Easy Garlic Knots (Air Fryer or Baked)

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These soft, garlicky knots taste just like your favorite pizzeria’s garlic knots! Made from scratch using my easy yeast-free bagel dough recipe (just flour, Greek yogurt, baking powder and salt), they can be baked in the oven or cooked in the air fryer!

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).
Easy Garlic Knots

No need to wait for the dough to rise, no fancy mixer required, just mix it, roll and bake, they are so good fresh out of the oven (or air fryer)! Great served with a salad, a bowl of soup, or serve them with marinara as an appetizer!

Because they are made with Greek yogurt, they are also high in protein and lower in carbs than traditional knots. I topped them with just enough butter to saute the garlic then tossed it all together, they disappeared fast!

Guys, we are so obsessed with this bagel recipe that Tommy wanted to make them into his favorite garlic knots. We’ve made them twice now and they turned out delish! Serve them with a big bowl of tomato soup and a salad and you have yourself a delicious dinner the whole family will be excited about.

How To Make 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).

Tips for Perfect Garlic Knots:

  • You can double or triple the recipe for a crowd, you can also make half the dough for less servings.
  • To make the dough ahead, wrap tight in plastic and refrigerate 2 to 3 days. Let the dough get room temperature before baking.
  • I recommend a silpat or silicone baking mat to prevent them from sticking or browning too much on the bottom.
  • Bake on the top rack so the bottoms don’t get too browned.
  • They will expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
  • Thick Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
  • If your dough is sticky add more flour or use slightly less yogurt.
  • White whole wheat flour can be used in place of all purpose.
  • A food scale is helpful to weight your flour and to make sure your knots are all the same size. This is the food scale I use (affil link).
  • To make them gluten-free I use Bob’s Redmill 1 to 1 flour and increase the bake time by 5 minutes. If they are too hard to make into knots, just make them into bread sticks.

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).

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).

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). 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).  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). 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). 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). 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). 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).

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).
Print WW Personal Points
4.83 from 127 votes
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Easy Garlic Knots

87 Cals 5 Protein 14 Carbs 1.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Appetizer, Side Dish
CUISINE: American
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).


  • 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


  • 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.


Serving: 1knot, Calories: 87kcal, Carbohydrates: 14g, Protein: 5g, Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 145mg, Fiber: 0.5g, Sugar: 1g
WW Points Plus: 2
Keywords: easy garlic knots, garlic knots, no yeast garlic knots

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  2. 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!

  3. My whole family enjoyed this recipe. Quick and easy, so perfect for making with a toddler helper. Thanks!

  4. 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.

  5. I made these 3 times now and they always delight. Excellent staple forever recipe. Thank you so much for these awesome recipes.  

  6. 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!

  7. I have self rising flour can that be used instead of the regular white flour

  8. 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. 

  9. 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.

  10. 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!

  11. 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! 

  12. 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!

  13. you omit the salt and baking powder

  14. These were very good! Made them in the air fryer, and they came together better than I expected. The dough was definitely easier to work with after I let them sit for a little while. I had brushed them with the garlic and butter mixture before I put them in the air fryer at 320 degrees (my air fryer only sets the temperature in increments of 10) for 12 minutes, and they came out crisp and flaky on the outside, nice and soft inside. Overall, very good! We will definitely make these again.

  15. If I use self rising flower do I omit the baking powder and keep the measurements the same for the flour?

  16. Does anyone know how well these reheat? Each week I cook a week’s worth of meals for my grandfather, in-laws, and an immunocompromised friend. These look amazing, but not sure how they would be after a few days. If you makd e them and reheated, how did you do it, and did they still taste good? Thanks!

  17. Made half of this recipe as a test run last night. I got a bit frustrated with having to add more flour to the dough, and had to put it back in the fridge a few times. Tying them in a knot was nearly impossible – glad I only made 4! They also came out with a white “cast” because of the extra flour, I assume. Despite all of that, they came out delicious with the air fryer. Was not expecting them to be this good – hopefully it’ll go more smoothly with practice and when the weather’s colder. Will try them again!

  18. Just curious – have any of the breads been attempted with dairy-free yogurt? Anyone had any experience with this?

  19. These are amazing! I used gluten free cup 4 cup flour, whole milk greek yogurt, baked them a few minutes longer, brushed melted butter and parmesan cheese on after baked and they were perfect!! My 18 month old loved them as did my husband who does not eat gluten free! Thanks for such an easy and yummy “roll” recipe!

  20. Don’t usually leave reviews but this recipe was so easy and delicious I just had to write one!!!  I used one container of vanilla Greek yogurt which wasn’t enough “liquid” (was about 3/4 c) so I added a dash of milk.  I brushed on the butter and powdered garlic because I don’t like anything slathered in butter like the ones you’ll get in an Italian restaurant or the frozen breads in the grocery store. The little knots were scrumptious, a must try for everyone! 

  21. Very easy and turned out great. I used whole wheat and white flour. 

  22. Not a huge fan of these. It could possibly be that I used 2% Greek yogurt because that’s all the store had. They seemed very doughy. I found trying to put them into knots was very difficult as well, they kept falling apart when I tried to knot them.. we still ate some of them but not sure if I would make again. 

