Description
This Garlic Knots recipe features soft, golden knots made from pizza dough, brushed with a fragrant garlic butter infused with olive oil, fresh parsley, and a hint of red pepper flakes. These easy-to-make Italian-American appetizers are perfect as a side dish or snack, finished with a sprinkle of Parmesan cheese for extra flavor.
Ingredients
Scale
Dough
- 1 pound pizza dough (homemade or store-bought)
Garlic Butter Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
Topping
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat Oven and Prepare Dough: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, divide the pizza dough into 12 equal pieces. Roll each piece into a 6-inch rope, then tie into a knot and tuck the ends underneath.
- Rest the Knots: Place the knots on the prepared baking sheet, cover loosely with a towel, and let rest for 10–15 minutes to allow them to relax and puff slightly.
- Make Garlic Butter Sauce: While the knots rest, melt the butter in a small saucepan over low heat. Add the olive oil, minced garlic, and red pepper flakes if using. Cook for 1–2 minutes until the garlic is fragrant but not browned. Remove from heat and stir in salt and chopped parsley.
- Bake the Knots: Bake the knots in the preheated oven for 15–18 minutes or until they are golden brown and cooked through.
- Brush with Garlic Butter and Serve: Immediately after baking, brush the warm knots generously with the garlic butter mixture. If desired, sprinkle with grated Parmesan cheese. Serve warm.
Notes
- These knots are best enjoyed fresh but can be reheated in the oven at 350°F for 5–7 minutes.
- For extra flavor, double the garlic butter and serve it as a dipping sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian-American
