“Recommending Birrittella’s is a no-brainer” ~ Andrew Coto
Appetito Magazine Review

“The Best Store-Bought Pizza Doughs At A Glance” ~ Purewow.com
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Garlic Knots

Garlic Knots
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine Italian


  • 1 Parchment Paper
  • 1 9x13 Baking Sheet


  • 1 package Traditional Birrittellas Dough
  • 5 tbsp Salted Butter (Melted)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Parsley Flakes
  • 2 Garlic Gloves (Minced)
  • 2 tbsp Fresh Parsley
  • 2 tbsp Grated Parmesan
  • 1 tbsp Flour Use to dust surface


  • Preheat your oven to 400 degrees.
  • Flour your work surface.
  • Roll your dough into about a 16” log.
  • Cut strips with a knife about 1” thick.
  • Take your index and middle finger and place them in the middle of your dough strip. Wrap the top part around your fingers and create a hole with your two fingers to pull through and create a knot. Tuck the two sides underneath your knot and place on your baking sheet lined with parchment paper. Repeat with the rest.
  • Melt your butter and mix in your garlic powder and parsley flakes.
  • Brush onto your knots generously and bake between 20-23 mins.
  • Remove. Add your minced garlic to your melted butter. Brush remaining butter over tops of your garlic knots and broil on high for 3-5 mins or until golden brown on top.
  • Remove and immediately sprinkle with parmesan cheese and fresh parsley.
  • Enjoy!
Keyword Bread, Dough, Garlic, Knots, Traditional

Important Dough Guidelines

To guarantee the highest flavor and quality in Birrittella’s Dough while avoiding flat or chewy results, please adhere to these essential guidelines:

  1. Maintain refrigeration for a maximum of 50 days.

  2. Allow the dough to undergo a minimum 3.5-hour rising process before use.

  3. For the finest outcomes, preheat your oven to the highest attainable temperature, ideally 475°F or higher