Garlic Knots Recipe

Prepare dough

If using refrigerated dough, remove from fridge 30–60 minutes before shaping so it comes to room temperature. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Portion and roll

Lightly flour a work surface with 1/4 cup flour. Divide the 1 lb dough into 12 equal pieces (about 1.3 oz / 35–40 g each). Roll each piece into a 6–7 inch rope, tapering the ends slightly.

Tie knots

Take each rope and tie a loose knot: make a U-shape, loop one end around the other, and pull ends through to form a knot. Tuck the ends under the knot to secure and make compact knots. Place on the prepared baking sheet about 1 inch apart.

Brush with oil

Lightly brush each knot with 1 tablespoon olive oil to help initial browning while baking.

Make garlic butter

In a small saucepan over low heat (or microwave in short bursts), melt 4 tbsp unsalted butter. Add minced garlic and cook over very low heat 1–2 minutes until fragrant (do not brown). Remove from heat and stir in 2 tbsp finely chopped parsley, 2 tbsp grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Keep warm.

Brush after baking

When knots are finished baking (see next section), immediately brush them with most of the warm garlic butter so it soaks into the surface. Reserve 1–2 tablespoons of the garlic butter for serving if desired.

Bake knots

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pan once midway, until knots are puffed and golden brown on top. Baking time may vary by oven and knot size—watch for a deep golden color.

Make a roux

While knots bake, make the spicy cheese sauce. In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tbsp flour and whisk continuously 30–60 seconds to cook the raw flour taste, forming a paste (roux).

Add milk and thicken

Gradually whisk in 1 cup whole milk and bring to a gentle simmer, whisking constantly so mixture thickens and is smooth, about 2–3 minutes.

Finish sauce

Reduce heat to low. Whisk in 2 tbsp softened cream cheese until smooth, then add 3/4 cup shredded mozzarella, 1/2 cup shredded sharp cheddar and 2 tbsp grated Parmesan. Stir until cheeses melt and sauce is glossy. Stir in 1 tsp hot sauce, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat with more hot sauce or red pepper flakes if desired. Keep warm on lowest heat, stirring occasionally so it does not separate.

Combine and garnish

After brushing the baked knots with the garlic butter, sprinkle reserved extra 2 tbsp grated Parmesan and 1 tbsp chopped parsley over the knots. Arrange knots on a serving plate.

Serve immediately with the warm spicy cheese sauce on the side for dipping. Leftover garlic butter can be drizzled over knots as desired. Reheat knots in a 350°F (175°C) oven for 5–7 minutes before serving if made ahead.