Homemade Pizzeria Garlic Knots with Pizza Dipping Sauce! Garlic knots are easy, addictive, and so inexpensive to make you’ll never order them again!
Homemade Garlic Knots – AN INEXPENSIVE Appetizer
Every weekend it seems like we are having people over for one game or another and we always end up ordering pizza to go with our snacks. Sure, I make dips and bites for the game but when it comes to football, my husband firmly believes in the power of pizza. So last weekend when we were ordering his favorites and he said he was going to order pizza knots, I quickly offered to make my own! I have to admit most of the reason I made these was because it really irritates me how much restaurants charge for garlic knots. They’re basically just pizza dough, 6 of them should NOT cost eight dollars.
How to Make Garlic Knots
The thing about these pizza knots is they are super easy. Easy as in no rising time really needed. Just the amount of time it takes to make the dough, roll it out and dredge it before baking is about all the time it needs. No this isn’t you Italian grandmother’s pizza dough, but trust me it makes for delicious, easy appetizer your friends and family will love. The sauce itself is actually a pizza sauce I thinned out for our purposes. If you would like to use it as a pizza sauce, remove 3/4 of a cup of water from the recipe for it.
Add the flour, salt, sugar, and yeast in a large bowl. Add in the olive oil and warm water. Roll the dough out into a 13×6 dough rectangle. Cut into 3/4 inch wide strips. Tie dough into a nice loose knot. Add 1/4 cup olive oil, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper, 1/4 teaspoon kosher salt to a small bowl and mix. Add each knot to the bowl of oil and lightly dredge or spoon oil on top. Add to baking sheet that has been lined with foil or sprayed with oil. Bake at 375 degrees for 10-12 minutes or until browned.
To Make the Dipping Sauce:
Combine the tomato paste, 2 cups water, 1/4 cup olive oil, 4 garlic cloves (minced), 1/2 teaspoon salt, 2 teaspoons dried oregano, and 2 teaspoons dried basil in a small bowl and whisk together. It is ready immediately but if you can make it as soon as you make your dough it will benefit greatly from the 30 or so minutes it gets to sit.
Some easy variations:
1. Swap out the pizza sauce for your favorite Alfredo sauce or Chimichurri Sauce.
2. Add some slices of pepperoni to your knots before tying them.
3. Swap the garlic and oregano for cumin, cayenne and garlic salt and the pizza dip for salsa con queso. Queso is notorious for its inclusion of processed cheese, so when I get it pre-made I buy this one from Pacific Foods because it is made with natural ingredients.
4. Ditch the garlic and oregano and add a slice of half cooked bacon to the knot before tying and dip into BLT Dip (This is a favorite in our house!)
So, quick question for you guys. I have started adding less in progress photos when the recipes are really simple in favor of the page loading faster for you guys. I have pictures of ingredients in the bowl pre-mix and the dough in a rectangle, but I couldn’t think of what it would add. Sound off below to let me know what you think! If you want more pictures of the steps I would love to hear it.
Pizzeria Garlic Knots & Sauce
Ingredients
- Garlic Knots:
- 1 (1/4 ounce) package dry yeast
- 1 cup warm water
- 2 1/2 cups flour
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- Pizza Dipping Sauce:
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon white sugar
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon minced fresh parsley
Instructions
- To make the dough:
- Add the yeast to the warm water.
- Add in the flour, olive oil, sugar and salt.
- Combine and knead for one minute.
Let sit for 10 minutes.
- Roll the dough out into a 13x6 dough rectangle.
- Cut into 3/4 inch wide strips.
- Tie dough into a nice loose knot.
Add 1/4 cup olive oil, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper, 1/4 teaspoon kosher salt to a small bowl and mix.
- Add each knot to the bowl of oil and lightly dredge or spoon oil on top.
- Add to baking sheet that has been lined with foil or sprayed with oil.
Bake at 375 degrees for 10-12 minutes or until browned.
- To Make the Dipping Sauce:
- Combine the tomato paste, tomato sauce, 1 teaspoon dried oregano, and 1 teaspoon dried basil, sugar, garlic, salt and parsley in a small bowl and whisk together.
- It is ready immediately but if you can make it as soon as you make your dough it will benefit greatly from the 30 or so minutes it gets to sit.
hi i would love to make these but i have dry active yeast can i use that instead and if i can how much should i put
That’s what I used for this recipe. Enjoy!
There was no rising time instructions. I didn’t have good results with this recipe. Would not make again.
