These Buffalo Garlic Knots are stuffed with a hint of blue cheese, and brushed with a garlic buffalo sauce.

Buffalo Garlic Knots on Wooden Board with Blue Cheese Filling

Today’s post is another step in my personal mission to “buffalo all the things.” That unbeatable combo of Frank’s hot sauce, worcestershire, and blue cheese…oh…oh…

As I mentioned in my Blue Cheese Dip post a few days ago, I had never tried a Buffalo Wing until my 20s, so naturally, I’ve had to spend all the years following making up for lost time.

I’ve “buffalo-ed” pizza, pasta, and the classic dips, and it was only a matter of time before I took pizza’s cousin, Garlic Knots, and buffalo-ed it up too.

Buffalo Garlic Knots Piled on Wooden Board with Blue Cheese Filling

In the world of carbs, pizza knots have always been one of my top picks. The fluffiness and the way your teeth sink into the pillows of bready goodness, I can’t resist.

What I really like about applying the buffalo theme to garlic knots is the amount of flavor it adds. The blue cheese is bold and sharp, and the Frank’s is tangy and spicy. These are the most flavorful garlic knots in my arsenal.

To get started, I’ll show you how to make the dough. It’s very easy and only has one 30-minute rise, but you could also use storebought pizza dough if you prefer to shortcut this step.

Combine warm water, yeast, and sugar in a bowl, and let sit for 10 minutes until foamy, like this:

bubbly Active Yeast in Bowl

Add bread flour (I’ve gotten away with all-purpose flour FYI), a touch of salt, and olive oil, and mix a couple times until a shaggy dough forms:

Pizza Knot Dough with Dough Hook in Stand Mixer Bowl

Knead the dough in a stand mixer fitted with the dough hook for about 10 minutes, until relatively smooth, like this:

Ball of Pizza Knot Dough in Stand Mixer Bowl

Cover and let rise for 30 minutes, until doubled in size:

Risen and Puffed Pizza Knot Dough in Stand Mixer Bowl

Move the dough to a lightly floured surface:

Big Ball of Pizza Dough on Countertop

Cut the dough into 16 pieces:

Cut Pieces of Pizza Knot Dough on Countertop

Roll each one into a long rope, about 8 inches long:

Rolled and Cut Pieces of Pizza Knot Dough on Countertop

Tie it into a knot, leaving a little space inside the knot:

Cut Pieces of Pizza Knot Dough on Countertop with One Tied Into Knot

Take a few blue cheese crumbles, and squish them into a clump with your fingertips:

Hand Holding Clump of Blue Cheese To Be Stuffed Into Knot

Put the blue cheese into the space of the knot, and it’s your choice whether to seal up the blue cheese or not:

Stuffing Pizza Knot Closed with Blue Cheese

Sometimes I crimp the dough shut over the blue cheese, and sometimes I leave it partially open. The partially open cheese gets a little bit more brown and crusty, and thus has a slightly different flavor than the completely enclosed cheese.

Repeat this until you have 16 stuffed knots split between two half sheet trays.

In a bowl, combine a half stick of unsalted butter, Frank’s hot sauce, worcestershire sauce, garlic powder, and salt:

Butter, Buffalo Sauce, Garlic, Salt in Mixing Bowl

Melt in the microwave, then brush onto the garlic knots:

Brushing Pizza Knot with Buffalo Sauce

Bake for 10 minutes until the garlic knots are golden and puffed:

Baked Trays of Buffalo Pizza Knots

The garlic powder from the sauce that runs off during the baking process will blacken on the sheet pan, but rest assured, the actual knots will not be burned. Just serve the knots on a separate tray.


More Buffalo Recipes and Game Day Food:

Buffalo Garlic Knots on Wooden Board with Blue Cheese Filling

Buffalo Garlic Knots

These Buffalo Garlic Knots are stuffed with a hint of blue cheese, and brushed with a garlic buffalo sauce.

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  • 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


  • Preheat oven to 425 degrees F.
  • 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.
  • Stuff a few blue cheese crumbles into the center of each knot.
  • 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.
  • Bake for 10 minutes until fluffy and puffed. Enjoy while hot!


*I used my Garlic Knots recipe


Calories: 101kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 333mg, Potassium: 16mg, Sugar: 1g, Vitamin A: 120IU, Calcium: 23mg, Iron: 0.7mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.