Garlic knot recipe

This buttery, homemade garlic knot recipe is ready in less than 20 minutes and is a perfect side dish for pizza, pasta, or salads!

Grab a bowl of marinara sauce and enjoy these knots on the side of your Pepperoni Pizza or Fettuccine Alfredo.

The easiest side!

This garlic knot recipe is a favorite appetizer or side dish. We make them for so many meals, and for so many reasons:

So easy. All you need is a can of buttermilk biscuits and seasoned butter sauce for a delicious side that comes together in no time. No kneading required!
Taste. These buttery garlic knots are super soft, fluffy and full of flavor, making this the tastiest garlic knots recipe.
Beloved. The kids will gobble these up so quickly that you may want to double the batch to meet demand.

These are perfect for your next pizza or pasta night!

Ingredients

unsalted butter
Parmesan cheese – freshly grated or from a can
garlic powder – Add or subtract the amount of garlic to your desired taste.
dried parsley
dried oregano
salty
refrigerated buttermilk biscuits – You can also use pizza dough. See the recipe tips for directions.

How to make garlic knots

This garlic knot recipe uses few ingredients and comes together in minutes!

PREPARATION. Lightly spray a baking pan with cooking spray or line it with a silicone mat. Preheat the oven to 400°F.
GARLIC BUTTER. Melt the butter in a small bowl. Add the Parmesan cheese, garlic powder, oregano, parsley and salt. Stir together and set aside.
COOKIES. Open the tin of cookies. Cut each of the 8 pieces of dough in half so that you have 16 pieces of dough. Roll each piece into a rope about 6 inches long and ½ inch thick.
TO ASSEMBLE. Tie each strip in a knot. Place them on the baking sheet and tuck the end of the string under the knot. Brush the top of the dough knot with half of the butter mixture.
BAKING. Bake for 9-12 minutes or until golden brown. Remove the buttons from the oven and brush them with the remaining butter mixture. Serve hot.

Instructions for use for the Airfryer

Form the garlic knots and place them in the oiled basket of your air fryer.
Make sure the knots have enough room to cook without touching each other. Work in batches.
Air fry at 350°F for about 7 minutes.

Perfectly dippable

These are delicious on their own, but also perfect for dipping. Some of my favorite dips are:

Recipe tips

Use pizza dough. Using canned dough saves time because you don’t have to wait for the yeast to rise or get the mixer out of the kitchen. If you want to make the dough from scratch, use Homemade Pizza Dough.
- Simply let the dough rise for 30 minutes, lightly covered with plastic wrap.
- Form it into a knot and let it rise for another 5-10 minutes. (Garlic knots with homemade dough are fried larger than the canned dough.)
- brush with garlic mixture and fry for about 13 minutes.
To use store-bought pizza dough Lay the dough flat and then use a pizza cutter to cut the dough into strips. Tie each strip in a knot, brush with the melted butter and garlic mixture and bake. You may need to adjust the cooking time depending on the size of the knots.
Make it more exciting. To give the knots a little spice, simply sprinkle a few red chili flakes on top.

Save information

STORE. These easy garlic knots are best fresh and warm, but you can also save them for later. Place it in an airtight container and store for 2-3 days.
TO FREEZE. Freeze first, or separate layers with parchment paper. Freeze for 2-3 months.
Heat up. If you only want to heat 1 or 2, microwave them for a few seconds until warm. If you want to heat several, I would use foil to wrap them in one layer. Bake at 350°F until warm.

For more rolls and bread, try:

Preheat the oven to 400°F.
Lightly spray a baking sheet with cooking spray.
Combine butter, Parmesan cheese, garlic powder, parsley, oregano, and salt in a small bowl. Mix and set aside.
Open the tin of cookies and cut each of the 8 pieces of dough in half so that you have 16 pieces of dough.
Roll each piece of dough into a rope about 6 inches long and ½ inch thick.
Tie each rope in a knot. Place them on the prepared baking sheet, making sure to tuck the ends of the string under the knot.
Brush the dough knots with half of the butter mixture. Bake for 9-12 minutes or until golden brown.
Remove the buttons from the oven and brush them with the remaining butter mixture. Serve hot.

Make it in advance. To freeze baked buttons, first place them on a baking sheet, or in a container with layers separated by parchment paper, in the freezer until frozen. Then wrap it in plastic wrap and place it in a resealable plastic freezer bag. Freeze for 2-3 months. Reheat in the oven or microwave.
Dipable. These are delicious on their own, but also go well with some of our favorite dips, including Pizza Dip and Spinach Artichoke Dip.

Portion: 1button, Calories: 29kcal, Carbohydrates: 0.3G, Egg white: 0.2G, Fat: 3G, Saturated fat: 2G, Polyunsaturated fat: 0.1G, Monounsaturated fat: 1G, Trans fat: 0.1G, Cholesterol: 8mg, Sodium: 48mg, Potassium: 5mg, Fiber: 0.04G, Sugar: 0.01G, Vitamin A: 94IU, Vitamin C: 0.01mg, Calcium: 8mg, Iron: 0.04mg

Nutritional information is calculated automatically and should therefore only be used as an approximation.

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Reference By: lilluna.com