Name: Garlic Knots with Parmesan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 pound pizza dough (store bought or homemade) (Let it sit at room temp for 30 to 60 minutes.); 4 tablespoons butter, melted (Salted butter preferred, but unsalted works too.); 3-5 cloves garlic, minced or grated (Adjust to taste.); 1/3-1/2 cup Parmesan, finely grated (Fresh grated melts better than powdered.); a small handful parsley, chopped (optional) (Adds a restaurant-like finish.); a pinch salt (Especially if using unsalted butter.)

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Garlic Knots with Parmesan are my go to move when I want something warm and bakery smelling in the house but I do not want a huge cooking project. You know that moment when dinner is almost ready, everyone is poking around the kitchen, and you need a little something to keep the mood happy? That is exactly when I make these. They are soft, buttery, super garlicky, and the parmesan gets all toasty on top in the best way. Also, they make any simple meal feel like you tried harder than you did.

The Story Behind This Recipe

I’m Alexandraa, the cook behind this Garlic Knots with Parmesan. When the craving hit, I dialed in the flavors so it’s weeknight-friendly and full of real-home vibes. Garlic Knots with Parmesan are my go to move when I want something warm and bakery smelling in the house but I do not want a…

Alexandraa

Ingredient notes

I keep the ingredient list pretty simple, because the flavor comes from a few bold basics. If you want to shortcut, you can absolutely use store bought pizza dough. If you want to make dough from scratch, that is great too, but this post is really about getting you to a pan of knots without stress.

Here is what I reach for:

Dough: 1 pound pizza dough (store bought or homemade). Let it sit at room temp 30 to 60 minutes so it stretches easily.
Butter: 4 tablespoons melted. I like salted butter, but either works.
Garlic: 3 to 5 cloves, finely minced or grated. Use the amount your heart tells you.
Parmesan: 1 third to 1 half cup, finely grated. The powdery shelf stable kind will work, but fresh grated melts nicer and tastes sharper.
Parsley: A small handful chopped, totally optional but it makes them feel restaurant-y.
Salt: Just a pinch, especially if your butter is unsalted.

If you are a garlic parmesan person in general, you will probably also be into these other cozy meals. I make creamy garlic parmesan chicken pasta on busy nights when I want comfort food without thinking too hard.

One small note about parmesan: if you grate it super fine, it sticks to the knots better. If it is shredded in long strands, it still tastes good, but it tends to fall off when you pick one up. Not a tragedy, just something I have learned after chasing cheese bits around the baking sheet.

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Step-by-step instructions

This is the part that makes Garlic Knots with Parmesan feel easy. You are basically tying little dough strips, baking them, then tossing them in garlic butter and cheese. That is it. I have done these while talking on the phone and they still turned out great.

How I shape the knots without overthinking it

Preheat your oven to 400 F. Line a baking sheet with parchment paper, or lightly grease it. Then:

1) Put the dough on a lightly floured counter and gently stretch it into a rough rectangle. Do not fight it. If it keeps shrinking back, let it rest 10 minutes and try again.

2) Cut the dough into about 12 strips. Think about 1 inch wide, give or take. You do not need a ruler for this.

3) Take one strip, tie it into a simple knot like you are starting to tie your shoes. Tuck the ends under so it looks tidy. Place on the baking sheet.

4) Repeat with the remaining strips, leaving a little space between them.

Bake, then do the best part (garlic butter)

Bake for 12 to 15 minutes, until they look puffed and lightly golden. While they bake, stir together melted butter, minced garlic, a pinch of salt, and a little parsley if you are using it.

When the knots come out of the oven, brush them generously with the garlic butter. Then sprinkle parmesan all over while they are still hot so it sticks. I usually do a second light brush of butter on top because I cannot help myself.

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Want an extra punch? Add a tiny shake of garlic powder after baking. It is not required, but it gives that pizza shop garlic knot vibe.

Also, if you love garlic parmesan flavors as much as I do, you should try air fryer garlic parmesan fries sometime. They hit the same salty garlicky craving, just in crispy potato form.

“I brought these to a family dinner and they were gone before the main dish hit the table. My uncle asked where I bought them, which is the highest compliment in my book.”

Serving ideas

Garlic Knots with Parmesan are one of those sides that magically fit almost anything. I have served them with soups, pasta, salads, and even as a snack while we wait for pizza delivery. If you are trying to make dinner feel complete, these help a lot.

Some of my favorite ways to serve them:

With marinara for dipping. Warm it up and call it a day.
Alongside pasta like spaghetti, baked ziti, or any creamy sauce situation.
With a big salad when you want something lighter but still satisfying.
Next to a casserole because casseroles love bread. I am obsessed with garlic parmesan chicken casserole with pasta when I need a crowd friendly meal.

If you are doing a summer cookout, these are surprisingly great with corn too. There is something about garlicky butter and sweet corn that just works, and garlic parmesan corn on the cob foil packets are an easy add on when the grill is already going.

One more serving tip: if you are feeding picky eaters, put the parmesan on only half the pan. That way everyone wins, and you still get your cheesy top.

Kitchen Tools and Equipment

You do not need fancy gear here, and that is part of why I love this recipe. If you have a baking sheet and a bowl, you are basically set. Still, a couple little tools make it smoother.

What I use:

Baking sheet plus parchment paper for easy cleanup
Sharp knife or bench scraper to cut the dough strips
Small bowl for mixing garlic butter
Pastry brush for brushing (a spoon works too)
Microplane or fine grater for garlic and parmesan if you have one

If you are making a bigger dinner spread, I like pairing these knots with something hearty like garlic butter steak bites creamy parmesan shells. It is bold, filling, and the flavors match without feeling repetitive.

FAQs

Can I use store bought dough?

Yes, and I do it all the time. Just let it warm up a bit first so it does not tear when you shape the knots.

How do I keep the garlic from tasting bitter?

Do not bake the garlic in the butter for a long time. I mix raw garlic into melted butter and brush it on after baking, so it stays punchy and not burnt.

Can I make Garlic Knots with Parmesan ahead of time?

You can shape the knots and refrigerate them covered for a few hours. Bake when you are ready. If they look a little dry, brush a tiny bit of butter on before baking.

How do I store and reheat leftovers?

Store in an airtight container for up to 2 days. Reheat in the oven at 350 F for about 5 to 8 minutes. The microwave works, but the oven brings back the soft inside and slightly crisp edges.

Can I freeze them?

Yes. Freeze after baking, then reheat from frozen at 350 F until warmed through. I usually add a fresh sprinkle of parmesan after reheating to wake them up.

Your next batch is calling

If you have been looking for a bread side that feels fun but is not complicated, Garlic Knots with Parmesan are it. They are quick, they make your kitchen smell amazing, and people always grab seconds. If you want more knot inspiration, I have bookmarked Easy Garlic Parmesan Knots – Damn Delicious and I also love the tips over at Garlic Parmesan Knots – Urban Bliss Life. Bake a batch this week and tell me what you dipped them in, because I am always looking for new ideas.