Garlic Knots with Parsley and Parmesan Recipe

I absolutely love how these Garlic Knots with Parsley and Parmesan Recipe turn out every single time! There’s something so comforting about warm, buttery knots packed with fresh garlic and that aromatic parsley hit. Whether it’s a weeknight treat or part of a party spread, these little bread bites always steal the show.

When I first tried making garlic knots at home, I used to struggle with getting them soft on the inside and perfectly golden on the outside. But this recipe nails it every time — and the parmesan sprinkle on top? It’s the cherry on top that keeps my family coming back for more. Plus, they’re super easy to whip up using store-bought dough, so you can enjoy restaurant-quality garlic knots without the fuss.

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Ingredients You’ll Need

Each ingredient in this Garlic Knots with Parsley and Parmesan Recipe plays a key role to create that perfect balance of fluffy bread, buttery garlic richness, and that fresh herbal note. I always recommend fresh parsley and freshly grated parmesan to make the flavors truly shine.

• Pizza dough: Store-bought dough saves time but make sure it’s fresh for the best rise and texture.
• Unsalted butter: Allows you full control of the salt level in the garlic butter sauce.
• Garlic cloves: Freshly minced or grated garlic provides that mouthwatering aroma and flavor punch.
• Kosher salt: Enhances the garlic butter without overpowering it.
• Parsley: Fresh and minced parsley adds a burst of color and brightness.
• Parmesan cheese: Freshly grated parmesan melts beautifully and adds the perfect cheesy finish.

Variations

I love that you can easily make this Garlic Knots with Parsley and Parmesan Recipe your own by tweaking the herbs or cheese. It’s a super forgiving recipe that invites some personal creativity, so feel free to experiment!

• Herb swap: I sometimes swap parsley for basil or rosemary when I want a different herbal flavor — both are wonderful, especially fresh and finely chopped.
• Cheese upgrade: My family goes crazy when I add a sprinkle of mozzarella for extra gooeyness alongside the parmesan.
• Spicy kick: Adding a pinch of red pepper flakes to the garlic butter gives these knots a delightful spicy twist that wakes up the palate.
• Diet friendly: For a vegan version, I’ve used plant-based butter and vegan parmesan alternatives with excellent results.

How to Make Garlic Knots with Parsley and Parmesan Recipe

Step 1: Let Your Dough Warm Up

Start by removing the pizza dough from the fridge and letting it come to room temperature. This step is key because cold dough is tough to stretch and won’t rise well in the oven. I usually leave mine out for about 30-40 minutes—perfect timing while I prep the rest of the ingredients.

Step 2: Prepare Your Oven and Baking Sheets

Preheat your oven to 400°F and adjust the rack to the center position. Line two baking sheets with parchment paper — this helps the knots bake evenly and prevents sticking. Pro tip: If you like crisper bottoms, try an unlined baking stone, but parchment is more forgiving.

Step 3: Make the Garlic Butter Sauce

In a small pot over low heat, melt the butter gently. Add the minced garlic and kosher salt, cooking just until you see the mixture start to froth and the garlic aroma hits you. Be careful not to brown the garlic here, as burnt garlic tastes bitter. Remove the pot from the heat immediately and set it aside to cool while you work with the dough.

Step 4: Shape Your Knots

On a lightly floured surface, stretch your dough into a 12-by-10-inch rectangle. Using a pizza wheel or sharp knife, cut it into quarters, then cut each quarter vertically into four strips about 6 inches long. Roll each strip into a rope and tie it into a knot, tucking the ends underneath to hold everything in place. Place each knot onto the baking sheets, leaving about an inch of space between them so they can puff nicely.

Brush each knot with about one-third of the garlic butter you made earlier — but try to avoid the garlic bits because they may burn during baking.

Step 5: Bake and Prepare the Parsley Butter

Bake the knots for 15-20 minutes until they turn a gorgeous golden brown. I like to rotate the trays halfway through for even baking. While they bake, stir your minced parsley into the remaining garlic butter. If the butter has solidified, pop it briefly back on the stove—just enough so the herbs can release their flavor.

Step 6: Toss, Top, and Serve

As soon as the knots come out of the oven, toss them gently in the garlic parsley butter to coat every delicious curve. Then shower them with freshly grated Parmesan cheese before serving. Trust me, the warmth will melt that cheese just right, adding a flavorful finish your family and friends will adore.

How to Serve Garlic Knots with Parsley and Parmesan Recipe

Garnishes

I like to sprinkle a little extra minced fresh parsley on top just before serving for a pop of green and freshness. Sometimes, a light dusting of chili flakes adds a bit of heat for guests who enjoy a kick. A drizzle of good-quality olive oil also works beautifully to shine up the knots and add richness.

Side Dishes

These garlic knots are perfect alongside a steaming bowl of tomato soup or paired with a crisp Caesar salad. I often serve them with homemade or store-bought marinara sauce for dipping, which my kids especially love. For dinner parties, they complement pasta dishes beautifully.

Creative Ways to Present

For a casual gathering, arrange garlic knots in a circular pattern on a large wooden board with small bowls of marinara, ranch dressing, and herby butter for dipping. At holiday meals, I’ve placed the knots in a festive basket lined with a colorful napkin—everyone loves grabbing a warm knot fresh from the oven as they mingle.

Make Ahead and Storage

Storing Leftovers

I store leftover garlic knots in an airtight container at room temperature for up to two days. They stay soft if covered well, but if they start to firm up, I have a quick fix for you in the reheating section below.

Freezing

I’ve frozen garlic knots both before and after baking. If freezing before baking, shape the knots and pop them on a baking sheet to freeze individually, then transfer to a resealable bag. You can bake them straight from frozen but add a few extra minutes to the baking time. After baking, cool completely before freezing. They thaw quickly and reheat nicely.

Reheating

To reheat, I prefer the oven or toaster oven over the microwave, which can make knots soggy. Heat at 350°F for 5–7 minutes until warmed through and just slightly crisp outside. If needed, brushing a tiny bit more garlic butter before reheating refreshes the flavor and softness.

FAQs

Final Thoughts

This Garlic Knots with Parsley and Parmesan Recipe has quickly become one of my go-to comfort foods and party hits. It’s simple, delicious, and feels so satisfying to pull a warm knot from the oven, dip it, and savor that buttery garlic goodness. I genuinely believe if you give this recipe a try, it’ll become a favorite in your home too. So go on, tie those knots, brush on that butter, and enjoy every last cheesy, garlicky bite!

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