  23. Is it ok to use full fat fage Greek yogurt? 

    Did anyone’s come out doughy inside? How do I prevent this? I followed the recipe to a tee. 

    Thanks! I really want these to work. 

  24. I used an air fryer and they turned out amazing! I make half the batch with pesto on them for my husband and he love them!

  25. Yummy recipe! We enjoy it topped with herb butter, basil, chives, etc.

  26. Those look amazing!  I have made bagels several times with these ingredients with great success using self rising flour.  Any ideas on how to make with almond flour, that is all my store had in stock. Thanks! 

  27. These were so easy to make. Although I had trouble tying them in a knot so I just rolled them out into Breadsticks and they were just as good. 

  28. Hi! Making these today . We’re so excited !  Can I bake them with pepperoni  and mozzarella in the dough ? 

  29. My birthday was last week and I really wanted garlic knots. We are in quarantine due to Covid19, so getting to the market is difficult. I didnt have most ingredients and it took me so long to find a recipe that I could work with. I didnt even have butter and these turned out great! I will definitely use it again. Thank you!

  30. I should have doubled the recipe! These were so good, my family gobbled them up. They were perfect with minestrone soup. I used minced dried garlic and dried parsley since i was out of fresh, and heated up in the microwave with the butter and a little olive oil. Brushed the tops and then threw them all in the bowl and tossed with fresh grated pecorino romano. I will be making these again . . . and again . . . and again!

  31. OMG! These just came out of the oven and my husband and I tried one each. They are AMAZING! I used parchment paper sprayed with a little olive oil and they came out perfect. I wonder if you can freeze the knots before you bake them? I will check other reviews and see if this was addressed.

    • I was wondering if they would still come out ok using parchment paper! That’s all that I have, so I guess we’ll see!

  32. How long do you think the dough will keep in the fridge?

  33. I made these for Easter Dinner (with some substitutes as I am working out of town and didn’t have the exact ingredients: soda for powder, yogurt for Greek yogurt, extra flour because of the yogurt change, and feta for parm) they turned out delicious and were a major hit. I’m going to make them “by the book” and try them in the air fryer when we get home. Thanks!

  34. HI Gina! I am dying to make these GF for my husband as a treat during these crazy times. I have all the ingredients BUT the yogurt and I dont wish to venture out for a supply run to the store. Anything else you think I can use? I have almond milk, sour cream and banana greek yogurt lol. Any thoughts or think I should skip it for now and just wait until I can get plain yogurt?

    Thanks! Love your stuff – making the zucchini tots for lunch today!


  35. Is there anything Dairy free I can use in place of yogurt? (Dairy allergy) 

  36. Delish! Made these garlic knots with the tomato soup, great on a chilly day! Thanks!!!

  37. Heyllo!
    I’m super excited to make this EZ recipe which sounds utterly D-Lish & funFUNfun!
    Using fresh parsley is always such a great choice especially for guests a whiz to impress.
    I’ll be using my KitchenAid convection oven & what’d’ya s’pose Coconut Oil/spray or even Avacodo Oil/spray might offer?? I love developing new recipes it’s like playing with exciting fresh discoveries!
    We Appreciate You!
    Thank You
    For sharing!
    Shannan Bunch

  38. My garlic knots and bagels turn out rough on the outside. They aren’t smooth like yours at all. They also tear when I’m trying to fold in knots or bagels instead of stretch. They taste amazing but not very pretty. Any clue what I’m doing wrong?

    • I’m assuming you are using all purpose flour? Sounds like you’re not kneading it enough, you have to knead it until there are no lumps.

  39. We are obsessed with these! My two year old could eat them all day, and they are my go to with any Italian dish now!

  40. Where have these been all my life?!?
    These yummy knots have some serious wow factor! 
    I paired these with the Crockpot Creamy Tomato Soup, which is also incredible. These are better than any Garlic knots that I have had in restaurants.
    Just a couple of modifications. I was out of parsley, so I minced the dark green parts of a couple green onions and used those instead.
    Also, I find that this dough cooks much faster in my air fryer than the directions say. It could just be that different air fryer shave different power, but for mine I find that it only needs about half the time the directions say. I found this to be the case with the bagels too. I have the Cosori Air Fryer. I would recommend that anyone with that brand set it for half the time and check it. They are done when golden. After 6 min mine were very golden on the outside, and soft and fluffy on the inside. 

  41. Amazing! Another suggestion: sprinkle with a Trader Joe’s Everything But the Bagel Seasoning. To.Die. For.

  42. I want to make the garlic knots, but I don’t have an air fryer. Can I just bake them in the oven for the final part of the recipe?

  43. Can these be frozen and cooked later? If so can you bale them from frozen or should they be thawed? 

  44. First time trying this recipe and it’s super yummy! Will definitely make again~ 🙂

  45. Great with Italian dishes!

  46. Delicious and easy and so quick, brilliant recipe!

  47. Made these and it was soooo easy and honestly might be the best thing I ever made. Which is a little depressing considering how simple it is lol.

