Pizza Dough Garlic Knots No Yeast

Looking for more easy, fun finger food recipes? Try my cheese biscuits, jicama fries, and bacon-wrapped asparagus. A simple side dish can instantly elevate the most basic dinner into something restaurant-worthy. When my family is craving Italian food, I always make sure to whip up a side of these easy garlic knots.

Why I love this recipe

A no-fuss recipe. I use my foolproof 2-ingredient dough, so there’s no yeast in this recipe. That also means there’s no waiting for the dough to rise! They freeze like a dream. I always make a double batch so I can freeze the extras and grab them as I need them. Easy to customize. I give you the base recipe with Italian herbs and garlic as the starring flavors, but there’s plenty of space to customize them with whatever you want. Versatile. Like garlic breadsticks, these bad boys make the perfect appetizer or side dish, whether you’re making pizza, pot roast, or soup.

Ingredients needed

Self-rising flour. AKA flour with baking powder and salt already added. You can buy it at the store or make my homemade self-rising flour. Use gluten-free self-rising flour if needed. Greek yogurt. My secret ingredient! It adds moisture and a bit of protein to the garlic knots. I tested non-fat, low-fat, and full-fat yogurt, and they all do the trick. Butter or oil. To brush the garlic and herb mixture on top of the knots. Garlic. I tried fresh garlic and jarred minced garlic, and they both work, so use whichever is more convenient. Italian herbs. If you don’t have a jar of Italian herbs, you can make your own by combining 2 parts dried oregano, 2 parts basil, and 1 part thyme.

How to make pizza dough garlic knots

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the dough. In a large bowl, combine self-rising flour and yogurt. Use your hands to mix until you have a cohesive ball of dough. Step 2- Shape. Sprinkle flour on top of the dough ball and transfer to a lightly floured kitchen surface. Press the dough into a flat, circular shape. Cut the dough into 8 or 16 strips, depending on how big you want your knots. Step 3- Knot. Roll out each piece of dough into a sausage shape. Grab both ends of the dough, join together, and fold one under the other to form a “knot.” Transfer the knot to the baking sheet and repeat. Step 4- Season. Melt the butter and whisk in the garlic and herbs. Use a pastry brush to brush the melted butter over the knots. Step 5- Bake. Bake for 20 minutes or until golden brown. Remove them from the oven and cover with a kitchen towel for 5 minutes. Then, brush with more garlic butter and serve.

Recipe tips and variations

Troubleshooting tying the knots. As you roll the dough into a sausage shape, it may get too thin. If this happens, reform it into a ball shape and try again. If it’s too thick, continue to roll until it can easily be twisted together. Save time. If I’m running behind and don’t have the time to make pizza dough from scratch, I’ll stop by my local bakery and grab some dough. My favorite pizza shop will even sell me raw dough if I ask! Use a stand mixer. I find using a stand mixer with a paddle attachment makes it easy to mix the dough. Add more garlic. Really, you can add as much garlic as you can handle. Just remember, for every extra spoonful of garlic, add an extra spoonful of oil or butter. Alternatively, you can add a dash of garlic powder. Switch up the seasonings. Add parmesan cheese, paprika, or red pepper flakes for a spicy kick. Garnish. For a pop of color, top the knots with fresh parsley or basil.

Storage instructions

To store: Store leftovers in an airtight container, and they’ll keep fresh for at least 5 days. I love serving homemade pizza dough garlic knots with an assortment of dipping sauces, like Pomodoro sauce, marinara sauce, or garlic yogurt sauce. You can also serve them as a fun side to salads, pizza, and pasta or alongside creamy soups like roasted cauliflower soup or cheeseburger soup. To freeze: Place cooled garlic knots in a freezer-safe container and freeze for up to 6 months.