Warm Parmesan Garlic Knots
Soft, golden, and oozing with garlic butter flavor, these Warm Parmesan Garlic Knots are a cozy twist on classic garlic bread. Made from pizza dough, brushed with buttery garlic and herb goodness, then finished with a generous sprinkle of Parmesan—they’re perfect for dipping in marinara or serving alongside pasta, soup, or salad.
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Resting Time (for dough): 45 minutes (if using fresh dough)
Total Time: ~1 hour 15 minutes
Servings: 12 knots
Ingredients:
For the Knots:
1 lb (450g) pizza dough (homemade or store-bought)
All-purpose flour (for dusting)
For the Garlic Butter:
1/4 cup (4 tbsp) unsalted butter
3 cloves garlic, minced
1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
1/4 tsp salt
Optional: pinch of red pepper flakes
Topping:
1/4 cup grated Parmesan cheese
Extra parsley for garnish
Optional: melted butter for final brushing
Instructions:
1. Prep the Dough
If using refrigerated dough, let it come to room temp for 30–45 minutes.
Lightly flour your work surface and roll dough into a rectangle about 12×6 inches.
Cut into 12 equal strips.
2. Shape the Knots
Take each strip and tie it into a loose knot, tucking the ends underneath.
Place on a parchment-lined baking sheet, spaced slightly apart.
3. Let Them Rise (Optional for Fluffier Texture)
Cover loosely with a towel and let rise for 30–45 minutes.
4. Preheat Oven & Bake
Preheat to 400°F (200°C).
Bake knots for 15–18 minutes until golden brown.
5. Make Garlic Butter
While baking, melt butter in a small saucepan.
Add garlic, salt, and parsley. Cook on low heat for 1–2 minutes (don’t let the garlic brown).
6. Brush & Finish
Remove knots from oven and immediately brush generously with garlic butter.
Sprinkle with Parmesan and extra parsley.
Serve warm with marinara sauce or on the side of your favorite meal.
Chef Tips & Notes:
Don’t Overbake: Pull them once golden brown to keep them soft.
Dough Options: Store-bought pizza dough or crescent roll dough both work great.
Make Ahead: Shape knots and refrigerate overnight. Bake fresh the next day.
Herb Variations: Add Italian seasoning, rosemary, or thyme to the butter for a flavor twist.
For Extra Cheese: Sprinkle shredded mozzarella before baking for gooey cheese knots.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes, use a gluten-free pizza dough. Bake time may vary slightly.
Q: Can I freeze them?
A: Absolutely. Freeze after baking, then reheat at 350°F (175°C) for 8–10 minutes.
Q: Can I add cheese inside?
A: You can stuff each strip with a little mozzarella before tying into a knot for a melty surprise.
Q: Do I have to rise the dough before baking?
A: It’s optional, but rising makes them puffier and softer. Skip it if you’re short on time.
Nutritional Info
Calories: 140 kcal
Protein: 4g
Carbohydrates: 16g
Dietary Fiber: 1g
Sugars: 1g
Total Fat: 7g
Saturated Fat: 3.5g
Cholesterol: 12mg
Sodium: 210mg