Easy Garlic Knots

Name: Easy Garlic Knots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: Olive oil spray; 1 cup all purpose or white whole wheat flour; 3/4 teaspoon kosher salt; 2 teaspoons baking powder; 1 cup fat free greek yogurt; 2 teaspoons butter; 3 cloves garlic; 1 tbsp grated Parmesan cheese; 1 tablespoon finely chopped fresh parsley

User Reviews

4.8

429 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
87 kcal
Course
Side Dish, Appetizer
Cuisine
American

Easy Garlic Knots

Iris Warren

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These soft, garlicky knots taste just like your favorite pizzeria’s garlic knots, but made from scratch using my easy yeast-free bagel dough recipe (just flour, Greek yogurt, baking powder and salt).

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Ingredients

Servings

Olive oil spray
1 cup all purpose or white whole wheat flour (see notes above for gluten-free)
3/4 teaspoon kosher salt (less for table salt)
2 teaspoons baking powder
1 cup fat free greek yogurt (drained of any excess liquid (I like Fage))
2 teaspoons butter
3 cloves garlic (chopped)
1 tbsp grated Parmesan cheese
1 tablespoon finely chopped fresh parsley

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Instructions

Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.
Preheat the air fryer 325F degrees and set for 11 to 12 minutes. Cook in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.
In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it's too sticky you can add a little more flour. Roll into a ball.
Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.

Notes

Tips for Perfect Garlic Knots:
Thick Greek yogurt instead of plain is a MUST. If there’s any liquid in the yogurt, drain it. I tested the recipe with Fage and Stonyfield Greek, and both worked great. Some other brands are not thick enough and will make a sticky dough that will require more flour.
If your dough is sticky, add more flour or use slightly less yogurt.
A food scale is helpful to weigh your flour and make sure your knots are all the same size. I use this food scale.
If baking the knots in the oven, I recommend a Silpat or silicone baking mat to prevent them from sticking or browning too much on the bottom.
They will expand when they bake, so you’ll want to make sure they have plenty of room so they don’t stick together.
Bake the bread on the top rack so the bottoms don’t get too browned.
Feel free to switch out the seasonings. You could sprinkle them with dried Italian herbs or everything bagel seasoning.
To make gluten-free garlic knots, I use Bob’s Red Mill 1-to-1 Flour and increase the bake time by five minutes. If they are too hard to make into knots, make them into bread sticks.
For dairy-free garlic knots, try making them with Kite Hill’s Greek Style Plant-Based Yogurt.

Nutrition Information

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Serving 1knot Calories 87kcal (4%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 1.5g (2%) Saturated Fat 0.5g (3%) Cholesterol 3mg (1%) Sodium 145mg (6%) Fiber 0.5g (2%) Sugar 1g (2%)