Delicious Parmesan garlic knots, made from scratch at home with a simple dough or start with store-bought pizza dough, if you prefer.

garlic parmesan knots on parchment paper

These Garlic Parmesan Knots 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

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.

garlic parmesan knots on baking sheet

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

garlic parmesan knots on parchment paper

Get the Recipe: Garlic Parmesan Knots

These garlic parmesan knots can be made from scratch or made using store-bought fresh or frozen pizza dough. Great as a side for so many meals, or as mini, bite-sized knots with pizza or marinara sauce for a party treat.
5 stars from 5 ratings
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time:: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 10 knots


  • 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


  • 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.


Be sure to read the additional notes above this Recipe Card, where I share more detailed  tips, variations and substitution suggestions for this recipe!
Cuisine: American, Canadian
Course: Bread
Serving: 1serving, Calories: 256kcal, Carbohydrates: 41g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 562mg, Potassium: 31mg, Fiber: 1g, Sugar: 3g, Vitamin A: 34IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.