Save It My kitchen smelled like a bakery collided with an Italian grandmother's Sunday dinner the first time I tied one of these knots. I had been experimenting with protein dough for weeks, trying to make something that didn't taste like chalk or cardboard. When I pulled that first tray from the oven—golden, pillowy, and oozing just a hint of lemon-scented ricotta—I knew I'd stumbled onto something worth keeping. The hot honey was a last-minute idea, born from a jar I'd bought on impulse at a farmers market and forgotten about until that very afternoon.
I made these for a book club meeting last spring, mostly because I wanted to impress without spending all day in the kitchen. Within ten minutes, the entire platter was gone and three people had asked for the recipe. One friend picked hers apart to see what was inside, convinced there was some kind of magic involved. There wasn't—just yogurt dough, a spoonful of seasoned ricotta, and the willingness to tie a few simple knots.
Ingredients
- Plain Greek yogurt: This is the moisture and tang that makes the dough tender without needing yeast or a long rise.
- All-purpose flour: Provides structure and chew, make sure to measure it correctly or the dough will be too sticky.
- Unflavored whey protein powder: Boosts the protein without altering flavor, I use an unflavored isolate to keep it neutral.
- Baking powder: Gives the knots their lift and soft, pillowy texture in the oven.
- Kosher salt: Seasons the dough from the inside out, don't skip it or the knots will taste flat.
- Whole-milk ricotta cheese: Creamy and mild, it melts just enough to stay put inside the knot without leaking.
- Grated Parmesan cheese: Adds a salty, nutty depth to the filling that balances the ricotta's sweetness.
- Lemon zest: Brightens the filling with a subtle citrus note that cuts through the richness.
- Black pepper and salt: Simple seasonings that let the ricotta shine without overpowering it.
- Unsalted butter: The base for the garlic butter, use unsalted so you control the seasoning.
- Garlic, finely minced: Fresh garlic blooms in warm butter and coats each knot with aromatic flavor.
- Fresh parsley, finely chopped: Adds color and a fresh, herbal finish to the garlic butter.
- Honey: The sweet base for the drizzle, use a good quality honey for the best flavor.
- Hot sauce: I like Franks RedHot for a vinegar tang, but Sriracha works if you want more garlic heat.
- Red pepper flakes: Optional, but they add little bursts of heat and a pretty speckle to the honey.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the knots from sticking and makes cleanup a breeze.
- Make the dough:
- Combine Greek yogurt, flour, protein powder, baking powder, and salt in a bowl, stirring until it looks shaggy. Turn it onto a floured surface and knead for 2 to 3 minutes until smooth and elastic.
- Prepare the filling:
- Mix ricotta, Parmesan, lemon zest, black pepper, and salt in a separate bowl until well combined. The filling should be thick enough to stay put when you fold the dough around it.
- Shape the knots:
- Divide the dough into 12 equal pieces and flatten each into a 3-inch round. Spoon a heaping teaspoon of filling into the center, fold the edges over, pinch to seal, then gently roll into a rope and tie into a simple knot.
- Arrange on the sheet:
- Place each knot seam-side down on the parchment-lined baking sheet, leaving a little space between them. This helps them bake evenly and get golden all over.
- Make the garlic butter:
- Melt butter in a small saucepan over low heat, add minced garlic, and cook for about a minute until fragrant. Stir in parsley and a pinch of salt, then brush the knots generously before baking.
- Bake:
- Slide the sheet into the oven and bake for 16 to 18 minutes, until the knots are golden brown and puffed. Your kitchen will smell incredible.
- Prepare the hot honey:
- While the knots bake, warm honey in a small saucepan or microwave until runny. Stir in hot sauce and red pepper flakes if you like a little extra kick.
- Finish and serve:
- Brush the hot knots with any remaining garlic butter, then drizzle hot honey over each one. Serve them warm, while the filling is still creamy and the honey is glossy.
Save It The second time I made these, my neighbor knocked on my door to ask what I was cooking. I handed her one still warm from the oven, drizzled with honey, and she stood there on my porch eating it in silence. Then she asked if I had any more. That's when I realized these weren't just a recipe—they were a conversation starter, a peace offering, a reason to gather around the kitchen counter and steal bites before dinner.
Storing and Reheating
These knots are best enjoyed warm from the oven, but leftovers can be stored in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven for about 5 minutes to bring back their softness and refresh the garlic butter. The microwave works in a pinch, but the oven keeps the outside from getting gummy.
Serving Suggestions
I love serving these as an appetizer before pasta night, or alongside a big green salad for a light lunch. They're also perfect for game day spreads, holiday gatherings, or whenever you need something impressive that doesn't require a culinary degree. A crisp Pinot Grigio or sparkling water with lemon makes a great pairing.
Customization Ideas
If you want to dial up the protein even more, swap in part-skim ricotta and add an extra 2 tablespoons of protein powder to the dough. For a milder version, skip the hot sauce and just drizzle plain honey, or swap the ricotta filling for a spinach and feta mix if you're feeling adventurous.
- Try adding a pinch of garlic powder to the ricotta filling for extra savory depth.
- Sprinkle sesame seeds or everything bagel seasoning on top before baking for a fun twist.
- Swap parsley for fresh basil in the garlic butter for a summery, herbal note.
Save It There's something deeply satisfying about pulling a tray of golden, garlicky knots from the oven and watching people's faces light up when they take that first bite. These have become my go-to whenever I want to share something homemade that feels special without the stress.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Allow it to come to room temperature for 15 minutes before shaping the knots.
- → What can I substitute for whey protein powder?
You can replace whey protein powder with additional all-purpose flour (about 1/2 cup total), though this will reduce the protein content. Plant-based protein powder also works for a different dietary preference.
- → How do I store leftover garlic knots?
Store cooled knots in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore texture, then re-drizzle with warm hot honey if desired.
- → Can I adjust the spice level of the hot honey?
Absolutely. Start with 1/2 teaspoon of hot sauce and taste before adding more. For extra heat, increase the red pepper flakes. For a milder version, omit the hot sauce entirely and use just honey.
- → What type of ricotta works best for the filling?
Whole-milk ricotta provides the creamiest texture and richest flavor. Part-skim ricotta works well for a lighter option. Avoid fat-free ricotta as it can be watery and affect the filling consistency.
- → Can these be frozen?
Yes, freeze baked and cooled knots (without hot honey) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven, then apply fresh garlic butter and hot honey before serving.