Garlic Knots
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
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 cloves finely minced
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon grated parmesan cheese
- 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.
Video
Notes
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.
Nutrition
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
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