Can I make garlic knots ahead of time?

Yes, you can shape the knots and refrigerate them (covered) for up to 24 hours before baking. Let them sit at room temperature for 15–20 minutes before placing them in the oven.

Can I freeze garlic knots?

Absolutely. Once baked, let them cool completely and freeze in an airtight container for up to 2 months. Reheat in a 300°F oven until warmed through.

What dough works best for garlic knots?

Refrigerated thin crust pizza dough is the easiest and quickest option. You can also use crescent roll dough or homemade pizza dough if preferred.

How do I prevent garlic knots from getting too hard or dry?

Don’t overbake them—15 minutes is usually perfect. Also, coat them generously in garlic butter right after baking to keep them soft.

Soft and Buttery Garlic Knots

Name: Soft and Buttery Garlic Knots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American-Italian
Ingredients: 1 can (11 ounces) refrigerated thin crust pizza dough; ½ cup (1 stick) butter; 4 cloves garlic, minced; ¼ cup grated parmesan cheese; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh parsley; 1 teaspoon salt; ½ teaspoon pepper; Optional: marinara sauce, garlic sauce, or ranch dressing for dipping

Description

Soft, golden, and bursting with garlic butter flavor, these beginner-friendly garlic knots are made from pizza dough and ready in under 30 minutes. They’re the perfect quick side or appetizer for pasta night or entertaining.

Ingredients

Scale

1 can (11 ounces) refrigerated thin crust pizza dough
½ cup (1 stick) butter
4 cloves garlic, minced
¼ cup grated parmesan cheese
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
1 teaspoon salt
½ teaspoon pepper
Optional: marinara sauce, garlic sauce, or ranch dressing for dipping

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Instructions

Preheat the oven: Set your oven to 400°F and prepare a large baking sheet by spraying it lightly with nonstick cooking spray or lining it with parchment paper.
Shape the dough: Remove the pizza dough from the can and divide it into 16 equal portions. Lightly coat your hands with cooking spray to make handling easier, then roll each piece into a rope about 12 inches long.
Form the knots: Tie each rope into a loose knot. Tuck one end under and into the center of the knot, and the other end over and into the center. Arrange all knots evenly on the baking sheet.
Bake the knots: Place the sheet in the oven and bake for about 15 minutes, or until the knots are puffed and golden brown. The tops should feel slightly firm to the touch.
Make the garlic butter: While the knots are baking, melt the butter in a medium bowl using a microwave or saucepan. Add the minced garlic, grated parmesan, chopped basil and parsley, salt, and pepper. Stir until fully combined.
Coat the knots: When the knots are done baking, remove them from the oven and immediately toss them in the garlic butter mixture. Coat evenly and serve warm with optional dipping sauces.

Notes

You can substitute dried herbs for fresh—use 1 teaspoon of dried basil and parsley if needed. For extra flavor, sprinkle with red pepper flakes or a pinch of Italian seasoning. These are best served fresh but can be reheated in the oven for 5–7 minutes if needed.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish, Appetizer
Method: Baking
Cuisine: American-Italian

Nutrition

Serving Size: 1 garlic knot
Calories: 110
Sugar: 1g
Sodium: 220mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg