Ingredients
Method
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for about 2 minutes, until it becomes smooth and elastic. Cut the dough into 8 equal portions.
- Working one at a time, roll each portion into a 10- to 12-inch long rope. Tie each rope into a simple knot and place it on the prepared baking sheet.
- In a small bowl, combine the olive oil, minced garlic, parsley, and Parmesan. Brush this mixture generously over each knot.
- Bake for 15 to 18 minutes, until the knots are puffed and lightly golden. Let cool for 5 minutes, then serve warm with marinara sauce for dipping.
Nutrition
Notes
Knead the dough thoroughly for a couple of minutes until it's smooth and stretchy; it may feel sticky at first, but resist adding extra flour unless it's sticking to your hands. Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. To freeze, place cooled knots in a freezer-safe bag for up to 3 months; thaw in the fridge overnight before reheating in a 350°F oven for about 5 minutes. For a dairy-free version, use a plant-based yogurt and omit the Parmesan or use a vegan alternative. If you don't have fresh parsley, substitute 1 teaspoon of dried parsley. These knots are best enjoyed fresh but can be reheated in an air fryer at 350°F for 3-4 minutes for a crisp exterior.