Pizzeria Garlic Knots & Sauce

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Homemade Pizzeria Garlic Knots with Pizza Dipping Sauce! Garlic knots are easy, addictive, and so inexpensive to make you’ll never order them again!

Homemade Garlic Knots with Dipping Sauce

Homemade Garlic Knots – AN INEXPENSIVE Appetizer

Every weekend it seems like we are having people over for one game or another and we always end up ordering pizza to go with our snacks. Sure, I make dips and bites for the game but when it comes to football, my husband firmly believes in the power of pizza. So last weekend when we were ordering his favorites and he said he was going to order pizza knots, I quickly offered to make my own! I have to admit most of the reason I made these was because it really irritates me how much restaurants charge for garlic knots. They’re basically just pizza dough, 6 of them should NOT cost eight dollars.

How to Make Garlic Knots

The thing about these pizza knots is they are super easy. Easy as in no rising time really needed. Just the amount of time it takes to make the dough, roll it out and dredge it before baking is about all the time it needs. No this isn’t you Italian grandmother’s pizza dough, but trust me it makes for delicious, easy appetizer your friends and family will love. The sauce itself is actually a pizza sauce I thinned out for our purposes. If you would like to use it as a pizza sauce, remove 3/4 of a cup of water from the recipe for it.

Add the flour, salt, sugar, and yeast in a large bowl. Add in the olive oil and warm water. Roll the dough out into a 13×6 dough rectangle. Cut into 3/4 inch wide strips. Tie dough into a nice loose knot. Add 1/4 cup olive oil, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper, 1/4 teaspoon kosher salt to a small bowl and mix. Add each knot to the bowl of oil and lightly dredge or spoon oil on top. Add to baking sheet that has been lined with foil or sprayed with oil. Bake at 375 degrees for 10-12 minutes or until browned.

To Make the Dipping Sauce:

Combine the tomato paste, 2 cups water, 1/4 cup olive oil, 4 garlic cloves (minced), 1/2 teaspoon salt, 2 teaspoons dried oregano, and 2 teaspoons dried basil in a small bowl and whisk together. It is ready immediately but if you can make it as soon as you make your dough it will benefit greatly from the 30 or so minutes it gets to sit.

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Some easy variations:

1. Swap out the pizza sauce for your favorite Alfredo sauce or Chimichurri Sauce.
2. Add some slices of pepperoni to your knots before tying them.
3. Swap the garlic and oregano for cumin, cayenne and garlic salt and the pizza dip for salsa con queso. Queso is notorious for its inclusion of processed cheese, so when I get it pre-made I buy this one from Pacific Foods because it is made with natural ingredients.
4. Ditch the garlic and oregano and add a slice of half cooked bacon to the knot before tying and dip into BLT Dip (This is a favorite in our house!)

So, quick question for you guys. I have started adding less in progress photos when the recipes are really simple in favor of the page loading faster for you guys. I have pictures of ingredients in the bowl pre-mix and the dough in a rectangle, but I couldn’t think of what it would add. Sound off below to let me know what you think! If you want more pictures of the steps I would love to hear it.

Recipe

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Pizzeria Garlic Knots & Sauce

5
  • Yield: 24
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Course: Appetizer
  • Cuisine: Italian
Homemade Pizzeria Garlic Knots with Pizza Dipping Sauce! Easy and addictive, so inexpensive to make you'll never order them again!

Ingredients

  • Garlic Knots:
  • 1 (1/4 ounce) package dry yeast
  • 1 cup warm water
  • 2 1/2 cups flour
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • Pizza Dipping Sauce:
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon white sugar
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon minced fresh parsley

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To make the dough:
  2. Add the yeast to the warm water.
  3. Add in the flour, olive oil, sugar and salt.
  4. Combine and knead for one minute.
  5. Let sit for 10 minutes.
  6. Roll the dough out into a 13x6 dough rectangle.
  7. Cut into 3/4 inch wide strips.
  8. Tie dough into a nice loose knot.
  9. Add 1/4 cup olive oil, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper, 1/4 teaspoon kosher salt to a small bowl and mix.

