Pizzeria Garlic Knots & Sauce

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Homemade Pizzeria Garlic Knots and Sauce are so easy to make with fresh garlic, Italian herbs and olive oil, you’ll never order them again!

It’s easy to make Italian Food favorites at home like Spaghetti and Meatballs, Chicken Parmesan, and Cheesy Manicotti, and these Pizzeria Garlic Knots are the perfect appetizer to serve along slide them.

Homemade Garlic Knots with Dipping Sauce

No matter the season, there is always a favorite sports team to watch. If it seems like every weekend you are having people over for one game or another, you’ll probably often end up ordering pizza to go with your snacks. There’s nothing wrong with getting delivery for the main course, and making dips and bites for the game to go along with it. However, next time you’re about to order pizza knots, save some money and make your own! Once you see how easy they are to make (they’re basically just pizza dough), you will NOT want to overpay for them again.

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 your Italian grandmother’s pizza dough, but it makes for a delicious, easy appetizer your friends and family will love. The sauce itself is actually a pizza sauce thinned out for these purposes. If you would like to use it as a pizza sauce, remove ¾ of a cup of water from the recipe for it.

In addition to dipping sauce, you can serve these Pizzeria Garlic Knots to dip into Sausage Combo Pizza Soup or Pepperoni Pizza Dip, or make extra dough and use it for an Easy Meat Calzone.

How to Make Homemade Pizzeria Garlic Knots

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 ¾ inch wide strips. Tie dough into a nice loose knot. Add ¼ cup olive oil, 1 teaspoon dried oregano, ½ teaspoon crushed red pepper, ¼ 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.

How to Make Garlic Knot Dipping Sauce

Combine the tomato paste, 2 cups water, ¼ cup olive oil, 4 garlic cloves (minced), ½ 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.

Frequently Asked Questions

What can Garlic Knots be dipped into besides pizza sauce?

Swap out the pizza sauce for your favorite Alfredo Sauce or Chimichurri Sauce.

Can I add meats to Garlic Knots?

Yes! Add some slices of pepperoni to your knots before tying them. Or ditch the garlic and oregano and add a slice of half cooked bacon to the knot before tying and dip into BLT Dip.

What other seasonings can I use on Garlic Knots?

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.

How to Store Homemade Pizzeria Garlic Knots

  • Serve: Pizzeria Garlic Knots are best served warm from the oven, but they can be left at room temperature also.
  • Store: Store in an airtight container or plastic bag for up to 5 days. Reheat for a few seconds in the microwave or 5-7 minutes in the oven at 350 degrees.
  • Freeze: Freeze Pizzeria Garlic Knots for 2-3 months. Thaw at room temperature before reheating.

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Pizzeria Garlic Knots & Sauce

Homemade Pizzeria Garlic Knots and Sauce are so easy to make with fresh garlic, Italian herbs and olive oil, you'll never order them again!
Yield 24
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Author Sabrina Snyder


Garlic Knots:

  • 1 (¼ 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 fresh parsley , minced


To make the dough:

  • Add the yeast to the warm water.
  • Add in the flour, olive oil, sugar and salt.
  • Combine and knead for one minute.
  • Let sit for 10 minutes.
  • Roll the dough out into a 13×6 dough rectangle.
  • Cut into ¾ inch wide strips.
  • Tie dough into a nice loose knot.
  • Add ¼ cup olive oil, minced garlic, 1 teaspoon dried oregano, ½ teaspoon crushed red pepper, ¼ 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, tomato sauce, 1 teaspoon dried oregano, and 1 teaspoon dried basil, sugar, garlic, salt and parsley 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.


Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 172mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Keyword: Garlic Knots and Sauce
Pizzeria Garlic Knots Collage

Photos used in a previous version of this post.

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!
Garlic Knots with Pizza Dipping Sauce on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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    1. 13 inch. Then roll the dough between your hands until it becomes like a long very thick straw. Then form your knot!

  1. hi i would love to make these but i have dry active yeast can i use that instead and if i can how much should i put

  2. I followed the recipe as written and the dough was so sticky it was impossible to work with. I make bread so I was tempted to knead the dough more than the one minute. My results were not good. Any suggestions?

    1. I’m so sorry. I would just add more flour until your dough was smooth. It can be a bit sticky but not much. Hope this helps for next time.

  3. I was looking for a quick easy garlic knot recipe to go with my vegan zuccini spiral and sauce recipe. Loved it. It complimented my dinner well. I will use this as my go to recipe.
    Thank you

  4. 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.

  5. 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.

  6. 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!

  7. 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?

    1. Sorry about that, the butter brushed on before baking has chopped butter in it. I’ve updated the recipe to reflect it.

  8. 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.

    1. Glad you enjoyed them. I’ll look into the issue with the mobile version, thanks for letting me know!

  9. 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.

    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.

    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.

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

  11. Beautiful pix and these look so good. I also pinned to the MommyBlogExpert Vegetarian Pinterest Board.

  12. 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.

  13. You had me at “garlic”. I read a quote once that said something like “Sour cream makes it Russian, soy makes it Asian, cumin makes it Mexican, but garlic just makes it good.” I heartily agree!

  14. 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!

  15. Those knots sound so good. I can imagine that you would get a whole heck of a lot more homemade knots for $8 than 6! Homemade tastes so good, 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.

  16. These sound so easy to make! I love to make little snack foods when we have friends over, perfect for watching the game.

  17. 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!

  18. 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.

  19. Garlic knots bring me right back to childhood in my mother’s kitchen! Tying knots and making sure they had just the right about of kosher salt on them! Love them! What a great game day treat!

    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!

  20. These look AMAZING. Like licking the screen good. A local restaurant does something like this as an appetizer. We don’t bother getting the kids anything else to eat because they’re stuffed and can’t eat anymore.

  21. I have just finished eating breakfast…and yet….and yet…I want that whole plate for myself!