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!

parmesan garlic knots | www.iamafoodblog.com

Why garlic knots?

Garlic knots are the best part of pizza night, fight me! I love those tender and soft on the inside, crispy on the edges knots dripping with garlic butter. Pure carb-y perfection. I like them with sauce, without sauce, I even eat them cold. I’m a garlic knot monster!

parmesan garlic knots | www.iamafoodblog.com

Maybe you’re wondering why you should make homemade garlic knots

If you are, this is why:

  • the satisfaction of homemade dough
  • you can freeze them
  • they are super soft and fluffy
  • golden brown and delicious
  • dripping with garlic butter
  • a generous dusting of parm and parsley

parmesan garlic knots | www.iamafoodblog.com

How do you make homemade garlic knots

First off, I want to say, you don’t have to make the dough from scratch. You can buy pizza dough and make these and you will still experience the immense joy homemade garlic knots will give you.

  1. Make the dough. Or buy it. no one is judging. If you make it, all the ingredients go in a stand mixer until everything comes together a ball. After the dough is a ball, you cover it and let the dough proof until doubled.
  2. Shape the knots. When your dough is nice and puffy, you punch it down and shape the knots. Push the dough into a log and cut it into 8 strips. Roll the strips out a bit, then knot the dough. Cover the knots with a plastic blanket and let them take a nap until fluffy.
  3. Bake the knots. Brush the knots with garlic butter then bake them up until golden and delicious.
  4. Give the knots a butter bath. Double dip the knots for even more garlicky goodness. Shower them with parm and parsley too.
  5. Eat ALL the garlic knots.

parmesan garlic knots | www.iamafoodblog.com

What if I don’t want to make dough?

Just buy it! I do, all the time. Pizza dough usually comes in 1 lb balls and it is perfect for this recipe.

fresh garlic knots | www.iamafoodblog.com

Air fryer garlic knots

If you’re looking at this post and thinking, “this is great and all, but can I air fry garlic knots?!?!?!?” the answer is yes! All the knots in the photos were made in an air fryer.

Prep the garlic knots as described, preheat the air fryer at 400°F for 5 minutes, then air fry them for 10-12 minutes at 350°F, or until golden. Give them a dunk in the extra butter when they come out.

air fryer garlic knots | www.iamafoodblog.com

 

parmesan garlic knots | www.iamafoodblog.com

Garlic Knots

You can make the dough from scratch or use store bought, either way, these knots are addictive.
Serves 4
5 from 3 votes
Prep Time 10 mins
Cook Time 12 mins
Proofing Time 2 hrs
Total Time 2 hrs 22 mins

Ingredients

for the Garlic Knots (or sub with 1lb store bought pizza dough)

  • 3/4 cup warm water 177ml
  • 1 tsp instant dry yeast 3g
  • 1/2 tsp sugar 2g
  • 2.25 cups all purpose flour 270g
  • 1 tsp salt 6g
  • 1 tbsp olive oil 30ml

Parmesan Garlic Butter

  • 1 tsp garlic powder
  • 1/4 cup butter
  • 6 cloves garlic crushed
  • salt to taste
  • 2 tbsp finely grated parmesan
  • 2 tbsp fresh flat leaf parsley chopped

Instructions

  • In the bowl of a stand mixer, add the water, yeast, sugar, flour, salt, and olive oil, in that order. Knead with the dough hook until the dough comes together into a ball, adding 1 tablespoon of water if too dry and 1 tablespoon of flour if too sticky. Using lightly oiled hands, gather the dough into a ball and place in a lightly oiled bowl and cover. Let proof until doubled 1-2 hours.
    dough for garlic knots | www.iamafoodblog.com
  • On a lightly floured surface, punch the dough down, shape into a long log, and cut into 8 equal strips. Roll each strip into an short rope and tie into a knot. Dust with garlic powder, cover and let rest for 30 minutes. Towards the end of the rise time, heat the oven to 400°F.
    garlic knots | www.iamafoodblog.com
  • Make the garlic butter: melt the butter, add garlic and cook, stirring occasionally, until just soft but not brown, about 2-3 minutes.
    garlic butter | www.iamafoodblog.com
  • Brush the knots with the garlic butter (save the remaining garlic butter for after the knots are baked) and bake for 13-15 minutes or until golden brown. Remove from the oven and dunk into the remaining butter. Sprinkle with parmesan and parsley. Enjoy plain or with pizza sauce!
    For air fryer garlic knots, air fry 10-12 minutes @ 350°F, or until golden.
    parmesan garlic knots | www.iamafoodblog.com

Notes

To store: leave knots at room temp, in a container for up to 2 days at room temp or in the fridge for 1 week.
To freeze: let cool completely then freeze in a freezer safe bag for up to three months. Let thaw at room temp and reheat as desired.

Estimated Nutrition

Nutrition Facts
Garlic Knots
Amount Per Serving
Calories 230 Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 393mg17%
Potassium 64mg2%
Carbohydrates 27.2g9%
Fiber 1.1g5%
Sugar 0.5g1%
Protein 5.4g11%
* Percent Daily Values are based on a 2000 calorie diet.

15 Comments

  1. angela says:

    5 stars
    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:

    Hello,
    What kind of dough do you use?
    Thanks!

    1. Stephanie says:

      hi,
      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:

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

  5. vmm says:

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

    1. Stephanie says:

      it’s all purpose :)

  6. Jackie Kapcheck says:

    5 stars
    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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