Garlic Knots Recipe with Parmesan and Herb Butter

These easy homemade Garlic Knots are a perfect side for pizza night or any Italian meal. Made from refrigerated pizza dough, butter, fresh garlic and Italian seasoning, they come together in about 20 minutes. Soft, buttery and loaded with garlic flavor, they make a great appetizer, snack or side dish.

Whenever garlic knots are available at a pizzeria or Italian restaurant, I can’t resist ordering them. The combination of pillowy bread and bright garlic butter is irresistible. This recipe uses store-bought refrigerated pizza dough so you can make garlic knots any night of the week—no rising or extra prep required. Prep takes about 5–10 minutes (depending on how quickly you tie the knots) and baking takes about 12 minutes.

These knots are brushed with plenty of garlic butter so the garlic flavor really comes through. They’re simple, quick and often tastier than what you’ll get at a pizzeria.

Ingredients

• Refrigerated pizza dough – A can of refrigerated pizza crust or a pre-made ball of pizza dough works well. Roll the dough into a rectangle and slice into strips. (See the recipe card below for the exact weight used.)
• Unsalted butter – Melted, so you can mix it with the garlic and seasonings. If you use salted butter, omit the extra salt called for in the recipe.
• Garlic – Fresh garlic is best. Crushing 4–6 cloves gives a robust garlic flavor; use less if you prefer a milder taste.
• Italian seasoning – A blend of dried herbs adds balanced flavor. Homemade or store-bought Italian seasoning both work.
• Salt – A small amount to season the garlic butter (omit if your butter is already salted).

Instructions

Step-by-step photos are shown above to make the process easy to follow. For a quick reference, the full ingredient amounts and timing are in the recipe card at the bottom of this page.

1. Preheat the oven to 400°F (200°C).
2. Prepare the garlic butter. In a small bowl, combine melted butter with crushed garlic, Italian seasoning and a pinch of salt. Stir well so the garlic infuses the butter.
3. Roll and cut the dough. Roll the refrigerated pizza crust or stretched pizza dough into a rectangle. Cut into 9 equal strips.
4. Tie each strip into a knot. Loop each strip and tie it like a shoelace knot; place the knots on a parchment-lined baking sheet.
5. Brush and bake. Brush the knots with about half of the garlic butter, then bake for 12 minutes or until they turn golden brown and cooked through.
6. Finish and serve. Remove from the oven and brush with the remaining garlic butter. Serve warm.

Optional additions

The basic garlic knots are delicious as written, but you can easily turn them into cheesy or herb-finished variations:

• Parmesan cheese – Stir 1/4 cup grated Parmesan into the garlic butter, or sprinkle 1/4 cup over the knots right after baking.
• Mozzarella cheese – After brushing with half the butter, top each knot with about 1 tablespoon shredded mozzarella (about 9 tablespoons total) before baking for gooey cheese pull.
• Fresh parsley – Sprinkle 1–2 tablespoons freshly chopped parsley over the knots just before serving for a fresh, colorful finish.

What to serve them with

Garlic knots pair wonderfully with warm marinara sauce or a cheesy pizza dip for dipping. They also make a great side for classic Italian dishes. Try them with any of the following:

• Meatball Soup
• Slow Cooker Italian Meatballs and Marinara
• Pasta Fagioli
• Pan Pizza
• Garlic Parmesan Chicken Pasta
• Lasagna Soup
• Calzone
• Slow Cooker Beef Ragu
• Pasta Boscaiola (creamy mushroom & bacon sauce)
• Vegetarian Lasagna
• Bolognese Meat Sauce
• Three Cheese Manicotti

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 7 days.

To reheat:

• Air fryer: Reheat at 400°F (200°C) for about 4 minutes for a crisp exterior and warm interior.
• Oven: Place the knots on a baking sheet and broil on high for about 1–2 minutes on the middle rack—watch closely so the garlic doesn’t burn.
• Microwave: Microwaving warms them quickly (about 30 seconds) but will make the texture softer rather than crisp.

More recipes with canned dough

Canned crescent roll dough, biscuit dough or refrigerated pizza dough make quick, delicious appetizers and sides. Here are a few other ideas to try: