Buttery Garlic Knots with Pizza Dough (No Knead)
If you’re craving a delicious, buttery, and garlicky treat that’s surprisingly easy to make, these Buttery Garlic Knots with Pizza Dough (No Knead) are just what you need. Made with simple ingredients and minimal effort, this recipe transforms store-bought or homemade pizza dough into irresistible knots brushed with a flavorful garlic butter sauce. Whether you’re serving them as a snack, appetizer, or side to your favorite Italian dishes, these knots will quickly become a household favorite. The best part? You don’t have to knead the dough, making this recipe perfect for beginners or anyone short on time.
Top Reasons to Make Buttery Garlic Knots with Pizza Dough (No Knead)
- Effortless Preparation: Using no-knead pizza dough means you skip the most labor-intensive step, saving time and effort.
- Flavor Explosion: The combination of melted butter, fresh garlic, parsley, Italian seasoning, and Parmesan cheese delivers a rich and savory taste.
- Versatile Snack: These knots are perfect for parties, family dinners, or game day snacks.
- Customizable: You can easily adjust the seasoning or add your favorite herbs and spices to suit your taste.
- Soft and Buttery Texture: The pizza dough bakes up soft with a golden crust, enhanced by the buttery garlic coating.
What to Buy
- 1 pound pizza dough: Store-bought or homemade no-knead dough works best for ease and texture.
- Unsalted butter (1/2 cup): Melts perfectly for coating the knots without overpowering the flavors.
- Garlic (4 cloves): Freshly minced for a pungent, aromatic punch.
- Fresh parsley (1/4 cup): Chopped finely to add a fresh, herby note.
- Salt (1/2 teaspoon): Balances and enhances all the other flavors.
- Black pepper (1/4 teaspoon): Adds a subtle heat and depth.
- Italian seasoning (1/2 teaspoon): A blend of dried herbs like oregano, basil, and thyme for that classic Italian flavor.
- Grated Parmesan cheese (1/4 cup, optional): Adds a savory, cheesy finish to the knots.
Prep & Cook Tools
- Mixing bowl: To combine garlic butter and herbs.
- Baking sheet: For arranging the knots during baking.
- Parchment paper or silicone baking mat: Prevents sticking and promotes even baking.
- Measuring cups and spoons: For accurate ingredient portions.
- Pastry brush: For brushing the garlic butter onto the knots.
- Sharp knife or pizza cutter: To cut the dough into strips.
- Oven: Preheated to 400°F (200°C) for perfect baking.
Buttery Garlic Knots with Pizza Dough (No Knead) — Do This Next
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your knots don’t stick and bake evenly.
Step 2: Prepare the garlic butter mixture
In a small mixing bowl, combine the melted butter, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Stir well until fully incorporated. If you love cheese, set aside the Parmesan to sprinkle on later.
Step 3: Shape the knots
On a lightly floured surface, roll out the pizza dough into a rough rectangle about 12×8 inches. Using a sharp knife or pizza cutter, cut the dough into 12 strips, approximately 1 inch wide. Take each strip and tie it into a simple knot, tucking the ends underneath to secure.
Step 4: Arrange on the baking sheet
Place each knot on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion. Brush each knot generously with the garlic butter mixture.
Step 5: Bake until golden
Bake the knots in the preheated oven for 12–15 minutes, or until they turn golden brown and puff up beautifully.
Step 6: Final touch
Remove the knots from the oven and immediately brush them with any remaining garlic butter. If using, sprinkle the grated Parmesan cheese evenly over the hot knots. Let them cool slightly before serving.
Holiday-Friendly Variations
- Spicy Garlic Knots: Add 1/4 teaspoon red pepper flakes to the garlic butter for a subtle kick.
- Herb-Infused Knots: Mix fresh rosemary or thyme into the garlic butter for an earthy aroma.
- Cheesy Stuffed Knots: Before tying, place a small cube of mozzarella inside each dough strip for a gooey surprise.
- Sweet Garlic Knots: Swap out Italian seasoning for a sprinkle of cinnamon and drizzle with honey after baking for a sweet-savory twist.
- Lemon Garlic Knots: Add a teaspoon of lemon zest to the garlic butter for a fresh, citrusy flavor.
Chef’s Notes
- Using no-knead pizza dough saves time without sacrificing texture or flavor.
- Fresh garlic is key here — avoid garlic powder for the best flavor.
- Don’t skimp on the butter; it’s what makes these knots irresistibly soft and flavorful.
- If you’re short on fresh parsley, dried parsley can be used but reduce the quantity by half.
- Parmesan cheese is optional but highly recommended for an extra burst of umami.
- These knots are best served warm but can be reheated easily in the oven or air fryer.
Meal Prep & Storage Notes
These Buttery Garlic Knots with Pizza Dough (No Knead) can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, bake in a preheated 350°F (175°C) oven for 5-7 minutes or until warmed through and crisp on the outside.
Questions People Ask
Can I use frozen pizza dough for this recipe?
Absolutely! Just make sure to thaw the dough completely before shaping and baking. Frozen dough works perfectly and is a great time-saver.
What if I don’t have fresh parsley on hand?
You can substitute fresh parsley with dried parsley, but use about half the amount since dried herbs are more concentrated. Alternatively, fresh basil or oregano can add a lovely flavor twist.
Is it necessary to brush the knots with butter before baking?
Yes! The butter coating ensures the knots bake up soft, shiny, and flavorful. It also helps the garlic and herbs stick to the dough, creating that irresistible taste.
Can I make these garlic knots vegan?
Definitely! Substitute the butter with vegan margarine or olive oil, and omit the Parmesan cheese or use a vegan alternative.
Next Steps
Ready to dive in? Gather your ingredients, preheat your oven, and start twisting those dough strips into golden, buttery garlic knots. Pair them with your favorite pasta, soup, or salad, or simply enjoy them on their own with a dipping sauce. Once you’ve mastered this recipe, try experimenting with different herbs, cheeses, or stuffed fillings to make the recipe uniquely yours. Don’t forget to share your creations with friends and family — these knots are guaranteed to impress!
These Buttery Garlic Knots with Pizza Dough (No Knead) are the ultimate comfort food that’s as easy to make as it is delicious. Soft, buttery, and packed with garlicky goodness, they’re the perfect addition to any meal or party spread. So go ahead, bake a batch today and watch how quickly they disappear!
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Buttery Garlic Knots with Pizza Dough (No Knead)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small mixing bowl, combine the melted butter, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Stir well until fully incorporated. Set aside the Parmesan if using.
- On a lightly floured surface, roll out the pizza dough into a rough 12x8 inch rectangle. Cut the dough into 12 strips about 1 inch wide. Tie each strip into a knot, tucking the ends underneath to secure.
- Place each knot on the prepared baking sheet, spacing about 1 inch apart. Brush each knot generously with the garlic butter mixture.
- Bake the knots for 12–15 minutes until golden brown and puffed.
- Remove from oven and immediately brush with remaining garlic butter. Sprinkle grated Parmesan over hot knots if using. Let cool slightly before serving.
Notes
- Use fresh garlic for the best flavor; avoid garlic powder.
- Parmesan cheese is optional but adds a savory finish.
- Store knots in an airtight container at room temperature up to 2 days, or freeze up to 2 months.
- Reheat knots in a 350°F oven for 5-7 minutes to crisp.
- Try variations like adding red pepper flakes for heat or stuffing with mozzarella for gooey knots.
