Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in 1973 by Amir Zamani, in Ozone Park Queens, as a way of making use of pizza dough scraps, and very quickly caught on. As they're traditionally a way to make use of scraps, garlic knots tend to be the least expensive item on a pizzeria menu, often provided as complimentary with larger orders.