Garlic Parmesan Knots Recipe

Posted October 30, 2017 by Stephanie
Garlic Parmesan Knots Recipe -

Warm garlic knots fresh from the oven should be a controlled substance. I can inhale an entire tray, even when I’m eating them alongside something like this delicious bolognese with pasta. I made the knots from scratch here, but you can easily use store bought pizza dough for somewhat immediate results. Garlic knots forever!

Garlic Parmesan Knots Recipe -

Garlic Parmesan Knots Recipe -

Garlic Parmesan Knots Recipe
makes about 24 knots


  • 275 ml warm water (at 115°F)
  • 40 ml neutral oil
  • 3 grams salt
  • 3 grams sugar
  • 11 grams active dry yeast
  • 465 grams flour


  • 1 lb store bought pizza dough

Garlic Butter

  • 1/4 cup butter
  • 6 cloves garlic, crushed
  • 2 tablespoons finely chopped flat leaf parsley
  • 2 tablespoons olive oil
  • salt, to taste
  • 1-2 ounces parmesan

In a large bowl, combine the water, oil, salt, sugar, and yeast. Stir in the flour, cover and proof until doubled, 1-2 hours. Place the dough in the fridge and chill for 15 minutes or so, so the dough is easier to handle. Alternatively, you can easily use store-bought pizza dough for this recipe.

Divide dough into 4 equal pieces, rolling out each piece into a rectangle. Cut into even strips. Tie strips into knots, brush with oil, cover with plastic and let rise until doubled, 1 hour. While the knots are rising, melt the butter, add garlic and cook, stirring occasionally, until just soft but not brown, about 2-3 minutes. Remove from heat and stir in the parsley and 2 tablespoons oil. Season generously with salt.

Preheat the oven to 400°F.

Brush the knots with the garlic butter and bake until golden brown, 13-15 minutes. You should have some garlic butter left over – save it to brush on after the knots are done baking.

When the knots are brown, remove from the oven and let cool slightly. Top with extra butter (if you have it) grate on the parmesan and enjoy warm!


  1. angela says:

    Yum! Looks amazing! I need those in my life.

  2. Carol Mondro says:

    They look wonderful. but why not have measurements for the dough in cups.

    1. Stephanie says:

      hi carol,
      i often bake with a scale, it’s just easier and less washing up. next time i make these, i’ll figure out the cups and post them!

  3. vmm says:

    What kind of dough do you use?

    1. Stephanie says:

      it’s the dough in the recipe :) you can also use store bought pizza dough.

  4. SP says:

    Sorry – autocorrect! Can you store the dough in the fridge overnight to bake the next day?

    1. Stephanie says:

      yes, let the dough come to room temp on the counter top for about 30 minutes before baking

  5. vmm says:

    Gaah! I meant, what kind of FLOUR do you use?

    1. Stephanie says:

      it’s all purpose :)

  6. Jackie Kapcheck says:

    These tasted great for a warm doughy treat on a cold night! My boys ate THEM UP! I did use the already made pizza dough AND big cheater that I am I used powdered garlic and fake parsley and never cooked the butter in a pan. I ended up melting in microwave and stirred in those two ingredients. Thank you!

    1. Stephanie says:

      whatever works, right!? so glad your boys loved them :)

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