Easy Garlic Knots
Tommy loved my bagel recipe so much that he wanted me to try making the dough into his favorite garlic knots. They were a hit and disappeared fast! This garlic knot recipe is so simple to make. There’s no need to wait for the dough to rise and no fancy mixer required – just mix, roll, and bake. They are delicious fresh out of the oven (or air fryer). For yogurt dough recipes, try my Stuffed Bagel Balls and Breakfast Pizza.
How To Make Garlic Knots
Since these garlic knots are made with Greek yogurt, they are higher in protein and lower in carbs than traditional knots. I topped them with just enough butter to sauté the garlic and then tossed it all together.
Flour: All purpose of white whole wheat flour Greek Yogurt: Drain any excess liquid from the fat-free Greek yogurt. I recommend Stonyfield or Fage as some other brands are not thick enough and will make a sticky dough that will require more flour. Salt: I use kosher salt, which has less sodium than table salt. If you use table salt, decrease the amount. Baking Powder Toppings: Butter, chopped garlic, grated parmesan, fresh parsley
Tips for Perfect Garlic Knots:
Thick Greek yogurt instead of plain is a MUST. If there’s any liquid in the yogurt, drain it. I tested the recipe with Fage and Stonyfield Greek, and both worked great. Some other brands are not thick enough and will make a sticky dough that will require more flour. If your dough is sticky, add more flour or use slightly less yogurt. A food scale is helpful to weigh your flour and make sure your knots are all the same size. I use this food scale. If baking the knots in the oven, I recommend a Silpat or silicone baking mat to prevent them from sticking or browning too much on the bottom. They will expand when they bake, so you’ll want to make sure they have plenty of room so they don’t stick together. Bake the bread on the top rack so the bottoms don’t get too browned. Feel free to switch out the seasonings. You could sprinkle them with dried Italian herbs or everything bagel seasoning. To make gluten-free garlic knots, I use Bob’s Red Mill 1-to-1 Flour and increase the bake time by five minutes. If they are too hard to make into knots, make them into bread sticks. For dairy-free garlic knots, try making them with Kite Hill’s Greek Style Plant-Based Yogurt.
Meal Prep Tips:
You can double or triple the recipe for a crowd or make half the dough for fewer servings. To make the dough ahead, wrap it tightly in plastic and refrigerate it for two to three days. Let the dough get to room temperature before baking. Freeze leftover baked knots for up to three months. To reheat the bread, wrap them in foil and warm in the oven.
What to Serve with Garlic Knots
These garlic knots are a great side for so many meals.
Tomato soup and a salad Your favorite Italian pasta, like lasagna, spaghetti and meatballs, or carbonara Eggplant parmesan As an appetizer with marinara for dipping
More Air Fryer Recipes You’ll Love:
Air Fryer Chicken Milanese with Baby Arugula Burst Tomato Cottage Cheese Caprese Bowl Cauliflower Rice (Arancini) Balls Air Fryer Chicken Parmesan Baked Eggplant Sticks
