Crispy Parmesan Garlic Knots Recipe for Homemade Bread Rolls

These Parmesan Garlic Knots are soft, chewy, and packed with savory flavor. Brushed with a garlic-herb butter and finished with grated Parmesan, they make a perfect appetizer with marinara or a satisfying side for pizza and pasta.

Ingredients

This recipe uses simple pantry staples you likely already have.

• Pizza dough: Homemade version uses flour, sugar, salt, instant yeast, olive oil, and warm water. Alternatively, use a 22-ounce store-bought pizza dough.
• Butter: 1/4 cup (half a stick) melted butter to mix with garlic and herbs.
• Garlic: 3 cloves, minced.
• Herbs: Dried parsley, basil, and oregano work well.
• Salt: Sea salt for seasoning.
• Cheese: Freshly grated Parmesan to finish the knots.

Full ingredient amounts are listed in the recipe card below.

Step-By-Step Instructions

If you make the dough from scratch the recipe takes time because of rising, but most of that is hands-off.

Make the Pizza Dough

1. Prepare the dough. In a large bowl whisk together the flour, sugar, salt, and instant yeast. Add warm water (100°–110°F) and olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead by hand 7–10 minutes until smooth and elastic.
2. First rise. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise until doubled, about 1 hour.
3. Deflate and shape. Turn the dough out onto a floured surface, gently deflate, and form into a ball.

If using store-bought dough: Lightly grease a bowl with olive oil, add the dough, and cover. Let it come to room temperature, about 1–2 hours, before shaping.

Make the Parmesan Garlic Knots

1. Cut and roll. Divide the dough into 16 even pieces. You can stretch the dough into a 16-inch rope and cut into strips or quarter the ball twice. Roll each piece into an 8-inch rope, let rest briefly if it resists, then tie into a knot and tuck the ends under.
2. Second rise. Arrange the knots on a large parchment-lined baking sheet, cover with a damp towel, and let rise about 45 minutes until slightly puffy.
3. Preheat and prepare topping. Preheat the oven to 400°F. In a small bowl, combine melted butter, minced garlic, dried parsley, dried basil, dried oregano, and a pinch of sea salt. Reserve half the mixture to brush on after baking.
4. Bake. Brush the knots with half the garlic-herb butter. Bake 15–20 minutes until golden brown.
5. Finish and serve. Remove from the oven, brush with the remaining butter, sprinkle with grated Parmesan, and serve warm.

Serving Suggestions

• Serve as a Thanksgiving or holiday side.
• Use as dinner rolls for a festive meal.
• Pair with soup, stew, pizza, or pasta.
• Offer as an appetizer with a bowl of warm marinara for dipping.

Storage: Keep cooled knots in an airtight container in the refrigerator up to 3 days, or freeze up to 3 months. Reheat in a warm oven or microwave until hot.

More Recipes

Looking for dishes to serve with these knots? Try them alongside lasagna, bolognese, or a hearty soup.

• Eggplant Rollatini
• Turkey Bolognese Sauce
• Cherry Tomato and Chicken Sausage Pasta
• Slow Cooker Minestrone Soup
• Butternut Squash, Spinach, and Ricotta Lasagna Rolls

If you try this recipe, please come back and leave a rating and a comment.

Parmesan Garlic Knots

• Author: Nicole | Fresh Apron
• Prep Time: 3 hours (including rise time)
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 16 knots
• Category: Side Dishes
• Method: Bake
• Cuisine: American