    I followed the recipe pretty closely, used all purpose flour and 0% fage greek yogurt (which I always have on hand, my absolute favorite.) Buuuuut I added garlic powder to the butter/minced garlic skillet step so the knots would be thoroughly garlicky. At the end I added nutritional yeast flakes instead of the parmesan. Totally delicious.

    If you are thinking of trying it you 100% should, my husband is so OVER my liberal use of greek yogurt but he LOVED these and had no idea there was yogurt in them.

  48. hello these look delicious but can I use other thing that yogurt?? sour cream or ricotta maybe??

  49. I’ve been thinking about my mom’s dilly rolls lately and how I could achieve the flavors without the high points.  I remembered your garlic knots and tweaked them. I added dill weed to the batter and a little garlic butter to the top. I’ve made the breakfast pizzas with the dough before and always used white whole wheat. Good, but a little underwhelming. I used white all-purpose flour this time and—holy wow! (Game changer.) They were gorgeous and delicious. Wish I could post a pic. Thank you for the recipe!

  50. I can’t tell you how much we enjoyed these easy garlic knots! I’ll admit that I was a little dubious to begin with, but they were so quick and easy to throw together and tasted just like the dough balls at our favourite pizza restaurant! Even my super picky five year old loved them! I made them again today, but rather than a knot I made them into dinner rolls and skipped the garlic butter. The points value is still the same according to the WW app, and they were just as delicious. 

  51. Holy Cow!! These were great – I made a double batch . However, reheating the leftovers in the microwave the next day – FREAKING AMAZING!

  52. Can you use regular whole wheat flour? If so, does anything change?

  53. This is such a great recipe! Easy and delicious. I made these with 2% Fage Greek yogurt and bought new baking powder. They came out wonderfully! I’ve tried these before with whatever greek yogurt I had in the fridge, but the dough was way too sticky to work with. Follow her advice and use the recommended yogurt. I did add some sprinkles of garlic powder after brushing with the garlic butter, but that’s because I like stronger garlic flavor. Do yourself a favor and give these a go.

  54. I can’t believe it took me this long to try this recipe. I was drooling when Gina first posted it. I’ve been making the bagels on a regular basis. These knots were incredible! So good I ate a leftover one for breakfast cold and it still tasted amazing. I actually have luck with the Chobani yogurt. You just have to handle it lightly when working with it. Thanks for another great version of the yogurt dough! Gina, have you tried to make pretzels with this dough?

  55. If I cook in AF, do I put topping on after they come out or before they go in like the bagels? I love the bagels and do them a lot. I’m sure these will be just as good. 

    • Just got your Vremi air fryer and your air fryer cookbook. This is my first venture into air frying and I am trying the garlic knots. The recipes in your cookbook states preheat to 250 and cook for 22 to 24 minutes, which differs from your blog recipe. Hoping it turns out …

      • I noticed the same thing. I was using the air fryer cookbook directions and baked them at 250. After 24 minutes, they were browned on top but seemed a bit gummy on the bottom. I flipped them and put them back in for five minutes. They still seemed rather heavy and chewy in the middle.  I thought it might be the yogurt I used. I kept having to add more flour when I kneaded and rolled the dough. Now I’m thinking they might need to be baked at a higher temperature. Will try that next time.

  56. If I do in air fryer, put topping on after they come out or before they go in like the bagels?

  57. have anyone tried this recipe with using coconut flour?

  58. I pretty much exclusively cook skinny taste recipes and I tried twice (back to back) to get these made and they are so sticky I can’t finish them.  I added so much flour, to make them less sticky, and it just didn’t work. I am frustrated, I am following the recipe exactly. Any suggestions? 

    • Sounds like its the yogurt, what brand are you using?

      • I had the same problem but I’m using Greek Gods plain nonfat Greek yogurt. (It works great with your Yogurt Waffle Recipe!) I’ll have to try to find another brand next time. I’m determined to make these delicious garlic knots.

    • You need to add more flour. I make a couple of batches of the dough at a time. It is always easier to work with after it has been refrigerated for at least an hour.

      I add an extra 1/4 tsp baking powder to a double batch. 

      I also add extra flour to board before kneeling and a little more when I roll it out for bagels, knots or pizza crust.

      I usually use FAGE 0% Greek yogurt.

      Don’t give up. I played with the dough three-four time before perfecting, 

  59. These are delicious! I’ve made them several times for my family and the hubby and kiddos love them! Thinking of tripling this recipe for a holiday dinner and wondering if the dough can be made in the morning and baked in that evening???

  60. I’ve made these several times for my family and they are a big hit! Wondering if you have any suggestions for prepping these bad boys ahead of time(ie earlier in the day to bake for Christmas dinner? 

  61. I can’t bake, I fully accepted this problem and didnt think I would ever confidently say I baked something… that was until I decided to give this a try and let me tell you. It worked. Ya girl can bake a fluffy tasty garlic knot and not a brick.
    Like a magician I wowed my husband and now he wants more. I’ve made this twice, the second time adding the garlic, chives and cheese into the dough giving it a sour cream and onion kind of flavour. I would highly recommend trying that. I will surely be making these often and have gained some confidence in baking. Thank you for sharing this delicious recipe.

