Cheesy Roasted Garlic Knots

Why You’ll Love This Recipe

I love these garlic knots because roasting the garlic gives them a deeper, smoother flavor than I get from raw garlic alone. The roasted cloves become soft enough to mash directly into the butter, spreading their flavor across every knot.

The combination of mozzarella and Parmesan gives me two different kinds of cheesy goodness. Mozzarella provides the stretchy, melted texture, while Parmesan adds a salty, nutty finish.

I also like how adaptable the recipe is. I can use homemade pizza dough when I have time or start with prepared pizza dough for a much faster version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the knots:

• Pizza dough, homemade or store-bought
• Olive oil
• All-purpose flour, for the work surface

For the roasted garlic butter:

• Whole garlic bulb
• Olive oil
• Unsalted butter, melted
• Fresh parsley, finely chopped
• Italian seasoning
• Salt
• Freshly ground black pepper
• Crushed red pepper flakes, optional

For the cheese topping:

• Mozzarella cheese, shredded
• Parmesan cheese, freshly grated

For serving:

• Marinara sauce, optional

I prefer freshly grated cheese because it melts more smoothly than many packaged pre-shredded varieties. I also roast a whole bulb of garlic because any extra cloves are easy for me to save for sauces, mashed potatoes, or toast.

Directions

1. I preheat my oven to 400°F (205°C).
2. I slice the top from the garlic bulb so the tops of the cloves are exposed. I drizzle the garlic with olive oil and wrap the bulb loosely in foil.
3. I roast the garlic for about 35 to 45 minutes, or until the cloves are very soft, golden, and fragrant.
4. I let the roasted garlic cool until it’s comfortable to handle. I squeeze the softened cloves from their skins and mash them into a smooth paste.
5. I increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
6. I transfer the pizza dough to a lightly floured work surface and gently shape it into a rectangle.
7. I cut the dough into approximately 12 equal strips.
8. I gently stretch each strip and tie it into a loose knot. I tuck the ends underneath when necessary to help each knot hold its shape.
9. I arrange the knots on the prepared baking sheet, leaving space between them.
10. I brush the knots lightly with olive oil and let them rest for about 15 to 20 minutes while the oven finishes heating.
11. I bake the knots for about 10 to 12 minutes, until they’re beginning to puff and turn lightly golden.
12. While they bake, I combine the melted butter, mashed roasted garlic, parsley, Italian seasoning, salt, black pepper, and optional red pepper flakes.
13. I remove the partially baked knots from the oven and generously brush them with the roasted garlic butter.
14. I sprinkle mozzarella and Parmesan over the knots, making sure some cheese settles into the spaces between the folds of dough.
15. I return the knots to the oven for another 4 to 7 minutes, or until the cheese is melted and the bread is golden brown.
16. If I want a more deeply browned cheese topping, I briefly place the knots under the broiler and watch them closely.
17. I brush the hot knots with a little more roasted garlic butter and finish them with additional parsley and Parmesan.
18. I let them cool for a few minutes before serving them warm with marinara sauce.

Servings and Timing

I usually make about 12 medium Cheesy Roasted Garlic Knots from one batch.

Prep time: 20 minutes
Garlic roasting time: 35–45 minutes
Dough resting time: 15–20 minutes
Bake time: 14–19 minutes
Total time: About 1 hour 20 minutes
Servings: 12 knots

I can shorten the overall preparation by roasting the garlic ahead of time and refrigerating it until I’m ready to make the knots.

Variations

For extra-cheesy knots, I add more mozzarella during the final stage of baking. I can also tuck a small cube of mozzarella into each piece of dough before forming the knots.

When I want a stronger herb flavor, I add fresh basil, oregano, rosemary, or chives to the roasted garlic butter.

For spicy garlic knots, I increase the crushed red pepper flakes or add a small amount of cayenne pepper. I like serving this version with a cooling tomato or creamy dipping sauce.

I can make pesto garlic knots by brushing a small amount of basil pesto over the dough before adding the cheese. I still use some roasted garlic butter so I don’t lose the signature garlic flavor.

For a simpler version, I leave out the mozzarella and use plenty of Parmesan. This gives me a lighter garlic knot with a crisp, salty cheese coating.

Storage/Reheating

I store completely cooled Cheesy Roasted Garlic Knots in an airtight container in the refrigerator for up to 3 to 4 days.

For the best reheated texture, I place the knots on a baking sheet and warm them in a 350°F (175°C) oven for about 5 to 10 minutes. I find this restores the bread’s texture better than microwaving.

When I’m in a hurry, I microwave an individual knot for about 15 to 20 seconds. I use short intervals because too much microwave heat can make the bread chewy.

I can also freeze the baked and cooled knots for up to about 2 months. I thaw them before reheating and add a little fresh garlic butter or Parmesan after warming.

