Save to Pinterest I discovered these knots during a late-night kitchen experiment when I had Greek yogurt and protein powder sitting around, wondering what mischief I could make. The moment the garlic butter hit the oven-warm dough, that aroma filled my kitchen so completely that my neighbor texted asking if I was running a bakery. What started as a random Tuesday night snack became the thing I now bring to every gathering, watching people's faces light up when they bite into the creamy ricotta center and that hot honey finish.
I'll never forget making a batch of these for my sister's book club when she insisted I contribute something that wasn't store-bought. Twenty minutes before guests arrived, I was frantically tying dough knots at my counter while she hovered nearby offering unsolicited feedback. By the end of the night, three people had taken photos and one asked if I did catering—all because of these humble little things.
Ingredients
- Greek yogurt: This isn't just a protein boost; it creates an impossibly tender, moist dough that feels nothing like traditional yeast bread, and honestly, that's where the magic happens.
- Self-rising flour: Combined with yogurt, this swap eliminates the need for yeast, rising time, and complicated techniques, making the whole process stress-free.
- Protein powder: Keep it unflavored or plain to avoid weird sweetness, and it quietly adds structure while boosting the nutrition.
- Ricotta cheese: This creamy filling is forgiving and mild; if you only have cottage cheese, it works beautifully with a quick blending.
- Garlic butter: Fresh garlic melted into butter is non-negotiable here—jarred minced garlic won't give you that same fragrant, golden finish.
- Hot honey: The balance of sweet and heat is everything, so taste as you go and adjust the hot sauce to your personal spice threshold.
Instructions
- Mix Your Dough Base:
- Combine Greek yogurt, self-rising flour, protein powder, and salt in a bowl and stir until the mixture comes together into a shaggy dough. You'll knead it for just a few minutes on a lightly floured surface until it becomes smooth and workable—don't overwork it or it'll toughen up.
- Prepare the Creamy Filling:
- Stir together ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and a pinch of salt until completely smooth and well combined. Taste it; this filling should taste seasoned and bold enough to stand up to the garlic butter.
- Shape and Fill:
- Divide dough into 12 pieces and flatten each into a disc about 3 inches across. Add a heaping teaspoon of ricotta filling to the center, then pinch the edges closed and gently roll the whole thing into a rope before tying it into a knot shape with the ends tucked underneath.
- Let Them Rest:
- Arrange your knotted dough on a parchment-lined baking sheet and cover with a clean towel while you prep the garlic butter. This brief rest helps them relax and cook more evenly.
- Make the Garlic Butter:
- Melt butter over medium-low heat, add freshly minced garlic, and cook for about a minute until the kitchen smells incredible and the garlic softens. Stir in fresh parsley right before using so it stays bright green.
- Brush and Bake:
- Generously brush each knot with that fragrant garlic butter, then slide them into a 400°F oven for 16 to 18 minutes until they're golden brown and cooked through. You'll know they're done when they sound slightly hollow if you tap them.
- Finish with Hot Honey:
- While they bake, mix honey with hot sauce and optional chili flakes, warming it just until it's pourable and the flavors meld together. Pull the knots out of the oven and immediately drizzle with the hot honey while everything is still warm.
Save to Pinterest My best friend once said these knots felt less like an appetizer and more like a small act of kindness on a plate, which sounds dramatic until you're the person serving them warm to people you actually care about. There's something about homemade food that ties knots in people's hearts just as tightly as the dough ties itself.
Why These Knots Changed My Snacking Game
Before these, I was the person bringing store-bought things to parties because homemade felt too complicated or time-intensive. This recipe shattered that excuse completely—the dough comes together while your oven preheats, the filling is just stirring together five ingredients, and suddenly you're the person everyone talks about after the gathering ends. There's a confidence that comes with knowing you can create something restaurant-quality in under an hour.
The Protein Powder Secret Nobody Talks About
Most people expect protein powder to taste chalky or weird in baking, but when you use it in combination with Greek yogurt and a forgiving ingredient like self-rising flour, it disappears completely into the background. It just adds structure, moisture, and serious nutrition without announcing itself—which means you can eat three of these and not feel guilty about it nutritionally.
Making Them Your Own
The beautiful thing about this recipe is how flexible it actually is once you understand the formula. I've made versions with fresh herbs mixed into the ricotta, tried different hot sauces on the honey drizzle, and even added crispy bacon bits to the filling when I was feeling fancy. The core technique stays the same, but the flavor possibilities expand as soon as you get comfortable with it.
- Sprinkle everything bagel seasoning or crushed red pepper flakes on top before baking for visual interest and extra flavor depth.
- If you want them even more decadent, brush them with garlic butter, then immediately sprinkle with shredded mozzarella before it sets.
- Make the filling ahead and store it in the fridge for up to two days so assembly becomes even faster on the day you actually bake them.
Save to Pinterest Every time I pull these out of the oven, that moment of seeing them golden and gleaming with garlic butter never gets old. They're proof that good food doesn't need to be complicated—it just needs to be made with attention and a little bit of intentionality.
Recipe FAQ
- → Can I make the dough ahead of time?
Yes, prepare the dough and store it wrapped in plastic for up to 24 hours in the refrigerator. Let it come to room temperature before rolling and stuffing.
- → What can I use instead of protein powder?
Replace the protein powder with additional self-rising flour or almond flour. The texture will remain similar without the protein boost.
- → How do I store leftover knots?
Keep in an airtight container at room temperature for 1-2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. The hot honey is best added fresh when serving.
- → Can I freeze these before baking?
Absolutely. Arrange stuffed knots on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the cooking time.
- → Is there a way to make these dairy-free?
Substitute Greek yogurt with dairy-free alternative, use vegan ricotta and butter, and skip the Parmesan or use nutritional yeast. The dough texture may vary slightly.
- → What other fillings work well?
Try mozzarella and herbs, spinach and feta, or sun-dried tomatoes and goat cheese. The hot honey pairs beautifully with both savory and slightly sweet fillings.
