Garlic Knots
User Reviews
5
Garlic Knots
Description
This Garlic Knots recipe uses a quick dough combining all-purpose flour, baking powder, salt, and Greek yogurt, which creates a tender base without the need for yeast or long rising times. The dough is kneaded briefly and divided into logs that get tied into knots, preserving a chewy but soft interior. Brushing the knots with a mixture of olive oil, finely minced garlic, fresh parsley, and grated Parmesan ensures a flavorful crust that bakes to a light golden color after 15-18 minutes. The garlic prepared finely prevents burning while infusing the bread with its aroma.
These knots are commonly served warm alongside marinara sauce for dipping, enhancing their appeal as a snack or accompaniment to pasta or salad. Their easy preparation and yeast-free dough make them accessible for home cooks looking for homemade bread with minimal fuss.
Store the garlic knots in an airtight container at room temperature for up to two days or refrigerated for about a week. They also freeze well for up to three months, allowing for make-ahead options and convenient reheating.
Ingredients
- 1 ¾ cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup Greek yogurt
- ¼ cup olive oil
- 2 garlic finely minced, cloves
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon Parmesan Cheese grated
- marinara sauce for serving
Instructions
- Preheat oven to 375°F and line a small baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt. Add the greek yogurt and stir to combine.
- Transfer dough onto a flat, lightly floured surface. Knead until smooth and stretchy, about 2 minutes. Cut into 8 equal pieces.
- One at a time, roll each piece out into about a 10-12-inch log. Tie each log into a knot and transfer to the prepared baking sheet.
- In a small bowl, mix together the olive oil, garlic, parsley and parmesan cheese. Brush the olive oil mixture on each garlic knot.
- Bake in the preheated oven until the garlic knots puff slightly and become lightly golden, about 15-18 minutes. Allow to cool for 5 minutes and enjoy with marinara or dipping sauce of choice.
Notes
- Store garlic knots in an airtight container at room temperature for up to two days or refrigerate for up to one week to keep them fresh.
- Freeze leftover knots for up to three months; thaw before reheating.
- Finely mince or dice the garlic to prevent burning and adjust garlic quantity to your taste preferences for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 312mg | 13% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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