Before you cook
Background Recipe story & origin
Garlic knots emerged from New York City pizzerias in the 1970s as a clever way to use leftover pizza dough. Rather than toss the scraps, pizza makers tied them into knots, baked them off, and tossed them in garlic butter to give away with orders or sell cheap. They became so popular that pizzerias started making them intentionally. The appeal is simple: warm bread, lots of garlic, melted butter, and the satisfying chew of pizza dough. Every New York pizzeria has their version, some more garlicky, some more buttery, some with parmesan. This classic version delivers the straightforward garlic-butter-parsley combination that made them famous.
Before you start Equipment you'll need
- baking sheet — Provides even heat surface for baking garlic knots until golden brown and cooked through
- mixing bowl — Provides large space for mixing dough ingredients and tossing hot knots in garlic butter
- small saucepan — Used for small saucepan
Safety Safety & allergen notes
- Garlic butter is hot; toss carefully to avoid burns.
- Knots on outer edges of pan may brown faster; rotate pan halfway.
Non-negotiables Rules for success
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Use warm, not hot water for yeast.
Hot water kills yeast; cold water won't activate it. 105-110°F is the sweet spot
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Don't skip the garlic butter toss.
The butter soak is what makes these irresistible, not the dough itself
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Serve immediately.
Knots are best warm; they get dense and chewy as they cool
Prep Get set first
About 5 min of prep
- Warm water to 105-110°F
- Mince garlic
- Chop parsley
- Line baking sheet with parchment
- Soften butter
Most of the time is hands-off rising. Active work is about 20 minutes total. Can use store-bought pizza dough to skip the rise entirely.
Ingredients
Instructions
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Make the dough
Combine warm water, yeast, and sugar in a bowl. Let sit 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
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Shape and bake knots
Preheat oven to 400°F. Punch down dough and divide into 12 pieces. Roll each piece into a 6-inch rope and tie into a knot. Place on a parchment-lined baking sheet, spacing 2 inches apart. Bake 12-15 minutes until golden brown.
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Make the garlic butter and toss
While knots bake, melt butter in a small saucepan over medium-low heat (275-300°F surface). Add garlic and cook 1-2 minutes until fragrant but not browned. Remove from heat and stir in parsley and salt. When knots come out of the oven, immediately transfer to a large bowl, pour garlic butter over, and toss to coat evenly.
Chef's notes
Store-bought pizza dough works fine in a pinch.
For extra garlic punch, add garlic powder to the butter too.
Leftovers can be reheated in a 350°F oven for 5 minutes.
Originated in New York pizzerias as a way to use leftover dough scraps.