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Garlic Parmesan Knots

Garlic Parmesan Knots are soft, golden bread knots brushed with garlic butter and finished with Parmesan and parsley. Bake at 400°F until puffed and lightly golden around the edges for a tender, buttery inside.
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Prep Time 15 minutes
Cook Time 17 minutes
rest 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dough and shaping
  • 1 lb refrigerated pizza dough Refrigerated pizza dough is easiest for quick homemade knots.
  • 2 tbsp all-purpose flour Use for dusting and lightly flouring the surface while shaping.
Garlic butter and topping
  • 4 tbsp unsalted butter Melted butter is brushed on immediately after baking.
  • 3 garlic Minced garlic for the garlic butter.
  • 0.5 tsp Italian seasoning Adds classic garlic-knots flavor.
  • 0.25 tsp salt Seasoning for the garlic butter.
  • 0.5 cup Parmesan cheese Finely grated for best adhesion to warm knots.
  • 2 tbsp fresh parsley Chopped; sprinkled for color and fresh aroma.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Dust the work surface lightly with all-purpose flour.
  3. Divide the pizza dough into 12 equal pieces.
  4. Roll each piece into a rope about 7 inches long, then tie each rope into a loose knot and tuck the ends underneath.
  5. Arrange the 12 knots on the prepared baking sheet about 2 inches apart, then let them rest for 10 minutes.
Bake and season
  1. Bake at 400°F for 14–17 minutes until puffed and golden brown around the edges.
  2. While the knots bake, combine the melted butter, garlic, Italian seasoning, and salt.
  3. Brush the hot knots generously with the garlic butter immediately after removing them from the oven.
  4. Sprinkle the Parmesan cheese and fresh parsley over the buttery knots, then toss or brush lightly so the Parmesan adheres to the surface.
  5. Serve warm so the knots stay soft inside and buttery on the outside.

Notes

For the best rise, don’t skip the 10-minute rest after shaping—this helps the dough puff. Store leftovers in an airtight container in the fridge up to 3 days and rewarm in a 350°F oven for 5–8 minutes. Freezing is not recommended because the refrigerated dough texture softens after thawing. For a lighter option, use low-fat Parmesan and reduce the butter to 2 tbsp while keeping the garlic and seasoning the same.