This garlic parmesan knots recipe is one of my favorite side dish recipes of all time! And, my family loves it, too! It's made easier and faster with the use of refrigerated pizza dough. Serve with your favorite dipping sauce, and you've got a mouthwatering appetizer or side dish!
I fell in love with garlic knots while working at a pizza joint in high school. We made the BEST garlic knots! I can still smell the aromatic garlic, and taste the buttery herb goodness that coated each garlic parmesan knot.
As food memories go, the memories of devouring those AMAZING garlic parmesan knots ranks at the top for me. And now I get to share the deliciousness with my family, and with all of you!!
This recipe that is similar to the ones we made at the pizza restaurant. The main difference is that this garlic knot recipe calls for a shortcut: the use of store-bought refrigerated pizza dough.
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🧄 Ingredient notes
One of the things that makes this garlic parmesan knots recipe so great is that it uses basic ingredients you likely already have on hand! Perfect for last-minute bites!
Homemade pizza dough or store-bought pizza dough - I've got a great homemade pizza dough recipe that we use for our family Pizza Nights. It works well for this recipe, too! However, I usually make garlic parmesan knots with store-bought refrigerated pizza crust. It's so easy!
Butter - Butter is a star in this dish, so use the tastiest unsalted butter you have. I've also used my favorite dairy-free vegan butter to make these before and they turned out great!
Garlic - This recipe is made for garlic lovers! Feel free to add more or less, depending on your tastebuds.
Oregano, Thyme, Basil - these are the three dried herbs I usually add to the butter mix. However, feel free to add other similar herbs that tickle your fancy. Rosemary would work well!
Kosher salt and pepper - use the suggested amount but feel free to season before serving if you would like more.
Parsley - use freshly chopped parsley instead of dried parsley, if you can. It adds a really nice and bright hit of freshness to the bread.
Parmesan cheese - grated parmesan cheese should be sprinkled on while the buttered knots are still warm, so that they "stick" to the bread and don't all fall off when you pick one up to eat. I have also used my favorite dairy-free parmesan substitute and it was delicious!
✅ Step-by-step instructions
Full instructions and measurements are in the printable recipe card at the bottom of this post. Here are some cooking tips to help you along the way.
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Make the garlic herb butter. In a medium bowl, mix together the melted butter, garlic, the herbs, salt, and pepper. Set aside.
Form the knots. Over a large cutting board, unroll the pre-made pizza dough into a flat rectangle. Then use your hands to bring the dough together to form a 12-inch log.
With a knife, slice the log into 12 pieces about 1-inch long each.
Use your hands to roll each piece on the cutting board into a longer rope. Then cross one end of the rope over the other, as if you were about to tie shoelaces.
Then fold one end through the center opening and form a knot. If the ends are long, you can fold and tuck the ends into the dough.
Place each formed dough knot onto the prepared baking sheet. Place them a couple of inches apart from each other as they will increase in size as they bake.
Dip a pastry brush into the bowl of butter herb mixture, then brush onto each garlic knot. Be sure to pick up the garlic knots and brush all sides.
Place the baking sheet in the oven and bake for 20 to 25 minutes, just until the tops of the knots are golden brown. Remove from the oven and immediately brush more herb butter mixture on top, then immediately sprinkle parsley and grated parmesan cheese over each knot.
Serve immediately.
🔪 Kitchen Tools and Equipment
👩🏻🍳 Recipes FAQs
Ours are usually eaten up before the end of dinner! But if you have any left over, cover and store leftover knots in an airtight container at room temperature for up to 2 days. Or, store in the refrigerator for up to 1 week.
Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes. I do not recommend microwaving them to reheat, as the dough can get too gummy/chewy in the microwave.
Yes! You can freeze them for up to 3 months in freezer-safe containers or bags. Thaw at room temperature, then reheat the garlic knots in the oven.
🍽 Serving ideas
Serve these garlic parmesan knots with a side of your favorite dipping sauce. Try marinara sauce or pesto!
These zesty garlic knots taste delicious with big plates of pasta, like my Ninja Foodi / Instant Pot Shrimp Scampi Linguine, Shrimp Fettuccine with Vodka Sauce, Instant Pot Tuscan Chicken Pasta, or Easy, Hearty Italian Sausage Pasta.
These garlicky bread rolls are also delicious served with soup, like Sausage Tortellini Soup, One Pot Lasagna Soup, or Instant Pot Turkey and 3 Bean Chili.
🍞 More side dish recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Garlic Parmesan Knots
Equipment
Ingredients
- 5 tablespoons butter, melted
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (13.8 ounce) tube refrigerated pizza dough
- 1 Tablespoon finely chopped parsley
- 3 Tablespoons grated parmesan cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, mix together the melted butter, garlic, the herbs, salt, and pepper. Set aside.
- Over a large cutting board, unroll the pre-made pizza dough into a flat rectangle. Then use your hands to bring the dough together to form a 12-inch log.
- With a knife, slice the log into 12 pieces about 1-inch long each.
- Use your hands to roll each piece on the cutting board into a longer rope. Then cross one end of the rope over the other, as if you were about to tie shoelaces.
- Then fold one end through the center opening and form a knot. If the ends are long, you can fold and tuck the ends into the dough.
- Place each formed dough knot onto the prepared baking sheet. Dip a pastry brush into the bowl of butter herb mixture, then brush onto each garlic knot. Be sure to pick up the garlic knots and brush all sides.
- Place the baking sheet in the oven and bake for 20 to 25 minutes, just until the tops of the knots are golden brown. Remove from the oven and immediately brush more herb butter mixture on top, then immediately sprinkle parsley and grated parmesan cheese over each knot.
- Serve immediately.
Video
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Heather says
I can't believe how easy and crazy good these were. Literally one of my favorite foods hands down...and being 6 months pregnant you can bet I ate a more than one haha!
cam says
I could definitely eat the whole batch of these by myself...they were SO GOOD!!
Anjali says
These looked so fancy but were so easy to make! They were a perfect side dish for our pasta dinner last night!
Jen says
My daughter loves the garlic knots from our local pizza place and I always thought that making them at home would be too complicated. This recipe is easy enough that she can help me make them, even on a weeknight. Using store-bought refrigerated pizza crust makes it quick!
Sharon says
Move over boring garlic bread, these garlic parmesan knots are now the new pasta night side.