20 minute garlic knots are an easy way to enjoy the pizzeria side at home. A package of refrigerated dough makes this recipe effortless enough to make anytime!
Garlic knots are one of my weaknesses.
I love them and order a side of them anytime we order pizza.
But to be honest, I kind of hate making them.
Not actually shaping the knots, but making the dough.
Yeast dough is fussy and so much can go wrong.
But if you use refrigerated dough, you don’t have to fuss with yeast and wait with baited breath hoping your dough will rise.
You can just get to making the knots right away, which means you get to dig in so much sooner!
Are garlic knots a New York thing?
While this knotted garlic bread is most popular in New York and its surrounding areas, I can easily find these yummy rolls down in my southern neck of the woods at virtually any pizza place.
Ingredients
To make these you’ll need:
- Refrigerated pizza dough– We use the kind you find near the deli section of the grocery store that comes wrapped in plastic wrap.
- Melted butter– Either salted or unsalted
- Garlic powder– You could use fresh pressed garlic if you prefer but I’m all about making life easier here.
- Parmesan cheese– Grated
- Flour– All purpose
How to Make
To make these easy garlic knots, start by spreading a little all purpose flour over a large, clean workspace like a countertop or extra large cutting board.
Put the dough in the center of the floured surface and roll it out until it is about a 9×13″ shape.
Cut the dough into long inch wide strips with a pizza cutter.
Pull one strip away from the rest and tie knot in the dough and snip it off.
Put the knot onto a nonstick baking or cookie sheet,
Repeat this until you have finished the strip, then move onto the next one until all the dough is knotted.
Bake the garlic knots at 425 for 8 to 11 minutes or until they are puffy and golden.
Once they are out of the oven, whisk the melted butter and garlic powder together and brush the garlic butter all over the knots.
Sprinkle them with Parmesan cheese.
Serve warm and enjoy!
Storing Leftovers
Don’t store your leftover garlic knots in the fridge! They will dry out quickly and go stale.
Instead, if you plan to use them within the next day, place them in an airtight container on your counter.
If you don’t think you will use them in a day or so, freeze them by wrapping them individually in aluminum foil and placing in a freezer safe bag. Freeze them for up to 3 months.
Tips and Tricks
- You can pair these with extra garlic butter for dipping, or marinara sauce.
- We use store bought dough because it’s cheap and convenient, but you can use homemade if that’s your preference.
- The refrigerated dough isn’t the kind you find in a tube or can near the dairy section.
Other Recipes with Refrigerated Dough
These 20 minute garlic knots are a quick and delicious side dish for pizza and pasta! Make them anytime and enjoy!
Looking for other recipes with refrigerated dough? Try these:
- Savory Breakfast Hand Pies
- Copycat Little Caesar’s Crazy Bread
- Slow Cooker Sticky Buns
- Homemade Caramel Apple Pie Bombs
If you’ve tried these 20 MINUTE GARLIC KNOTS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
20 Minute Garlic Knots Recipe
Ingredients
- 1 28 oz pkg refrigerated pizza dough
- 1/2 cup melted butter
- 1 tbsp garlic powder
- grated parmesan cheese
- all purpose flour
Instructions
- Spread a bit of all purpose flour over a large, clean workspace- such as a countertop of extra large cutting board.
- Add the dough to the center and roll it out until it's roughly 9x13" in shape.
- Using a pizza cutter, cut the dough into long strips (horizontally) each about 1" wide.
- Start with one strip pulling it away from the rest. Tie a knot in the dough, and then snip it off. Transfer the dough knot to a waiting non stick baking or cookie sheet.
- Continue tying and snipping knots off your strip until the strip's done. Then move on to the next strip, until all the dough's been tied into knots and transferred to the baking sheet.
- Bake the bread knots at 425° for 8-11 minutes, just until golden brown and puffy.
- In a small bowl, whisk together the melted butter and garlic powder to combine.
- Brush the garlic butter liberally over all of the baked garlic knots.
- Sprinkle them with grated parmesan, and serve warm!
Notes
- You can pair these with extra garlic butter for dipping, or marinara sauce.
- We use store bought dough because it's cheap and convenient, but you can use homemade if that's your preference.
- The refrigerated dough isn't the kind you find in a tube or can near the dairy section.
Nutrition
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