New York garlic knots are the ultimate pizzeria side, born in the corner slice joints of the city and made to be devoured hot and buttery. I love them because they’re soft and chewy on the inside, with just enough crisp on the outside, all tossed in garlic butter, fresh parsley, and a generous dusting of Pecorino Romano. Whether I serve them alongside pizza, soup, or salad—or just pile them up with a side of marinara for dunking—they never last long.

Why You’ll Love This Recipe

I always come back to this recipe because it captures the essence of New York garlic knots without needing to leave the house. It starts with pizza dough (homemade or store-bought), and with the help of a blazing hot oven and either a pizza steel or stone, I get that signature crispy bottom and soft interior. The buttery garlic coating, enhanced with crushed red pepper, fresh parsley, and sharp Pecorino Romano, turns each knot into a bite-sized flavor bomb. And the best part? I control how many I eat—no judgment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pizza dough

• olive oil

• unsalted butter

• fresh garlic, minced

• Pecorino Romano cheese

• fresh parsley, minced

• crushed hot red pepper flakes

• kosher salt

Directions

1. I remove the pizza dough from the fridge two hours before baking to bring it to room temperature.

2. While it rests, I preheat the oven to 525°F with my pizza steel set on the second highest rack for at least 45 minutes.

3. I flatten the dough into a 12-inch circle, then slice it into about 16 strips. Each strip gets rolled out and tied into a knot.

4. I place the knots onto a floured wooden pizza peel, cover them with plastic wrap, and prep the garlic butter.

5. In a pan over medium-low heat, I melt butter with olive oil and sauté the garlic until golden, then transfer the mixture to a large bowl.

6. I launch the knots onto the hot pizza steel and bake for 6–8 minutes until charred on the bottom and golden on top.

7. Right out of the oven, I toss the hot knots in the garlic butter and season generously with salt, Pecorino Romano, red pepper flakes, and parsley.

8. I taste one (quality control!) and adjust the seasoning as needed before serving hot.

Servings and Timing

This recipe makes about 6 servings and takes approximately 1 hour and 20 minutes total, including prep and cook time. If I’m using store-bought dough, it shaves off a bit of time, but I always allow 2 hours for the dough to rest before baking.

Variations

• Cheesy garlic knots: I sometimes tuck shredded mozzarella into the dough strips before tying for a cheesy center.

• Herb swaps: Instead of parsley, I’ve used fresh basil or oregano for a slightly different flavor.

• Spice it up: A dash of cayenne or extra chili flakes adds a nice kick.

• Vegan option: I use plant-based butter and skip the cheese or sub with nutritional yeast.

• Mini knots: I cut the dough into smaller pieces for bite-sized party versions—perfect finger food.

Storage/Reheating

When I have leftovers (rare, but it happens), I store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 3. To reheat, I pop them in a 350°F oven for 5–7 minutes until warmed through. A quick toss in olive oil or extra garlic butter before reheating brings them back to life.

FAQs

How do I keep garlic knots from getting soggy?

I make sure they’re tossed in garlic butter immediately after baking while they’re hot, which helps them absorb flavor without getting soggy. Using a hot steel or stone keeps the bottoms crisp.

Can I make garlic knots ahead of time?

Yes. I tie the knots and refrigerate them (covered) for a few hours or overnight. When I’m ready to bake, I let them come back to room temp before cooking.

What if I don’t have a pizza steel or stone?

A baking sheet lined with parchment works, but I preheat the oven to 450°F and bake on the lower rack for about 15 minutes. The texture is more bread-like but still delicious.

Can I freeze garlic knots?

Absolutely. After baking, I let them cool, then freeze in a single layer before transferring to a freezer bag. I reheat straight from frozen at 350°F until hot.

Is store-bought dough okay to use?

Yes, when I’m short on time, I grab dough from my local pizzeria or grocery store. It’s not quite as flavorful as homemade cold-fermented dough, but it gets the job done.

Conclusion

These New York garlic knots bring the spirit of a classic pizzeria right into my kitchen. With their golden crust, buttery garlic coating, and rich cheese topping, they’re impossible to resist. Whether I’m serving them as a side, a snack, or just indulging in a batch on their own, I know they’ll disappear fast—and I’ll be making them again soon.