Garlic knots make a perfect appetizer, side or snack! These knots feature a soft and easy to tear dough topped with classic Italian flavors of oregano and garlic. Serve plain or with cheese and marinara sauce for the ultimate pizza experience!
I don’t know anyone who has ever said no to these garlic knots! Garlic knots (sometimes called pizza knots) are basically like little pizza dough bites shaped like … you guessed it … knots! I mean, what’s better than little pizza bites? I can’t name anything.
Don’t get me wrong … I love pizza. But garlic knots are 10x funner to eat than regular pizza. You can also stuff them with some mozzarella cheese and dip them in pizza sauce to get a full pizza experience!
I think I said “pizza” too many times there …
Garlic knots ingredients:
Garlic knots are made up of 2 parts: a classic pizza dough and a garlic/butter topping. You can use store-bought dough to make this recipe even easier. But when I have the time, I love to make homemade dough. Partially because I find it tastes better … mostly because dough is fun to make!
For the pizza dough, you’ll need:
- Water: It’s important to make sure your water is warm but not hot! If you dip your finger into the water, it should feel about body temperature.
- Sugar: to help feed the yeast so it can do its thing!
- Yeast: you can use either active dry or instant yeast. Dough made with active dry yeast may take a bit longer to rise, so just keep an eye out for the size of your dough
- Flour: for the dough, and more to keep the dough from sticking while kneading and shaping
- Salt: for seasoning!
- Olive oil: to help with the dough’s flavor and texture
For the garlic/butter topping you’ll need:
- Butter: melted and cooled slightly
- Olive oil: I like to add a touch of olive oil to the topping for flavor and to help avoid burning!
- Garlic: you can use fresh garlic or garlic powder
- Dried oregano: my personal favorite herb for garlic knots! You can also use Italian seasoning, thyme, rosemary, or basil instead
Annnnd a final optional topping is some freshly grated Parmesan cheese sprinkled on top right after the garlic knots come out of the oven!
How to make garlic knots:
First, start by making your dough. Combine warm water, yeast, and sugar in a large bowl. Let sit until foamy (5 to 10 minutes). Top with your flour, salt, and 2 tablespoons of olive oil.
Mix everything together until you get a rough ball of dough. Knead the dough until it’s smooth and no longer sticky, adding flour as needed.
Oil a large bowl with 1 tablespoon of olive oil. Place your dough in the oiled bowl, and toss to coat all the sides in the oil. Set aside the dough in a warm place for 30 minutes, or until about doubled in size.
After the dough is risen, uncover it and turn it onto a lightly floured work surface. Divide the dough into 16 even pieces. Roll each piece into a log and tie into a knot.
Transfer the shaped knots onto 2 large baking sheets, leaving about 1 inch of space between each knot. Cover the knots and set aside for another 30 minutes, or until about doubled in size again.
In a medium bowl, make your garlic/butter topping by mixing together your butter, olive oil, garlic, and oregano. Once the knots have risen, uncover and brush the tops with the garlic, butter mixture.
Bake the garlic knots in a preheated 375°F oven for 20 to 25 minutes, or until golden brown on top. If using, top the warm garlic knots with Parmesan cheese!
How to store garlic knots:
These garlic knots will keep for up to 3 days at room temperature (if they last that long!). These also freeze really well!
To freeze garlic knots, transfer the cooled knots to a large freezer bag. Seal well, taking care to push out as much air as possible from the bag. Freeze for up to 3 months.
To reheat, place your frozen garlic knots onto a large baking sheet. Warm in a preheated 350°F oven for 5 to 10 minutes, or until defrosted and warmed through.
If you liked these garlic knots, you may also like these other recipes:
Watch: How to make garlic knots:
Homemade Garlic Knots Recipe
For the homemade dough:
- 1 & 1/4 cups lukewarm water, about 105°F to 110°F
- 2 teaspoons granulated sugar
- 2 & 1/4 teaspoons (1 package) active dry or instant yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, divided
For the garlic knot topping:
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely minced * see notes
- 1 teaspoon dried oregano
- freshly grated Parmesan cheese, for topping (optional)
- Make the homemade dough: In a large bowl, combine your water, sugar, and yeast. Stir, and set aside for 5 to 10 minutes (or until foamy on top).
- Add your flour, salt, and 2 tablespoons of olive oil to the wet ingredients. Stir together until you get a rough ball of dough forming. Knead your dough using your hands or an electric mixer fitted with a dough hook attachment, adding flour when needed if the dough is too sticky. Knead for about 5 to 10 minutes, or until the dough is smooth and no longer sticky.
- Oil a large bowl with the remaining 1 tablespoon of olive oil. Shape your dough into a ball, and place the dough in the oiled bowl. Toss the dough to coat all the sides with the olive oil. Cover the bowl with plastic wrap or a tea towel, and set your dough aside in a warm place to rise for about 30 minutes (or until nearly doubled in size).
- Shape the garlic knots: Uncover your risen dough and transfer it onto a lightly floured work surface. Divide the dough into 16 even sized portions. Take one portion and roll it into a log that's about 5 inches long. Tie the dough into a knot. Repeat with the remaining dough.
- Transfer your shaped knots to 2 parchment lined baking sheets. Make sure to leave about an inch of space between each knot to give them room to rise and expand. Cover the knots with plastic wrap or a tea towel, and set aside again in a warm place for about 30 minutes, or until nearly doubled in size.Preheat your oven to 375°F.
- Make the garlic/butter topping: In a medium bowl, combine your melted butter, olive oil, garlic, and oregano. Mix together to combine. Uncover your knots and brush with the garlic/butter topping.
- Bake your garlic knots in your preheated 375°F oven for 20 to 25 minutes, or until golden brown on the outside. While still warm, top with your grated Parmesan cheese (if using). Cool slightly before serving.