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A white plate sitting on a table with Garlic Knots on it.

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

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.