Homemade Garlic Knots Using Pizza Dough

Leftover pizza dough doesn’t belong in the trash—it belongs in the oven, transformed into golden, aromatic garlic knots. These pillowy morsels, brushed generously with garlic-infused butter and sprinkled with Parmesan and herbs, are more than just a side; they’re a celebration of simplicity and flavor. Whether you're finishing up a homemade pizza night or looking for a quick appetizer that feels indulgent, repurposing pizza dough into garlic knots is one of the most satisfying techniques in home baking. This guide walks through every step, from shaping and proofing to seasoning and serving, ensuring restaurant-quality results with minimal effort.

Definition & Overview

Garlic knots are small, knotted rolls baked until tender and finished with a rich coating of melted butter, minced garlic, parsley, and often grated Parmesan cheese. Originating in pizzerias across New York City in the mid-20th century, they began as a clever way to use excess pizza dough scraps. Over time, they evolved into a beloved staple—so popular that many customers now order them independently.

Made from the same high-gluten, yeast-leavened dough used for thin-crust pizzas, garlic knots benefit from the dough’s elasticity and ability to develop a soft crumb with a slightly crisp exterior when baked. The magic lies not in complexity but in execution: proper fermentation, even shaping, and a well-balanced garlic butter glaze elevate this humble bite into something crave-worthy.

Using existing pizza dough eliminates the need for a separate dough recipe, reducing prep time significantly while maintaining authenticity. This method is ideal for home cooks who want professional results without starting from scratch.

Key Characteristics

Characteristic	Description
Flavor	Buttery, savory, with pronounced garlic and herbal notes; umami depth from Parmesan.
Aroma	Richly aromatic—warm butter, toasted garlic, fresh parsley—fills the kitchen during baking.
Texture	Soft, springy interior with a lightly crisp outer crust; chewy yet tender bite.
Color	Golden brown after baking, deepened by butter basting; green flecks from parsley.
Size/Form	Small knots, typically 2–3 inches wide; compact and handheld.
Culinary Function	Appetizer, side dish, or snack; complements pasta, salads, soups, or stands alone.
Shelf Life	Best served fresh; keeps up to 2 days at room temperature or 3 months frozen.

Practical Usage: How to Make Garlic Knots from Pizza Dough

The beauty of this technique lies in its efficiency. With pre-made or leftover pizza dough—ideally cold-fermented for enhanced flavor—you can produce a batch of garlic knots in under an hour, including rising time. Follow these steps for consistent, bakery-style results.

1. Prepare the dough: Remove refrigerated pizza dough (about 1 pound) and let it warm at room temperature for 30 minutes. This relaxes the gluten and makes it easier to handle.
2. Divide and shape: Cut the dough into 12 equal pieces (roughly 30g each). Roll each piece into a short rope about 6 inches long. Tie into a loose knot, tucking the ends underneath. Place on a parchment-lined baking sheet, leaving space between each.
3. Proof briefly: Cover loosely with oiled plastic wrap or a damp towel. Let rise in a warm spot for 20–30 minutes until slightly puffy. Do not overproof—garlic knots should remain dense enough to hold their shape.
4. Preheat and bake: Preheat oven to 425°F (220°C). Bake knots for 12–15 minutes, rotating the tray halfway, until golden and firm to the touch.
5. Make garlic butter glaze: While baking, melt ½ cup (1 stick) unsalted butter in a saucepan over low heat. Add 4–5 cloves finely minced garlic and sauté gently for 2–3 minutes—do not brown. Stir in 1 tablespoon olive oil, 1 teaspoon granulated garlic (optional for depth), 1 teaspoon dried oregano, ¼ cup chopped fresh parsley, and ½ teaspoon kosher salt.
6. Coat while hot: As soon as the knots come out of the oven, transfer them to a large bowl. Pour the warm garlic butter over them and toss gently to coat evenly. Sprinkle immediately with ⅓ cup freshly grated Parmesan cheese and additional parsley if desired.
7. Serve warm: Transfer to a serving platter. For best texture, serve within 30 minutes of baking.

Pro Tip: For extra richness, substitute 2 tablespoons of butter with cream cheese in the glaze. It adds tang and helps the sauce cling to the knots. Alternatively, add a pinch of red pepper flakes for subtle heat.

Variants & Types

While traditional garlic knots follow a standard formula, regional and personal variations offer creative twists. Understanding these types allows customization based on occasion, dietary needs, or flavor preferences.

• Classic NY-Style: Made with plain pizza dough, coated in garlic-butter-Parmesan glaze. Often found in pizzerias as a complimentary side.
• Cheese-Stuffed: A cube of mozzarella or provolone is wrapped inside the dough before knotting. When baked, it creates a molten center—ideal for dipping.
• Herb-Infused Dough: Fresh rosemary, basil, or thyme is kneaded directly into the pizza dough before shaping. Adds complexity beyond surface-level seasoning.
• Sourdough Garlic Knots: Use fermented sourdough pizza dough for a tangier profile and improved digestibility. Requires longer proofing but yields superior flavor.
• Whole Wheat or Gluten-Free: Substitute up to 50% whole wheat flour for nuttiness, or use a gluten-free pizza dough blend. Note: GF versions may require xanthan gum for elasticity.
• Sweet-Savory Variation: Drizzle with honey or balsamic glaze after butter coating. Popular in modern gastropubs and fusion kitchens.

