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    Home » Appetizers » Homemade Garlic Knots with Pizza Dough

    Homemade Garlic Knots with Pizza Dough

    June 11, 2024 , Updated March 11, 2025 Maria 4 Comments

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    Garlic knots garnished with grated cheese and parsley.

    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!

    Garlic knots garnished with grated cheese and Italian parsley in a cast iron pan.

    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 to make garlic knots with pizza dough on a wooden board.

    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.
    Prepared ingredients to make garlic knots.

    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.

    A photo collage of the pizza dough and how it is cut and rolled in the herbs and spices.

    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.
    A photo collage of the garlic knots in a cast iron pan, ready to be baked.
    • 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.
    Baked garlic knots in a cast iron pan.

    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!

    The crispy underside of garlic knots.

    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.
    Garlic knots garnished with grated cheese ready to be served.

    FAQ

    How do you tie garlic knots?

    Form a log with the pizza dough. Then, simply cross one end over to form a loop, bringing the end under and passing it through. 

    How do I prevent my garlic knots from being too dry?

    Ensure you don’t overbake them and brush them lightly with olive oil immediately after baking to keep them moist and flavorful.

    What if I don’t have a cast iron pan to bake the knots?

    You can use a regular baking sheet lined with parchment paper or an oven-safe pan as an alternative to baking the garlic knots. Simply adjust the baking time and keep an eye on the knots to ensure they are not overcooked. 

    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

    • Baked calamari with homemade bread crumbs and cherry tomatoes.
      Crispy Baked Calamari with Homemade Breadcrumbs
    • Cherry tomato Caprese salad in a white serving platter.
      Easy Cherry Tomato Caprese Salad
    • A jar of melanzane sott'olio (pickled aubergines) surrounded by focaccia bread and chili peppers.
      Italian Pickled Eggplant Recipe: Step by Step
    • A wooden bowl with sliced cucumbers in a salad dressing.
      Marinated Cucumber Salad Recipe with Vinegar

    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!

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    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ 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

    Garlic knots garnished with grated cheese ready to be served.

    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!
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Resting Time: 10 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 9 servings
    Calories: 90kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 250-275 grams pizza dough room temperature, I use half of my mom's pizza dough recipe.
    • 1 tablespoon butter room temperature
    • 2-3 tablespoons garlic minced, 3-4 cloves
    • ⅛ teaspoon salt
    • 2-3 tablespoons parsley Italian flat leaf
    • 2-3 tablespoon olive oil extra virgin
    • 2-3 tablespoons Parmigiano-Reggiano Cheese or Pecorino Romano Cheese
    • 1 teaspoon dry oregano
    • extra chopped parsley and grated cheese to garnish

    Instructions

    • Preheat the oven to 425 °F (220 °C). Place the oven rack in the middle of the oven. 
    • Spread the butter in a cast iron pan. Set aside.
    • Combine the finely chopped garlic with the Kosher salt on the cutting board. 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.
    • 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 (refer to the picture in the article). 
    • 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!
    • Serve with your favorite dipping sauce.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    1 garlic knot = 1 serving
    • Prep time DOES NOT include proofing time for the pizza dough. Please plan accordingly.
    • 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.
    What sauce goes with Garlic Knots? Dip these perfect little appetizers in this simple Classic Marinara Sauce. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 90kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 141mg | Potassium: 16mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg
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    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.

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    Filed Under: Appetizers, Breads, Pizza

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      August 27, 2019 at 9:54 am

      5 stars
      Can’t get enough of these garlic knots! Everyone just loves them. Thanks Maria!

      Reply
      • Maria

        August 27, 2019 at 10:08 am

        Great to hear Val! I’m glad you are enjoying these garlic knots. Thanks for stopping by.

        Reply
    2. Anna Vulliamy

      August 10, 2019 at 1:38 pm

      Hello Maria,

      Regarding your Garlic Knots.
      I’m based in the United Kingdom and my oven only goes up to 240 •c can these still be a success at this temperature?
      Many thanks

      Reply
      • Maria

        August 10, 2019 at 2:18 pm

        Anna, thanks so much for your comment. I definitely made a typo… I have corrected the temperature to 200°C. So sorry about that. Appreciate you stopping by.

        Reply

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