  62. I made these using half brown rice flour and half oat flour, and they turned out great! I also subbed ghee for the butter, which worked very well! They are delicious!

  63. Made these tonight and they are amazing! Made the chicken lentil soup as well and that’s what we’ll be having for lunch tomorrow. So delish and easy to make!

  64. I was skeptical of these at first, but wow! They were super quick to whip up, easy to roll and bake and they were so good! My family ate them so fast I’m not even sure they tasted them! Definitely keeping this recipe in the rotation!

  65. These really are easy and yummy. Trust me, you should double the recipe because you will want more.

  66. This recipe is so easy! My family loves this recipe. We have stopped buying Texas Toast and the like because these knots are so much better and less calories!!

  67. I just made these and they were delicious. I had a slight problem with the dough being overly sticky and added more flour. Should I use less than a cup of the Greek yogurt????

  68. Hi Gina,
    I Love all of your Books I now have 3 of them including the newest!!

    But could you please tell me how to tell which of your books each of your online recipes are from?
    I know I can look in each one but sometimes i am on here and go from here with the recipe or im not at home and at a friends and we decide to cook something up.

  69. I used light spelt flour as common wheat/all purpose causes inflammation and aggravates my arthritic knee.

    I weighed out 120 grams of flour and dropped in what might have been 3 ozs of fage non fat Greek yogurt.
    It came together while I wAs mixing but it was stickier than I preferred. I make my own bread, so I know how the ball of dough should feel.

    I think i added about 9-10 tsps of extra flour while folding the dough in 3rds until I could form a ball without it sticking to my hands. It rested for 30 mins then separated them into balls that weighed around 1 1/4 oz

    I sprinkled 1 tsp of flour into the bowl to cover, rolled the balls in the bowl and then my palms, allowing it to rest again for 15 mins it took too long to roll, so instead, I stretched each ball until it was long enough to tie into a knot. i baked them on my pizza Stone with some parchment paper underneath. They required about 15 mins to bake. Once done i rolled them in melted ghee and Instead of garlic, I used everything but the bagel seasoning ( this has added salt, so I used very little salt in the dough).

    These were absolutely fantastic!!! I wish I could add a picture of the steps and the finished product.
    The outsides are lightly crispy and the insides have the perfect amount of softness. I’m going to try the bagels this weekend.

    Thank you very very very much!!!!

  70. These are delicious and they work every time! We love them with soup and Chili!

  71. OH MY GOSH this recipe is amazing!! My husband was so impressed when I made these. He said they tasted just like we’d got them at a restaurant. They were so good in fact, he asked me to make them again later that week.

    They are so simple to make, you can easily make them while the main dish is cooking and they come out soooo tasty! The yogurt gives it a really nice, chewy texture, I never would have thought to use that. So happy I found this recipe! 🙂

  72. These are fabulous and easy!

  73. Gina,

    Can you tell me what I did wrong? I made these, and even after cooked, I could still taste the tang of the Greek yogurt. I followed the directions exactly.

  74. My 9 yr old daughter made these and we used Chobani yogurt. It was too sticky (I just happened to read the step to use less yogurt…but we used more flour.) I took some of the garlic and incorporated it into the dough…my daughter ended up making them into hearts instead and brushed a little olive oil since we didn’t have cooking spray on hand. These little “heart knots” were sooooo good that I think we will try it with Fage yogurt next time and use less of it, perhaps. Nevertheless, these were fantastic!

  75. Why did my “dough” turn into this really liquidity mixture after just combining flour mixture and the yogurt?

  76. I have made these garlic knots and they were a big hit.  I live at sea level but currently on vacation and want to make them. Vacation cabin is at 3700 foot elevation. I baked cookies the other day and they had a problem due to altitude.  Any suggestions for baking garlic knots at higher elevations?  More flour? Higher cooking temperature?
    Thanks for your help. I love your recipes, look forward to the weekly meal planner and have two of your books. I am also a Weight Watcher.

  77. Made these today for the first time. Formed them into an open ‘donut’ shape because some reviewers said theirs didn’t cook in the middle. Also used my pizza stone. Just had a taste – I’ll be making them again! Thanks Gina, I also appreciate your weekly meal plans.

  78. can I use self-rising flour instead of all-purpose flour, baking powder, and salt?

  79. Amazingly good

  80. Genius!  Is there anything you can’t make?! I love to cook, and want to thank you for continually inspiring me to cook great healthy, satisfying dishes!  We had a rainy cool day here this week so I made these with baked chicken parmesan  and a salad.  They were fantastic, we were fighting over the last one!!

  81. Would peanut flour work?

  82. I’ve made these several times in the oven and really like the flavor, but like another reviewer, cannot get them to cook! They are quite doughy/almost raw in the middle. I have tried more flour, baking longer, etc, Any suggestions to fix would be most welcome!!

  83. Delicious!! My family absolutely loves these! I made them with your Shrimp cakes and spinach salad. As long as we have your recipes, we would rather eat at home! 

