Delicious garlic parmesan knots, made from scratch at home with a simple dough or start with store-bought pizza dough, if you prefer.
These garlic parmesan nnots are a great addition to so many meals. Even when making the dough from scratch, they are a quick and easy alternative to standard garlic bread.
And if you’re thinking that you don’t want to be bothered with that whole yeast thing, here’s the best part … you can make these anytime with frozen or store-bought pizza dough!
Ingredients and substitutions
A few notes about the key ingredients …
Dough – I have provided the recipe for the dough that I use though, if you want to make your dough from scratch. It’s quick – less than an hour from start to finish, so you don’t have to plan too far ahead to include these with your dinner. If you don’t want to make the dough, simply use store-bought pizza dough.
Parmesan – use what you have and enjoy.
Garlic – fresh garlic is best here, for best garlic flavour. In a pinch, garlic powder will work as well.
Recipe tips!
As well as the perfect side for pasta, these tasty buns also make perfect party food. Use the same recipe below, but make mini, bite-sized knots and serve warm with pizza or marinara sauce for a dip.
Making ahead, storing and freezing
These garlic knots freeze beautifully, so don’t hesitate to freeze any extras and enjoy them later. To store, keep in an airtight container for a couple of days. To reheat, wrap in foil and place into a 350F oven until warmed through.
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Get the Recipe: Garlic Parmesan Knots
Ingredients
- 1 lb. refrigerated store-made pizza dough or frozen pizza dough, thawed, (OR make your own dough using the recipe below)
Homemade Pizza Dough:
- 1/2 cup warm water, DIVIDED
- 1 teaspoon white sugar
- 1 Tablespoon Active Dry or Instant yeast
- 2 cups all-purpose flour, spooned and levelled
- 1/2 teaspon salt
- 1 Tablespoon extra virgin olive oil
To make rolls:
- 1 clove garlic, (Can use garlic powder or salt. If using garlic salt omit the salt below. Amount to taste, about 1/4 tsp.)
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1 Tablespoon fresh flat-leaf parsley, finely chopped
- 1/2 cup Parmigiano-Reggiano Parmesan cheese, finely grated
Instructions
- If using ready-made dough, you can jump right to Step 5!
- To make dough: To a large bowl or the bowl of a stand mixer fitted with a dough hook, add 1/4 cup warm water. Add sugar and sprinkle yeast over the water. Stir and let stand a few minutes.
- Add flour and salt to yeast mixture. Add olive oil to another 1/4 cup of water and add to bowl. Stir or knead with dough hook until dough comes together. Add additional water or flour in small amounts, as necessary, to make a smooth dough that is not sticky or tacky. If mixing by hand, remove dough to a floured surface and knead until smooth. Knead a few minutes with a dough hook, if using a stand mixer.
- Spray a bowl with oil and place dough ball into bowl. Cover with plastic wrap and set aside for 30 minutes.
- Meanwhile, finely mince a large clove of garlic and place in a small bowl. Add salt and mash into garlic with the back of a spoon. Add 3 Tbsp. of olive oil, stir and set aside. Finely chop the parsley and grate the Parmesan. Combine in a small bowl and set aside.
- Preheat oven to 400 ° F. with rack in centre of oven, and brush a baking sheet with olive oil or line with parchment paper.
- Place dough on a floured board or surface that you can cut on. Lightly flour the top of the dough and roll out into a 10-inch by 10-inch square. Using a sharp knife or pizza cutter, cut the dough in half down the centre. Next, starting 2 inches from the top, cut from side to side. Make another cut from side to side 2 inches below that. Continue until you have 10 pieces that are 5 inches x 2 inches.
- Lightly flour an area on your work surface and with each piece lightly dip both sides of the dough into the flour and then tie into a knot, stretching and you tie and tightening lightly. Place on a greased baking sheet or a baking sheet lined with parchment paper. Continue until you have made all your knots.
- Bake in a pre-heated 400° F. oven for 18-20 minutes, or until very browned and hollow sounding when tapped. Remove from oven and immediately brush with garlic oil and sprinkle with parmesan/parsley mixture.
- Buns can be made ahead and re-heated by placing in a 400° oven for 4 or 5 minutes.
- To make mini knots: Follow the basic instructions above, but roll your dough into a 12-inch by 12-inch square and cut into 1-inch wide strips (you will have 24 strips when you're done). You'll need to prepare two baking sheets and place your racks in the top and bottom thirds of the oven. Divide your knots between the two baking sheets. Bake for 8 minutes, then rotate baking sheets top to bottom and bake 8 minutes more. Watch closely in the last few minutes to ensure they don't over-brown. Serve with room temperature or warmed pizza or marinara sauce.
Notes
More garlic-lover recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Turned out amazing! Thank you
So glad to hear Juhi :) Thanks so much!
This was absolutely delightful. The right amount of crunch and chewy and it was easy to make ahead. I used 1 tsp. of dried parsley and rolled mine out a little longer than the 5 inches considering I’m not great at making knots. They are a repeat for sure! Thanks for the recipe.
So glad you enjoyed these, Sam! I make them often as they are great for snacking :)
I’m obsessed with your site. I’m making these next week and I’m already so excited! Your pictures are also beautiful.
Thanks :) These are delicious!
I made these yesterday and they were yummy. I think I need to still practice working with yeast dough. I mixed these by hand and while they had a crunch on the outside and soft on the inside, the texture inside the bread wasn’t as fluffy as I’d hoped. But, good, easy recipe to follow.
So glad you enjoyed them, Alexia :)
I can’t believe I missed this post, these knots are gorgeous!
Thanks Laura. They are pretty quick and easy, too!
These look amazing! I’m definitely going to be trying them out.
By the way, would you mind telling me what camera you used? The photos are absolutely gorgeous.
Hi Jess and thanks so much. I use a Canon T3i DSLR, usually with a 50mm 1.8 lens.
Garlic knots are my favorite when eating in a pizza place. Yours are so soft and cheesy. No doubt I will be making these.
They are a great snack, so hope you get a chance. I’m sure you’ll enjoy having them at home.
These look killer! So pretty — I love the shape! The garlic oil sounds like it would take these to the next level, especially dipped into some marinara, yes please.
Thanks Sophie and yes, they were really nice dipped in marinara. (They re-heated really well too, which was nice)
These are such a great idea and they sound delicious! So much prettier than your average garlic bread too!
Thanks Rosie. They are pretty little buns. They look lovely on the side of the plate or in a big basket.
Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).
Thanks so much, Zach and thanks for sharing your new site. I will definitely check it out and share my new recipes.
These look amazing! I am always looking for a garlic bread recipe but never seem to have enough time to make it. I’m pinning this so I can make it the next time we have pasta!
Thanks Kathy. These are a great thing to have as a last minute side. I love how quick and easy they are, even from scratch.
What beautiful looking little breads! I always have some homemade pizza dough in the freezer so could defrost and make these in an instant – yum!
Thanks so much. They would be really quick and easy if you already have dough handy. We had the last few as a late night snack last night with some pizza sauce dip. Yum