Perfect Garlic Knots Recipe: Easy Homemade Version

To make garlic knots, prepare pizza dough, cut into strips, tie into knots, bake until golden, then toss in garlic butter made with melted butter, minced garlic, parsley, and seasonings. This authentic method yields soft, flavorful knots in under 30 minutes.

Discover how to create restaurant-quality garlic knots at home with this foolproof recipe. You'll learn professional techniques for perfect texture, optimal garlic infusion, and simple shaping that transforms basic pizza dough into irresistible knots. Whether you're preparing for a family dinner or hosting game night, these knots deliver maximum flavor with minimal effort.

From Pizzeria Staple to Home Kitchen Favorite

Garlic knots evolved from Italian-American pizzerias in New York City during the 1940s. According to culinary historians at the Center for Italian American Studies, these twisted breads emerged when resourceful pizzeria owners repurposed leftover pizza dough scraps. The simple combination of dough, garlic, and herbs quickly became a beloved side dish that spread across American pizzerias by the 1960s. Today, mastering this technique connects you to decades of culinary tradition while requiring just basic kitchen skills.

Essential Ingredients for Perfect Garlic Knots

Quality ingredients make the difference between good and great garlic knots. Here's what you'll need for 12 perfect knots:

• 1 pound (450g) pizza dough (store-bought or homemade)
• 6 tablespoons unsalted butter, melted
• 4-5 fresh garlic cloves, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon olive oil (for baking sheet)

Common Mistake	Professional Solution	Source
Using dried garlic instead of fresh	Fresh garlic provides superior flavor depth; never substitute powdered garlic	America's Test Kitchen Garlic Study
Overbaking until hard	Bake just until golden (12-15 minutes); they'll continue cooking off heat	King Arthur Baking Temperature Guide
Tossing knots in cold butter mixture	Apply butter while knots are hot for maximum absorption	Food Science Journal Fat Absorption Study

Step-by-Step Preparation Guide

Preparation Phase: Dough Readiness

1. Remove pizza dough from refrigerator 30 minutes before shaping to reach room temperature
2. Lightly flour your work surface and divide dough into 12 equal portions using a bench scraper
3. Roll each portion into a 10-12 inch rope, applying gentle pressure to create uniform thickness

Shaping Phase: Creating the Perfect Knot

4. Form a U-shape with each rope, bringing the ends together
5. Cross the ends over each other twice to create a simple knot
6. Tuck the ends underneath the knot for a clean appearance
7. Place shaped knots on a lightly oiled baking sheet, leaving 1 inch between each

Baking Phase: Achieving Golden Perfection

8. Preheat oven to 400°F (200°C) with rack in center position
9. Let knots rest 10 minutes while oven heats for final rise
10. Bake 12-15 minutes until golden brown, rotating sheet halfway through
11. Remove from oven when internal temperature reaches 190°F (88°C)

Finishing Phase: Garlic Butter Application

12. While knots bake, combine melted butter, garlic, parsley, oregano, red pepper flakes, and salt
13. Immediately transfer hot knots to a large bowl
14. Pour garlic butter mixture over knots and gently toss to coat evenly
15. Sprinkle with Parmesan cheese and additional parsley before serving

Pro Tips for Consistent Results

Professional bakers rely on these techniques to ensure perfect garlic knots every time:

• Garlic timing matters: Add minced garlic to melted butter just before use to prevent bitterness from prolonged exposure to heat
• Dough temperature: Cold dough won't shape properly; room temperature dough yields more elastic, workable strips
• Butter quality: Use European-style butter with higher fat content for richer flavor and better coating
• Resting is crucial: Allow shaped knots to rest before baking for optimal rise and texture

Delicious Variations to Try

Once you've mastered the classic version, experiment with these popular twists:

• Cheesy knots: Add 1/4 cup shredded mozzarella to the dough before shaping
• Lemon herb: Add 1 teaspoon lemon zest to the garlic butter mixture
• Spicy arrabbiata: Include 1/2 teaspoon smoked paprika in the butter mixture
• Everything bagel: Sprinkle with everything bagel seasoning after tossing in butter

Storage and Reheating Instructions

Garlic knots maintain best quality when consumed fresh, but these methods preserve quality for leftovers:

• Room temperature: Store in airtight container for up to 24 hours
• Refrigeration: Keep for 3-4 days; reheat in 350°F oven for 5-7 minutes
• Freezing: Freeze unbaked knots on baking sheet, then transfer to freezer bags for up to 3 months. Bake frozen, adding 3-5 minutes to cooking time
• Reviving stale knots: Spritz with water and reheat in oven at 300°F for 3-4 minutes

Can I use frozen pizza dough for garlic knots?

Yes, thaw frozen pizza dough in the refrigerator overnight, then bring to room temperature for 30 minutes before shaping. This ensures proper elasticity for knotting.

Why are my garlic knots hard instead of soft?

Hard knots typically result from overbaking or using dough that's too dry. Bake just until golden (12-15 minutes at 400°F) and ensure your dough has proper hydration (65-70% water-to-flour ratio).

How can I prevent garlic from burning in the butter?

Melt butter first, then remove from heat before adding minced garlic. The residual heat will infuse the garlic flavor without burning, which creates bitter compounds.

Can I make garlic knots without an oven?

Yes, use an air fryer at 350°F for 8-10 minutes, or pan-fry in a covered skillet with a small amount of oil over medium heat for 10-12 minutes, flipping halfway through.