Garlic knots are pizza night’s best friend. Soft, pillowy dough tied into knots, baked until golden, then drowned in garlic butter and Parmesan. 30 minutes. One bowl. Zero leftovers.
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Shape Knots
Lightly flour a surface. Roll pizza dough into a 12×6 inch rectangle.
Cut into 12 strips (about 6 inches long x 1 inch wide).
Tie each strip into a simple knot. Tuck the ends underneath.
Place knots on baking sheet, spaced apart.
Bake
Bake 12-15 minutes until golden brown and puffed.
Make Garlic Butter
While knots bake, melt butter. Stir in garlic, parsley, Parmesan, and salt.
Coat Knots
Remove knots from oven. Brush generously with garlic butter while still hot. Toss to coat completely.
Serve
Serve warm with marinara sauce for dipping. Try not to eat all twelve.
Summary
Prep Time: 10 min | Bake Time: 15 min | Total: 25 min
Yield: 12 garlic knots | Difficulty: Easy
Storage Notes
- Best fresh.
- Fridge 3 days.
- Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns).
- Never microwave — gets chewy.
- Freeze baked knots for 3 months. Reheat from frozen.
