These Garlic Parmesan Knots are soft, buttery, and packed with flavor, making them a perfect quick side for any meal.
High in protein from parmesan and enriched with fiber from herbs, they offer a satisfying snack or accompaniment without heavy calories.
Easy to prepare in under 35 minutes, they’re ideal for weeknight dinners, meal prep, or casual gatherings.
Quick Garlic Parmesan Knots
Equipment
- 1 Baking Sheet
- Parchment paper
- Medium mixing bowl
- Pastry brush
- Knife
- Cutting board
Ingredients
- 5 tablespoons unsalted butter melted
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 13.8 oz refrigerated pizza dough
- 1 tablespoon fresh parsley finely chopped
- 3 tablespoons grated parmesan cheese
Instructions
- Preheat and Prepare the Oven: Preheat your oven to 400°F (200°C). While the oven warms, line a large baking sheet with parchment paper to prevent the knots from sticking and ensure even baking. Set the prepared sheet aside on the counter for easy access. A well-preheated oven guarantees golden, soft, and perfectly baked knots.
- Make the Garlic Herb Butter: In a medium-sized mixing bowl, combine 5 tablespoons of melted butter with 3 finely minced garlic cloves. Stir in ½ teaspoon each of dried oregano, dried basil, and dried thyme. Add ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Mix thoroughly until the herbs and garlic are evenly suspended in the butter. This fragrant mixture will flavor every twist and fold of the dough.
- Prepare the Dough: Place your refrigerated pizza dough (13.8 oz) on a lightly floured cutting board. Unroll it gently into a flat rectangle, approximately 12 inches long. Use your hands to press and bring the dough together into a single log, smoothing any tears or uneven sections. Ensuring an even dough log helps create knots of uniform size that bake consistently.
- Slice the Dough: Using a sharp knife, carefully slice the dough log into 12 equal pieces, each about 1 inch in length. Try to keep them uniform in size so that all knots bake evenly. Keep the slices close together as you work, and handle them gently to avoid flattening the dough.
- Shape the Knots: Take one piece of dough and roll it gently on the cutting board into a small rope about 6-8 inches long. Cross one end over the other as if tying a shoelace, then tuck the top end through the center opening to form a classic knot. If the ends stick out or look uneven, fold them underneath or gently press them into the knot for a neat appearance. Repeat this process with all remaining dough pieces.
- Arrange on the Baking Sheet: Place each prepared knot on the lined baking sheet, leaving a little space between them for expansion. Handle them gently to maintain their shape. Having even spacing ensures they cook evenly and develop a soft, fluffy interior with lightly crisped edges.
- Brush with Garlic Herb Butter: Using a pastry brush, generously coat each knot with the garlic herb butter mixture you prepared earlier. Make sure to brush all sides of the dough, lifting each knot to coat the underside as well. This step ensures each knot is infused with rich, garlicky flavor from every angle.
- Bake the Knots: Transfer the baking sheet to the preheated oven. Bake for 20–25 minutes, keeping an eye on the knots as they turn golden brown on top. They should puff slightly and develop a lightly crisp exterior while remaining soft inside. Baking time may vary slightly depending on your oven, so check near the end to prevent over-browning.
- Finish with Extra Butter, Parsley, and Parmesan: Immediately after removing the knots from the oven, brush them once more with any remaining garlic herb butter to lock in moisture and flavor. Sprinkle 1 tablespoon of freshly chopped parsley and 3 tablespoons of grated parmesan cheese evenly over the hot knots. The heat from the knots will slightly melt the cheese, giving a savory, aromatic finish.
- Serve and Enjoy: Serve your garlic parmesan knots immediately while warm and fragrant. They make an irresistible side for pasta, salads, roasts, or a perfect snack on their own. Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven for best results.
Notes
- You can use either store-bought pizza dough or homemade dough; both work equally well.
- Adjust garlic and herbs to taste if you prefer a stronger or milder flavor.
- For extra cheesy knots, sprinkle additional parmesan during the last 5 minutes of baking.
- Ensure knots are evenly spaced on the baking sheet for consistent baking.
- Brush knots with butter both before and after baking to maximize flavor and shine.
- Knots are best served warm but can be reheated in the oven to restore freshness.
Chef’s Secrets For Perfect Knots
To achieve light, fluffy, and flavorful garlic knots, start with room-temperature dough, as cold dough can be harder to shape and may not rise evenly.
When rolling the dough into ropes, aim for even thickness to ensure uniform cooking.
Don’t skip brushing with butter before baking—this step prevents drying out and enhances flavor.
For a golden crust, use parchment paper or a lightly greased baking sheet.
Finally, finishing the knots with fresh parsley and parmesan while they’re still hot locks in aroma and taste, giving that irresistible savory appeal.
Serving Suggestions To Impress Guests
These garlic parmesan knots are versatile and pair wonderfully with a variety of meals.
Serve them alongside classic pasta dishes like spaghetti, fettuccine Alfredo, or lasagna to soak up extra sauce.
They also complement roasted chicken, grilled vegetables, or a fresh green salad for a balanced meal.
For a fun appetizer, offer them with marinara, garlic aioli, or creamy ranch dipping sauces.
Their soft, buttery texture and cheesy finish make them perfect for casual family dinners or even party platters.
Storage Tips For Freshness
Store leftover knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To retain their soft interior and crisp exterior, reheat in a preheated oven at 350°F (175°C) for 5–7 minutes rather than using a microwave.
If freezing, wrap individually in plastic wrap and place in a freezer-safe bag for up to 1 month.
When ready to enjoy, thaw at room temperature for 30 minutes and then warm in the oven to restore their fresh-baked texture.
Frequently Asked Questions
1. Can I use frozen pizza dough?
Yes! Frozen pizza dough can be used but allow it to thaw completely in the refrigerator or at room temperature before shaping.
Cold dough is difficult to stretch and can tear when forming knots.
2. Can I make these knots vegan?
Absolutely! Replace butter with a plant-based margarine or olive oil, and use vegan parmesan cheese.
The technique remains the same, and the knots will still be soft and flavorful.
3. How can I make extra cheesy garlic knots?
For more cheese, sprinkle additional grated parmesan on the knots during the last 5 minutes of baking.
You can also fold a small amount of shredded mozzarella inside each knot before tying for a gooey surprise.
4. Can I prepare knots in advance?
Yes, you can assemble the knots and brush with butter ahead of time. Keep them covered in the refrigerator for up to 8 hours before baking. Bake as directed for fresh, golden results.
5. What is the best way to reheat leftover knots?
For the best texture, reheat knots in a preheated oven at 350°F (175°C) for 5–7 minutes.
Avoid microwaving, as it can make the dough chewy. A quick oven reheat restores the crispy edges and soft, buttery interior.
