This garlic parmesan knots recipe is one of the favorite side dish recipes of all time! And, the family loves this bread, 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!
We fell in love with garlic knots while working at a pizza joint in high school. We made the BEST garlic knots! We 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 We get to share the deliciousness with the 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.
[feast_advanced_jump_to]🧄 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 – We've got a great homemade pizza dough recipe that we use for our family Pizza Nights. It works well for this recipe, too! However, We usually make garlic parmesan knots with store-bought refrigerated pizza crust. It's so simple!
Butter – Butter is a star in this dish, so use the tastiest unsalted butter you have. We've also used the 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 We 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 truly 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. We have also used the favorite dairy-free parmesan substitute and it was tasty!
✅ 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 bread 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, simply 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.
👩🏻🍳 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.
Can We reheat garlic knots?Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes. We do not recommend microwaving them to reheat, as the dough can get too gummy/chewy in the microwave.
Can We freeze garlic knots?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 tasty with big plates of pasta, like the Pressure-cooker / Pressure-cooker Shrimp Scampi Linguine, Shrimp Fettuccine with Vodka Sauce, Pressure-cooker Tuscan Chicken Pasta, or Simple, Hearty Italian Sausage Pasta.
These garlicky bread rolls are also tasty served with soup, like Sausage Tortellini Soup, One Pot Lasagna Soup, or Pressure-cooker Turkey and 3 Bean Chili.
🔪 Kitchen Tools and Equipment
Ready to make this simple bread side dish? Here's what you'll need:
- Medium bowl
- Whisk
- Cutting board
- Baking sheet
- Parchment paper
- Pastry brush
🍞 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 truly loved it, please leave a comment further down on the page. Thank you!
Garlic Parmesan Knots
By Marlynn Schotland Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 12 garlic knots These garlic parmesan knots are perfect for busy weeknights! Tasty as a side dish for pastas, salads, roasts, and more.Equipment
- 1 Baking Sheet
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, simply 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.
Notes
You can use store-bought pizza dough or your own homemade pizza dough to make this recipe. Storage: store leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.Nutrition
Calories: 90 kcal, Carbohydrates: 16 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 2 mg, Sodium: 357 mg, Potassium: 10 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 53 IU, Vitamin C: 1 mg, Calcium: 16 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
