These pizzeria-style garlic knots are made from store-bought pizza dough, tossed in a mixture of olive oil, parmesan, and herbs, then twisted into little knots for the perfect bite of buttery, cheesy garlic bread. Swap in vegan parmesan for an easy dairy-free version. Serve them as an appetizer with marinara or alongside your next dinner.
Carby comfort is real, and these garlic knots deliver. They’re buttery, garlicky, and satisfyingly chewy—everything you want from pizza-shop bread but made easily at home.
I worked in a pizza place for years and somehow missed the garlic-knot revelation until later. Now I make up for lost time: these homemade knots are quick, simple, and just as good as (or better than) what you’d get from a pizzeria. They require minimal effort for maximum bread-and-cheese reward.
Using pre-made pizza dough keeps the process fast. You can make dough from scratch ahead of time if you prefer, or grab a refrigerated or frozen ball of dough from the grocery store to get dinner on the table even faster. Whole grain or white dough both work well—choose what you enjoy.
How these garlic knots come together
– Olive oil is combined with salt, plenty of fresh crushed garlic, and dried Italian herbs for a fragrant coating.
– The pizza dough is divided into six large or twelve small pieces, then rolled into ropes.
– Each rope is dipped in the garlic oil, rolled in parmesan, stretched slightly, and tied into a knot.
– Knots are placed in a baking dish, brushed with any remaining oil, and baked at high heat until golden and fragrant—about 15–20 minutes.
Pull the knots from the oven, dunk them in marinara, and enjoy. These are best warm, though they keep at room temperature for a day or two if you have leftovers. Reheat gently in a warm oven to restore some of that just-baked texture.
If you try this recipe, I’d love to hear how it turns out—comments and photos are always welcome. Happy baking!
- 1 lb pre-made pizza dough (homemade or store-bought)
- 1/2 cup finely grated parmesan cheese (or vegan parmesan)
- 3 tablespoons olive oil
- 2 large cloves garlic, finely grated or pressed
- 1 teaspoon dried Italian herbs (or a mix of oregano, parsley, and basil)
- 1/2 teaspoon salt
- Preheat the oven to 400°F (about 200°C). Prepare a large baking dish or cast-iron skillet and set aside.
- Divide the dough: for small, bite-sized knots cut into 12 pieces; for larger, dinner roll–sized knots cut into 6–8 pieces. Flatten each piece slightly and roll between your palms into a rope about 6 inches long.
- Pour the parmesan into a shallow dish. In another shallow dish combine the olive oil, grated garlic, herbs, and salt; stir to combine.
- Coat a dough rope in the garlic oil, then roll it in the parmesan to evenly coat. Gently stretch the rope to about 10 inches, cross the ends, tuck them under the center and press to form a knot. Place each knot in the baking dish with at least 1 inch of space between pieces.
- Drizzle any remaining garlic oil over the knots and bake 15–20 minutes, until golden brown and fragrant. Serve warm with marinara for dipping. Leftovers keep at room temperature for up to 2–3 days, though they are best fresh; reheat briefly in a warm oven to refresh texture.