Greek yogurt garlic knots
38 min · 14 g protein · 181 cals / serving
Soft, chewy little knots of dough, baked golden and then tossed while hot in garlic butter with parsley and parmesan, much like the ones from a New York pizzeria. The dough is Greek yogurt, flour and a scoop of unflavoured whey with no rising, and a bowl of warm marinara sits alongside for dunking.
Ingredients
Dough
- 1 cup + 1 tbsp all-purpose flour, plus a little for dusting
- 1 cup + 2 tbsp nonfat Greek yogurt
- 2 tsp baking powder
- 1/3 cup whey protein, unflavoured
- 1/4 tsp salt
Garlic butter
- 2 tsp butter
- 5 cloves garlic, finely grated
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp grated parmesan, or a vegetarian hard cheese
To serve
- 1 1/2 cups marinara sauce, warmed, to serve
Steps
- Heat the oven to 400°F and line a baking sheet. Mix the flour, whey, baking powder and salt, stir in the yogurt to a shaggy dough and knead on a floured counter for 1 minute until smooth and just tacky.
- Divide into 12 pieces, roll each into a 8 inch rope and tie it into a loose knot, tucking the ends underneath. Set them on the sheet and bake 15–18 minutes, until golden.
- Meanwhile, warm the butter with the garlic in a small pan over low heat for 2 minutes, until the garlic smells sweet but has not coloured.
- Tip the hot knots into a large bowl, pour over the garlic butter, add the parsley and parmesan and toss until every knot is glossy and speckled.
- Serve warm with the marinara for dipping.
Good to know
Why is my dough so sticky?
Greek yogurts vary in thickness. Knead in more flour a spoonful at a time until the dough stops clinging to your hands; a thin, runny yogurt needs the most.
Make ahead?
Bake the knots up to a day ahead and keep them airtight. Warm them for 5 minutes at 350°F, then toss in freshly made garlic butter.
Alternative
Per
- Calories
- 138
- Protein
- (31%)
- 11 g
- Fat
- (17%)
- 3 g
- Carbohydrates
- (52%)
- 19 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 420 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1087 kcal goes into the pot and 848 g of ingredients comes out as about 790 g of food: 138 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.