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Garlic Knots



We can all agree that warm garlic knots, dripping in a cheesy herbed butter, are just irresistible. How many times have you been to your favorite Italian restaurant and you already know you are going to order them even before you sit down? One sniff of that intoxicating aroma from the table next to you and it is a foregone conclusion. Garlic knots are one of life's simple pleasures.


  • 1 pound prepared pizza dough, at room temperature
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/2 cup warm marinara sauce, for dipping


  1. Gather the ingredients. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. Divide the prepared pizza dough into 4 pieces, then cover with plastic wrap and let rise at room temperature for 1 hour.
  3. Working one piece at a time and keeping the remaining pieces covered, roll dough on a lightly floured surface into a 6-x 4-inch rectangle. (If the dough is difficult to roll and springs back, let rest for 15 minutes and continue.) Cut the dough into four strips. Repeat with the remaining dough pieces.
  4. Tie each strip into a single knot, making sure there isn’t more than a 1-inch overhang. (This allows the dough to rise in a nice compact knot shape rather than looking like a bow.) Transfer each to the prepared baking sheets.
  5. In a small bowl, combine the melted butter, Parmesan cheese, garlic powder, dried oregano, dried parsley flakes, and salt.
  6. Brush the knots with half of the butter mixture, lightly cover with plastic, and let rise in a warm spot until puffed, about 30 minutes.
  7. When ready to bake, preheat the oven to 400 F. Bake the garlic knots until golden brown, 13 to 15 minutes.
  8. Remove the knots from the oven and brush with remaining butter mixture.
  9. Serve immediately with warm marinara sauce for dipping.