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    Home » Recipes » Rolls, Buns and Flatbreads

    Parmesan Garlic Knots

    May 2, 2013 | by Jennifer | Last Updated: Jun 25, 2021

    Jump to Recipe

    Delicious, from scratch Parmesan garlic knots, with instructions to make the dough or start with store-bought dough, if you prefer.

    Parmesan garlic knots on parchment

    I have a great Spring pasta planned for dinner tonight (will post the recipe for that later this week) and these Garlic Parmesan Knots are going to round out the meal. Even made 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!

    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.

    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.

    Cook's Notes

    You can make these Garlic Parmesan Knots with frozen, store-made pizza dough, or use the scratch dough recipe below (less than an hour start to finish!). Perfect as a side for pasta or make mini knots and serve with pizza sauce dip for a great party treat.

    These garlic knots freeze beautifully, so don't hesitate to freeze any extras and enjoy them later.

    garlic parmesan knots on baking sheet

    Parmesan garlic knots on parchment

    Parmesan Garlic Knots

    These are a quick and easy alternative to standard garlic bread that can be made from scratch or using store-made or frozen pizza dough. These are also great as mini, bite-sized knots with pizza or marinara sauce for a party treat.
    Author: Jennifer
    5 stars from 3 ratings
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    Prep Time 40 mins
    Cook Time 20 mins
    Total Time 1 hr
    Course Bread
    Servings 10 knots

    Ingredients
     

    • 1 lb refrigerated store-made pizza dough or frozen pizza dough, thawed, (OR make your own using the recipe below)

    Pizza Dough:

    • 1/2 cup warm water, DIVIDED
    • 1 tsp sugar
    • 1 Tbsp dry active or instant yeast
    • 2 cups all-purpose flour
    • 1/2 tsp salt
    • 1 Tbsp 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 Tbsp olive oil
    • 1/2 tsp salt
    • 1 Tbsp fresh flat-leaf parsley, finely chopped
    • 1/2 cup Parmigiano-Reggiano Parmesan cheese, finely grated
    Prevent screen from going dark

    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

    Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

    Nutrition

    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

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Tried this Recipe?
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    Reader Interactions

    Comments

    1. Juhi says

      April 22, 2021 at 6:34 pm

      5 stars
      Turned out amazing! Thank you

      Reply
      • Jennifer says

        April 22, 2021 at 6:51 pm

        So glad to hear Juhi :) Thanks so much!

        Reply
    2. Sam says

      March 07, 2017 at 6:43 pm

      5 stars
      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.

      Reply
      • Jennifer says

        March 07, 2017 at 6:54 pm

        So glad you enjoyed these, Sam! I make them often as they are great for snacking :)

        Reply
    3. Ruosi says

      February 07, 2015 at 11:00 am

      I'm obsessed with your site. I'm making these next week and I'm already so excited! Your pictures are also beautiful.

      Reply
      • Jennifer says

        February 07, 2015 at 11:30 am

        Thanks :) These are delicious!

        Reply
    4. Alexia says

      December 31, 2014 at 12:29 pm

      5 stars
      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.

      Reply
      • Jennifer says

        December 31, 2014 at 8:12 pm

        So glad you enjoyed them, Alexia :)

        Reply
    5. Laura (Tutti Dolci) says

      February 25, 2014 at 12:27 pm

      I can't believe I missed this post, these knots are gorgeous!

      Reply
      • Jennifer M says

        February 25, 2014 at 2:12 pm

        Thanks Laura. They are pretty quick and easy, too!

        Reply
    6. Jess says

      May 26, 2013 at 8:10 pm

      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.

      Reply
      • Jennifer M says

        May 26, 2013 at 8:15 pm

        Hi Jess and thanks so much. I use a Canon T3i DSLR, usually with a 50mm 1.8 lens.

        Reply
    7. Lokness @ The Missing Lokness says

      May 06, 2013 at 6:19 pm

      Garlic knots are my favorite when eating in a pizza place. Yours are so soft and cheesy. No doubt I will be making these.

      Reply
      • Jennifer M says

        May 06, 2013 at 6:33 pm

        They are a great snack, so hope you get a chance. I'm sure you'll enjoy having them at home.

        Reply
    8. Sophie says

      May 06, 2013 at 5:46 pm

      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.

      Reply
      • Jennifer M says

        May 06, 2013 at 6:32 pm

        Thanks Sophie and yes, they were really nice dipped in marinara. (They re-heated really well too, which was nice)

        Reply
    9. Rosie @ Blueberry Kitchen says

      May 04, 2013 at 6:16 pm

      These are such a great idea and they sound delicious! So much prettier than your average garlic bread too!

      Reply
      • Jennifer M says

        May 04, 2013 at 7:06 pm

        Thanks Rosie. They are pretty little buns. They look lovely on the side of the plate or in a big basket.

        Reply
    10. Zach says

      May 04, 2013 at 9:42 am

      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 :-).

      Reply
      • Jennifer M says

        May 04, 2013 at 11:02 am

        Thanks so much, Zach and thanks for sharing your new site. I will definitely check it out and share my new recipes.

        Reply
    11. Kathy says

      May 03, 2013 at 10:07 pm

      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!

      Reply
      • Jennifer M says

        May 04, 2013 at 7:25 am

        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.

        Reply
    12. thelittleloaf says

      May 03, 2013 at 8:12 am

      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!

      Reply
      • Jennifer M says

        May 03, 2013 at 9:01 am

        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

        Reply

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