New York Style Garlic Knots are known around the world, especially in Italian restaurants. They are crispy, chewy, garlicky balls of pure heaven! Learn how to make them using store bought canned pizza dough.
Why are these garlic knots so special?
As a native New Yorker we view garlic knots as a side dish to pizza. You simply can’t have a slice of pizza without a few knots beside it. They are warm, slightly crunchy on the outside, chewy on the inside and, if done right, FULL of lick your fingers clean, parmesan garlic butter.
Now I know not every one has the time, or desire, to make these garlic knots from scratch, so I came up with an easier – but sill DELICOUS – version.
These are made from canned pizza dough and quickly cooked to golden brown perfection. Using minimal ingredients, and the recipe below, you will end up with garlic knots just as good as any of your local New York pizzerias.
All you’ll need is:
- Pizza dough: 1 can will yield about 16 knots
- Melted butter AND oil: Used to coat the garlic knots once they have been baked
- Seasonings: dried oregano, dried parsley, and garlic
- Topping: Salty, dry cheese
How to Make Easy New York Style Garlic Knots
Easy is almost an understatement when it comes to making these, especially when you’re skipping the flour, yeast, warm water, and other ingredients typically used to make home made bread!
- To make the perfect knot, lay the canned pizza dough flat, cut it into quarters, and then each quarter into four vertical strips. You should have 16 strips in total. Tie each strip into a knot shape and tuck the ends underneath each roll.
- From there, place them on a baking sheet and bake them in a 400°F preheated oven for 5-6 minutes or until visibly golden brown.
- Meanwhile, sauté the garlic in a combination of melted butter and oil. You can do this in the microwave or stovetop. It’s important not to COOK the garlic. As soon as you smell garlic – it’s done.
- When the garlic knots are piping hot from the oven, get them into a large bowl with the melted butter and garlic and swirl them around to fully coat them.
- Last, but not least, SPRINKLE the oregano, parsley and Parmesan cheese over them. Give them a few tosses in the bowl to coat.
How to Serve
- These New York style garlic knots will always pair perfectly with any Italian-style pasta dish. Whether it’s with traditional Spaghetti and meatballs or Penne pasta – these are sure to top it off.
- By themselves! Who needs a dish to go with knots? Heat up some marinara sauce and call it a meal!
- But fine, if you want another Italian dish then our Baked Ziti is our #1 go to!
Is it okay to add salt to this recipe? This depends on the type of butter you use. If the butter is unsalted, go ahead and give it a little sprinkle. If you use salted butter, that could be enough; however, you can always salt to taste.
Are there other herbs that pair well with these? Parsley and oregano are typically the go-to that pair perfectly flavor-wise. I recommend sticking with those unless you want to use Italian seasoning.
Why don’t you put the seasonings in the melted butter?
Good question! Simple answer, because the spices would blend in and get muddled. It’s the dry saltiness of the cheese and herbs that linger on your fingers as you eat them!
What kind of cheese should I use?
For true New York style garlic knots, Pecorino Romano is the preferred cheese. If you only have Parmesan, that’s fine. Parmesan Reggiano is better if you ask my opinion. But if you want true NY style Romano is the way to go.
How do I store leftovers? Any remaining garlic knots can placed in an airtight container and kept at room temperature for a day or placed in the refrigerator.Print
There are no better garlic knots than New York garlic knots and I’ve simplified this recipe for you even more by using store bought pizza dough, but go ahead and use your own dough or get it from a pizza place. All 3 will work!
- 1 Can Pizza dough
- 5 Tablespoons Butter
- 2 Tablespoons Olive oil
- 3–6 Cloves of Garlic, minced (depends how garlicky you want them!)
- 1 teaspoon Dried Oregano & Parsley
- 2 Tablespoons Parmesan, Parmesan Reggiano or Pecorino Romano cheese, freshly grated
- cooking spray
- Preheat the oven to 400° F. Line a baking pan with parchment paper and spray lightly with cooking spray. Set aside.
- Open the canned dough and lay it flat. Using a pizza wheel or sharp knife, cut the dough into quarters, then cut each quarter vertically into 4 strips, Giving you 16 strips. Tie each strip into a knot shape, tucking the ends underneath each roll.
- Bake the knots (without the butter) for 6-8 minutes or until visibly golden brown.
- Meanwhile, melt the butter and oil together either in a small saucepan or in the microwave. Once melted, add the garlic and stir until fragrant being careful not to burn it (30 seconds) Pour this into a large bowl. Set aside.
- When the knots are out of the oven place them in the bowl with the melted garlic butter and stir to coat.
- Sprinkle the oregano, parsley and parmesan cheese over the knots and toss to coat. Set on a plate and scrape any remaining butter onto the knots using a rubber spatula!