Go Back
+ servings
Parmesan garlic knots in a pan.
5 from 1 vote

Parmesan Garlic Knots

These delicious parmesan garlic knots are chewy, flavorful, and delicious when dipped in a marinara sauce.
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Fat 16
Carbs 47
Protein 9
Yield 8


  • 2 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 1.5 cups water luke warm
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3.5-4 cups all-purpose flour
  • 6 tablespoons unsalted butter melted
  • 2 teaspoons Italian seasoning
  • 4 tablespoons garlic finely minced
  • ¼ teaspoon crushed red pepper
  • ½ cup grated parmesan cheese


  • Add the yeast, sugar, and water to the bowl of a stand mixer. Allow the yeast to activate, about 10 minutes. You will know the yeast is ready when a bubbly foam appears on top of the water.
    Activating the yeast in a bowl.
  • Next, add in 2 tablespoons of olive oil, salt, garlic powder, and flour to the yeast mixture. Mix on low for 8-10 minutes. The dough should feel tacky. It should feel sticky to the touch, but not stick to your hands.
    Dough in a greased bowl.
  • Add the remaining olive oil into a bowl and roll the dough ball in it. Cover with a kitchen towel and allow the dough to rise for 2 hours. Or until it has doubled inside.
    The dough doubled in size in a bowl.
  • Preheat the oven to 425℉ and lightly grease a baking sheet.
  • Next, remove the dough ball from the bowl and roll the dough ball into a 10-inch roll and cut into 8 pieces with a knife.
  • Roll each piece of dough into a 10-inch rope. Cross the pieces to tie a knot. Be sure to tuck the ends underneath. Place each knot onto the greased baking sheet.
    Rolling the dough into a 10 inch rope.
  • Add Italian seasoning, garlic, and crushed red pepper to the melted butter in a bowl and mix until combined. Use a pastry brush and generously brush the top of each garlic knot with the butter mixture.
    Garlic knots with oil and spices on a baking sheet.
  • Place the baking sheet in the oven and bake for 15 minute or until the top of the knots begin to become golden brown.
  • Once the knots are removed from the oven brush with the remaining butter and top with a tablespoon of parmesan cheese.
    Baked knots with butter brushed over the top.

Tips & Notes

  • Skip the crushed red pepper if you don’t want a kick
  • Grated asiago or Romano would be an excellent substitute for the parmesan.

Nutrition Facts

Calories: 369kcal | Carbohydrates: 47g | Protein: 9g | Fat: 16g | Fiber: 3g | Sugar: 1g