Description
Garlic Knots are delightful, soft knots made from pizza dough, brushed generously with garlic butter, and baked to golden perfection. They make a perfect appetizer or side dish, combining buttery garlic flavor with a hint of parsley and optional Parmesan cheese for added richness.
Ingredients
Scale
Dough
- 1 pound pizza dough (store-bought or homemade)
Garlic Butter
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Prepare the oven and dough: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the pizza dough into a rectangle about 1/2 inch thick.
- Shape the knots: Cut the rolled dough into 12 equal strips. Tie each strip into a loose knot, tucking the ends underneath if needed, and place them evenly spaced on the prepared baking sheet.
- Make garlic butter and brush first layer: In a small bowl, mix together the melted butter, minced garlic, chopped parsley, salt, and black pepper. Brush about half of this garlic butter mixture over the tops of the knots.
- Bake the knots: Bake the knots in the preheated oven for 12 to 15 minutes, or until they turn golden brown and cooked through.
- Finish with remaining garlic butter and optional cheese: Remove the baked knots from the oven and, while still warm, brush them with the remaining garlic butter mixture. Sprinkle with grated Parmesan cheese if desired.
- Serve warm: Serve the garlic knots immediately for the best flavor and texture.
Notes
- Best served fresh from the oven, but can be reheated at 300°F for a few minutes.
- Add crushed red pepper flakes to the garlic butter for a bit of spicy heat.
- Use fresh parsley for the brightest flavor; dried parsley can be used but will be less vibrant.
- Store leftovers in an airtight container and reheat gently to maintain softness.
