Garlic Knot Recipe With Pizza Dough: Buttery Pull-Apart Bites in Minutes

Transform your homemade pizza night leftovers into irresistible garlic knots with this simple technique. Using leftover pizza dough saves time while delivering buttery, pull-apart perfection.

These golden bites require just a few pantry staples and bake in 15 minutes. The result is warm, aromatic knots ideal for sharing or snacking solo.

Ingredients for Garlic Knot Recipe with Pizza Dough

Leftover pizza dough transforms into warm, buttery garlic knots with just a few additions.

The dough is the foundation here. Leftover homemade pizza dough works best, but store-bought from Trader Joe’s or Whole Foods is a solid shortcut. Ensure it’s at room temperature for easy handling. The butter should be high-quality—European-style (like Plugrá) for a richer flavor. Fresh garlic is non-negotiable for that authentic bite, though jarred minced garlic works in a pinch.

No fresh parsley? Dried parsley at half the amount gets the job done. Parmesan can be swapped with Pecorino Romano for a sharper taste, or nutritional yeast for a vegetarian alternative. If you’re out of olive oil, any neutral oil will work, but you’ll lose some depth. The red pepper flakes are optional, but a pinch adds a nice kick without overpowering.

Knots are best served fresh but reheat well in a 350°F oven for 5 minutes. Store leftovers in an airtight container at room temperature for 1-2 days. Freeze uncooked knots on a baking sheet, then transfer to a bag for up to 1 month.

Step-by-Step Instructions for Garlic Knots With Pizza Dough

This method ensures perfectly golden, pull-apart knots with maximum garlic butter flavor in every bite.

Step 1: Prepare and Shape the Dough

Lightly dust your work surface with 0.25 cup all-purpose flour to prevent sticking. Transfer the 1 lb leftover pizza dough to the floured surface and gently press it into a rectangle about ½-inch thick. The dough should be at room temperature for easy handling.

Using a sharp knife or dough scraper, cut the rectangle into 1-inch wide strips. Then cut each strip into 1-inch pieces to create small squares. Roll each square between your palms into a tight ball, then pull it into a 5-6 inch rope. Tie each rope into a knot, tucking the ends underneath for a neat shape.

Arrange the knots on a baking sheet lined with parchment paper, leaving about 1 inch of space between each. This gives them room to expand during baking without merging into one large piece.

Step 2: Bake Until Golden and Puffed

Preheat your oven to 375°F and position a rack in the center. While the oven heats, let the shaped knots rest for 5-10 minutes—this relaxes the gluten for better texture. Bake for 15-18 minutes until the knots are golden brown on top and puffed.

Check for doneness by tapping the tops—they should sound hollow and feel firm to the touch. If the tops brown too quickly, tent the pan with foil for the remaining time. Remove from the oven and let cool on the pan for 2 minutes before adding the toppings.

Step 3: Infuse the Garlic Butter

While the knots bake, melt the 0.5 cup unsalted butter in a small saucepan over low heat. Add the 6 cloves minced garlic cloves, 1 tsp granulated garlic powder, 0.5 tsp dried oregano, and 0.25 tsp red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.

Remove from heat and stir in the 2 tbsp extra-virgin olive oil, 1 tsp sea salt, and 0.5 tsp black pepper. The residual heat will meld the flavors beautifully. This infused butter is the key to the bold, aromatic finish that defines these knots.

Step 4: Coat and Finish with Fresh Toppings

Using a pastry brush, generously coat the warm knots with the garlic butter mixture, ensuring every crevice is saturated. Sprinkle 0.5 cup parmesan cheese evenly over the top while the butter is still hot, allowing it to melt slightly and adhere to the surface.

Garnish with the 0.25 cup fresh parsley, finely chopped, for a bright, fresh contrast. The parsley not only adds color but also cuts through the richness of the butter and cheese. Serve immediately while warm—the knots are best enjoyed fresh from the oven when the cheese is still gooey and the butter is fully absorbed.

Dietary Considerations for These Flavors

Keto-Friendly Options

To make garlic knots keto-friendly, swap traditional pizza dough for a fathead or almond flour dough. These alternatives are low in carbs and high in healthy fats. Use butter or olive oil for brushing, and ensure your garlic powder and herbs are free of added sugars.

Gluten-Free Options

For a gluten-free version, use a gluten-free pizza dough mix or make your own with almond, coconut, or tapioca flour. Always check labels to avoid cross-contamination. The rest of the recipe, like garlic butter, is naturally gluten-free!

Allergen Information

Common allergens in this recipe include wheat (in pizza dough) and dairy (in butter and cheese). For dairy-free garlic knots, use plant-based butter and skip the cheese. If nuts are a concern, avoid almond flour-based doughs.

Vegetarian Modifications

This recipe is naturally vegetarian! Just ensure your pizza dough doesn’t contain lard or animal-based enzymes. For a vegan twist, use plant-based butter and skip the Parmesan or use a dairy-free alternative.

Low-Sodium Adjustments

To reduce sodium, use unsalted butter and low-sodium garlic powder. Skip added table salt, and opt for fresh herbs instead of seasoning blends, which often contain hidden salt. Fresh garlic is a great low-sodium flavor booster!