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Skip ordering out those game day appetizers—these garlic knots are the easiest appetizer (or flavor-boosting side dish)you should be making at home. Garlicky, herby and slathered in butter, it's difficult to have just one of these babies. Plus, these knots are ready in under an hour, making them an ideal last-minute appetizer if you're looking for a shareable dish to please a hungry crowd.
All about the dough.
To make this appetizer even easier, we used store-bought pizza dough. But, if you'd prefer to really get fancy, you can make our homemade pizza dough to use instead! Tip:Be sure to plan ahead—you’ll have to let your refrigerated pizza dough come to room temperature for about an hour on the counter before assembling.
How do you tie garlic knots?
No stress—it's not as difficult as you may think! After cutting your dough strips, your going to roll each into a rope-shape, fold into a knot, and tuck the ends into the center. That's it! Don't worry about them being perfect—the garlic, herby goodness is the real winner in these knots, no matter what they end up looking like. For a step-by-step visual guide, follow our video above.
Serving.
These herby knots are perfect as an appetizer at your Super Bowl party, but are equally as good as an easy side dish alongside your favorite pasta dinneror homemade pizza party night.
Storage.
Store any leftover garlic knots in an airtight container at room temperature for 2-3 days or in the refrigerator for around a week. If you'd like to freeze these baked knots, place in a freezer-safe container for around 3 months. When ready to dig in, thaw at room temperature then reheat in the microwave or oven.
Made this? Let us know how it went in the comment section below!
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- Yields:
- 16
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
Ingredients
- 1
(1 lb.) package store-bought pizza dough
- 8 Tbsp.
(1 stick) unsalted butter
- 6
cloves garlic, minced or grated
- 1/2 tsp.
kosher salt
- 2 Tbsp.
parsley, minced
- 1/4 c.
freshly grated Parmesan
Directions
- Step1Remove pizzadough from the refrigerator and let rest until at room temperature.
- Step2Adjust oven rack to center position and preheat to 400°. Line 2 baking sheets with parchment paper.
- Step3In a small pot, melt butter over low heat. Add garlic and salt, and cook until starting to froth. Immediately remove the pot from the heat. Set aside to cool.
- Step4On a lightly floured surface, stretch the dough into a rectangle about 12” by 10”. Using a pizza wheel or sharp knife, cut the dough rectangle into quarters, then cut each quarter vertically into 4 equal dough strips, each about 6” long. Roll each strip into a rope and tie into a knot, tucking ends into the center. Place knots on the parchment-lined baking sheets, spacing them at least 1” apart from each other, and brush with about one-third of the melted garlic butter. (Try to avoid using the pieces of garlic, as they may burn in the oven).
- Step5Bake for 15-20 minutes, or until golden brown, rotating the trays halfway through. While the knots are baking, stir parsley into the remaining melted garlic butter. (If the butter has solidified, briefly reheat it on the stove before adding the parsley).
- Step6After the knots are baked,immediately toss with garlic parsley butter. Shower with Parmesan cheese and serve.
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