These garlic knots are made from scratch with only four ingredients; there's no need for yeast or kneading - simple to make and crowd pleaser
Servings 8 servings
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.
Storage: Store in an airtight container at room temperature for 2 days or in the fridge for 1 week.
Freeze: These garlic knots will keep well frozen for up to 3 months.
Tip: Mice or dice the garlic finely so that it doesn't burn. Use more or less depending on taste.
Calories: 179kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 312mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg