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Homemade Garlic Knots with Parmesan

Homemade Garlic Knots with Parmesan

By Traeger Kitchen

Who doesn’t love a garlic knot? Fortunately, homemade knots are quick and easy to make on the Traeger, especially if you use store-bought pizza dough.

Prep Time

10 Min

Cook Time

12 Min




Number of People Serving


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Units of Measurement:
1 Pound homemade pizza dough, such Traeger Quick Pizza Dough, or store-bought pizza dough, warmed to room temperature
3 Tablespoon unsalted butter, melted
1 Tablespoon olive oil
3 Clove garlic, minced
1 Tablespoon fresh chopped parsley
1 Teaspoon fresh chopped rosemary
1/2 Teaspoon flaky sea salt
1/4 Teaspoon crushed red pepper flakes
2 Tablespoon finely grated Parmesan cheese


  • 1

    Shape the knots: Line a pizza peel or the backside of a rimmed baking sheet with parchment paper. With a metal bench scraper or knife, portion the dough into 16 even-sized pieces. (This can be approximate; no need for a scale.) Stretch and/or roll the dough into 6-inch-long logs about 1/2-inch thick, and tie each into a knot. Place the knots on the parchment paper and cover with a clean kitchen towel or large inverted bowl and let rise for 30 minutes.

  • 2

    When ready to cook, place a pizza stone directly on the grill grates of your Traeger and preheat the grill with the lid closed to 450°F.

  • 3

    In a small bowl, combine the melted butter, olive oil, garlic, parsley, rosemary, salt, and red pepper flakes. In batches, toss the knots in the garlic butter mixture to coat, then return to the parchment paper. Top with grated Parmesan cheese.

  • 4

    Slide the parchment paper with the garlic knots a directly on the pizza stone, close the lid and cook until the knots are golden and the garlic and herbs are lightly cooked, about 12 minutes.

    450 ˚F / 232 ˚C


  • 5

    Serve the knots warm with marinara for dipping. Enjoy!

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