Variant	Best Used For	Adjustments Needed
Cheese-Stuffed	Party appetizers, kid-friendly meals	Seal edges tightly; increase bake time by 2–3 min
Herb-Infused Dough	Elevated dinner parties, Italian-themed menus	Add herbs during mixing; reduce added parsley in glaze
Sourdough	Artisan baking, slow-fermentation enthusiasts	Allow 3–4 hours bulk fermentation at room temp
Gluten-Free	Dietary restrictions, celiac-safe dining	Use GF blend + ½ tsp xanthan gum; avoid overhandling

Comparison with Similar Ingredients/Dishes

Garlic knots are sometimes confused with other bread-based items, but key distinctions set them apart in structure, preparation, and role in a meal.

Dish	How It Differs from Garlic Knots
Garlic Bread	Sliced loaf (often baguette) slathered with garlic butter and toasted. Less chewy, no leavened dough shaping. Typically served alongside pasta.
Dinner Rolls	Round, unbaked rolls made from enriched dough (with milk, egg, sugar). Softer and sweeter; not traditionally glazed with garlic butter unless specified.
Parmesan Knots (Store-Bought)	Commercially produced, often contain preservatives and artificial flavors. Texture is drier and less airy. Homemade versions using real dough are vastly superior.
Pretzel Bites	Boiled in lye or baking soda solution before baking, giving a chewy skin and dark brown color. Usually served with mustard or cheese dip, not garlic butter.

“The best garlic knots taste like they’ve absorbed the soul of the pizzeria—the warmth of the oven, the sizzle of butter meeting garlic, the echo of laughter around shared tables.” — Marco Ricci, Brooklyn Pizzeria Owner

Practical Tips & FAQs

Can I use store-bought pizza dough?

Yes. Refrigerated dough from supermarkets works perfectly. Look for brands with simple ingredients: flour, water, yeast, salt, olive oil. Avoid those with hydrogenated fats or excessive preservatives, which can affect texture and flavor.

Can I prepare garlic knots ahead of time?

Absolutely. Shape the knots and place them on a parchment-lined tray. Cover and refrigerate overnight (up to 18 hours). Bake straight from the fridge, adding 2–3 minutes to the baking time. Alternatively, freeze uncooked knots on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes.

What’s the best cheese to use?

Freshly grated Parmigiano-Reggiano delivers the richest umami punch. Pre-grated versions often contain anti-caking agents that hinder melting. Pecorino Romano offers a sharper, saltier alternative. For a creamy twist, mix in a little ricotta salata.

Why did my garlic burn in the butter?

Garlic burns quickly—above 350°F (175°C), it turns bitter. Always cook minced garlic over low to medium-low heat and stir constantly. If unsure, remove from heat just before it looks fully golden; residual heat will finish cooking it.

Can I make vegan garlic knots?

Easily. Use plant-based butter (like Miyoko’s or Earth Balance), omit cheese or use nutritional yeast (2–3 tablespoons), and ensure the pizza dough contains no dairy or honey. Most traditional pizza doughs are naturally vegan.

How do I reheat garlic knots without drying them out?

Lightly spritz with water, wrap in foil, and warm in a 325°F (160°C) oven for 8–10 minutes. Avoid microwaving unless necessary—use 10-second bursts with a damp paper towel to retain moisture.

Is there a difference between fresh and dried garlic?

Fresh garlic provides a bright, pungent kick; dried garlic (powder or granules) offers deeper, roasted undertones. Use both: sauté fresh for aroma, add a pinch of granulated garlic to the butter for sustained flavor.

Storage Checklist:
✅ Cool completely before storing
✅ Keep in airtight container at room temperature: 1–2 days
✅ Freeze unglazed baked knots for up to 3 months
✅ Reheat only once to preserve texture
❌ Do not refrigerate—accelerates staling

Summary & Key Takeaways

Homemade garlic knots using pizza dough are a masterclass in culinary resourcefulness. They transform a simple byproduct—leftover dough—into a standout dish prized for its aroma, texture, and crowd-pleasing appeal. By leveraging the natural qualities of fermented dough and finishing with a carefully balanced garlic butter glaze, home bakers can replicate the magic of iconic pizzerias.

The process is straightforward but hinges on attention to detail: gentle handling of the dough, precise garlic sautéing, and immediate coating post-bake. Variations allow adaptation to dietary needs or creative experimentation, from cheese-stuffed centers to sourdough bases.

Beyond taste, garlic knots represent efficiency and joy in cooking—using what you have, minimizing waste, and maximizing flavor. Whether served alongside marinara for dipping or presented as a welcome surprise at a family dinner, they embody the heart of Italian-American comfort food.

Try it tonight: Turn your next pizza night into a two-course event. Bake your pie, then shape the leftover dough into knots while it cooks. Serve both hot—and watch them disappear.