FAQs

Can I make Cheesy Roasted Garlic Knots with store-bought pizza dough?

Yes. I frequently use prepared pizza dough when I want to save time. I let refrigerated dough sit at room temperature briefly before shaping because warmer dough is easier for me to stretch and knot.

Can I roast the garlic ahead of time?

Yes. I can roast the garlic several days in advance and keep it covered in the refrigerator. This makes the recipe much quicker when I’m ready to bake the knots.

Why are my garlic knots tough?

I avoid adding too much flour while shaping the dough and take care not to overbake the knots. I also allow refrigerated pizza dough to relax before shaping it, which makes it easier for me to work with without excessive stretching.

What cheese works best for garlic knots?

I like combining low-moisture mozzarella with freshly grated Parmesan. Mozzarella gives me a stretchy melted topping, while Parmesan contributes a stronger savory flavor. I can also experiment with provolone, Asiago, or a mild cheddar.

What can I serve with Cheesy Roasted Garlic Knots?

I love serving these knots with marinara sauce for dipping. They also pair well with pizza, spaghetti, lasagna, baked pasta, tomato soup, creamy soups, and fresh salads.

Conclusion

Cheesy Roasted Garlic Knots combine soft pizza dough, sweet roasted garlic, melted butter, herbs, mozzarella, and Parmesan in a warm, pull-apart bread that’s packed with savory flavor. I especially love how the roasted garlic butter settles into every fold while the cheese creates a golden, melty topping.

Cheesy Roasted Garlic Knots

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheesy Roasted Garlic Knots are soft, golden bread knots brushed with buttery roasted garlic and topped with melted mozzarella and Parmesan. Serve them warm with marinara for an irresistible appetizer or Italian-inspired side.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–64 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 knots
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 pound pizza dough, homemade or store-bought
• 1 tablespoon olive oil, for brushing the knots
• All-purpose flour, for the work surface
• 1 whole garlic bulb
• 1 teaspoon olive oil, for roasting the garlic
• 5 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, finely chopped, plus more for serving
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated, plus more for serving
• Marinara sauce, optional, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (205°C).
2. Slice the top from the garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap loosely in foil.
3. Roast the garlic for 35 to 45 minutes, or until the cloves are very soft, golden, and fragrant.
4. Let the garlic cool until comfortable to handle. Squeeze the softened cloves from their skins and mash into a smooth paste.
5. Increase the oven temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
6. Transfer the pizza dough to a lightly floured work surface and gently shape it into a rectangle.
7. Cut the dough into approximately 12 equal strips.
8. Gently stretch each strip and tie it into a loose knot, tucking the ends underneath as needed.
9. Arrange the knots on the prepared baking sheet, leaving space between them.
10. Brush the knots lightly with 1 tablespoon olive oil and let them rest for 15 to 20 minutes.
11. Bake for 10 to 12 minutes, or until the knots begin to puff and turn lightly golden.
12. Meanwhile, combine the melted butter, mashed roasted garlic, parsley, Italian seasoning, salt, black pepper, and optional red pepper flakes.
13. Remove the partially baked knots from the oven and generously brush them with the roasted garlic butter.
14. Sprinkle the mozzarella and Parmesan over the knots, allowing some cheese to settle into the folds.
15. Return the knots to the oven and bake for another 4 to 7 minutes, or until the cheese is melted and the bread is golden brown.
16. For deeper browning, briefly place the knots under the broiler, watching carefully to prevent burning.
17. Brush the hot knots with additional roasted garlic butter and finish with extra parsley and Parmesan.
18. Cool for a few minutes and serve warm with optional marinara sauce.

Notes

• Freshly grated mozzarella and Parmesan generally melt more smoothly than packaged pre-shredded cheese.
• Roast the garlic several days ahead and store it covered in the refrigerator to shorten preparation time.
• Let refrigerated pizza dough sit briefly at room temperature before shaping so it is easier to stretch and knot.
• For extra-cheesy knots, add more mozzarella or tuck a small cube of mozzarella into each piece of dough before shaping.
• Fresh basil, oregano, rosemary, or chives can be added to the roasted garlic butter.
• Increase the crushed red pepper flakes or add cayenne pepper for a spicier variation.
• For pesto garlic knots, brush the dough with a small amount of basil pesto before adding the cheese.
• Store cooled knots in an airtight container in the refrigerator for 3 to 4 days. Reheat at 350°F (175°C) for 5 to 10 minutes.
• Freeze baked and cooled knots for up to 2 months. Thaw before reheating and finish with fresh garlic butter or Parmesan.

Nutrition

• Serving Size: 1 knot
• Calories: 210 kcal
• Sugar: 2 g
• Sodium: 390 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 25 mg