Garlic Parmesan Knots

I’ve always loved garlic Parmesan knots because they’re one of those simple foods that feel instantly comforting. Soft, fluffy bread twisted into little knots, coated in buttery garlic and finished with salty Parmesan. It’s hard not to reach for more than one.

For me, they’re the kind of dish that works for almost any occasion, whether I’m making a casual family dinner or putting out something cozy for guests.

Garlic Parmesan knots pair beautifully with a wide range of foods and drinks. I usually serve them alongside pasta dishes like spaghetti, lasagna, or creamy Alfredo. But they’re just as good with soups, especially tomato soup, minestrone, or creamy chicken soup. They also make a great side for salads, roasted chicken, or pizza.

For drinks, they go well with iced tea, lemonade, sparkling water, or a glass of red or white wine, depending on the meal. If you’re serving them as a snack or appetizer, marinara sauce or garlic butter for dipping is always a win.

Here’s how to make the garlic Parmesan knots:

These Garlic Parmesan Knots are soft, fluffy, buttery, and packed with garlic and cheesy flavor. They’re perfect as a side for pasta, soup, or pizza

• Servings: 8 knots
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Calories: ~210 per knot
• Cuisine: Italian-American
• Course: Appetizer, Side dish, Snack

Ingredients

For the dough:

• 1 can refrigerated pizza dough (or bread dough, about 13–16 oz)
• 1 tablespoon olive oil (for brushing)

For the garlic butter:

• 3 tablespoons butter, melted
• 3 cloves garlic, finely minced
• 1/4 teaspoon salt
• 1/2 teaspoon Italian seasoning (optional but recommended)

For topping:

• 1/3 cup grated parmesan cheese
• 1 tablespoon chopped parsley (optional)

Instructions

1. Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
2. Remove the dough from the can and place it on a lightly floured surface.
3. Gently stretch the dough into a rectangle, about 20×25 cm (8×10 inches). Do not press out all the air; this keeps the knots fluffy.
4. Cut the dough into 8 equal strips.
5. Take each strip and loosely tie it into a knot. Don’t pull tight; loose knots means soft interior.
6. Place knots on the baking sheet, leaving space between them.
7. Brush lightly with olive oil.
8. Bake for 12–15 minutes, or until lightly golden on top.
9. While baking, mix melted butter, garlic, salt, and Italian seasoning.
10. As soon as the knots come out of the oven, brush them generously with the garlic butter.
11. Immediately sprinkle with parmesan and parsley.
12. Let rest 2 minutes before serving so the butter absorbs into the bread.

Nutrition (per knot, approximate)

• Calories: 210 kcal
• Carbohydrates: 28 g
• Protein: 6 g
• Fat: 9 g
• Saturated fat: 4 g
• Cholesterol: 15 mg
• Sodium: 330 mg
• Fiber: 1 g
• Sugar: 2 g

Notes

• Use grated parmesan, not shredded. Grated melts and coats better.
• Do not overbake or they will turn dry.
• Always brush butter after baking, not before, for best flavor and texture.
• These are best served warm but reheat well in the oven or air fryer.