Hot Honey Ricotta Stuffed Garlic Knots (Print version)

Soft dough knots stuffed with ricotta, garlic butter, and hot honey drizzle

# What you’ll need:

→ Protein Dough

01 - 1 cup Greek yogurt (2% or whole milk)
02 - 1 cup self-rising flour, plus extra for dusting
03 - 1 scoop unflavored or plain whey protein powder
04 - 1/2 teaspoon fine sea salt

→ Ricotta Filling

05 - 1 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried Italian herbs
09 - 1/4 teaspoon black pepper
10 - Salt to taste

→ Garlic Butter

11 - 3 tablespoons unsalted butter
12 - 3 cloves garlic, finely minced
13 - 1 tablespoon fresh parsley, chopped

→ Hot Honey

14 - 1/3 cup honey
15 - 1 to 2 teaspoons hot sauce, to taste
16 - Pinch of chili flakes, optional

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt, self-rising flour, protein powder, and salt. Mix until a dough forms. Turn onto a lightly floured surface and knead for 2 to 3 minutes until smooth.
03 - In a small bowl, mix ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and salt until smooth.
04 - Divide the dough into 12 equal pieces. Flatten each piece into a disc approximately 3 inches wide.
05 - Place a heaping teaspoon of ricotta filling in the center of each disc. Pinch the edges together to seal, then gently roll into a rope and tie into a knot, tucking the ends underneath.
06 - Arrange knots on the prepared baking sheet. Cover with a clean towel and let rest while preparing the garlic butter.
07 - Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant, approximately 1 minute. Remove from heat and stir in parsley.
08 - Brush each knot generously with garlic butter.
09 - Bake for 16 to 18 minutes, or until golden brown and cooked through.
10 - In a small bowl, combine honey, hot sauce, and chili flakes if using. Warm in the microwave or on the stovetop until runny.
11 - Remove knots from the oven. Immediately drizzle with hot honey. Serve warm.

# Cooking tips:

01 -
  • They look fancy enough to impress, but the dough comes together in minutes with everyday ingredients you probably already have.
  • Seven grams of protein per knot means you can eat these guilt-free, even when you're stress-snacking on the couch.
  • The sweet and spicy hot honey drizzle hits different—it's the unexpected finish that makes people ask for the recipe immediately.
02 -
  • Don't skip the parchment paper or use an unlined sheet—these little guys stick, and nobody wants to fight with them when they come out of the oven.
  • The filling amount matters; too much ricotta and they'll burst open, but too little and they're just breaded air—a heaping teaspoon per knot is the sweet spot.
  • Fresh garlic is essential here; the garlic powder goes in the filling, but that brushed-on garlic butter is what makes people close their eyes and sigh.
03 -
  • If your garlic butter cools down and solidifies before you finish brushing, just pop it back on the stove for five seconds—liquid butter spreads more evenly and tastes better anyway.
  • The hot honey is where people either go too spicy or not spicy enough; start with one teaspoon of hot sauce and taste as you go, because you can always add more but you can't take it out.
  • These are best eaten the same day, still warm, but leftovers reheat beautifully in a 300°F oven for about five minutes and taste nearly as good as fresh.
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