Garlic Knots from Pizza Dough Easy Cheesy Snack Recipe for Weeknights

Last Friday night, I was staring at a lonely ball of pizza dough in the fridge and a family craving for something quick, cheesy, and totally snack-worthy. No one wanted a full meal, but everyone wanted something to nibble on while we binge-watched our favorite shows. So, I grabbed that dough, a handful of garlic, and a chunk of mozzarella, and made garlic knots from pizza dough — an easy cheesy weeknight snack that vanished before I could even finish the last episode.

I’ve made these garlic knots from pizza dough more times than I can count (I’m at 15+ tests now), and each time they come out perfectly soft, buttery, and packed with garlicky goodness. The best part? They’re a snap to whip up on busy weeknights, or whenever you want a cozy, homemade snack that feels fancy but is crazy simple. Plus, if you’ve ever wondered what to do with leftover pizza dough, this is your answer.

These garlic knots from pizza dough for an easy cheesy snack are a total game-changer when you want something better than store-bought breadsticks but don’t have hours to fuss in the kitchen. They’re quick, satisfying, and the cheese pull? Absolutely addictive.

Why You’ll Love This Garlic Knots Recipe

This recipe has completely changed how I handle weeknight snacks. Whether it’s game night, a cozy movie evening, or even a last-minute guest drop-in, these garlic knots always deliver.

Soft and Cheesy Every Time — The magic here is using pizza dough as the base. It gives you that airy, pillowy texture that melts in your mouth, especially once you add the mozzarella. I’ve tried store-bought dough and homemade dough, and both work beautifully.
Ready in Under 30 Minutes — From fridge to table, you’re looking at about 25 minutes total. Only 10 minutes active work, and the rest is just watching the oven work its magic while you prepare a dipping sauce or pour a glass of wine.
Budget-Friendly — You probably have most of the ingredients already. Pizza dough, garlic, butter, cheese — all staples in my kitchen. And if you want to make it even easier, use pre-minced garlic or pre-shredded cheese, no judgment here.
Perfect for Weeknight Snacking — These garlic knots are the perfect crowd-pleaser. I’ve served them during casual gatherings and even paired them with a big bowl of greek chicken gyro bowls for a fun, Mediterranean-inspired night.

This is my go-to for busy weeknight snacks or when I want to bring something homemade to casual get-togethers without spending hours in the kitchen. No complicated steps, no weird ingredients — just simple, reliable cooking that makes everyone smile.

Ingredients for Garlic Knots from Pizza Dough

Here’s the best part: you probably have most of this already. I’m particular about a few ingredients here, and I’ll tell you exactly why.

• Pizza dough (1 pound / about 450g) — Use store-bought or homemade. For quick weeknights, I love the refrigerated dough from the grocery store. It’s reliable and ready to go.
• Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is a must. It gives that punchy, aromatic flavor that jarred stuff just can’t match.
• Butter (4 tablespoons / 60g) — Unsalted, melted. This is the base of your garlic sauce. I always use real butter for that rich, cozy flavor.
• Mozzarella cheese (1 cup / 100g, shredded) — Part-skim works fine. Freshly shredded melts better than pre-shredded because it doesn’t have anti-caking agents.
• Parsley (2 tablespoons, finely chopped) — Fresh only. It adds a pop of color and a fresh, slightly peppery bite that cuts through the richness.
• Salt (½ teaspoon) — To season the garlic butter sauce just right.
• Olive oil (1 tablespoon) — For brushing the knots before baking to get a nice golden crust.

Equipment Needed

You don’t need anything fancy for this. Here’s what I actually use:

• Baking sheet — I line mine with parchment paper to prevent sticking and make cleanup a breeze.
• Small bowl — For mixing the garlic butter sauce. Nothing fancy, just something to whisk the butter, garlic, and parsley together.
• Pastry brush — Optional but useful for brushing the garlic butter evenly on the knots before and after baking.
• Sharp knife — For cutting the dough into even strips. A pizza cutter works too if you prefer.

