Pizza Dough Garlic Knots
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These pizza dough garlic knots are fluffy, crispy, and loaded with garlic. Freshly baked in under 20 minutes, they don’t need any yeast and work with any pizza dough.
Garlic knots have always been my favorite at Italian restaurants, so I’ve been trying a homemade, easy, and delicious version. This is where garlic knots using pizza dough come into play.
I start by making the pizza dough, rolling it, and shaping it into knots. Once assembled, I brush them with garlic butter and voila- in 20 minutes, they are ready. They are just as fluffy and doughy as ones in the pizzeria, and full of garlic flavor. I typically make them on pasta nights, but they’d be a great appetizer or side dish.
Table of Contents
Why I love this recipe
- A no-fuss recipe. There’s no yeast in this recipe. That also means there’s no waiting for the dough to rise!
- They freeze like a dream. I always make a double batch so I can freeze the extras and grab them as I need them.
- Easy to customize. I give you the base recipe with Italian herbs and garlic as the starring flavors, but there’s plenty of space to customize them.
- Versatile. Like garlic breadsticks, these bad boys make the perfect appetizer or side dish for pizza, pot roast, or soup.
★★★★★ REVIEW
“These were super simple. I baked as directed after brushing with the oil, garlic, and seasoning. They were soooo good and looked good too.” – Carol
Key Ingredients
- Pizza dough. I’m using my Greek yogurt dough, which combines self-rising flour with Greek yogurt. You can also use a store-bought pizza dough (half a pound).
- Butter or oil. To brush the garlic and herb mixture on top of the knots.
- Garlic. I tried fresh garlic and jarred minced garlic, and they both work, so use whichever is more convenient.
- Italian seasoning. Just a pinch.
How to make pizza dough garlic knots
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a large bowl, combine self-rising flour and yogurt.
Step 2- Transfer the dough to a floured surface. Use your hands to mix until you have a cohesive ball of dough.
Step 3- Cut the dough into 8 or 16 strips. Roll out each piece of dough into a sausage shape. Grab both ends of the dough, join, and fold one under the other to form a “knot.”
Step 4- Brush with garlic butter and bake for 20 minutes or until golden brown.
Arman’s recipe tips
- Troubleshooting tying the knots. As you roll the dough into a sausage shape, it may get too thin. If this happens, reform it into a ball shape and try again. If it’s too thick, continue to roll until it can easily be twisted together.
- Save time. If I’m running behind and don’t have the time to make pizza dough from scratch, I’ll stop by my local bakery and grab some dough. My favorite pizza shop will even sell me raw dough if I ask!
- Use a stand mixer. I find using a stand mixer with a paddle attachment makes it easy to mix the dough.
Storage instructions
To store: Store leftovers in an airtight container, and they’ll keep fresh for at least 5 days.
To freeze: Place cooled garlic knots in a freezer-safe container and freeze for up to 6 months.
More quickbreads we love
If you tried this Pizza Dough Garlic Knots recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Pizza Dough Garlic Knots
Video
Ingredients
- 1 3/4 cups self-rising flour
- 1 cup Greek Yogurt non-fat, full-fat or reduced-fat varieties work, as does Coconut Yogurt (vegan)
- 2 tablespoon butter I used dairy-free butter
- 1 tablespoon minced garlic
- 1/2 tablespoon Italian seasoning oregano, basil and thyme
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the self-rising flour with yogurt and mix well, until combined. Then, use your hands to incorporate it together, and form a ball of dough.
- Lightly flour a kitchen surface. Add a tablespoon of flour on top of the ball of dough, and tranfer to the floured surface. Press into flat, circular shape. Divide the dough into 8 or 16 pieces- 8 for large knots, 16 for smaller knots.
- Roll out each piece of dough into a sausage shape (length and width). Grab both ends of the dough and meet together, before folding one under the other to form a 'knot'. Repeat until all are knotted. Transfer them all to the lined tray.
- Melt the butter (or oil). Whisk through the minced garlic and Italian herbs. Use a pastry brush and brush the tops of each garlic knot.
- Bake the garlic knots for 20 minutes, or until just golden on top. Remove from the oven and cover them with a dish cloth or towel for around 5 minutes, to keep the insides of the knots fluffy. Remove and then re-brush with more garlic butter.
Notes
- Add more garlic. Really, you can add as much garlic as you can handle. Just remember, for every extra spoonful of garlic, add an extra spoonful of oil or butter. Alternatively, you can add a dash of garlic powder.
- Switch up the seasonings. Add parmesan cheese, paprika, or red pepper flakes for a spicy kick.
- Garnish. For a pop of color, top the knots with fresh parsley or basil.
Nutrition
Originally published April 2020, updated and republished June 2025
Can I freeze these rolls too pls after cooking.
I made this with gluten free flour and they still turned out good! You have to use a flour mix with xanthan gum and make your own self rising flour, but the taste and texture isn’t too far off. I did have to bake a little longer and I used more butter as they aren’t as flavorful.