You’ll want to let it sit for 10 minutes. It’s included in the recipe card.
I followed the recipe as written and the dough was so sticky it was impossible to work with. I make bread so I was tempted to knead the dough more than the one minute. My results were not good. Any suggestions?
I’m so sorry. I would just add more flour until your dough was smooth. It can be a bit sticky but not much. Hope this helps for next time.
I was looking for a quick easy garlic knot recipe to go with my vegan zuccini spiral and sauce recipe. Loved it. It complimented my dinner well. I will use this as my go to recipe.
Thank you
You’re welcome Joanne!
Can I make these with pre-made pizza dough?
Sure 🙂
These were so good! We could not stop eating them. I didn’t make the dipping sauce since I was already making a pasta sauce for dinner and figured we could just use that. The only change I made was to added chopped up garlic to the dough after it rose since we love all things extra garlicy. They were very easy to make and since the dough is just twisted into knots the recipe is very forgiving; little if any skill is required to successfully make these (so if anyone is hesitant for any reason, push those feelings aside, you’ll feel very pleased with yourself when these come out of the oven!). I will definitely make them again.
Thanks, Claudia! I’m so glad you enjoyed them!
So I have made these many times and they are so good. I make 2 changes though 1. I add about 1/3 cup more flour 2. Instead of waiting 10 minutes for it to rise I wait the full 1.5-2 hours.
If you can wait the 2 hours I recommend it, they are really delicous.
So glad you enjoy them and thanks for the suggestions!
Hello! I have made these before and my husband raved about them 🙂 I would like to make them again for dinner but I only have fast rising yeast in the house, will this work?
Thank you!
Yes, it’ll work too.
I made these. Love them but without the dipping sauce, there isn’t any instructions for making the knots garlic flavored, yet, they are called garlic knots! At what point would you put in garlic? Maybe in the oil they are dipped into? Or garlic powder in with the flour? What makes them garlic knots?
Sorry about that, the butter brushed on before baking has chopped butter in it. I’ve updated the recipe to reflect it.
Three stars from me. The dough was a little dense, so allowing it to rise longer might be a good idea. I also added garlic to the olive oil mixture for dredging the knots. The dough itself also didn’t have a ton of flavor, but it wasn’t bad. Good for a fast, simple recipe. I would probably make it again, maybe with a few adjustments.
I noticed one of the other commenters mentioned that you could only rate the recipe as 5 stars. From mobile view I had the same problem, but o changed it to desktop view and was able to give 3 stars instead.
Glad you enjoyed them. I’ll look into the issue with the mobile version, thanks for letting me know!
This recipe is horrible. The ratio of water to flour is ridiculous, as is the ratio of water to tomato paste. You end up with dough that barely stays together, and a flavored tomato juice.
I know which website I’ll be avoiding if looking for a recipe.
Ih. Also, I like how you can only rate 5 stars. Classy.
Yikes, I am so sorry the recipe didn’t work for you. I would try to reach out via email but the one provided isn’t an actual email address. Also, what do you mean you can only rate 5 stars? There are plenty of ratings on the site that have 3s 4s and 5s, so I’m a bit nervous my rating system is not functional if you weren’t able to add the rating you wanted.
These look delish! No kneading or proofing required?
Nope, I don’t knead it or let it rest usually. If you let it rest for 20-25 minutes it will be fluffier/more delicious but the thing I like about these is how quick they are.
Don’t these need time to rise? If not, why add yeast.
I honestly wondered the same thing, and have tried it both ways. The yeast doesn’t really get a heck of a lot of time to rise but I think it still helps. There was a bit more “chew” to it with the yeast version that we all liked.
Those look so good! OMG, I want to make them right now!
Aww, thanks Nancy. That is so sweet!
Oh my goodness! These knots look more than delicious! Holy cow! I am trying not to drool!
haha thanks!
My favorite appetizer or take out food is garlic bread with cheese. These look divine and so darn tasty to satisfy my cravings.
Oh heck yes, I am with you on that! I love cheesy garlic bread too.
Those look amazing. I will be trying them out this weekend for sure!
Awesome Krista! I hope you love it!
Beautiful pix and these look so good. I also pinned to the MommyBlogExpert Vegetarian Pinterest Board.
Aww thanks so much Janis! And thank you for the pin!
Yummy! You make me feel hungry right now, I love more garlic and this is fantastic.
Thanks Ryan!
Those look so good! I think my family would really love them!
Thanks Autumn!