Browned Butter Green Garlic Knots

These Browned Butter Green Garlic Knots take the nostalgic snack to a whole new level, with a nutty browned butter bath and mild green garlic, also known as spring garlic.

browned butter green garlic knots on a baking sheet

We’re taking garlic knots up a notch with these Browned Butter Green Garlic Knots. They’re a not-so-basic version of the classic Italian pizza shack snack.

garlic knots being brushed with browned butter

It’s ideal to make these in the springtime when green garlic makes its way to the market. Have you ever had green garlic? Also known as spring garlic, it looks very similar to a green onion, but you’ll be able to tell right away by it’s garlicky aroma that it is most certainly not an onion.

green garlic chopped on a cutting board

The thing I love about green garlic is that you can use both the white and green parts in your cooking, and it has a milder flavor compared to regular garlic, which I find lovely.

tying garlic knot dough

I’ve partnered it with one of my other culinary favorites, browned butter, for a garlic knot experience that is sure to leave you wanting more.

browned butter, green garlic and parsley

I should know, I devoured approximately 8-10 of these Browned Butter Green Garlic Knots in one sitting!

browned butter green garlic knots on a cooling rack with butter mixture in a bowl

Here’s the scoop on these Browned Butter Green Garlic Knots:

  • They’re super similar to regular garlic knots, but in place of regular garlic we’re using green garlic. However, if you can’t find green garlic, regular garlic will do just fine!
  • The first step is to make a pizza dough, but you can also substitute store bought pizza dough for a short cut.
  • If you prefer your garlic knots on the crispier side, use bread flour. I like mine to have a softer texture, so all-purpose flour is what you’ll want to use to achieve that result.
  • When the garlic knots are fresh and hot out of the oven, they are bathed in a heavenly mixture of nutty browned butter mixed with minced green garlic and chopped parsley.
  • Don’t forget a generous sprinkle of flaky sea salt to seal the deal!

close up of browned butter green garlic knots

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest. If you make these Browned Butter Green Garlic Knots, don’t forget to share it using #LePetitEats!

browned butter green garlic knots on a baking sheet
5 from 1 vote

Browned Butter Green Garlic Knots

These Browned Butter Green Garlic Knots take the nostalgic snack to a whole new level, with a nutty browned butter bath and mild green garlic, also known as spring garlic.

Course Appetizer
Cuisine Italian
Prep Time 2 hours
Cook Time 13 minutes
Total Time 2 hours 13 minutes
Servings 20


For the dough:

  • 3/4 cup warm water 105°F-115°F
  • 2 1/4 teaspoons active dry yeast 1 package
  • 1 3/4 cups all-purpose flour or bread flour bread flour will yield crispier knots
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

For the brown butter topping:

  • 5 tablespoons unsalted butter
  • 2 bulbs green garlic white and light green parts minced
  • 1/4 cup fresh parsley minced
  • 1 teaspoon flaky salt


  1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until a froth begins to form. 

  2. Add flour, salt and sugar and olive oil. Mix on medium speed with the dough hook (or knead by hand for about 5-10 minutes until an elastic dough forms). Shape the dough into a ball and lightly coat with olive oil. Place in a large bowl, cover with plastic wrap and set it at room temperature to rise to double its size, about 1 1/2 hours. 

  3. Cut the dough into quarters and shape into 1/2 inch thick rectangles. Line a baking sheet with a silpat or parchment paper. Working on a lightly floured surface, slice each rectangle into 5 strips and form each strip into a knot. Place knots on baking sheet, leaving space for the dough to rise, and brush with olive oil. Loosely cover baking sheet with plastic wrap and allow to rise a second time until doubled in size, about 60-90 minutes.

  4. Preheat the oven to 400°. Uncover the knots and bake in the oven 12-14 minutes, or until nicely browned on top. 

  5. Melt the butter in a small pot over low heat until browned. Add the green garlic and cook for another about 1-2 minutes. Add the parsley and stir to combine. Remove from heat. Brush cooked knots with garlic parsley butter mixture and sprinkle with sea salt just before serving.


Sun Dried Tomato & Thyme Focaccia

Grilled Mediterranean Vegetable Flatbread

Grilled Naan Flatbread with Harissa Yogurt


Subscribe to Le Petit Eats


    1. Denisse Post author

      Thanks! I ate soooo many in one sitting so I guess that’s a good sign that they’re truly yummy!

  1. Janet

    These look so yummy! However, I don’t eat gluten. Do you have any tips for substituting a gluten-free flour instead? I really want to try making these. Thanks!

    1. Denisse Post author

      I haven’t made these gluten free before but I would suggest searching for a gluten free pizza dough recipe to use as the base, and then top them with the browned butter and green garlic mixture. Let me know how they turn out if you try it that way!


Leave a Reply

Your email address will not be published. Required fields are marked *