Save My roommate challenged me to make something that looked restaurant-fancy but wouldn't wreck my macros, and honestly, these garlic knots happened almost by accident. I was staring at a container of Greek yogurt and a bag of protein powder when it hit me—why not build a dough around them instead of the usual carb-heavy bread? The first batch came out golden and puffy, and when I bit through that crispy exterior into the melted cheese and pepperoni center, I knew I'd stumbled onto something special.
I made a double batch for game day and watched my friends demolish them before halftime even started, asking if I'd bought them from somewhere fancy. The best part was seeing someone tie their second knot and realize they could actually make these themselves—that moment of confidence in the kitchen never gets old.
Ingredients
- Greek yogurt: This is your secret weapon for moisture and protein without adding flour; nonfat or low-fat works perfectly and keeps things lean.
- Self-rising flour: It has baking powder already mixed in, which gives the dough that cloud-like texture; if you don't have it, make your own with the substitution in the notes.
- Whey protein powder: Unflavored or plain keeps the savory profile clean and bumps up the protein content without weird flavors.
- Garlic powder: A half teaspoon goes into the dough itself, building flavor right from the start.
- Pepperoni: Two slices per knot keeps the filling balanced and prevents them from getting greasy.
- Mozzarella and parmesan cheese: The combination melts together beautifully, with parmesan adding that sharp, salty edge that cuts through the richness.
- Garlic butter: Brush it on twice—half before baking and half right after—so the garlic flavor actually penetrates instead of burning off.
Instructions
- Set the stage:
- Preheat your oven to 400°F and line a baking sheet with parchment paper so cleanup is painless and nothing sticks.
- Build the dough:
- Mix Greek yogurt, self-rising flour, protein powder, garlic powder, and salt in a bowl until a soft dough comes together. Knead it just for a minute or two—you want it smooth but still tender, not tough.
- Portion it out:
- Divide the dough into 12 equal pieces, then roll each one into a six-inch rope with your hands, keeping the thickness consistent so they all cook at the same rate.
- Fill and seal:
- Flatten each rope slightly, lay two pepperoni slices down the center, add a generous pinch of mozzarella and parmesan, then pinch the dough closed around the filling like you're making a little boat.
- Tie the knot:
- Take your filled rope and gently tie it into a knot, tucking the ends underneath so it holds its shape during baking. Don't stress about perfection here—rustic knots taste just as good.
- Brush and bake:
- Arrange the knots on your sheet, brush half of the garlic butter over them, then slide into the oven for 18 to 20 minutes until they're golden brown and cooked through.
- Final finish:
- Pull them out and brush with the remaining garlic butter while they're still hot so it soaks in and the aroma fills your kitchen.
Save There was this quiet moment when everyone stopped talking mid-conversation to eat one, and that's when I realized these knots had become more than just a snack—they were something people actually looked forward to. Food that makes people pause and just enjoy it feels like a small win.
Making the Dough Without Drama
The dough comes together in seconds because Greek yogurt does most of the heavy lifting, but the key is not overthinking it. Mix until everything is combined, give it a gentle knead so the texture evens out, and stop—you don't want to activate the gluten too much or the knots will turn tough instead of tender. The whole process should feel relaxed, like you're barely working the dough at all.
Filling Strategy That Prevents Leaks
The most common mistake is overstuffing, which causes filling to escape during baking and leaves you with sad, flat knots. A generous pinch of cheese and two pepperoni slices creates the right ratio—enough for flavor, not so much that the dough can't properly seal around it. When you pinch the dough closed, make sure you've got good contact all the way around before you tie the knot.
Flavor Upgrades and Serving Ideas
These are perfect on their own, but they shine even brighter with a little creativity at the end. Warm marinara sauce is the classic dip, but ranch works too if you want something different. Try one or all of these before serving:
- Sprinkle red pepper flakes over the top right after the second garlic butter brush for a little heat.
- Add extra parmesan and fresh basil after baking so it stays green and vibrant.
- Serve them immediately while they're still warm—they're fine cold, but they lose that magic texture.
Save These garlic knots prove that food doesn't have to be complicated or guilt-inducing to feel special. Make them once and you'll find yourself reaching for the recipe again and again.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 15 minutes before rolling and filling, as cold dough may be more difficult to shape.
- → What can I use instead of self-rising flour?
You can easily make your own self-rising flour substitute by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. Whisk these together thoroughly before adding to the Greek yogurt mixture.
- → How do I prevent the filling from leaking during baking?
Make sure to pinch the dough tightly to seal the filling inside. Press firmly along the seam to ensure it's completely closed. When tying the knots, tuck the sealed edges underneath to help keep everything contained while baking.
- → Can I freeze these garlic knots?
Absolutely! Bake the knots completely and let them cool. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake from frozen at 350°F for about 10-12 minutes or until warmed through, then brush with fresh garlic butter.
- → What dipping sauces work well with these knots?
Warm marinara sauce is the classic choice, but you can also try pizza sauce, ranch dressing, or garlic-infused olive oil. For extra heat, serve with a side of spicy arrabbiata sauce or crushed red pepper flakes.
- → How do I make these vegetarian?
Simply omit the pepperoni or replace it with sliced cooked mushrooms, bell peppers, or spinach. The cheese and garlic butter keep these vegetarian knots incredibly flavorful and satisfying even without meat.