Garlic Knots

It is perfectly OK to use store-bought pizza dough here. One 14-ounce package of pizza dough will approximate this recipe.

  • Prep time: 3 hours
  • Cook time: 14 minutes
  • Yield: Makes about 40 knots

Ingredients

If you are making your own dough:

  • 3/4 cup warm water (105°F-115°F)
  • 1 package (2 teaspoons) of active dry yeast (check the expiration date on the package)
  • 1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 1 Tbsp olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

If you are using store-bought pizza dough:

  • 14-ounces pizza dough

Garlic-Butter Coating:

  • 5 Tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 1 teaspoon salt

Method

If you are making your own dough, follow steps 1-3. If using store-bought pizza dough, let thaw to room temperature and proceed to step 4.

1 Proof the yeast: Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.

2 Make the dough: In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture.

Mix this together to form a soft dough and knead for 5-10 minutes. (Can use a KitchenAid mixer with a dough hook for this step.)

3 Let the dough rise: Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise to double its size. This should take anywhere from 90 minutes to several hours.

4 Quarter the dough and flatten into rectangles: When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with a silpat or parchment paper. Take one half of the dough and cut it in half.

Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick.

5 Slice into strips and form knots: Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half.

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Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.

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Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.

6 Brush with olive oil and let sit to rise: Once all the knots are tied, paint them with a little olive oil.

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Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of this rising period, preheat the oven to 400°.

7 Bake the knots: Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.

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8 Make garlic butter parsley glaze: Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.

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9 Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

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Comments

  • Nadie

    These are delicious! My one suggestion though, is to use less parsley in the topping. It is overpowering to the whole thing.

  • z

    I made these and they turned out very gooey and soft with no real shape. The dough rose wonderfully but when I went to knead it it went completely flat. I followed the recipe exactly. I don’t understand where I went wrong.

    • Carol dear

      Why did you knead it. Cut into 1 inch by 5 in strips, tie into knot, cover and let rise. Then bake.

  • Teresa Pita

    I made this garlic knobs ,all my friend loved them and I did too!! Deliciosos!!

  • Maria

    I just made these but, because I’m a glutton, I stuffed some of them with grated cheese and some smoked turkey, which I had on hand. Both versions were good. So good. Thank you for this!

  • Paul

    So i just stumbled apon this lovely recipe and decided that ill make it im 15 and i followed all the steps and i did it alone and i know im need supervision from an adult but my mom trusted me enough to do it on my own and they turned out very good and i loved how hood they were a must have kept recipe

  • sm

    Just came across this heavenly looking recipe.. Do you think it will be fine to do the recipe times 4 or5? Or is it better to do two separate double batches? Gono a be a big party;)

    • Elise

      Hi sm, I recommend doing two batches and doubling the recipe rather than quadrupling it.

  • James

    Mine came out really hard on the outside. Any ideas why? I used all-purpose flour and also did not let them rise for the full 90 mins each time. I let the dough rise for about 75 mins. Once I made them into knots, I only let them rise for about 15 mins. Could that be the problem? Sorry for the ignorance, I’ve never attempted these before :)

    • Elise

      Hi James, that second rise is important. You know it’s ready to go in the oven when you push your fingertip into the dough and the indentation stays, it doesn’t fill in quickly. Remember, the rise is the dough filling with pockets of air. So if you don’t give enough time for the second rise, those air bubbles haven’t had enough time to develop properly.

  • Cheryl

    These were perfect! I’m glad that I doubled the recipe because they went fast. The rolls look a lot more complicated to make than they were. In efforts to be a little healthier, I halved the amount of butter sauce. They still had the perfect amount of salt, garlic and butter.

  • Michele

    Can you freeze AFTER you shape & knot them right away or should you knot after first rise without shaping them. I was thinking I could knot them and get them all ready freeze them and just pull them out as needed, defrost and let rise and then bake them? Have you tried or have any input that could be helpful when it comes to freezing? Thank You!

  • Andrea

    I’ve made these and they are delicious! Only thing different I do is add is shred Parmesan cheese on top after all finished.
    My 21 year old son was/ is a very picky kid. He was scared to taste anything I made, I dunno why??? lol He devoured these! Then when he came to do laundry asked me to make more. This kid never I mean NEVER has asked me to make him anything for him. Ty for the recipe !!

  • Kate

    Love love love this recipe. Made it so many times. I’m lazy (and a little impatient) so I don’t let them rise again after knotting them… but they still turn out perfect and soft. I also brush them with the garlic before I cook them since I prefer my garlic a little more cooked. Made them again today and brushed them with sweet chili sauce instead, was just as good!

