There are few things more comforting than the smell of freshly baked bread wafting through your kitchen. Add garlic, butter, and a sprinkle of parmesan cheese, and you’ve got one of the most irresistible snacks or sides ever created: Garlic Knots with Parmesan Butter.
Originating in Italian-American pizzerias, garlic knots were originally made from leftover pizza dough. Over time, they became a beloved dish in their own right, served as appetizers, snacks, or sides with pasta and pizza. Today, they’re a crowd-pleaser at parties, game days, and cozy family dinners.
In this post, we’ll go through everything you need to know about making garlic knots at home—from dough preparation to baking, butter brushing, storage tips, and even creative variations. By the end, you’ll feel confident enough to make bakery-style garlic knots whenever the craving strikes.
What Makes This Garlic Knots with Parmesan Butter Recipe Special
This recipe is designed to give you soft, fluffy garlic knots with a perfectly golden crust, brushed in a rich, garlicky parmesan butter that soaks into every crevice. What makes it stand out:
- Beginner-Friendly: The dough uses simple pantry staples and can be prepared by hand or with a stand mixer.
- Flavor-Packed: Garlic and parmesan butter transforms basic bread into a savory indulgence.
- Versatile: Works as an appetizer, side dish, or party snack.
- Make-Ahead Friendly: The dough can be refrigerated overnight or the knots frozen for later use.
Ingredients You’ll Need
The magic of garlic knots lies in their simplicity. Here’s a breakdown of the key components:
For the Dough
- All-Purpose Flour (3 ½ cups): Provides structure while keeping the knots soft.
- Sugar (1 tbsp): Feeds the yeast and balances flavor.
- Instant Yeast (2 ¼ tsp): Ensures a quick, reliable rise.
- Salt (1 tsp): Enhances overall flavor.
- Warm Water (1 ¼ cups, ~40°C): Activates yeast.
- Olive Oil (2 tbsp): Keeps dough tender and adds subtle richness.
For the Garlic Parmesan Butter
- Unsalted Butter (4 tbsp, melted): Acts as the base for flavor.
- Garlic (3 cloves, finely minced): The star of the recipe.
- Fresh Parsley (2 tbsp, chopped): Brightens flavor and color.
- Grated Parmesan (3 tbsp): Adds nutty, salty richness.
- Salt & Black Pepper: To balance the butter mixture.
Optional Garnishes
- Extra parmesan cheese
- Red chili flakes
- A drizzle of olive oil for shine
Step-by-Step Instructions
Step 1: Preparing the Dough
Start by whisking flour, sugar, yeast, and salt in a large mixing bowl. Slowly add warm water and olive oil, mixing until a shaggy dough forms.
If kneading by hand, turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. With a stand mixer, use a dough hook for about 5 minutes. The dough should spring back slightly when pressed.
Pro Tip: Avoid adding too much extra flour during kneading—slightly sticky dough bakes into softer knots.
Step 2: First Rise
Transfer the dough into a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rest in a warm place for about 1 hour, or until doubled in size.
If your kitchen is cold, you can place the bowl in an oven with the light turned on, creating a warm environment without heat.
Step 3: Shaping the Knots
Once risen, punch down the dough to release air. Divide it into 12 equal portions. Roll each portion into a rope about 15 cm (6 inches) long, then tie into a knot, tucking the ends underneath.
Arrange knots on a parchment-lined baking sheet, leaving space for them to expand.
Step 4: Second Rise
Loosely cover the shaped knots and let them rest for 15–20 minutes. This short proofing gives them extra puff before baking.
Meanwhile, preheat your oven to 190°C (375°F).
Step 5: Baking
Bake the knots for 18–20 minutes, or until golden brown. The tops should be firm, while the insides remain soft and pillowy.
Step 6: Making the Garlic Parmesan Butter
While the knots bake, melt butter in a small saucepan over low heat. Add minced garlic and cook for 30 seconds, just until fragrant—be careful not to burn it.
Stir in parsley, parmesan, salt, and pepper. Keep warm until ready to brush.
Step 7: Finishing Touches
As soon as the knots come out of the oven, brush them generously with garlic parmesan butter. Sprinkle on more parmesan or chili flakes if desired.