How to Make Garlic Knots from Pizza Dough: Step by Step

Alright, let’s get into it. I’ll walk you through exactly how I make this, including the small tricks that actually make a difference.

1. Preheat the oven and prep your baking sheet (5 minutes)
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. This helps the knots bake evenly and prevents sticking.
2. Cut and shape the dough (8 minutes)
   Roll out the pizza dough on a lightly floured surface into a rough rectangle about 12×10 inches. Cut it into 1-inch wide strips, then tie each strip into a loose knot. Don’t pull too tight — you want them to puff up nicely in the oven. The dough should feel soft and springy, not dry or sticky.
3. Mix the garlic butter sauce (3 minutes)
   In a small bowl, combine the melted butter, minced garlic, chopped parsley, salt, and olive oil. Whisk until well blended. This mixture is what makes your knots pop with flavor.
4. Brush the knots with garlic butter and bake (12–15 minutes)
   Place the knots on your baking sheet spaced about 1 inch apart. Brush each knot generously with the garlic butter. Bake for 12–15 minutes until golden brown and puffed. The smell at this point? Absolutely irresistible.
5. Add mozzarella and finish baking (5 minutes)
   Pull the knots out of the oven briefly. Sprinkle shredded mozzarella evenly over the top of each knot. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly. Watch closely so it doesn’t burn.
6. Final garlic butter brush and serve (2 minutes)
   Right after baking, give the knots one last brush of the garlic butter sauce to keep them shiny and flavorful. Serve warm for that perfect cheesy pull and garlicky aroma.

Total time: roughly 30 minutes, with about 15 minutes active hands-on cooking.

Expert Tips & Tricks for Perfect Garlic Knots from Pizza Dough

Here’s everything I’ve figured out from making this recipe dozens of times. These tips will save you from the mistakes I already made.

Don’t Skip the Final Butter Brush
The last brush of garlic butter right after baking keeps the knots glossy and adds a fresh hit of garlic. I forgot this step once and the knots felt dry the next day. Lesson learned.
Use Fresh Garlic Only
Jarred garlic just doesn’t have the same punch here. Fresh minced garlic makes the butter sauce sing. If you want to save time, use a garlic press — it crushes the cloves perfectly in seconds.
Don’t Over-Tie the Knots
Tying the dough too tight can make the knots dense and chewy. Keep them loose so the dough can rise and puff properly in the oven.
Preheat Your Oven Fully
A hot oven is key for that golden crust and soft inside. Don’t rush this step — I’ve burned knots before because I jumped the gun on baking.
Cheese Melts Better on Hot Knots
Adding the mozzarella halfway through baking helps it melt perfectly without drying out the dough. Adding cheese too early can lead to greasy, overcooked knots.

Variations & Substitutions

Once you’ve got the base version down, here’s how I mix it up. I’ve actually tried all of these.

Cheesy Herb Version
Add a teaspoon of Italian seasoning to the garlic butter and swap mozzarella for a mix of mozzarella and Parmesan. It feels like a mini celebration in every bite — perfect for weekend snack parties.
Spicy Garlic Knots
Stir in a pinch of red pepper flakes into the garlic butter. My teenager loves these with a drizzle of hot honey on top for that sweet-heat combo.
Lighter Version
Skip the butter and brush with olive oil instead. Use half the cheese or omit it. It’s still tasty but lighter when you want a less rich snack.

Dietary modifications:

• Gluten-Free: Use gluten-free pizza dough. These knots still turn out soft and delicious.
• Dairy-Free: Swap butter for olive oil and omit the cheese or use a dairy-free cheese substitute. The garlic flavor still shines through.

For a more substantial meal, these garlic knots pair beautifully with a protein-packed main like the Mediterranean stuffed chicken with feta and spinach or a light side like the spinach artichoke dip stuffed bread bowl.

