Easy Garlic Knots
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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.
Serving: 1knot, Calories: 87kcal, Carbohydrates: 14g, Protein: 5g, Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 145mg, Fiber: 0.5g, Sugar: 1g
Freestyle Points: 2
Points +: 2