These buffalo garlic knots are filled with a touch of blue cheese and brushed with a garlicky buffalo butter sauce.
I’ve been on a mission to “buffalo everything” — that irresistible combination of Frank’s hot sauce, Worcestershire, and blue cheese. After discovering Buffalo wings in my twenties, I’ve spent the years since turning that bold flavor into as many dishes as possible.
I’ve buffalo-ed pizza, pasta, and dips, and now I’ve turned my attention to garlic knots, which are a natural cousin to pizza. The soft, pillowy knots are one of my favorite carb comforts, and stuffing them with blue cheese adds a sharp, savory contrast to the tangy heat of the buffalo butter.
What makes these knots special is the depth of flavor: bold blue cheese crumbles tucked inside each knot, and a buttery buffalo glaze brushed over them before baking. The result is rich, tangy, slightly spicy, and utterly satisfying.
You can make the dough from scratch or use store-bought pizza dough if you prefer a shortcut. The homemade dough is simple and requires just one short rise. To make it, proof yeast in warm water with a little sugar, then add flour, salt, and olive oil, and knead until smooth.
After the dough has risen, divide it into 16 pieces. Roll each piece into a roughly 8-inch rope, tie it loosely into a knot, and leave a small pocket for the blue cheese.
Pinch a few blue cheese crumbles together into a small clump and press them into the center of each knot. You can pinch the dough closed around the cheese or leave it slightly open — leaving it exposed produces a bit more browning and a different texture, while sealing it keeps the cheese creamier inside.
Arrange the 16 stuffed knots on two baking sheets lined with parchment or silicone mats. In a microwave-safe bowl, combine unsalted butter, Frank’s hot sauce, Worcestershire sauce, garlic powder, and a pinch of salt. Melt and whisk until smooth, then brush the glaze generously over each knot.
Bake the knots at 425°F for about 10 minutes, until they are golden and puffed. The garlic powder in the glaze may darken on the sheet pan around the knots during baking; this is normal and doesn’t affect the knots themselves. Remove the knots from the baking sheet and serve them hot.
These buffalo garlic knots are best enjoyed fresh from the oven, when the blue cheese is warm and slightly melty and the buffalo butter is aromatic and spicy. Serve as an appetizer for game day or whenever you want a bold, comforting snack.
More buffalo recipes and game day food
- The Best Crispy Baked Chicken Wings
- Blue Cheese Dip for Buffalo Chicken Wings
- Crockpot Buffalo Chicken Dip
- Buffalo Chicken Pizza
- Buffalo Chicken Fettuccine
- Buffalo Chicken Dip
Buffalo Garlic Knots
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Ingredients
- 1 ball pizza dough*
- 1/2 cup blue cheese crumbles
- 4 tbsp unsalted butter
- 2 tbsp Frank’s hot sauce
- 1 tsp garlic powder
- 1 tsp worcestershire sauce
- 1/4 tsp salt
Instructions
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Preheat oven to 425 degrees F.
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Lightly flour your work surface, then cut the pizza dough into 16 even pieces. Roll each piece into a rope about 8 inches long, then tie it loosely into a knot. Divide the knots between two sheet pans lined with a silicone mat or parchment paper.
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Stuff a few blue cheese crumbles into the center of each knot.
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In a microwave-safe bowl, combine the butter, Frank’s hot sauce, garlic powder, Worcestershire sauce, and salt. Microwave until the butter is melted, and whisk to combine. Brush this sauce all over the knots.
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Bake for 10 minutes until fluffy and puffed. Enjoy while hot!
Notes
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.