Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Let the shaped knots rise in the refrigerator overnight, covered. The slow chill deepens the flavors. Bring them out to room temperature for 30 minutes before baking, then follow the bake time.

What if I only have frozen pizza dough?

Thaw it in the fridge overnight and then let it come to room temperature before shaping. The dough will be much easier to handle and you will get a lighter knot.

Can I skip the parmesan?

Absolutely. Parmesan adds a salty, savory finish, but fresh parsley and a good butter rub will carry the flavor just fine. Use what you have and what the family likes.

How can I make these without a stand mixer?

Knead by hand on a floured board for 5-10 minutes. It is more work, but you can feel the dough’s changes and connect with the process. That hands-on time is part of the comfort.

Are these suitable for a slow cooker meal?

Yes. Use a slow cooker for the main dish or sauce. Keep knots warm nearby in a crock pot lined with a towel for a short time. They are best served fresh from the oven but pairing them with a slow-cooked stew is a classic Southern move.

How to Make Easy Homemade Garlic Knots Sauce Recipe Sauce 2026

Name: Easy Homemade Garlic Knots
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Southern
Ingredients: 1 lb refrigerated store-made pizza dough or frozen pizza dough, thawed; ½ cup warm water (approx 100-110°F); 1 tablespoon instant yeast or active dry yeast; 1 teaspoon sugar; 2 cups all-purpose flour; ½ teaspoon salt; ½ teaspoon garlic powder (optional); 1 tablespoon olive oil or melted butter; 5 tablespoons unsalted butter, melted; 3 garlic cloves, peeled and minced or ½ teaspoon garlic powder; 1 teaspoon Italian seasoning; ¼ teaspoon salt; ¼ cup grated Parmesan cheese (optional); 2 tablespoons chopped fresh parsley (optional)

Description

Warm and comforting garlic knots made from soft dough, perfect for sharing with family.

Ingredients

Scale

1 lb refrigerated store-made pizza dough or frozen pizza dough, thawed
½ cup warm water (approx 100-110°F)
1 tablespoon instant yeast or active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder (optional)
1 tablespoon olive oil or melted butter
5 tablespoons unsalted butter, melted
3 garlic cloves, peeled and minced or ½ teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley (optional)

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Instructions

Add ¼ cup of warm water to a large bowl stand mixer fitted with a dough hook, along with the sugar and yeast. Stir and let stand for a few minutes.
Add flour and salt to the yeast mixture. Stir the olive oil into the remaining ¼ cup of warm water and pour into the bowl. Stir to combine.
Knead for 3-4 minutes with a stand mixer or by hand for 5-10 minutes until smooth and not sticky. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 30 minutes.
Once risen, punch down the dough and empty onto a floured surface. Roll into a rectangle and cut into 10-14 strips.
Roll each piece into a rope and tie into knots. Place on a baking sheet lined with parchment paper, cover loosely, and let rise for another 30 minutes. Preheat the oven to 400°F.
Melt butter and mix in garlic, Italian seasoning, and salt. Brush on knots and reserve some for later. Bake for 12-20 minutes until golden.
Brush with remaining garlic butter and sprinkle with parmesan and parsley before serving warm with marinara sauce.

Notes

Use real butter for a richer flavor. Allow dough to come to room temperature if using refrigerated pizza dough for easier shaping.

Prep Time: 90 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 knot
Calories: 250
Sugar: 1g
Sodium: 300mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 20mg