The best homemade Garlic Knots recipe from scratch using our homemade Italian pizza dough recipe. Easy and comforting with pillowy soft center and crispy baked bottoms, generously brushed with a divine parsley garlic olive oil sauce while still sizzling hot.
Think of them like the fun cousin of breadsticks, an Italian American creation, a New York thing that took place in a pizzeria somewhere in or around Brooklyn or Queens many moons ago. The jury is still out on the exact location.
In a nutshell they are strips of pizza dough tied into a knot and baked until golden brown. Fun garlicky dinner rolls that checks all the comfort food boxes and must be enjoyed as soon as they come out of the oven. Soft and fluffy, totally dairy free, eggless and naturally vegan.
Ingredients + Recipe Tips
- Homemade pizza dough – our fan favorite dough is truly the star of this recipe. Although you could use a store bought version, they simply can’t compare.
- Parsley garlic oil – there’s a simple garlic infused oil to brush the knots with before baking them, and then a fresher parsley chimichurri style sauce to brush with after baking, while still hot out of the oven. I love using both variations, but you could just make one and use it for everything.
- Dipping sauces – traditional marinara or a feisty arrabiata, chive or basil pesto sauce, garlic chili oil or chimichurri, they all make super delicious choices. Alternatively you can skip the sauce and finish with a simple sprinkling of freshly grated Violife parmesan cheese.
- Storing + Reheating – leftovers don’t need to be refrigerated, simply store in an airtight container or plastic bag and leave out at room temperature. Reheat in the microwave or toaster oven.
- Can you freeze garlic knots? – You can freeze the dough following these instructions, but you’ll need to shape the knots and allow them to rise just before baking them following the recipe card below.
How to Make Pizza Dough Garlic Knots
- Prepare our homemade pizza dough recipe and allow the dough to rise.
- Tie the knots – Cut the pizza dough into 24 x 1 inch strips. Gently roll each strip into a rope. Tie each rope into a knot tucking the ends underneath.
- Arrange the knots on large baking sheet or a cast iron pan. Allow them to proof again.
- Brush with the garlic infused olive oil, sprinkle with sea salt flakes and and bake until golden.
- Remove from the oven and brush with parsley garlic olive oil. Sprinkle with chili flakes or more salt flakes to taste and enjoy hot as is or your favorite dipping sauce.
- Pasta e ceci
- White bean soup
- Zuppa Toscana
- Italian cabbage
- Potato stew
- Butternut squash soup
- Roasted red pepper tomato soup.
- 5 cups all purpose flour organic
- 1.5 tsp active dry yeast
- 1.5 tsp sea salt
- 2 cups cold water
Garlic Infused Olive Oil
- 1/3 cup olive oil
- 4 cloves garlic grated
Parsley Garlic Oil
- 1/2 bunch Italian parsley
- 1/3 cup extra virgin olive oil + more as needed
- 5 cloves garlic grated
- 1/2 lemon for squeezing
- sea salt to taste
- 1 tsp red pepper flakes optional
Infuse the Garlic Oil
- In a small bowl combine 1/3 cup olive oil with 4 cloves of grated garlic. Set aside and allow to infuse.1/3 cup olive oil, 4 cloves garlic
Make the Pizza Dough Garlic Knots
- In the bowl of a kitchen aid mixer with the paddle attachment combine together the flour, yeast and salt until incorporated. Start pouring in the cold water until a dough is formed.5 cups all purpose flour, 1.5 tsp active dry yeast, sea salt to taste, 2 cups cold water
- Switch to the dough hook and knead for 8 to 10 minutes until a smooth dough is achieved that isn’t sticky. Sprinkle in a little more flour if your dough seems sticky. Alternatively add a drop of water if the dough appears too dry.
- Remove the dough from the mixer and transfer it to a lightly oiled mixing bowl. Turn it around to coat with the oil all over to prevent it from drying out.
- Cover the bowl with the dough with a tea towel or plastic wrap and place in a draft free area to rise for 2 to 3 hours until almost doubled in size.
- Sprinkle some flour on your kitchen counter or a pastry board and dump the pizza dough. Sprinkle with more flour over the top and cut it in half.
- Take each half and press it down into a log about 3/4 inch thick or so. DO NOT KNEAD. Use a serrated knife or pastry cutter and slice it into 12 strips from each half. (You can just make one large log out of the dough but it seems easier to work with when split in half. Also you could use one half to make a pizza or refrigerate for later use).
- Lightly oil a large cast iron skillet or large rimmed baking sheet. (Alternatively you can just line it with parchment paper but the cast iron method yields the best crispy bottoms).
- Take one strip of the dough and lightly roll it into a rope (on the counter or pastry board) to seal the edges and make it easier to work with.
- Tie each rope into a knot and tuck the ends underneath or to the side if desired. Repeat the process with the remaining of the dough placing each knot in the skillet or baking sheet without touching each other. (You might need to use 2 pans if making all the garlic knots at once). Cover with a tea towel or a lid and allow to rise in a draft free area for 45 minutes to 1 hour.
- Meanwhile preheat your oven to 400”F.
- After the second rise brush the knots with the garlic infused oil and sprinkle with sea salt flakes. Bake in the preheated oven for 15 minutes until golden on top.
Make the Parsley Garlic Oil
- To the bowl of a food processor add the parsley leaves, olive oil, grated garlic cloves and a squeeze of lemon juice. Use the pulse button and process until incorporated with a rustic texture drizzling in more olive oil as needed. Season to taste with sea salt and more lemon juice. At this point you can up the garlic if desired as well.1/2 bunch Italian parsley, 1/3 cup extra virgin olive oil + more as needed, 5 cloves garlic, 1/2 lemon
- Brush the garlic knots with the parsley garlic oil as soon as they come out of the oven and sprinkle with red pepper flakes or Violife plant based parmesan. Enjoy hot!sea salt to taste, 1 tsp red pepper flakes
- Homemade pizza dough - our fan favorite dough is truly the star of this recipe. Although you could use a store bought version, they simply can't compare.
- Parsley garlic oil - there's a simple garlic infused oil to brush the knots with before baking, and then a fresher parsley chimichurri style version to brush over the knots after baking, while still hot out of the oven. I love using both but you could just make one and use it for everything.
- Dipping sauces - traditional marinara or a fiesty arrabiata, chive or basil pesto sauce, garlic chili oil or chimichurri. or sprinkled with some freshly grated Violife parmesan cheese.
- Storing + Reheating - leftovers don't need to be refrigerated, simply store in an airtight container or plastic bag and leave out at room temperature. Reheat in the microwave or toaster oven.
- Can you freeze garlic knots? - You can freeze the dough but you must shape the knots just before baking them.
You’ll Also Love: