Homemade Garlic Knots with Pizza Dough

Learn how to make delicious homemade garlic knots with pizza dough. My unique step-by-step recipe ensures crispy bottoms, chewy texture, and unbeatable flavor!

If you’ve ever wondered what to create with pizza dough beyond the realm of a traditional pizza, this recipe is tailor-made for you!

Introducing the ultimate crowd-pleaser: pizza dough garlic knots, a go-to appetizer that will win over everyone’s taste buds and become a staple in your recipe repertoire.

I love using my mom’s tried-and-true pizza dough recipe, but with a twist—I swap all-purpose flour for bread flour, yielding a dough perfect for making these amazing bread knots.

I often prepare a batch of these savory knots while stashing the remaining dough in the freezer for impromptu garlic knot emergencies. Just in case you are wondering, yes, this is actually a thing in my carb-loving Italian home.

Now, forget everything you know about typical garlic knots. We’re not just brushing them with butter, garlic, and dry parsley after they are baked.

Oh no.

Instead, we’re upping the ante with a delightful twist: rolling the dough in a heavenly mixture of fresh garlic paste, freshly grated cheese, and fragrant Italian flat-leaf parsley before baking.

Believe me, once you experience this elevated flavor profile, there’s no turning back.

If you’re curious about how to turn pizza dough into garlic knot heaven, you’re in the right place!

Jump to:

• Ingredients and substitutions
• Let’s prep our ingredients
• How to make garlic knots with pizza dough
• Tips
• FAQ
• Serving suggestions
• Easy Italian appetizers
• Recipe origins
• Recipe

Ingredients and substitutions

• Pizza Dough: The base for your garlic knots can be homemade or store-bought. I am using my mom’s pizza dough recipe, substituting the all-purpose flour with bread flour. 
• Olive Oil: Use high-quality extra virgin olive oil to coat the knots and give them a rich, savory flavor. For a richer taste, you can use melted butter or a mix of butter and olive oil.
• Garlic: Provides the signature garlic flavor. Fresh garlic is best for its strong, pungent taste. When in season, you can replace with garlic scape pesto. You can substitute with garlic powder, but fresh garlic offers the best flavor. 
• Parsley: Fresh parsley adds a bright, herbaceous flavor and a pop of color. You can use frozen parsley. I do not recommend dried parsley as it lacks the fresh taste of the herb.
• Salt: Sea salt or kosher salt can be used in the same quantity. A little goes a long way, as we are also using salty cheeses as a garnish.
• Grated Cheese: For a sharp, salty garnish, use Parmigiano-Reggiano or Pecorino Romano cheese. If possible, use freshly grated. 
• Dry Oregano: Adds a touch of earthy, slightly bitter flavor.
• Butter (for the cast iron pan): Prevents sticking while creating a crispy bottom with a buttery flavor. You can substitute it with olive oil. 
• Chili Flakes and Black Pepper: These optional spices add an extra kick of flavor to your garlic knots. Chili flakes provide a hint of heat, while black pepper adds depth and complexity.

Let’s prep our ingredients

• Garlic and salt paste: Peel and finely chop 3-4 fresh garlic cloves. If you prefer, you can use a garlic press to make the task quicker. Add ⅛ teaspoon of Kosher salt. Using the flat side of a knife, press and drag the garlic and salt mixture against the cutting board to form a paste. Repeat this motion until the garlic is thoroughly mashed and the mixture has a smooth, paste-like consistency.
• Italian parsley: Wash and spin dry a handful of Italian flat-leaf parsley. Finely chop enough fresh parsley to yield 2-3 tablespoons. Reserve some extra parsley for garnishing.
• Grated Cheese: Grate enough Parmigiano-Reggiano or Pecorino Romano cheese to get 2-3 tablespoons. Grate an extra 1-2 tablespoons if using as a garnish. 
• Pizza Dough: You will need 250-275 grams of pizza dough. If you’re using homemade dough, let it come to room temperature to make it easier to work with. As previously mentioned, I use half of my mom’s recipe for pizza dough, substituting the all-purpose flour with bread flour. 

