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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:
- Air Fryer Chicken Milanese with Baby Arugula
- Burst Tomato Cottage Cheese Caprese Bowl
- Cauliflower Rice (Arancini) Balls
- Air Fryer Chicken Parmesan
- Baked Eggplant Sticks
Easy Garlic Knots
These soft, garlicky knots taste just like your favorite pizzeria’s garlic knots, but made from scratch using my easy yeast-free bagel dough recipe (just flour, Greek yogurt, baking powder and salt).
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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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
Love these! Just had them with the turkey meatballs. Easy and delicious
My family really enjoys these garlic knots. My daughter gets so excited when they’re on our dinner menu. So easy and tasty
A- , not quite an A+ but will make again. The yogurt flavor and tang was a bit more than I would have liked.
I’m looking forward to trying these-we love the garlic knots I purchase but never enough of them! I wonder about adding garlic powder or minced garlic to the dough to get a more garlic flavor boost… I may try that.
SOOOOO GOOD AND EASY. LITTLE LOPSIDED KNOTS BUT STILL DELICIOUS
I made these into 16 garlic bites and baked about 12 minutes. Very good, easy recipe that tastes like a lot more work than it actually is. Can’t wait to try the Bantam stuffed bagel copycat recipe with this same dough!
My whole family enjoyed this recipe. Quick and easy, so perfect for making with a toddler helper. Thanks!
So good!
Wow! If you like garlic knots, you have to try this recipe. First attempt and the kids were fighting across the dinner table for the last one.
Super easy. So impressed with how great they were. Thank you so much – amazing.
I made these 3 times now and they always delight. Excellent staple forever recipe. Thank you so much for these awesome recipes.
These are fantastic! I used a 6 oz. container of Fage 0% yogurt rather than measuring out a cup, but kept everything else the same. My husband and I ate one each with some baked ziti. My son ate all the rest when he got home from work! I will definitely be making these every time I make an Italian dish. Thank you for yet another great recipe!
I have self rising flour can that be used instead of the regular white flour
Amazing! Will definitely make these again. I like that they are chewy. The whole family loved them and they were fairly easy to make. I do recommend using the right yogurt (I used Fage) it makes a world of difference.
Made exactly as described and there were so good. I made to pair with the Instant Pot ziti and it was a great healthier Italian meal. First time making this easy dough so I’ll definitely be trying the bagel recipe.
These little morsels are SO GOOD! Quick and easy to make in my Air Fryer too!
These were awesome! I rolled one and realized they were massive, so I broke it down and actually cut each one in half to make 16 minis instead of 8 large ones. I baked for about 16 minutes at the 375 temp. Served with marinara dipping sauce for Super Bowl. Soooo good!
I made these for dinner tonight…YUM! I used Pillsbury gf all-purpose flour that I sifted before measuring. I’ve never been very successful with dough, but this came together beautifully. Thank you for this recipe!
Hi! I saw someone else asked this, but didn’t see the response! I just got your air fryer cookbook, which says to cook them at 250, but it says 325 here…just wondering which is the correct temperature and for how long? Thanks, can’t wait to try!
both work!
you omit the salt and baking powder