Want to know what I love? Warm, buttery garlic knots. Especially when they bake together into one gorgeous, golden pull-apart skillet. This recipe uses store-bought or homemade pizza dough and a double-garlic method that keeps every knot soft, flavorful, and perfectly glossy. The secret? Garlic infused butter before baking, and fresh garlic butter after baking. It tastes like pizzeria style garlic knots but looks even more impressive served straight out of a cast-iron skillet.
Whether you’re hosting a cozy dinner, making a game day appetizer, or just craving something nostalgic and doughy, this pull apart garlic knot skillet is always a crowd pleaser.
Why You’ll Love This Recipe
- Uses pizza dough; no kneading or rising needed
- Cast iron = crispy bottoms + fluffy centers
- Double garlic flavor without burning garlic in the oven
- Perfect for sharing and beautiful straight out of the skillet
Serving Ideas
- Pair with warm marinara or vodka sauce for dipping
- Serve alongside pasta, roasted chicken, or soup
- Make it part of a game-day grazing board
- Add small mozzarella cubes inside each knot for a cheesy version
Tips for Success
- Don’t skip the double-garlic method it guarantees flavor without burnt garlic.
- Keep knots on the smaller side so they bake evenly and puff nicely.
- If using fresh dough from a bag or canister, let it rest 10 minutes before shaping so it’s easier to tie.
- Leftovers reheat beautifully in a 350°F oven for 5 minutes.
Storing & Reheating
- Store leftovers in an airtight container up to 2 days.
- Reheat in a cast iron or oven until warmed through.
- Avoid microwaving, it softens the texture.
Quick & Easy Garlic Knots
Yield:
20
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
For the Garlic Knots
- 1 pound pizza dough
- Olive oil, for greasing the skillet
- Flour, for work bench
Garlic-Infused Butter (Before Baking)
- 4 tablespoons butter
- 2 garlic cloves, smashed
- ¼ teaspoon garlic powder (optional)
- Pinch of salt
Fresh Garlic Butter (After Baking)
- 3 tablespoons melted butter
- 2–3 garlic cloves, finely minced
- 1–2 tablespoons fresh parsley, chopped
- 1–2 tablespoons grated Parmesan (optional)
- Flaky salt, for finishing (optional)
Instructions
- On a lightly floured work station, roll out the pizza dough into a rectangle, about 9×14 inches. Slice into 1-inch strips, then cut each strip in half. Stretch each small piece gently and tie it into a loose knot, tucking the ends under. You’ll end up with about 18–22 knots.
- In a small skillet, melt the butter over medium-low heat. Add the smashed garlic cloves and let them gently sizzle for 3–4 minutes until the butter smells beautifully garlicky. Remove from heat and stir garlic powder and salt. Discard the garlic cloves before using, their job is done.
- Place a 10–12 inch cast-iron skillet in the oven and preheat to 375°F. A warm skillet helps the knots get golden on the bottom. Once hot, carefully remove the skillet and lightly brush the bottom and sides with olive oil.
- Toss the shaped knots in the garlic-infused butter until fully coated. Arrange them in the warm skillet so they’re touching and snug, this gives you that perfect pull-apart effect.
- Bake for 18–22 minutes, or until the knots are puffed, golden, and lightly crisp on the bottom. Cast iron bakes quickly, so start checking at the 18-minute mark.
- While the knots bake, stir together the melted butter, minced garlic, parsley, and Parmesan.
- Right when the skillet comes out of the oven, brush the knots generously with the fresh garlic butter. The heat from the skillet warms the garlic without burning it, giving you incredible restaurant-style flavor.
- Add flaky salt and extra parsley if desired. Enjoy!
