Easy Homemade Garlic Knots Recipe — Soft, Buttery & Ready in 30 Minutes

Freshly baked and brushed with herbed garlic butter, these Easy Homemade Garlic Knots are soft, flavorful dinner rolls you can make quickly using refrigerated pizza dough.

Homemade Garlic Knots with Pizza Dough

Even people who don’t usually reach for bread love a warm dinner roll straight from the oven. Garlic knots are an especially irresistible option: soft, golden, and shining with garlic butter. This version uses store-bought refrigerated pizza dough, so there’s no waiting for rise time or special equipment. All you need is a sharp knife and a baking sheet.

The knot shape looks impressive, but the method is simple. The knots bake up golden and glossy while the garlic butter fills the kitchen with the comforting scent of a pizzeria. Serve them warm alongside marinara for dipping.

Where Did Garlic Knots Originate?

Garlic knots are a classic New York pizzeria treat. Bakers used leftover pizza dough to form small rolls, brushed them with garlic and oil or butter, and sold them as an affordable snack. Over time their size and toppings have varied—some are small and budget-friendly, others larger or even topped with cheese. They remain a beloved side to pasta and pizza, and they’re perfect with marinara for dipping.

Recipe Ingredients

This recipe keeps the ingredient list short. With pizza dough or refrigerated biscuit dough on hand, you can have garlic knots anytime.

• Pizza dough: One can (about 13.8 ounces) of refrigerated pizza dough yields roughly 12 large garlic knots.
• Butter: About 5 tablespoons unsalted butter, melted for brushing.
• Fresh garlic: Three cloves, minced; substitute 1 teaspoon garlic powder if preferred.
• Italian seasoning: About 1 teaspoon for the butter.
• Marinara sauce: For serving.

How to Make Homemade Garlic Knots

If you prefer smaller knots, cut each dough strip in half before shaping. Stretch and roll slightly into a thin rope and tie it into a knot.

1. Preheat and prepare: Preheat the oven to 400°F and line a baking sheet with parchment paper. Unroll the pizza dough on a cutting board and cut it into 12 even strips, about ¾ to 1 inch wide.
2. Shape the knots: Tie each strip into a simple knot, tucking the loose ends underneath. Place the knots on the prepared baking sheet.
3. Make the garlic butter: Melt the butter and stir in minced garlic and Italian seasoning.
4. Brush and bake: Brush the knots with the herbed garlic butter and bake for 16–18 minutes, or until golden on top.
5. Serve: Remove from the oven and serve warm with marinara sauce for dipping.

Tips for Success

These garlic knots are fun to make and great for involving kids. A few tips to improve results:

• Oil substitution: Swap some or all of the butter for olive oil if you prefer. Fresh parsley in place of Italian seasoning is also a nice variation.
• Shape options: You don’t have to tie knots—try twists, pretzel shapes, or short breadsticks.
• Different doughs: Homemade pizza dough works well, and refrigerated biscuit dough can be used: halve each unbaked biscuit and roll into strips 6–8 inches long, then tie into knots and proceed as directed.

How to Store and Reheat Extras

• Store leftovers in an airtight container or resealable bag at room temperature for up to five days. Avoid refrigeration, which dries the rolls out faster.
• To reheat, warm in a toaster oven or conventional oven at 350°F for a few minutes until heated through.

Can I Freeze These?

• Yes — freeze unbaked shaped knots for a convenient make-ahead option. Freeze them on a sheet pan until solid, then transfer to freezer bags.
• Bake from frozen, adding 5–10 minutes to the baking time. Frozen knots will keep up to one month.

More Easy Bread Recipes

• No Knead Dutch Oven Bread
• Easy Homemade Flatbread Recipe
• Air Fryer Red Lobster Biscuits