  84. Made theses tonight and everyone loved them!  Thank you!

  85. I made these on Sunday and they were good. My family loved them will have to make them again.

  86. Made them……then made them again! 😉

    • Just got your Vremi air fryer and your air fryer cookbook. This is my first venture into air frying and I am trying the garlic knots. The recipes in your cookbook states preheat to 250 and cook for 22 to 24 minutes, which differs from your blog recipe. Hoping it turns out …

  87. So easy and delicious.  Great healthy roll recipe.

  88. Loved! Definitely taking these to the next family get together. So easy and fast.

  89. I think I used a bit too much flour but other then that this recipe turned out GREAT! I can’t believe it worked with so few ingredients and was delicious! I actually think these garlic knots taste better then my favorite pizza place’s!

  90. Amazing and delicious. I will make them again and I want to try the bagels next.

  91. Can I use unbleached flour?

  92. I have been making these garlic knotts 1-2times a week since they were posted! Sooooooo yummmy! Husband, Daughter and myself are in love with these garlic knotts that dont put on the pounds!!! Thank you so much Gina! I use my air fryer.

  93. Why can’t you use regular Facebook yogurt.  I tried it br accident it seemed to work well.  It doesn’t have to tangy tadse.  

  94. I love these! I make them at least once a week.

  95. I made these and they were a big hit and so easy to make.

  96. Delicious recipe! My family Loved them… We each pitched in to make them and we had a lot of fun doing so. Do you have any suggestions for a substitution for the Greek yogurt?  My son is lactose intolerant usually Greek yogurt he can handle. Thank you in advance. 

  97. Amazing! And so easy! Thank you for sharing all of your hard work!

  98. What would be the best way to re-heat after freezing?

  99. Can you use the self rising flour instead of the baking soda combo? Thanks!!

  100. Hi..I don’t have an air fryer…can this recipe be baked in the oven..if so, what temperature and for how long? These garlic knots look amazing! 

  101. Can you use almond flour instead? SIL is glucose intolerant.

  102. I accidentally bought vanilla Greek yogurt, so I subbed a cup of light sour cream. I have no idea what the new calorie count or WW points would be, but it worked in a pinch and they were fantastic 

  103. Will definitely be making these again!

  104. I can now make a basic bread in less than 30 minutes.  Thank you!  I can’t believe how simple this recipe is and I’m loving the results!

  105. These are amazing, thanks for a delicious and simple recipe!

  106. Tried these after a few attempts at the bagel recipe as well. Loved that I could have a GF option and not feel deprived while the rest of my family has bread galore! I had a bit of a hard time getting the butter/garlic mixture on at the end, but otherwise they were easy (surprisingly made the knot shape without struggle!) I make them in my air fryer and they turn out wonderful!

  107. I made them tonight. They are delicious but did not cook all the way through the middle. They were brown on the bottom and golden on top so cooking longer would have resulted in burning. I used a silpat and baked in the top of the gas oven. Wonder if I should lower the heat and cook longer next time. All ovens are different.

  108. I made them for the first time last night along with your Fagioli soup! OMG! I wanted to eat the entire 8 garlic knots! lol.

  109. I made these last night and they are SO good and SO easy to make!! Thank you for the awesome recipe!!

  110. They are the best I’ve ever eaten!! I will make them over and over again. So easy and I get to use my airfryer!

  111. So delicious! Thank you- the instructions worked perfectly! I didn’t have Parmesan cheese but they were still amazing without!

  112. Oh my goodness, these were fantastic!! Thank you so much for sharing this recipe!

  113. god gosh I should have made a double batch! these were easy and delicious and my family gobbled them down right out of the oven. thanks!

  114. Can you use whole wheat flour?

  115. Can these be frozen after they are baked to be heated up later?   Thanks.

  116. So.Much.Yum! We do pizza night every Friday and I usually make breadsticks, but I’m going to have to try these garlic knots instead!

  117. Delicious! Had to add more flour so the dough wouldn’t be so sticky.

  118. These are amazing!  My family devoured them!  I will make these all the time! 

  119. Wonder if this would work to make a “corn bread” using corn meal in place of flour? If anyone has tried let me know… otherwise I’ll be trying it out

  120. Easy, delicious and goes well with any Skinnytaste soup or stew.

  121. Made the gluten free version last night to go with dinner. As with a lot of gluten free breads these did not brown much on the top. I think if I take them out about 5 minutes before they are done and brush with the garlic this will help. The flavor was fantastic. It take a few before before I got fairly good at making gluten free “knots”.

  122. Any suggestions for cooking in the air fryer? My first 4 I didn’t have the temp right so they got very brown but were still tasty. The second 4 I turned down to 325 and they still got very brown but less done in the center. Should I turn the temp down and cook longer?? Thanks and the recipe was amazing!! 

  123. Hmmm…i wonder if i could do just butter amd course salt and make soft pretzels???

  124. These are very very plain (bland). I really wanted to like them, but no dice.

  125. These turned out AMAZING. I made them for the Super Bowl and it was a hit!! 

  126. I love the tang, reminds me of a sourdough. However from what I understand, baking SODA can help neutralize tangy flavors. Since soda is more potent than baking powder, you’ll only need 1/4 tsp of SODA to 1 tsp of powder. So for this recipe you would replace the 2 tsp of baking powder with 1/2 tsp of baking soda. I haven’t personally tried this, so I have no idea how successful it will be, Good luck!