You will also need to measure 1 teaspoon of dry oregano, and 2 tablespoons of extra virgin olive oil. To grease your cast iron pan, you will need 1 tablespoon of room-temperature butter.

How to make garlic knots with pizza dough

Let’s preheat the oven to 425°F (220°C) and place the oven rack in the middle of the oven. Grease a cast iron pan with room-temperature butter. Set aside for now. 

• Cut the pizza dough into three equal parts.
• Working with one section at a time, roll each section into a long, even log, about 15-18 inches (approximately 38-46 cm).
• Sprinkle 1 tablespoon of chopped parsley, 1 tablespoon of grated cheese, a sprinkle of oregano, and a portion of the garlic paste on a wooden board directly next to the length of the log (as in the above picture). 
• Roll the log in the herb and spice mixture, ensuring an even coating.

• Cut each seasoned log into three equal pieces.
• Roll each piece into a rope or “snake” shape, about 5-6 inches (approximately 12-15 cm) long.
• Tie the rope into a loose knot by taking one end and looping it over, under, and through the center of the knot. Watch the recipe video on the recipe card to see how this is done.
• Place the garlic knots in the pan, leaving a little space between each one.
• Repeat with the rest of the dough. 
• Lightly brush the tops of the knots with olive oil.
• Allow them to rest for 5-10 minutes before baking. 
• Bake the garlic knots in the oven for 15-20 minutes or until golden brown.

Once out of the oven, brush them lightly with olive oil, and if desired, garnish with some freshly grated cheese and chopped parsley, Italian flat-leaf, of course!

This process will yield a total of 9 delicious garlic knots. Enjoy them hot out of the oven!

Tips

• Use High-Quality Ingredients: Since garlic knots are simple, every ingredient counts. Opt for high-quality olive oil, fresh garlic, Italian flat-leaf parsley, and freshly grated cheese.
• Give Them Space: When placing the knots in the pan, leave a little space between them. This allows them to expand slightly as they bake without sticking together.
• Watch Them Closely: Watch the knots while they bake to prevent overbrowning. Every oven is different, so adjust the baking time to achieve the desired golden color.
• Issues with Rolling Out the Dough? If you are struggling to roll out the dough evenly or if it keeps springing back, don’t worry! After dividing it into portions, let the dough rest for 10-15 minutes. This short resting period allows the gluten in the dough to relax, making it more pliable and easier to work with. You’ll find that after resting, the dough will roll out more smoothly and hold its shape better when forming the knots.

FAQ

Serving suggestions

Garlic knots are a delicious addition to any meal. Here are a few suggestions on how to serve them:

• Serve them as a starter before the main course. For added flavor, pair them with a variety of dipping sauces, such as marinara or this garlic herb sauce. 
• They make a perfect side for pasta dishes like this white bean pasta or this family recipe for pasta al forno.
• They are great for dipping into a hearty Italian lentil soup or creamy potato leek soup.
• They also add a satisfying carb element to lighter salads, such as this caprese salad with cherry tomatoes or this Mediterranean chickpea salad.

Easy Italian appetizers

Recipe origins

If you’ve been here before, you probably know I’m documenting my mom’s recipes to honor her and preserve my family’s recipes.

Every week, without fail, she would make a double batch of her homemade pizza.

Our family (and extended family) each had their favorites. Since it was important to my mom that everyone had their favorites, she always made sure to cater to everyone’s tastes. Some pizzas were topped with her San Marzano pizza sauce and fresh mozzarella cheese, others were loaded with all the classic pizza toppings.

Occasionally, she would make little balls of pizza dough and bake them as they were—simple yet incredibly delicious.

While chatting about pizza with my friend Carlo, who happens to be a professional chef, he suggested rolling the dough in herbs and spices before forming them into knots. 

I gave it a try, and I must say, these homemade garlic knots have quickly become one of my go-to Italian appetizers. Now, I don’t even wait for leftover dough to make them! Watch how my friend makes them. 

If you haven’t already done so, be sure to subscribe to my YouTube channel where I share simple recipes. 

Hope to see you there!

★★★★★ If you have made these pizza dough garlic knots, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this post on August 8, 2019, and republished it on June 11, 2024, with updated content, photos and a video. Thanks for sharing.