Cheesy Garlic Knots

If there’s a bread that gets eaten faster than garlic knots, I haven’t found it. There’s something about that combination — pillowy dough, roasted garlic butter, and a blanket of melted cheese — that makes it completely impossible to eat just one. These Cheesy Garlic Knots are the version I come back to every time, and they never last more than ten minutes on the table.

The beauty here is simplicity. You don’t need to make dough from scratch (though you can). A good store-bought pizza dough gets you 90% of the way there with a fraction of the effort. Tie them into knots, brush with garlic butter, load them with cheese, and bake until they’re golden, bubbly, and calling your name from across the kitchen.

Why These Cheesy Garlic Knots Work

• The garlic butter soaks in: Brushing the knots both before and after baking gives you garlic flavor all the way through, not just on the surface.
• Two-cheese approach: Mozzarella for the melt, parmesan for the sharp, salty punch. Together they cover every base you want in a cheesy bread.
• No yeast, no waiting: Using store-bought dough cuts out the rise time entirely. From fridge to table in under 30 minutes.
• They reheat beautifully: Unlike a lot of bread, these come back to life in the oven or air fryer almost as good as fresh.
• The knot shape matters: More surface area means more places for the garlic butter to cling and the cheese to crisp up. Every edge gets golden.

Key Ingredients

Pizza dough is the base. Store-bought refrigerated pizza dough from the grocery store is perfectly fine here — it bakes up light and chewy with good structure. If you want to make your own, go for it, but let it rise fully before shaping. Let the dough sit at room temperature for about 30 minutes before working with it so it stretches without snapping back.

Butter is the vehicle for all that garlic goodness. Use real butter — not margarine. Melt it with minced fresh garlic over low heat to bloom the flavor without burning the garlic. Add a pinch of red pepper flakes if you want a little heat in the mix.

Fresh garlic makes a noticeable difference over garlic powder here. Mince it fine so it distributes evenly through the butter. If you only have garlic powder, use about 1/2 teaspoon per 2 tablespoons of butter.

Mozzarella gives you the stretchy, gooey melt on top. Shredded low-moisture mozzarella works best — it browns well and doesn’t release too much water onto the dough.

Parmesan adds a sharp, nutty counterpoint to the mild mozzarella. Freshly grated beats the pre-grated canister version significantly in both flavor and melt.

Tips for the Best Cheesy Garlic Knots

• Rest the dough: Cold dough fights you. Let it sit at room temp for 20-30 minutes before cutting and shaping — it’ll be much easier to work with and tie into knots.
• Brush twice: Once before the oven, once right after. The second application soaks into the hot, porous dough and gives you a richer, more garlicky result.
• Don’t over-cheese before baking: A light layer before baking, then more immediately after pulling them from the oven. This prevents the cheese from burning while still getting that dramatic cheesy look.
• Space them out: Give each knot a couple of inches on the baking sheet. They puff up and you want them to brown on the sides, not steam each other by sitting too close.
• Finish with fresh parsley: A little chopped fresh parsley right at the end adds a pop of color and a fresh herby note that cuts through the richness.

Variations to Try

Pepperoni Pizza Knots: Wrap a few mini pepperoni slices inside each knot before tying. They get crispy inside and the grease melds with the garlic butter in the best possible way. Serve with warm marinara for dipping — basically the cousin of Pizza Bombs.

Jalapeño Popper Knots: Mix cream cheese with diced jalapeños and a little cheddar. Flatten each rope of dough, add a thin line of filling down the center, then fold and tie. You get all the jalapeño popper flavor in a garlic knot format. Check out Jalapeño Popper Hand Pies for more of that combination.

Everything Bagel Style: Skip the garlic butter and brush with olive oil instead, then coat with everything bagel seasoning before baking. Top with cream cheese dip on the side. It’s a crowd favorite that’s slightly unexpected for a garlic knot riff.

Chili Cheese Knots: After baking, top with a spoonful of chili and extra shredded cheddar. Run them back under the broiler for 2 minutes. These are unapologetically over-the-top and absolutely worth it — similar energy to these Chili Cheese Hasselback Potatoes.

Storage and Reheating

Refrigerator: Store leftover garlic knots in an airtight container or zip-lock bag for up to 3 days. They’ll lose some of their crispness but are still delicious after reheating.

Freezer: These freeze surprisingly well. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to 1 month. Reheat directly from frozen — no thawing needed.

Reheating: The air fryer at 350°F for 3-4 minutes is the best method — it crisps the outside back up without drying out the interior. The oven at 375°F for 8-10 minutes works well too, especially for larger batches. Avoid the microwave unless you prefer them soft and slightly steamy.