  127. Is there any way I can sub The Heart Smart Bisquick for the all purpose and baking powder? If so, will it still be a cup or adjust  that as well? I have  a whole box here since I make the Ceddar Biscuits.  They are sooooo yummy. 
    Thank you for ALL your recipes. Even my Meat and Starch hubby likes almost 99% of what I have tried him on. Your Weekly Plans are so helpful to stay in points. I know this is a LOT of work – just know how much you are appreciated.

  128. I used fage yogurt and the garlic knots turned out a little sour, how do I fix that next time?

  129. I’m not talented enough to make knots but don’t worry….. rolls turn out delicious too! Lol. Fiancé came home and saw me kneading, was impressed I made bread from scratch, didn’t tell him it’s only 2 ingredients! 

  130. This looks like an easy recipe.
    However, I have an intolerance to gluten and lactose. Can I use almond milk, rapeseed (canola) oil, chives, lemon/lime juice and nutritional yeast in place of garlic, greek yogurt, butter, baking powder and parmesan cheese?
    And can a combination of quinoa flour, corn flour, teff flour and buckwheat flour work to make the gluten-free flour mixture up to a cup?

  131. I made the bagels and they were chewy and sour 🙁 I used Fage. They looked beautiful but taste was a no. Suggestion?

  132. Delicious and so easy, and only 2 FS SP?! Love, love , love! I tried this recipe before I tried the bagel recipe, and I couldn’t be more pleased.
    Thank you! 😀

  133. These garlic knots were amazing and so easy! And I love the hit of protein from the yogurt.

  134. Any tips on storage for the next day? 

  135. I”m sure these are probably great if you can eat regular flour and dairy. I tried gluten free flour and dairy free yogurt, the texture was off and they were really bland, even with some butter and garlic on top.

  136. I feel like a huge idiot, everyone commenting is having such success and I couldn’t get the dough to not stick to my hands no matter how much flour I added 🙁

  137. I just made something similar from Ottolenghi’s “Plenty” Cookbook (Yogurt Flatbreads). I was very skeptical of such a simple recipe using such a large quantity of yogurt, but they were fantastic! I look forward to trying your lightened version (his are fried in a generous amount of ghee). These are a perfect partner to a big bowl of soup! 

  138. I have used this recipe as is – and the knots are awesome! However, tonight I decided to try it as a pizza crust. Holy cow did it not disappoint! I made it as is, divided in two, rolled each ball and brushed with butter/garlic/parm. Topped with sauce, cheese and fixings. Baked at 450 for 10-12 min. Wonderful low point pizza option that was way more satisfying than the flatbread pizza I normally make.

  139. I made  these tonight. They are easy and delicious, and even my picky kid loved  them,  as my family does pretty much anything I make from Skinnytaste.  Thanks for the recipe!  It’s hard to find a bread to serve with pasta that is point friendly.   We are having them with the Baked Chicken  Parmesan 🙂

  140. Made these last night and they were yummy!!  Super easy, kids could make these and “help” make supper with no problem!!  Next time I’m going to add my spices in the dough!  I made them as directed except I sprinkled basil on top too.  I love basil!

  141. Superb! Made these tonight on a whim and they didn’t last long at all! Everyone gobbled them up. Super easy, super fast, and super yummy. Will be make these often!!

  142. I made these the other night. They were supposed to be served WITH dinner, they did not last that long. They were so easy and quick to make, delicious!

  143. I really didn’t have high hopes of these turning out that well….But boy was I wrong!!!! These turned out great!!!! So easy to make! I will be making these on a regular basis and I’ll be making the bagels for sure now. I don’t feel guilty eating these little knots of deliciousness!

  144. So easy to make and my whole family loved them. I used King Author white whole wheat flour and Fage 0% greek yogurt.

  145. Hi… I made a slight error and made these with wholewheat flour… they looked less than attractive! But boy did they disappear down the kids tummy’s! They love garlic bread. Thank you for this simple soda bread idea …they loved the bagels too ! 

  146. HI Gina , tonight at our meeting a gal made this dough and made tortillas! They were so good ! Wondering how many points these would work out to be . She made a dozen ! They were so good!! 

  147. I did these garlic knots with our Spaghetti dinner a few nights ago and almost passed out they were so good! Luckily they were only 2SP — BECAUSE I ATE THREE! lol! The rest of my family was thrilled, too. Couldn’t believe they weren’t the tradition yeast/kneaded rolls. I’m going to try them tonight with dill instead of the garlic version. My momma used to make this amazing dilly bread which came from her grandmother’s recipe. I’m interested to see if they are as good with dill — although I have no doubt they will be! Thanks for this AMAZING recipe! It’s going into my “favorites”


  148. Can these be made with almond flour for Keto diet? They were delish with gluten free flour as well..

  149. Can I use sour cream instead?

  150. Husband loved these! Couldn’t tell they were “healthy” at all. Neither could I. Thanks Gina!

  151. I made these and they came out rubbery and almost inedible!  What the heck did I do wring?

  152. I just took a bite out of one these, still warm from the oven. Wow they are delicious, and the chewy texture is great!

