These Sourdough Garlic Knots are your new go-to side for soup night, pizza night, or anything in between. They’re buttery, garlicky, and super easy to make since we are using store-bought pizza dough. 

We love this recipe because it’s simple enough for kids to help with but still feels homemade and cozy. If you’ve got sourdough pizza dough in the fridge (or even regular pizza dough), you’re already halfway there. Bonus: they freeze well and reheat beautifully, making them perfect for batch baking or adding to your weekly meal prep.

Garlic knots go perfectly with my Gnocchi Al Ragu and Pasta Pomodoro with Burrata.

Ingredients Needed

• • Sourdough pizza dough – Remove from the fridge at least 1 hour before using to let it come to room temperature. This makes shaping easier and prevents tearing.

• Butter – you can use salted or unsalted. 

• Seasonings: Garlic powder, Dried oregano, Kosher salt
• Optional: parmesan cheese, and marinara for dipping. 

How to Make Sourdough Garlic Knots

Preheat the oven to 400°F and line a baking sheet with parchment paper or a Silpat mat.

Cut the dough into 16 1-inch wide strips using a pizza cutter or bench scraper. Roll each strip into a rope, about 8 inches long. Tie each rope into a loose knot, either leaving the ends out or tucking them under. Place on the prepared baking sheet.

Cover the knots with a clean kitchen towel and let them rest for 45 to 60 minutes until puffy.

While the knots are resting, melt the butter and stir in the garlic powder, oregano, and kosher salt.

Brush the knots with half of the garlic butter and bake for 20 to 25 minutes, until golden brown.

Remove from the oven and brush with the remaining butter. Add a sprinkle of parmesan if desired.

Serve warm with marinara sauce or enjoy plain!

Helpful Tips

• Let your dough sit out: Cold dough is stiff and hard to stretch. Giving it time to warm up will make knot-tying much easier.
  
• Ropes won’t roll? Let dough rest for 5–10 minutes after cutting. This relaxes the gluten and makes it more workable.
  
• Batch & Freeze: Make a double batch and freeze half after baking. Reheat in the oven at 300°F for 8–10 minutes for fresh-from-the-oven taste.
  
• No Silpat? Parchment paper works great and prevents sticking without the cleanup.

Common FAQs

Can I use frozen dough?
Yes! Thaw it overnight in the fridge and bring it to room temp before using.

How long do they keep?
Up to 2 days on the counter, 1 week in the fridge, or 3 months in the freezer.

Can I make these ahead of time?
Absolutely, shape and refrigerate overnight. Let them rest at room temp for 30–40 minutes before baking.

Can I use fresh garlic?

We recommend using garlic powder so it doesn’t burn while cooking at such a high temperature. 

More Delicious Recipes You Will Love:

• Eggplant Parmesan Meatballs
• Creamy Tomato Orzo
• Instant Pot Pasta
• Healthy Spaghetti Sauce Marinara

Sourdough Garlic Knots

These sourdough garlic knots are soft, golden, and packed with flavor. Made with store-bought dough and ready in under an hour, fun for kids to help twist!

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Course: Appetizer, bread

Cuisine: American

Keyword: sourdough garlic knots

Prep Time: 1 hour hour

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Ingredients

• 16 ounces fresh sourdough pizza dough
• 6 tablespoons unsalted butter melted
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Optional: parmesan cheese
• Optional: marinara sauce

Instructions

• Remove dough from refrigerator at least one hour before using and allow to come to room temperature.
• Line a baking sheet with Silpat mat or parchment paper.
• Using a pizza cutter or bench scraper, slice dough into 16 1-inch strips then roll each strip into an 8-inch long rope. Carefully tie each rope into a knot, leaving the two ends of the knot out or tucking them underneath. Place knots on baking sheets.
• Lightly cover knots with dish towel and rest for 45 to 60 minutes.
• Preheat oven to 400 degrees F.
• In a bowl, mix together butter, garlic powder, oregano, and salt. Brush onto the knots and place remaining mixture to the side.
• Bake knots for 20 to 25 minutes until golden brown. Remove from oven and brush with remaining butter. Optional: sprinkle with parmesan cheese.
• Serve plain or with marinara sauce.
• Store at room temperature for two days or in the refrigerator for up to one week. Can wrap individually and freeze for up to three months.

Video

Notes

Note: Can often find sourdough pizza dough at the grocery store or local bakery. If not available, can use regular pizza dough instead.