Save to Pinterest My kitchen smelled like a pizzeria and a bakery collided in the best way possible the afternoon I decided to stuff garlic knots with ricotta. I had extra protein powder from my morning smoothies and a tub of ricotta that needed using, so I rolled up my sleeves and started experimenting. The dough came together faster than I expected, soft and stretchy, and when I pulled the first golden knot from the oven and drizzled it with hot honey, I knew I had accidentally created something people would ask for again and again. My partner walked in, grabbed one off the cooling rack, and declared it dangerously good before I could even plate them.
I brought a tray of these to a potluck last spring, and they disappeared before the main course even hit the table. Friends kept circling back, asking what was in them, convinced there was some secret ingredient beyond ricotta and a little hot sauce. One person suggested I start a side hustle, which made me laugh, but honestly, the recipe is so forgiving that anyone could pull it off. Watching people reach for seconds while still chewing their firsts is the kind of kitchen victory that makes you want to cook more often.
Ingredients
- Plain Greek yogurt: This creates the base of the protein dough and keeps it moist without adding oil, so use full-fat or 2% for the best texture.
- Self-rising flour: It already contains leavening agents, which means no yeast or waiting for dough to rise, just mix and go.
- Unflavored whey protein powder: Boosts the protein without altering the flavor, but make sure its unflavored or the dough might taste oddly sweet.
- Ricotta cheese: The filling star, creamy and mild, it melts just enough inside the knots without leaking out if you seal them well.
- Parmesan cheese: Adds a salty, nutty punch to the ricotta filling and makes it taste more indulgent.
- Garlic powder and dried Italian herbs: These season the filling so every bite has flavor, even before the garlic butter goes on.
- Unsalted butter: The vehicle for fresh garlic and parsley, brushed on hot so it soaks into every crevice of the knots.
- Fresh garlic: Minced fine and cooked gently in butter until fragrant, this is what makes your kitchen smell like heaven.
- Honey: The sweet base for the drizzle, it balances the heat and clings to the knots beautifully.
- Hot sauce: Franks RedHot or Sriracha both work, start with less and taste as you go because the heat builds.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper so the knots dont stick. This also makes cleanup a breeze.
- Make the Protein Dough:
- Combine Greek yogurt, self-rising flour, protein powder, and salt in a bowl, stirring until it clumps together, then knead on a floured surface for 2 to 3 minutes until smooth and elastic. If it feels sticky, dust with a little more flour.
- Prepare the Ricotta Filling:
- Mix ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and a pinch of salt in a small bowl until creamy and well combined. Taste it and adjust the seasoning if needed.
- Portion the Dough:
- Divide the dough into 12 equal pieces, rolling each into a ball and then flattening into a disc about 3 inches wide. Try to keep them roughly the same size so they bake evenly.
- Stuff and Shape:
- Place a heaping teaspoon of ricotta filling in the center of each disc, pinch the edges up and over to seal, then roll gently into a rope and tie into a knot, tucking the ends underneath. Dont overfill or theyll burst in the oven.
- Rest the Knots:
- Arrange the tied knots on your prepared baking sheet and cover with a clean towel while you make the garlic butter. This short rest helps them relax and bake up softer.
- Make the Garlic Butter:
- Melt butter in a small saucepan over medium-low heat, add minced garlic, and cook for about a minute until fragrant but not browned. Stir in chopped parsley and remove from heat.
- Brush with Butter:
- Use a pastry brush to coat each knot generously with the garlic butter, making sure to get into the folds. This step is what makes them golden and irresistible.
- Bake:
- Slide the baking sheet into the oven and bake for 16 to 18 minutes until the knots are golden brown and cooked through. The smell will let you know when theyre ready.
- Make the Hot Honey:
- While the knots bake, whisk together honey, hot sauce, and chili flakes if you want extra heat, then warm it briefly in the microwave or on the stovetop until runny. Taste and adjust the spice level.
- Finish and Serve:
- Pull the knots from the oven and immediately drizzle with hot honey while theyre still warm. Serve right away for maximum impact.
Save to Pinterest The first time I served these at a family dinner, my niece asked if she could have them for breakfast the next morning. I laughed and said sure, and she ate three cold ones straight from the fridge before school. It made me realize that these knots are more than an appetizer, theyre the kind of food that people remember and crave long after the pan is empty.
Storing and Reheating
These knots are at their absolute best fresh from the oven, but leftovers can be stored in an airtight container in the fridge for up to three days. Reheat them in a 300°F oven for about 8 minutes to bring back some of that soft, pillowy texture, or pop them in the microwave for 20 seconds if youre in a hurry. The garlic butter might soak in more as they sit, which honestly just makes them taste richer the next day.
Swaps and Variations
If you want to lighten the filling, swap the ricotta for cottage cheese and blend it smooth before mixing in the Parmesan and herbs. You can also stuff these with mozzarella and a little marinara for a pizza knot vibe, or go savory with spinach and feta. For a milder version, skip the hot sauce in the honey and just drizzle with plain honey and a sprinkle of flaky salt.
Serving Suggestions
I love putting these out as a pre-dinner snack with a bowl of marinara or ranch for dipping, but theyve also been a hit alongside soup or salad as a hearty side. Sometimes I make a double batch and freeze half before baking, then pull them out and bake from frozen when unexpected guests show up.
- Sprinkle extra Parmesan or fresh chives on top right after drizzling the hot honey for a little color and flavor boost.
- Serve them on a wooden board with small bowls of different dipping sauces for a fun, interactive appetizer spread.
- Pair with a crisp white wine or a cold beer to balance the richness and heat.
Save to Pinterest These knots have become my go-to whenever I want to impress without spending hours in the kitchen. Theyre proof that a little creativity and a few quality ingredients can turn a simple idea into something people talk about long after the last bite.
Common Recipe Questions
- → Can I make these garlic knots ahead of time?
Prepare the dough and filling up to 24 hours in advance. Store separately in the refrigerator. Assemble, bake, and add the hot honey just before serving for best results.
- → What can I use instead of self-rising flour?
Mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. This creates an equivalent substitute for self-rising flour in the dough.
- → How do I store leftover knots?
Keep in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Add fresh hot honey after reheating.
- → Can I freeze these knots?
Yes! Freeze unbaked knots on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
- → How can I make these less spicy?
Reduce the hot sauce to ½ teaspoon or omit entirely. The honey still provides a lovely sweetness that complements the garlic butter without the heat.
- → Can I use a different filling?
Mozzarella and herbs work beautifully. Try adding sun-dried tomatoes, spinach, or caramelized onions to the ricotta mixture for variations on the flavor profile.