Garlic Knots with Parsley and Tomato Dipping Sauce
Soft little knots of pizza dough baked until golden and brushed with warm garlic olive oil and parsley.
Made with Basic tomato sauce and Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £0.81 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan) and line a large baking tray with baking paper.
- 2
Roll your ready made pizza dough (see the base recipe) into a rectangle about 1.5 cm thick. Cut into 16 strips of roughly equal width.
- 3
Roll each strip into a rope about 25 cm long. Tie it in a loose knot and tuck the ends underneath. Space the knots on the tray, cover and leave for 15 minutes.
15 min - 4
Bake for 14 to 16 minutes until puffed and golden brown.
15 min - 5
While they bake, warm the olive oil and garlic in a small pan over a low heat for 2 minutes, without browning the garlic. Stir in the parsley and oregano.
2 min - 6
Brush the hot knots generously with the garlic oil and sprinkle with the salt. Warm your ready made basic tomato sauce (see the base recipe) and serve alongside for dipping.
Tips
- Keep the garlic oil gentle. Garlic that browns turns bitter, so remove the pan from the heat as soon as it smells sweet.
- Do not worry about neat knots. A loose tie puffs up and looks better than a tight one.
- Brush the oil on while the knots are hot so they soak it up.
Storing and freezing
Best the day they are made. Cool within 1 to 2 hours, keep in an airtight container for up to 2 days and re-warm in a 180C oven for 5 minutes. Freeze cooled knots for up to 2 months.
Questions
Are garlic knots vegan?
Yes. Made with this dough, olive oil, garlic and herbs they are vegan, dairy free and egg free. Most shop versions use butter, so check the label if buying.
Can I make garlic knots ahead?
Yes. Shape them, cover and chill for up to 12 hours, then bring to room temperature for 30 minutes before baking. You can also bake them, freeze them and re-warm.
Can I use butter instead of olive oil?
Yes. Melt 50 g of butter with the garlic for a richer knot. It stops the recipe being vegan and dairy free.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