Serving & Storage

I usually serve these garlic knots straight from the baking sheet — it looks rustic and keeps them warm longer. Here are some favorites to serve alongside:

• Garlic butter dipping sauce (double down on the garlic and herbs!)
• A simple green salad with lemon vinaigrette to cut the richness
• Roasted broccoli or a fresh tomato salad for some veggie balance

Storage:

Fridge: Store garlic knots in an airtight container for up to 4 days. The sauce will thicken and the knots soften — totally normal.

Reheating: Best way is on a skillet over low heat with a splash of water or olive oil to refresh the crust. Takes about 5 minutes and tastes almost like fresh.

Microwaving works in a pinch—heat in 30-second bursts with a paper towel to avoid sogginess. Avoid reheating in the oven or toaster oven unless you want hard, dried-out knots.

Freezing: I don’t recommend freezing cheesy garlic knots. The cheese and butter separate and the texture gets funky.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re keeping track. Per serving (based on 10 knots):

Nutrient	Amount
Calories	180
Protein	6g
Carbs	20g
Fiber	1g
Sugar	1g
Fat	8g
Saturated Fat	4g
Sodium	250mg

Look — this is comfort food made with butter and cheese. It’s not a diet recipe, and I’m not going to pretend it is. But it’s way better than takeout, costs less, and I know exactly what’s in it. When I want something lighter, I use olive oil instead of butter and skip the cheese. Most nights, though? I make the real thing and enjoy every bite.

Final Thoughts

Remember that Friday night when I had just a ball of pizza dough and a craving for something quick? These garlic knots from pizza dough saved the evening and turned into a family favorite. That cozy, cheesy garlic aroma filling the kitchen? There’s nothing like it.

Make it yours. More garlic is always the right call, in my opinion. Throw in whatever herbs you have on hand. Swap out the cheese or add a sprinkle of red pepper flakes for a kick. The base is forgiving and perfect for customizing.

If you make these, drop a comment and tell me how it went. And if something goes wrong, tell me that too — I genuinely want to help troubleshoot. That’s what the comments are for.

Happy cooking — I hope your kitchen smells amazing.

Frequently Asked Questions

Q: Can I make these garlic knots from pizza dough without cheese?

A: Yes, absolutely! The garlic butter alone is delicious, and the knots will still be soft and flavorful without cheese. I’ve made them cheese-free for picky eaters and they always get devoured. Just follow the recipe and skip the mozzarella step.

Q: Why did my garlic knots turn out soggy or doughy?

A: This usually happens if the knots are too close together on the baking sheet or if the oven wasn’t hot enough. Give them some breathing room and make sure your oven is fully preheated to 400°F (200°C). Also, tying the knots too tight can make the center dense and undercooked.

Q: Can I make garlic knots from pizza dough ahead for a casual party?

A: Yes! You can shape the knots and refrigerate them on the baking sheet, covered, for up to 12 hours before baking. Just bring them to room temperature and brush with garlic butter before baking. They’re perfect for casual weeknight gatherings or even holiday snack tables.

Q: Can I make gluten-free garlic knots from pizza dough?

A: Yes, if you use a gluten-free pizza dough, these garlic knots still turn out soft and tasty. I’ve tested this with a few brands and they work well. Just check your dough packaging for baking instructions since gluten-free doughs can vary.

Q: How do I double this garlic knots recipe for a bigger crowd?

A: You can easily double the ingredients and bake the knots on two baking sheets (one at a time or using convection if your oven allows). Just make sure not to overcrowd the baking sheet — give each knot room to puff up for perfect texture.

Q: Can I use leftover pizza dough for garlic knots?

A: Definitely! Leftover pizza dough is perfect for this recipe. I do this all the time after pizza night. Just make sure the dough is cold and not over-proofed, then shape and bake as usual. It’s a great way to avoid waste and treat yourself.

Q: Can I substitute butter with olive oil in the garlic butter sauce?

A: Yes, olive oil works as a butter substitute and gives a slightly different but still delicious flavor. I use olive oil when I want a lighter version or dairy-free option. Just mix the garlic and parsley with olive oil and brush on the knots the same way.

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