Easy Garlic Knots
User Reviews
4.8
Easy Garlic Knots
Description
The dough combines flour, baking powder, salt, and Greek yogurt, which is kneaded until cohesive and rolled into equal pieces. Each piece is shaped into a knot and placed on a baking sheet, brushed with olive oil spray, and baked until a golden color develops. After baking, the knots are coated in garlic melted in butter, imparting a fragrant, savory layer that complements the mild bread base. Parmesan cheese and fresh parsley add sharpness and color.
The texture is soft and slightly chewy from the yogurt-enriched dough, with the exterior gently crisped from baking. The garlic butter enhances every bite with richness and aroma.
Garlic knots can be served as accompaniments to meals like pasta or salads or enjoyed as flavorful finger foods or snacks.
To ensure dough consistency, use thick Greek yogurt drained of excess liquid and adjust flour amounts if sticky. Baking on silicone mats prevents sticking and ensures even browning. The recipe can be adapted for gluten-free or dairy-free diets with specific ingredient swaps and bake time adjustments.
Ingredients
- olive oil spray form
- 1 cup all-purpose flour see notes above for gluten-free, or white whole wheat flour
- 3/4 teaspoon kosher salt (less for table salt)
- 2 teaspoons baking powder
- 1 cup Greek yogurt drained of any excess liquid (I like Fage, fat free
- 2 teaspoons butter
- 3 cloves garlic (chopped)
- 1 tbsp Parmesan Cheese grated
- 1 tablespoon parsley finely chopped, fresh
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
- Use thick Greek yogurt with no excess liquid for the dough to avoid stickiness; draining liquid from brands like Fage is recommended.
- If dough feels sticky, add a little more flour or reduce yogurt slightly for better handling.
- A food scale can help measure flour for consistent knot sizes.
- Bake knots on a silicone baking mat or Silpat to prevent sticking and over-browning on the bottom.
- Allow space between knots during baking as they will expand and could stick together.
- To keep bottoms from browning too much, bake them on the top rack of the oven.
- Seasonings can be varied, such as using dried Italian herbs or everything bagel seasoning for different flavors.
- For gluten-free knots, use a 1:1 gluten-free flour and increase baking time by five minutes; dough may be harder to knot, so breadsticks are an option.
- Dairy-free versions can be made using plant-based Greek-style yogurt alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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