  10. Add each knot to the bowl of oil and lightly dredge or spoon oil on top.
  11. Add to baking sheet that has been lined with foil or sprayed with oil.
  12. Bake at 375 degrees for 10-12 minutes or until browned.
  13. To Make the Dipping Sauce:
  14. Combine the tomato paste, tomato sauce, 1 teaspoon dried oregano, and 1 teaspoon dried basil, sugar, garlic, salt and parsley in a small bowl and whisk together.
  15. It is ready immediately but if you can make it as soon as you make your dough it will benefit greatly from the 30 or so minutes it gets to sit.

Nutrition Information

Yield: 24 , Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Garlic Knots with Pizza Dipping Sauce on plate

Homemade Pizzeria Garlic Knots with Dipping Sauce! Easy and addictive, so inexpensive to make you'll never order them again!
Homemade Pizzeria Garlic Knots with Dipping Sauce! Easy and addictive, so inexpensive to make you'll never order them again!

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Main Dishes Recipe Sauces & Dressings Vegetarian

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Comments

    1. Aww that is so sweet! My little ones are too young to help do that, but I hope to make similar memories with them as they grow too!

  1. Your garlic knots looks really good. I just had my first garlic knots the other day and I fell in love. Now — I want to make some myself. I never thought to turn them into pizza flavored though.

  2. Yum these look delicious. I’ve been on a garlic kick lately and I think these would be just delicious! my kids would love them too!

    1. Heck yes I did! Haha. I froze a bunch too. If you freeze them, let them thaw and bake later. I usually let them thaw and sit an extra twenty minutes at room temperature.

  3. These look very delicious! I could go for some of these right now. I am going to save this recipe so I can make them sometime soon. Yummy!

  4. Homemade Pizzeria Garlic Knots look amazing. I will have to try making them with the dipping sauce this weekend. I am sure my family is going to love them.

  5. My favorite appetizer or take out food is garlic bread with cheese. These look divine and so darn tasty to satisfy my cravings.

    1. I honestly wondered the same thing, and have tried it both ways. The yeast doesn’t really get a heck of a lot of time to rise but I think it still helps. There was a bit more “chew” to it with the yeast version that we all liked.

    1. Nope, I don’t knead it or let it rest usually. If you let it rest for 20-25 minutes it will be fluffier/more delicious but the thing I like about these is how quick they are.

  6. This recipe is horrible. The ratio of water to flour is ridiculous, as is the ratio of water to tomato paste. You end up with dough that barely stays together, and a flavored tomato juice.
    I know which website I’ll be avoiding if looking for a recipe.

    Ih. Also, I like how you can only rate 5 stars. Classy.

    1. Yikes, I am so sorry the recipe didn’t work for you. I would try to reach out via email but the one provided isn’t an actual email address. Also, what do you mean you can only rate 5 stars? There are plenty of ratings on the site that have 3s 4s and 5s, so I’m a bit nervous my rating system is not functional if you weren’t able to add the rating you wanted.

  7. Three stars from me. The dough was a little dense, so allowing it to rise longer might be a good idea. I also added garlic to the olive oil mixture for dredging the knots. The dough itself also didn’t have a ton of flavor, but it wasn’t bad. Good for a fast, simple recipe. I would probably make it again, maybe with a few adjustments.

    I noticed one of the other commenters mentioned that you could only rate the recipe as 5 stars. From mobile view I had the same problem, but o changed it to desktop view and was able to give 3 stars instead.

  8. I made these. Love them but without the dipping sauce, there isn’t any instructions for making the knots garlic flavored, yet, they are called garlic knots! At what point would you put in garlic? Maybe in the oil they are dipped into? Or garlic powder in with the flour? What makes them garlic knots?

  9. Hello! I have made these before and my husband raved about them 🙂 I would like to make them again for dinner but I only have fast rising yeast in the house, will this work?
    Thank you!

  10. So I have made these many times and they are so good. I make 2 changes though 1. I add about 1/3 cup more flour 2. Instead of waiting 10 minutes for it to rise I wait the full 1.5-2 hours. If you can wait the 2 hours I recommend it, they are really delicous.

    Rating: 4
  11. These were so good! We could not stop eating them. I didn’t make the dipping sauce since I was already making a pasta sauce for dinner and figured we could just use that. The only change I made was to added chopped up garlic to the dough after it rose since we love all things extra garlicy. They were very easy to make and since the dough is just twisted into knots the recipe is very forgiving; little if any skill is required to successfully make these (so if anyone is hesitant for any reason, push those feelings aside, you’ll feel very pleased with yourself when these come out of the oven!). I will definitely make them again.

    Rating: 5