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A grey bowl piled high with Dominos copycat garlic knots coated in a buttery parmesan and fresh herb sauce.

6-Ingredient Dominos Copycat Garlic Knots

Make the best 6-ingredient Dominos copycat garlic knots at home! This easy pizza dough recipe is buttery, garlicky, and better than the original.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: italian-american
Calories: 490
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 32 oz pizza dough store-bought or homemade
  • 1 cup 2 sticks unsalted butter
  • ¼ cup extra virgin olive oil
  • ¼ cup minced garlic use 2 tbsp if using fresh minced instead of jarred
  • ¼ cup fresh flat-leaf parsley finely chopped
  • 1 cup grated parmesan cheese
  • Optional: 2 tbsp dried oregano

Method
 

  1. Prep the Dough: Remove the 32oz pizza dough from the refrigerator and let it sit at room temperature for at least 1 hour to allow the gluten to relax.
  2. Shape the Knots: Cut the room-temperature dough in half, and then continue dividing until you have 32 equal, 1-ounce pieces. Gently stretch each piece and tie it into a small, loose knot. Place the knots onto a lightly oiled baking sheet.
  3. Bake: Brush the raw dough knots with a very light coating of olive oil. Bake in a preheated oven at 450°F (230°C) for 10 to 12 minutes, or until the knots are deeply golden brown.
  4. Make the Garlic Emulsion: While the knots are baking, melt the 2 sticks of unsalted butter and 1/4 cup of olive oil in a saucepan over medium heat. Add the minced garlic.
  5. Add the Herbs and Cheese: Cook just until the garlic becomes fragrant, then immediately remove the pan from the heat to prevent burning. Off the heat, stir in the fresh chopped parsley, grated parmesan cheese, and optional dried oregano.
  6. Toss and Serve: As soon as the knots come out of the oven, transfer them to a large mixing bowl. Pour the garlic butter emulsion over the hot bread and toss vigorously to coat. Serve immediately!

Nutrition

Serving: 4KnotsCalories: 490kcalCarbohydrates: 56gProtein: 14gFat: 22gSaturated Fat: 10gCholesterol: 40mgSodium: 620mgFiber: 2gSugar: 4g

Video

Notes

  • Gluten Relaxation: If your dough keeps snapping back when you try to tie it, let it sit on the counter for another 15-20 minutes. The warmer it gets, the easier it is to stretch!
  • Reheating: Do not microwave leftovers! Wrap them loosely in foil and bake at 350°F for 5-8 minutes to restore their soft, pillowy texture.

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