  • Izreen

    I’m just wondering, have you tried freezing the dough? I hate to waste as well, and it would be great if you could provide a step-by-step instructions on how to freeze the dough. Thanks!

    I’ve never frozen this particular dough, but I’ve had good success freezing other doughs by wrapping them tightly in plastic wrap, then in another layer of foil. ~Hank

  • Mom24

    I made these tonight. Awesome! I made the dough in the morning, let it rise, then stuck it in the fridge until afternoon. Then, I got it out, patted it into the rectangle and proceeded. For topping I used the garlic and butter and sprinkled on KAF Tuscan salt. Very big hit. I was amazed at how crispy outside and tender and airy inside they were.

  • adlinewrites

    I made these today and they turned out great!! It’s my first time making bread & it worked out perfectly :) Thanks so much!

  • Abby

    OMG!!! These are soooo good! I tripled the recipe because I was taking them to a cast party from my drama class. They disappeared faster than the pizza!

    I am definitely making this again and saving the recipe…. I could seriously eat 20 of them….

  • Lois

    Woud love to try this recipe, it looks scrumptous. Can the dough be made in a bread machine, if so, do I still make it rise before baking. Thanks

    I suppose you could make the dough in a bread machine. I have never used one before, though. And yes, the dough needs to rise twice before baking, first time on its own, the second time once you’ve rolled out the dough and tied it in knots. ~Hank

    • Angela

      Yes, it can be. I used it with success. Mmmmm!

  • Cyndy Norton

    I am single and hate to waste…. can these be frozen?? Thanks, in advance Hank.

    I doubt it. What I would do is make a batch of dough, then cut it in half and bake only a few knots at a time. Better to freeze unbaked dough than finished garlic knots. ~Hank

  • Lynne

    I have a question: I got this recipe in my inbox and decided to make since I am going to friends house for dinner. My question is this: I followed the recipe to the letter, but after I mixed in the oil and yeast mixture, it never really made into a ball — it was gooey. I thought about adding some more flour as I tried to knead, but was hesitant to use too much as that sometimes makes the bread too tough. Can you offer any advice? Thanks!

    Huh. No idea, really. But when this sort of thing happens to me, I always add a little more flour. It’s never hurt anything so far. ~Hank

  • Bella

    For those that made mention of the extra fermentation for flavor: Just so that I’m clear on the first rise, do you let the dough rise *before* putting it in the fridge? Or do you let the dough rise *in the fridge*?

    I will often make the dough, wrap it and let it rise overnight in the fridge. Then you roll it out, shape it and let it rise the second time at warm room temperature. ~Hank

  • Janis

    I am new to the world of yeast and dough and took these on. So glad I did! Very easy and yummy! Bye bye frozen garlic bread! Because I did use AP flour I used 2 1/4 tsp of yeast and they came out perfect not to crunchy, just right. Thank you for sharing this!

  • CP

    These were so good! I also made a batch topped with cinnamon & sugar.

  • Sam

    These are pretty good, but next time I’ll make them without salt in the topping. I think they will be better with just garlic, unsalted butter and parsley.

  • Sarah

    I am lazy when I am making garlic bread and end up making the dough into balls and stuffing them with fresh garlic and butter. Yours look really good!

  • Matthew Hyner

    Awsome… might want to keep in mind, throw the dough in the fridge for a few days to allow for the flavor to develop. Said it yourself, the dough is usually ready to ferment with the real thing :) Still have some from my last pizza making debacle, never thought to make these with it. Will have to once I get a new stone!

  • Susan

    I made these yesterday as a test run for the weekend football game playoffs as a snack. First, they didn’t take as long to rise as the recipe states; they took only about 40 minutes each rise. I did use rapid rise yeast (and the method recommended for using it) but that shouldn’t make that much difference..and I was glad it rose so quickly! They were wonderful. I think I will make the dough through the first rise Saturday night then wrap and refrigerate it to shape and bake on Sunday. I think a little fermentation would add yet another level of flavor to them. Excellent and easy recipe that I will use again. Thanks, Hank!

  • Rhonda Taylor

    Just so you know they are apparently loved in Tennessee also. I made a batch and watched them disappear in under five minutes. Oh And just for experimental purposes, I brushed 4 of the with melted butter cinnamon sugar mix for my daughter. Also delicious.
    I know garlic knots don’t necessarily go with Three Teacup chicken, but we are a bread loving family so I served them together anyway . Kid approved.

