dinner! These are easy to make with homemade pizza dough and a garlic herb topping.Â
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Soft and fresh these homemade garlic knots will fill your kitchen with the most delicious smells! If you love pizza, you will love these knots that taste just like ones you might find at a local pizzeria.
To make these easy, I used pizza dough just like I do with my pull apart pizza bread and pizza pinwheels! Fresh out of the oven these knotted strips of pizza dough are soft, pillowy and infused with the best garlic taste.
My homemade Italian bread is usually my go-to for pasta night, but these garlic knots with pizza dough might just be my new favorite!
Why You’ll Love Garlic Knots from Pizza Dough
- Soft and fluffy: These rolls are soft and chewy on the inside and slightly little crisp on the outside!
- Flavorful: The garlic oil with a mix of dried and fresh herbs is so good you’ll brush it on the dough before baking and then again after baking!Â
- Easy: Using pizza dough makes these rolls simple, easy and ready within an hour.
Ingredients Needed
- Pizza dough: I used my homemade pizza dough. Use your favorite homemade or store bought pizza dough.
- Olive oil:Â Extra virgin olive oil is my go-to for this recipe.
- Oregano: Dried oregano imparts the best flavor.
- Fresh parsley: I love how fresh parsley adds a fresh pop of flavor. Use dried if that is what you have on hand!Â
- Parmigiano: Finely grated Parmigiano cheese from a block tastes best!
- Garlic: I used 2-3 freshly minced garlic cloves.Â
- Salt: Enhances taste in the topping and knots.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
Variations
- Cheesy garlic knots: After baking, brush with the garlic herb topping and then sprinkle with freshly shredded mozzarella cheese. Place under the broiler until the cheese melts.
- Herbs: Instead of oregano try Italian seasoning!
- Melted butter: For a richer flavor, swap the olive oil for melted butter. Buttery garlic knots are the best!Â
- Store-bought pizza dough: In a pinch you can use store-bought purchased bread dough for easy garlic knots. Frozen dough can be found near pie crusts or ask the bakery for fresh premade pizza dough. I would avoid using a can of pizza dough.
- Adjust garlic to taste: Use more or less depending on your love of garlic.
How to Make Garlic Knots
Form pizza dough into a log and cut into 8-10 equal pieces.
Roll each piece into a rope and tie into a knot.Â
Place on a parchment paper lined baking sheet, cover with a tea towel and rise in a warm draft free area until doubled.
Combine olive oil, oregano, parsley, Parmesan cheese, garlic and salt in a bowl. Whisk to combine.Â
Brush the knots with topping then bake until golden brown.Â
Remove from the oven, brush with remaining topping and serve warm knots.Â
tips for best results
- Avoid over proofing the dough: Otherwise your knots won’t bake properly. They will still taste delicious, but for the best knots rise only until doubled.
- Don’t add garlic powder to the pizza dough: It’s a great idea in theory but garlic powder actually slows down the yeast fermentation.Â
- Generously add the topping: This will add the best flavor to the knots!Â
- Shaping the knots: You can fully tie the knots by using an over, under and through method which tucks the ends of the knots full under or you can leave the ends out
- Dipping sauce: Serve with tomato sauce or marinara sauce on the side for dipping!
What to serve with garlic knots?
These garlic knots really go with just about anything from a salad to a main dish! You can even serve them as an appetizer on game day. Whether you serve them with your favorite pizza recipe on pizza night or as the perfect side dish to traditional lasagna, they will disappear fast!
Can I make these ahead of time?
Yes! Just prepare the knots up until it’s time to let them rise. Refrigerate the shaped knots covered with plastic wrap for a few hours up until overnight. When ready to proceed with baking, remove from the fridge and let rise. It may take longer for the dough to double before you can proceed with brushing with the garlic mixture and baking.
More Homemade Bread Recipes
Nothing like bread with dinner and these Homemade Garlick Knots do not disappoint! Buon Appetito.
- pizza dough* (homemade or store bought)
TOPPING
- 4-5 tablespoons olive oil
- 1 teaspoon oregano
- 1 tablespoon fresh chopped Italian (flat leaf) parsley
- 3 tablespoons finely grated parmigiano
- 2-3 cloves garlic finely minced
- ¼ teaspoon salt
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Make the pizza dough as per the instructions.
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Form the dough into a 14-15 inch log, cut into 8 even pieces. Roll each piece into an 8 inch / 20 cm rope and tie into a knot. Place on a parchment paper lined baking sheet, cover with a clean tea towel and let rise in a warm draft free area for 45-60 minutes or until doubled in bulk.
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Pre-heat oven to 400F/200C.
THE TOPPING
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In a small bowl whisk the olive oil, oregano, parsley, parmigiano, garlic and salt, combine well.
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Brush the knots with some of the topping, bake for approximately 12-15 minutes or until golden brown, remove from the oven then brush the knots with the remaining topping and serve warm. Enjoy!
How to store garlic knots
Store any leftovers in an airtight container at room temperature for up to two days. They can also be frozen in a freezer safe bag or container for up to three months.Â
Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.2mg