Serving Suggestions

Cheesy Garlic Knots are the ultimate side dish for anything Italian — pasta, pizza, soup, you name it. Set out a small bowl of warm marinara for dipping and they disappear before the main course even hits the table. They’re also a natural fit on any party snack board alongside dips and finger foods.

For a full game day or party spread, pair these with Pizza Bombs and Waffled Pizza Fries for a lineup that covers every craving in the room.

More Recipes You Might Like

• Pizza Bombs — doughy, stuffed, and perfect for a crowd — these never last long.
• Jalapeño Popper Hand Pies — all the jalapeño popper flavor packed into a flaky handheld pastry.
• Waffled Pizza Fries — crispy, cheesy, and a brilliant twist on pizza night.
• Chili Cheese Hasselback Potatoes — loaded hasselback potatoes that are basically a full meal.

Garlic Knot Tips

Getting the Perfect Dough

Store-bought pizza dough works great for garlic knots — just let it come to room temperature for 15-20 minutes so it’s easy to work with. If the dough keeps snapping back when you roll it, let it rest for 5 minutes covered with a towel. For extra-soft knots, add a tablespoon of olive oil to the dough before shaping.

The Best Garlic Butter

Melt butter and mix with finely minced fresh garlic, a pinch of salt, and chopped parsley. Fresh garlic makes a huge difference over garlic powder here. Brush the knots generously with garlic butter both before and after baking — the first coat flavors the dough, the second makes them glossy and irresistible.

How to Store and Reheat

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 5-7 minutes. Brush with a fresh layer of garlic butter after reheating to make them taste just-baked. They also freeze well — freeze on a sheet pan, then transfer to a bag for up to 2 months.

Frequently Asked Questions

Can I make garlic knots without yeast dough?

Yes — biscuit dough or even canned refrigerated biscuits can be rolled into knots. The texture will be more biscuit-like than bread-like, but they’re still delicious. For a quick no-yeast option, use a simple 2-ingredient dough made from self-rising flour and Greek yogurt.

Can I make garlic knots ahead of time?

You can shape the knots and refrigerate them on a parchment-lined sheet pan, covered, for up to 12 hours before baking. They’ll rise slowly in the fridge. Let them sit at room temperature for 15 minutes before baking. For parties, this is a great way to have fresh, hot knots ready in minutes.

How do I make them extra cheesy?

Stuff a small cube of mozzarella into the center of each knot before tying, or sprinkle shredded Parmesan on top during the last 5 minutes of baking. You can also brush with garlic butter mixed with Parmesan for a cheesy crust on every surface.

What should I dip garlic knots in?

Warm marinara sauce is the classic choice. They’re also amazing dipped in ranch dressing, alfredo sauce, or honey butter for a sweet-savory combo. For a pizza night, set out multiple dipping sauces and let everyone choose their own.

Can I air fry garlic knots?

Yes, and they turn out amazing. Air fry at 350°F for 6-8 minutes until golden. Don’t overcrowd the basket — leave space between each knot so the hot air circulates. Brush with garlic butter immediately after pulling them out.

More Fun Bread and Appetizer Recipes

If your family loved these garlic knots, try these recipes next:

• Pizza Stromboli — same dough, stuffed with pizza fillings
• Baked Mozzarella Sticks — cheesy, crispy, and baked not fried
• Fried Rice Balls — melty cheese center surprise
• Cheese Steak Pinwheels — fun rolled appetizer for game day
• Easy Cinnamon Rolls — sweet version of the same dough-rolling technique

fast so make a double batch. And to keep things easy, I used crescent rolls to bypass bread-making to get you in and out of the kitchen.

Yield: Makes 16

Cheesy Garlic Knots

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Ingredients

• 2 8oz. Pilsbury Crescent Rolls
• 5-6 Mozzarella string cheese, cut into thirds
• 3 tablespoons unsalted butter, melted
• 5 tablespoons finely chopped fresh flat-leaf parsley
• 5 tablespoons finely grated parmesan cheese
• 1 cloves finely minced fresh garlic
• 1 teaspoon kosher salt

Instructions

1. Preparation: Heat oven to 375 degrees F. Line a bake sheet with parchment paper
2. Unroll crescent from tube. Follow the seam and divide the dough into four rectangles. Slice each rectangle in half horizontally (pinch dough together if it comes apart). Place one piece of mozzarella cheese in the center of a strip. Gently tie each strip into a knot, fold ends underneath making sure to cover cheese completely. Arrange knots one inch apart in staggered rows on parchment lined bake sheet. Bake until deep golden, about 10-12 minutes.
3. In the meantime prepare coating. Place all ingredients in a large bowl; stir to combine. After baking, immediately toss knots in mixture. Serve warm.