  153. Your recipe has revolutionized my weight loss efforts. Thank you for ALL of the amazing recipes. Not only have I gotten a second wind in my efforts to shake off this weight, I have found so many outstanding and tasty recipes that I enjoy cooking AND eating (and I don’t mind cleaning up either!) Gina, for all of your recipes and product endorsements, I am so grateful!

  154. These garlic knots are LIFE CHANGING. Sooooo good!

  155. Could you use minced garlic in the dough rather than putting on top?

  156. What type of four do you use to make it gluten free? I can’t use wheat flour? 

    • Laurra, I’m also gluten free. I used the recipe for America’s Test Kitchen book The How Can It Be Gluten Free. I think that the recipe referenced Bob’s Red Mill 1:1.

  157. I have a question.  I only have vanilla Greek yogurt.  Could I make like a sweet knot and put honey butter on it.  Do you think it would work?  Obviously not with garlic ???? thanks for al the great recipes 

  158. I’m just so thrilled to have found this recipe, these are delicious and i love that they are so much healthier than the store bought ones. I ? skinny taste!

  159. Made this last night and paired it with the Lasagna soup so good!!!! Also for those with kids these are definitely 9 year old approved! Thank you Gina!

  160. I have been adding the seasoning right in the dough.  My most recent one was my favorite … I added rosemary.   So good.  My second favorite is when I add cinnamon .  
    When I use this dough as a pizza dough I add Italian season.  
    (And I usually use self rising flour and omit the salt and baking powder… I wonder if they would rise better your way? ) 

  161. What about boiling them in baking soda and making them like
    pretzels? Again, feel free to try this out and steal my idea. 🙂

  162. I made these knots tonight! I followed the recipe exactly and they were perfect….my husband also thought they were delicious! Thank you so much for this and all of your great recipes!

  163. Absolutely delicious ! Easy to make and my husband loved them. Thank you so much for this wonderful recipe. 

  164. I see that you are putting FS and PP values, But what would SP value be for this?

  165. I was very apprehensive of making these because of the greek yogurt. However I made these last night and they came out great. I cooked them in my oven top rack and had to add an additional 5 minutes to compensate for elevation. I used Fage Total 0% and paired them with the Instant Pot Turkey Spaghetti. I would definitely make these again. 

  166. Can you use Coconut Flour?

    • I would guess not. You can almost never sub coconut flour 1:1 for any other flour as it absorbs so much more moisture. I’m gluten free too and try to stay away from regular flours, I was thinking of trying buckwheat flour but haven’t yet…

  167. Can these be made with vegan butter and vegan yogurt?

  168. I made these last night with your lasagna soup and they were so delicious! I’ve been cooking your recipes for a few years and I send everyone at work to your website. Recently I joined weight watchers so having the points already calculated is super convenient! Thank you so much for these and keep posting delicious stuff!

  169. Made these last night to go with my chili I’m having for lunch today and I had to sneak one…amazing! They came out so delicious, not as great looking as yours but that’s okay!!

  170. Gina!  You read my mind! I had just mentioned to my daughter hati wanted to make mini versions of the bagels.  We LOVE YOU! And love your cookbooks and recipes!

  171. Would minced garlic work in replace of cloves? Thank so much! 

  172. Loved the bagel recipe and can’t wait to try the garlic knot recipe!

    I’m wondering if the basic bagel recipe could somehow be made into cinnamon rolls? Would LOVE to see a recipe like that!

  173. Love them!!!!

  174. Whoever was in a snit about you saying “damn” must not have tried this recipe! These are damnity, damn delicious! I did want to mention that normally I keep fat-free Greek yogurt stocked; however I did purchase Fage for this recipe and I couldn’t believe the difference in moisture content between what I usually keep and the Fage. The Fage was WAY drier.

  175. These are crazy good! Love that they are easy to make and don’t take long to put together. Based on these knots, I cannot wait to try the bagel recipe. Love love love Skinnytaste!

  176. would it be possible to substitute almond flour for the all purpose flour? Thanks!

  177. Thank you very much! I have been so jealous of the weight watchers Bagel recipe because I’m gluten intolerant. Then I found this! I made it tonight. We both loved them. Finally, bread!

  178. Can you use self-rising flour for these and the bagels? 

  179. My 11 yr old Grandson had no school today so He came to Grammas house. We made these GARLIC KNOTS together and had fun!  But the best part was eating them !  They are fabulous!!!  Soft, chewy, garlic, buttery…DELICIOUS!! When I sent pics of Grandson and Knots to rest of family they all wanted some.  We will be making these again!!!

  180. These were so easy to make and SOOOO amazing!!! I have a silly question.. is it two smart points for 8 knots or 2 sp per knot?! Thanks !!!!!!

  181. These are delicious! I ate them even without the butter and can’t wwif to make the bagels!

  182. It’s ridiculous how good and easy these are. Dinner tonight was this with your Instant Pot Tomato Basil Soup–an all around hit!

