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Easy Garlic Knots (Air Fryer or Baked)

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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!

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

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.

No Yeast Garlic Knots

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.

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).

More Air Fryer Recipes You’ll Love:

 

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Easy Garlic Knots

4.84 from 138 votes
3
Cals:87
Protein:5
Carbs:14
Fat:1.5
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).
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).
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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.
    How to make garlic knots
  • Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
    Garlic Knots before baking
  • Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
    baked garlic knots
  • 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

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298 comments on “Easy Garlic Knots (Air Fryer or Baked)”

  1. I want to start off by saying these turned out amazing – five stars for sure. That being said, I feel so silly after reading all the comments about how easy these were. They were SO sticky that I swear I lost an entire knot at least just from what I had to wash off of my hands. I kept adding flour and I just couldn’t get it right. My grocery store only had regular greek yogurt and no NF – could that be why? I’d really like to make these again because my husband and I LOVED them, but I made an absolute mess and it took me longer than I expected because of that. Thanks!

  2. Super easy and always delicious. These are a family favourite! I use a thick greek and drain the liquid as suggested. No changes to the recipe are needed!

  3. We love, love this yogurt dough! Have made the garlic knots, bagels and even use this for personal pizza, chicken parm rollsand cold veggie pizza. It’s easy and delicious…just like very other recipe Gina has created!

  4. I’ve made these a few times. They so easy and they freeze well. I try to have these or the rosemary garlic biscuits in the freezer at all times.
    This last time making these I botched some steps badly. STILL delicious. Can’t beat a recipe like that!

  5. ⭐️⭐️⭐️⭐️⭐️
    Super easy recipe. I added 1 teaspoon of garlic powder to the dough and highly recommend that. If the recipe didn’t work for you, it’s you not the recipe lol. (Said with a wink and a kiss).

  6. My family really enjoys these garlic knots. My daughter gets so excited when they’re on our dinner menu. So easy and tasty

  7. A- , not quite an A+ but will make again. The yogurt flavor and tang was a bit more than I would have liked.

  8. 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.

  9. 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!

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

  11. 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.

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

  13. 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!

  14. 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. 

  15. 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.

    1. 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!

  16. 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! 

  17. 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!

  18. 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.

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

  20. Avatar photo
    Kimshiro L Benton-Hermsen

    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!

  21. 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!

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

    1. In the narrative of my bagel recipe https://www.skinnytaste.com/easy-bagel-recipe/ I talk about some options. 🙂

  23. 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!

  24. 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! 

  25. 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. 

  26. 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. 

  27. Avatar photo
    Amanda DiGregorio

    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!

  28. 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! 

  29. Avatar photo
    Teena Fithian

    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. 

  30. Avatar photo
    Heather Gomez

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

  31. 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!

  32. 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!

  33. 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.

    1. 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!

  34. 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!

  35. 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!

    Katie

    1. Look for her page on substitutes for Greek yogurt or do a google search. I’m in the same predicament as well, but going to use a sub for the Greek yogurt.

  36. Avatar photo
    Shannan Bunch

    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!
    XOX
    Shannan Bunch

  37. 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?

    1. 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.

  38. 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!

  39. 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. 

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

  41. 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?

  42. 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.

  43. 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!

  44. 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. 

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

  46. 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.

  47. 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?

  48. 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. 

    1. 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 …

      1. 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.

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

  50. Avatar photo
    Jessica Cordell

    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? 

      1. 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.

    1. 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, 

  51. 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???

  52. 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? 

      1. These are great! I am gluten free so i made sticks.
        They came out yummy!!! Thanks for posting the
        receipe…

  53. 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.

  54. 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!

  55. 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!

  56. 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!

  57. Avatar photo
    Margaret Wright

    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!!

  58. Avatar photo
    patty preziosi

    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????

  59. Avatar photo
    Jennifer Lynn Daley

    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.

  60. 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!!!!

  61. 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! 🙂

  62. 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.

  63. 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!

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

    1. Avatar photo
      Amber Martinell

      I’m wondering, did you drain the liquid from the yogurt to before you mixed it into the flour?

  65. Avatar photo
    Barb Spangler

    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.

  66. 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.

  67. 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!!

  68. 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!!

  69. 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! 

    1. 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 …

  70. 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!

  71. 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.

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    Gail brookman

    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.  

  73. 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. 

  74. 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! 

  75. 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 

  76. 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!

  77. 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!

  78. 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.

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    Diana Martinez

    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.

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    Linda Gourley

    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!

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

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    Susan Kaufman

    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!

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    Melissa Griffiths

    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!

  84. 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

  85. 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”.

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    Brandy O'Connell

    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!! 

  87. 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!

  88. 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.
    Jennifer

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

  90. 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! 

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    Faith Ukwuomah

    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?

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

  93. 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! 😀

  94. 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.

  95. 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 🙁

  96. 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! 

  97. 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.

  98. 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 🙂

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    MN Farmers wife

    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!

  100. 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!!

  101. 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!

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    Lauren Robinson

    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!

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

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