  • Amy

    Where in the oven do you need to bake these? I’ve read to bake pizza high, but I wonder if these would not cook as evenly if they are high up? And, what do you think about cooking stuff like this with convection? Thanks.

    I baked them in the middle. As for convection, no idea. Sorry! I don’t cook with a convection oven. ~Hank

  • Karen Rr

    I’ve never seen these here in Canada; we tend to have a dough ball in the center of the pizza to help hold the pizza box lid from sticking to the toppings. Since it’s one little ball, there tends to be fights of who gets it…

    These look good, and I’m thinking they would be great with a spaghetti dinner, instead of garlic bread.

  • Marsha

    Wow!!! I lived in NJ for several years and remember that garlic knots and sauce was the best thing in the world. We used to live above a pizza place in Bayonne, NJ and I would go down at lunchtime on a Saturday and get two orders of knots and sauce. We would chase them down with cheap Chianti…awww cheap simple food. Thanks for the trip down memory lane! I will be making these this weekend…and like you said a triple batch!

  • barb polo

    I wondered which town in NJ you are from? Almost every other town in northern Jersey has/had a Ferraro’s where you could get garlic knots. We grew up in West New York, NJ in Hudson County along the Palisades across from Manhatten. barb

    I grew up in Westfield, in Union County. ~Hank

  • V

    Ferraro’s in Westfield? These look great, and will be a great way to tide myself over until they finish rebuilding the restaurant (it burned down several months ago) :(

    Yep, Ferraro’s in Westfield! And I heard about that fire. Lots of controversy, apparently. I went to high school with Vinnie Ferraro. ~Hank

  • kathy

    Growing up on Long Island, we always walked over to the pizza parlor and had a slice and some garlic knots. No pizza place would be without it. Now living in the Syracuse Ny area, pizza places don’t have knots but they better have wings and a bunch of them! Maybe that could be your next recipe??

    Hey Kathy, we got your wings for ya, right here. ;-) ~Hank

  • Anna @ the shady pine

    The knots look so adorable and no doubt very moorish!

    These would be devoured in seconds at my place.

    Mine, too! It requires an act of iron will to eat just one or two… ~Hank

  • MK

    These look fantastic – but what is that china pattern?

    Opal Innocence Carved, by Lenox ~Elise

  • Amber

    Oh boy! These look fantastic! As someone who makes a lot of pizzas and often has extra dough, this is right up my alley. Plus, now that soup weather has finally settled in, this is the kind of thing that’s perfect for dipping. Thanks!

  • Joe

    If using store bought pizza dough, do I have to let it rise after making the knots? Thanks!

    Yes. ~Hank

  • Lynda

    Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Question: Cut strips in half lengthwise to make 1/2 inch by 5 inches or widthwise to make 1 inch by 2-1/2 inches? Thnx in advance.

    You want the final strips of dough to be about 1 inch wide by 2 1/2 inches long. If you don’t cut the initial 5-inch-long strip, the garlic knot will be too big — certainly fine to eat, but larger than the traditional knot. ~Hank

  • Lulu

    As a born and bred New Yorker, I can say for certain that no visit to a pizza place is complete without a side order of garlic knots wrapped in aluminum foil and a pile of napkins to wipe the garlicky oil off your fingers and chin.
    I also remember stopping by the corner pizza place, Giulia’s Pizza in Queens, and picking up a half-dozen knots to enjoy as an after-school snack while I watched General Hospital. Haha. I haven’t thought about that in years.

    Looks like I’m about to break my New Year’s resolution, 19 days in. Thanks for the recipe and for bringing up some good old memories!

  • Julie

    I grew up in South Jersey and these yummy little guys are a taste of childhood. When I make pizza now and somehow have extra dough, I tend to fry plain knots and roll them in sugar (powdered or granulated with cinnamon), another thing that NJ pizzerias did – I believe they were called zeppoli. Thanks for the recipe and post – I’ll have to make these soon, since I’m living far from home!

  • Becki's Whole Life

    We have a lot of Italian restaurants/pizzerias down here in NC that make these knots and you are right they do prove some legitimacy and authenticity of the restaurant. Since we have so many transplants from the north (like myself) down here it’s actually pretty common to see these. The fresh garlicky flavor is key..real garlic makes all of the difference along with some fresh herbs. Soooo good!

  • Blog is the New Black

    Terribly amazingly delicious!