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These easy garlic knots are made from scratch using my easy no-yeast Greek yogurt dough. They can be baked in the oven or in the air fryer!

Easy Garlic Knots

Tommy loved my bagel recipe so much that he wanted me to try making the dough into his favorite garlic knots. They were a hit and disappeared fast! This garlic knot recipe is so simple to make. There’s no need to wait for the dough to rise and no fancy mixer required – just mix, roll, and bake. They are delicious fresh out of the oven (or air fryer). For yogurt dough recipes, try my Stuffed Bagel Balls and Breakfast Pizza.

How To Make Garlic Knots

Since these garlic knots are made with Greek yogurt, they are higher in protein and lower in carbs than traditional knots. I topped them with just enough butter to sauté the garlic and then tossed it all together.

Flour: All purpose of white whole wheat flour
Greek Yogurt: Drain any excess liquid from the fat-free Greek yogurt. I recommend Stonyfield or Fage as some other brands are not thick enough and will make a sticky dough that will require more flour.
Salt: I use kosher salt, which has less sodium than table salt. If you use table salt, decrease the amount.
Baking Powder
Toppings: Butter, chopped garlic, grated parmesan, fresh parsley

Tips for Perfect Garlic Knots:

Thick Greek yogurt instead of plain is a MUST. If there’s any liquid in the yogurt, drain it. I tested the recipe with Fage and Stonyfield Greek, and both worked great. Some other brands are not thick enough and will make a sticky dough that will require more flour.
If your dough is sticky, add more flour or use slightly less yogurt.
A food scale is helpful to weigh your flour and make sure your knots are all the same size. I use this food scale.
If baking the knots in the oven, I recommend a Silpat or silicone baking mat to prevent them from sticking or browning too much on the bottom.
They will expand when they bake, so you’ll want to make sure they have plenty of room so they don’t stick together.
Bake the bread on the top rack so the bottoms don’t get too browned.
Feel free to switch out the seasonings. You could sprinkle them with dried Italian herbs or everything bagel seasoning.
To make gluten-free garlic knots, I use Bob’s Red Mill 1-to-1 Flour and increase the bake time by five minutes. If they are too hard to make into knots, make them into bread sticks.
For dairy-free garlic knots, try making them with Kite Hill’s Greek Style Plant-Based Yogurt.

Meal Prep Tips:

You can double or triple the recipe for a crowd or make half the dough for fewer servings.
To make the dough ahead, wrap it tightly in plastic and refrigerate it for two to three days. Let the dough get to room temperature before baking.
Freeze leftover baked knots for up to three months.
To reheat the bread, wrap them in foil and warm in the oven.

What to Serve with Garlic Knots

These garlic knots are a great side for so many meals.

Tomato soup and a salad
Your favorite Italian pasta, like lasagna, spaghetti and meatballs, or carbonara
Eggplant parmesan
As an appetizer with marinara for dipping

More Air Fryer Recipes You’ll Love:

Prep: 10

Cook: 20

Total: 30

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Yield: 8 servings

Serving Size: 1 knot

Ingredients

▢ olive oil spray
▢ 1 cup all purpose or white whole wheat flour, see notes above for gluten-free
▢ 3/4 teaspoon kosher salt, less for table salt
▢ 2 teaspoons baking powder
▢ 1 cup fat free Greek Yogurt, drained of any excess liquid (I like Fage)
▢ 2 teaspoons butter
▢ 3 cloves garlic, chopped
▢ 1 tbsp grated parmesan cheese
▢ 1 tablespoon finely chopped fresh parsley

Instructions

Preheat oven to 375°F. Line a rimmed baking sheet with a silicone liner or Silpat.
In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated. Then use your dry hands and knead about 15 times. If it's too sticky you can add a little more flour. Roll into a ball.
Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.

Air Fryer Method:

Preheat the air fryer 325F degrees and set for 11 to 12 minutes. Cook in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.

Last Step:

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Video

Notes

Tips for Perfect Garlic Knots:

Thick Greek yogurt instead of plain is a MUST. If there’s any liquid in the yogurt, drain it. I tested the recipe with Fage and Stonyfield Greek, and both worked great. Some other brands are not thick enough and will make a sticky dough that will require more flour.
If your dough is sticky, add more flour or use slightly less yogurt.
A food scale is helpful to weigh your flour and make sure your knots are all the same size. I use this food scale.
If baking the knots in the oven, I recommend a Silpat or silicone baking mat to prevent them from sticking or browning too much on the bottom.
They will expand when they bake, so you’ll want to make sure they have plenty of room so they don’t stick together.
Bake the bread on the top rack so the bottoms don’t get too browned.
Feel free to switch out the seasonings. You could sprinkle them with dried Italian herbs or everything bagel seasoning.
To make gluten-free garlic knots, I use Bob’s Red Mill 1-to-1 Flour and increase the bake time by five minutes. If they are too hard to make into knots, make them into bread sticks.
For dairy-free garlic knots, try making them with Kite Hill’s Greek Style Plant-Based Yogurt.

Nutrition

Serving: 1 knot, Calories: 87 kcal, Carbohydrates: 14 g, Protein: 5 g, Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 3 mg, Sodium: 145 mg, Fiber: 0.5 g, Sugar: 1 g

Easy Garlic Knots (Air Fryer or Baked)

Easy Garlic Knots (Air Fryer or Baked)