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Do you have a food that reduces you to a puddle of pleasure the moment you smell it? I certainly do. Fresh breads top my list, and near the very top are Easy Garlic Knots. Soft, chewy little knots brushed with garlic-infused butter, sprinkled with Italian seasoning and a generous shower of grated cheese straight from the oven—there are few things I’d rather eat at any given moment.

Garlic knots are a pizzeria staple around here, but nothing beats a batch pulled hot from your own oven. You get the satisfaction of making them yourself, the way your home fills with irresistible aroma, and the pure joy of tucking into a plate of warm knots while watching an old favorite.

These three-bite rolls are remarkably simple to make. Easy Garlic Knots work beautifully with homemade pizza dough or with refrigerated pizza dough purchased from a grocery store or local pizzeria; many shops will sell a dough ball if you ask. I’ve made them both ways and loved each version equally.

1: Cut the dough

Cut the dough into evenly sized pieces. For a 1-pound ball of dough, cut it into 12 pieces—this yields a generous-sized knot once shaped and baked.

2: Shape the dough

Roll each piece into a rope about 6–8 inches long. Cross the rope ends over each other and tie a simple knot, tucking the ends under so they hold while baking. Place the knots on a parchment-lined or silpat-lined baking sheet, leaving at least 2 inches between them so they can rise and brown evenly.

3: Brush, bake, brush again

Melt butter with minced garlic and Italian seasoning, taking care not to brown the garlic. While the oven heats to 400°F, cover the knotted dough with a clean, dry towel and let them rise on the pan. Once the oven is ready, brush the knots lightly with the garlic butter and bake 15–20 minutes, until golden brown and set. When they come out of the oven, generously brush with remaining garlic butter and sprinkle with shaker-style Parmesan or Romano cheese.

Easy Garlic Knots are wonderful on their own, dunked into a bowl of warmed marinara, or served alongside soups, stews, salads, and pizzas. They’re versatile and irresistible—whether you’re sharing or sneaking a few for yourself.

Cook’s Notes

Don’t worry if your knots aren’t perfectly uniform. A rustic look is part of the charm—and as long as pieces are roughly the same size they’ll bake at the same rate.
If you’re not up for making homemade dough or working with yeast, refrigerated dough balls from the grocery store or pizzeria are an excellent shortcut. Let purchased dough come to room temperature before shaping; depending on ambient temperature that can happen quickly.
While the knots are rising on the pan, preheat the oven. It’s better to have the oven hot and ready than to over-proof the dough while waiting for heat.
Garlic butter: For the fastest method, combine butter, garlic and Italian seasoning in a microwave-safe bowl and heat until melted. For a slightly deeper flavor, gently melt butter with garlic and seasonings in a small saucepan over very low heat. Both methods work; choose the one that fits your time and mood.
Shaker-style Parmesan or Romano works perfectly here and reinforces the pizzeria vibe. If you prefer fresh-grated cheese, that’s delicious too—use what you enjoy.

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Easy Garlic Knots

Rebecca Lindamood

Ingredients

1 pound room temperature pizza dough homemade or purchased
6 tablespoons unsalted butter
2 to 3 cloves garlic peeled and minced or pressed
1/2 teaspoon Italian seasonings
shake-on Parmesan or Romano cheese

Optional:

heated marinara sauce

Instructions

Line a baking sheet or half-sheet pan with parchment or a silpat. Set aside.
Cut the pizza dough into 12 equally sized pieces. Roll each piece into a 6–8 inch rope. Cross the ends and tie into a simple knot. Place each knot on the lined sheet pan, leaving at least 2 inches between them. Cover with a clean, dry towel and let rise while the oven preheats to 400°F.
Melt the butter with garlic and Italian seasonings, taking care not to brown the garlic. When the oven is fully preheated, uncover the dough and brush lightly with the garlic butter. Bake 15–20 minutes, until golden brown and set. Brush the knots generously with remaining garlic butter and sprinkle with Parmesan or Romano cheese. Serve warm plain or with warmed marinara.

Nutritional information is an estimate and provided as a courtesy; calculate nutrition using the actual ingredients you use.

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