  183. Can you please add some directions or a description on how to tie them into these knots. It’s unclear how to form them into this shape.

  184. Do these freeze well?

  185. Gina- make some biscuits for this southern gal!

  186. Can’t wait to try these. Can they be frozen? Thanks! 

  187. I don’t have an air fryer…what temp/how long in a conventional oven, please?

  188. Love the bagels and can”t wait to try knots ! but I cant seem to get it right without using self rising flour. I measure carefully, use fresh baking powder and kosher salt with Fagi yogurt but still tastes too salty. I’ve kept toppings minimal (sesame/poppy) to avoid more salt taste.

  189. Does the yogurt have to be fat-free? Not a fan of fat-free dairy as a general rule. These look great!

  190. Can this be made dairy / soy free… are there any coconut/almond yogurts that can be used?

  191. Hi Gina! I love your recipes and have both of your cookbooks.  I wonder if it would be possible to list both the new free style points and the old smart points.  Many people, including me, are not happy with the freestyle program, and are, reluctantly, going back to the smart points plan.  I’m sure this would be a pain to do, but it would be really helpful!  Thank you!

  192. I made these bagels as soon as I saw the recipe a few weeks ago – wow, delicious and so easy! Last Saturday I added cinnamon and raisins to one batch. I *cannot* wait to make garlic knots!!! Thanks for all the great recipes, Gina!

  193. Keep these 2-ingredient bread recipes coming!! I used the recipe in loaf pans and they came great. For crustier bread, I’ve been spraying water into the oven. For sweet bread I added Splenda and cinnamon. My question: Crispiness (especially on the bottoms) is a little weak…..I worry about the recipe standing up as a pizza dough. Thoughts?

    • Deborah, I’ve used this recipe for pizza dough, and as long as you roll it think, it crisps well. I do bake a pizza crust at a higher trmp though, usually 375/400.

    • I have also used this dough for pizza. Make sure to roll the dough really thin, otherwise it is a bit doughy and not very crispy. I baked the pizza crust at 400 for 15 minutes, added the toppings and baked an additional 10 minutes.

    • I also bake it a bit before I add the toppings. I don’t like the toppings to be too brown, but I like a crispy crust. I use a Pampered Chef Stone. Others have said, bake it for a bit on a pan and then bake it with toppings directly on the rack. 

  194. Love the bagels and can”t wait to try knots ! but I cant seem to get it right without using self rising flour. I measure carefully, use fresh baking powder and kosher salt with Fagi yogurt but still tastes too salty.  I’ve kept toppings minimal (sesame/poppy) to avoid more salt taste.
    What am I doing wrong ?

  195. Hi Gina,

    I have made the bagels every week and they are outstanding! Can’t wait to try this recipe. Question: Can you provide the pre-cooked weight for each knot?

    I would like to weigh the dough balls before rolling and want to know the weight so that they are fairly even. Thank you!

  196. I need to try these and soon. Just started counting points and missing “rolls”. Will make these this weekend. And many thanks for your delicious recipes, we are enjoying, thanks.

  197. I could not find the gluten free flour instructions 

  198. These look amazing, and I can’t believe how easy they are to make! I’m a huuuge garlic lover, so I’ll definitely be trying this out.

  199. I made these with dinner tonight. Absolutely delicious! Thank you for posting!

  200. I made these in my Philips Air fryer at 330 degrees (no 325 option on mine) for 9 minutes. They were delicious. These will definitely be on rotation at my house. Thanks for the wonderful recipe.

  201. These look great! Will reducing the salt impact the dough? Need to stick to low-so. Thanks!

  202. Whoa!! Holy moly are these freaking good!

  203. Just a note for the dairy-free crowd: I’ve been making yogurt in my Instant Pot using lactose-free milk, then draining it for a day to make it Greek-ish. I used that yogurt to make my last batch of bagels and they came out just the same as using store bought yogurt. I would imagine these knots would be OK done that way too. Going to try it tomorrow when the new batch of yogurt has finished draining.

  204. Been making all types of bagels and now garlic knots!! Wow….what next Gina, Biscuits!!

  205. I LOVE the bagel recipe and I plan to try these asap! I vote you apply this to a magnificent pizza dough next 🙂

  206. Just made these right now thank you so much for this amazing recipe they were to die for i followed the exact recipe thank you !❤️❤️❤️❤️❤️❤️❤️ Next will be making the bagels

  207. Do these freeze well?

  208. Any suggestions on how to make this dairy free for the yogurt part? Kiddo can’t have dairy….

  209. Mmm, these look like little knots of Little Caesar’s crazy bread. Give me a few of these with some marinara sauce and I’d be set!

  210. Gina, what are your thoughts on using this recipe for mini pizzas?

  211. I’m confused. The directions do not include how to make the dough. It just goes straight into dividing into 8 pieces. Can you include the dough directions?

  212. Yessss!! I have been obsessed with the bagels making a batch every Sunday night for the past 3 weeks! I am so excited about making them into my other favorite guilty pleasure – garlic knots!