Serve immediately while warm and aromatic.
Tips for Perfect Garlic Knots
- Use fresh garlic instead of powder for maximum flavor.
- Don’t over-knead—too much gluten makes knots tough.
- Bake on parchment paper to avoid sticking and easy cleanup.
- Brush butter while hot so it absorbs into the bread.
- Double the recipe if cooking for a crowd—they disappear fast!
Variations to Try
The beauty of garlic knots is their adaptability. Try these fun twists:
- Cheesy Garlic Knots: Stuff mozzarella cubes inside the dough before tying.
- Herb Butter Knots: Swap parsley for oregano, basil, or rosemary.
- Spicy Garlic Knots: Add red chili flakes or jalapeño powder to the butter mix.
- Whole Wheat Garlic Knots: Replace half the flour with whole wheat for a nuttier taste.
- Vegan Garlic Knots: Use vegan butter and skip parmesan or use a dairy-free substitute.
Serving Suggestions
Garlic Knots with Parmesan Butter are versatile and pair beautifully with:
- Marinara or pizza sauce for dipping
- Creamy tomato soup or minestrone
- A side to pasta dishes like spaghetti or lasagna
- As part of a game-day appetizer spread
- Alongside grilled chicken, steak, or seafood
They’re especially popular at gatherings, where a basket of warm knots can be passed around the table.
Make-Ahead, Storage & Freezing
- Make-Ahead Dough: Refrigerate overnight, then shape and bake the next day.
- Storage: Keep leftovers in an airtight container at room temperature for 2 days or refrigerate for 5 days.
- Reheating: Warm in the oven at 180°C (350°F) for 5 minutes to restore softness.
- Freezing: Bake knots, let cool, then freeze in a zip-top bag for up to 2 months. Reheat straight from frozen at 190°C for 8–10 minutes.
Why You Should Try This Recipe
Making Garlic Knots with Parmesan Butter at home is more than just cooking—it’s an experience. From kneading dough to brushing warm knots with garlic butter, every step builds anticipation for that first bite. The result is a bakery-worthy dish that’s budget-friendly, family-friendly, and always impressive.
Garlic Knots with Parmesan Butter Recipe
Description
Soft, pillowy garlic knots brushed with rich parmesan butter are the ultimate comfort snack. Perfect for parties, weeknight dinners, or as a side to pasta, these golden-brown knots are bursting with garlicky flavor and a cheesy finish. This Garlic Knots with Parmesan Butter recipe is easy to follow, beginner-friendly, and brings a pizzeria-style classic right into your home kitchen.
Ingredients
For the Dough:
For the Garlic Parmesan Butter:
Optional Garnish:
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Add warm water and olive oil. Mix until a shaggy dough forms, then knead for 8–10 minutes on a floured surface (or 5 minutes using a stand mixer with a dough hook) until smooth and elastic.
First Rise
- Place the dough into a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rest in a warm spot for about 1 hour, or until doubled in size.
Shape the Knots
- Punch down the dough to release air. Divide into 12 equal portions. Roll each piece into a rope about 15 cm (6 inches) long, then tie into a simple knot, tucking the ends underneath. Place them on a parchment-lined baking sheet.
Second Rise
- Cover shaped knots loosely with a towel and let rest for 15 minutes while preheating the oven to 190°C (375°F).
Bake the Knots
- Bake knots for 18–20 minutes, or until golden brown and puffed.
Prepare Garlic Parmesan Butter
- While knots bake, melt butter in a small saucepan. Add minced garlic and sauté for 30 seconds until fragrant (do not burn). Remove from heat, stir in parsley, parmesan, salt, and pepper.
Brush and Serve
- Immediately after removing knots from the oven, generously brush with garlic parmesan butter. For extra flavor, sprinkle more parmesan or chili flakes before serving. Serve warm.
Note
Storage: Store cooled garlic knots in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the oven for 5 minutes at 180°C for best results.
Freezer Option: Freeze baked knots in a sealed bag for up to 2 months. Reheat straight from frozen at 190°C for 8–10 minutes.
Variations: Add shredded mozzarella before baking for cheesy garlic knots. Swap parsley for basil or oregano for a different herb flavor.
