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parmesan garlic knots | www.iamafoodblog.com
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5 from 3 votes

Garlic Knots

You can make the dough from scratch or use store bought, either way, these knots are addictive.
Prep Time10 mins
Cook Time12 mins
Proofing Time2 hrs
Total Time2 hrs 22 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: garlic knots
Servings: 4
Calories: 230kcal


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


  • 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


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.


Calories: 230kcal | Carbohydrates: 27.2g | Protein: 5.4g | Fat: 10.8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 393mg | Potassium: 64mg | Fiber: 1.1g | Sugar: 0.5g