Garlic knots are proof that simple things done right are unstoppable.
Take pizza dough. Tie it in a knot. Bake until golden. Then drown it in garlic butter, Parmesan, and parsley. That’s it. That’s the recipe. These disappear in about four minutes flat, so make extra.
Step-by-Step Instructions
Prep & Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Lightly flour a surface. Roll pizza dough into a 12×8-inch rectangle.
Make the Knots
Cut dough into 16 strips (each about 1 inch wide and 6 inches long).
Tie each strip into a loose knot. Tuck the ends underneath.
Place knots on the baking sheet. Brush with olive oil.
Bake for 12-15 minutes until golden brown.
Make the Garlic Butter
While knots bake, melt butter in a small pan over low heat.
Add minced garlic and cook for 1 minute until fragrant (don’t burn it).
Remove from heat. Stir in parsley and salt.
Toss & Serve
Transfer hot knots to a large bowl. Pour garlic butter over them. Toss to coat.
Sprinkle with Parmesan cheese. Toss again.
Serve warm with marinara sauce for dipping.
Summary
Prep Time: 10 minutes | Bake Time: 15 minutes | Total Time: 25 minutes
Yield: 16 knots | Difficulty: Easy
Storage Notes
Best fresh and hot. Store leftovers (ha!) in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 3-4 minutes or in an oven. Never microwave—they turn into rubber.
