Garlic Knots

Garlic Knots

Time: 20 minutes – Yield: 16 knots


  • 14 oz. pizza dough (room temperature)

Garlic Butter Coating

  • 5 Tbsp unsalted butter
  • 4 cloves garlic, minced (or 2 tsp pre-minced garlic)
  • ¼ cup parsley, minced
  • 1 tsp salt


  • 2 sheet pans
  • Pastry brush
  • Parchment paper
  • Cooking spray
  • Small saucepan
  • Oven
  • Stovetop
  • Cutting board
  • Small knife (mince parsley)
  • Pizza cutter or knife
  • Rolling pin
  • Ruler


  1. Preheat oven to 400 degrees F.
  2. Set out 2 large baking sheets and line them with parchment paper and spray with baking spray.
  3. Cut the dough into 4 equal pieces and flatten into rectangles.
  4. Working with one piece at a time, flatten into rough 4×5-inch rectangles.
  5. Slice the dough rectangle into strips using a pizza wheel or a knife to make 4 long 1×5-inch strips.
  6. Roll each 1-inch strips into long cylindrical shapes (like a snake) and then tie it in a knot. Set each knot down on the baking sheet and repeat with remaining dough. Remember to leave some space between each knot.
  7. Brush the tops of the knots with olive oil.
  8. Bake the knots in the oven for 12-15 minutes, or until nicely browned on top.
  9. While the garlic knots are baking, melt the butter in a small pot and cook the garlic gentle in it just long enough to take off the raw garlic edge, about 1-2 minutes over medium-low heat. add the salt and parsley and stir to combine. Turn off the heat.
  10. Once the knots are done, take them out of the oven and let cool for 5 minutes. Pain the garlic-butter mixture and serve.