Save Last summer, I was hunting for a snack that wouldn't derail my protein goals, and somehow I ended up combining two things I shouldn't have mixed: pizza night cravings and a container of Greek yogurt sitting in my fridge. These garlic knots were born out of that slightly desperate kitchen experiment, and they've become the thing I make when I want something that feels indulgent but actually tastes like I planned it. The dough comes together in minutes, the filling stays tucked inside where it belongs, and that garlic butter finish? It's the reason my hands smell incredible for the next hour.
I made these for a Sunday game day once, and they disappeared faster than I could pull them out of the oven. Someone asked if I'd bought them from a bakery, and I've never felt more proud while covered in garlic butter and flour.
Ingredients
- Self-rising flour: This is your shortcut ingredient—it already has salt and leavening mixed in, which means your dough rises naturally without any fussing.
- Nonfat Greek yogurt: Sounds odd, but it creates the softest dough you've ever handled and adds serious protein without any tangy aftertaste when baked.
- Salt: A small amount pulls out the savory notes in the dough and balances the richness of the cheese.
- Pepperoni slices: Use the thicker deli-style ones if you can, as they hold their shape better than ultra-thin varieties and won't shrivel into tiny dried-out chips.
- Shredded mozzarella cheese: Freshly shredded melts more smoothly than pre-shredded, but either works—just don't pack it too tightly or the knots burst.
- Unsalted butter: This gives you control over the salt level in your garlic butter, which matters more than you'd think.
- Fresh garlic: Mince it finely so it distributes evenly and doesn't create hot spots of raw garlic that can shock your taste buds.
- Fresh parsley: It adds color and a fresh brightness that dried parsley simply can't match, even though I've definitely used it in a pinch.
- Parmesan cheese: Optional but completely worth the extra minute—it adds a crispy, salty edge that elevates the whole thing.
Instructions
- Start with heat:
- Preheat your oven to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup stays easy. This warming time matters because you want the knots to bake immediately once they go in.
- Build the dough:
- Dump your flour, Greek yogurt, and salt into a bowl and stir until it looks shaggy and rough. Knead it gently for just 2 to 3 minutes until it becomes smooth and soft—overworking it makes the knots tough, so resist the urge to keep going.
- Divide and shape:
- Split the dough into 12 pieces and roll each one into a rope about 7 inches long. They don't have to be perfect; slight imperfections actually help the garlic butter cling to them later.
- Flatten for filling:
- Press each rope into a flat strip about 1.5 inches wide, creating a canvas for your pepperoni and cheese. Think of it like you're preparing a tiny pizza before you fold it up.
- Fill with intention:
- Place one or two pepperoni slices down the center, add a small mound of cheese, and stop before you over-stuff—too much filling fights its way out of the sides. The seam is where everything holds together, so leave that area clear of filling.
- Roll and seal:
- Roll the strip tightly lengthwise, pinching that seam as you go so nothing escapes during baking. Picture yourself wrapping a tiny burrito, but neater.
- Tie the knot:
- Take each filled rope and tie it into a loose knot, tucking the ends underneath so they don't unravel in the oven. It's easier than you'd expect, and it's weirdly satisfying.
- Arrange on the sheet:
- Place each knot seam side down so the seam stays sealed and the top gets golden and beautiful. Leave a little space between them so steam can circulate.
- Make the garlic butter:
- Mix your melted butter with the minced garlic, fresh parsley, and salt in a small bowl. The warmth of the butter will release the garlic's fragrance, so lean in and smell it—that's your signal that it's ready.
- First brush:
- Use a pastry brush to coat the knots with half the garlic butter before they go into the oven. This creates the golden color and starts the flavor building.
- Bake until golden:
- Slide them into the oven for 16 to 18 minutes, watching them turn from pale to deep golden brown. They're done when the dough feels firm to a gentle touch.
- Finish strong:
- Pull them out, brush with the remaining garlic butter while they're still warm so it soaks in, and hit them with Parmesan if that's your move. This final touch is what makes people think you went to way more effort than you actually did.
- Cool just slightly:
- Let them rest for 2 to 3 minutes so the cheese sets slightly, then serve them warm while they're still at their best. They're good at room temperature too, but warm is when they truly shine.
Save There's something almost meditative about tying those knots, and when your kitchen fills with the smell of garlic and melted cheese, you realize you've created something that tastes infinitely better than it should for how little effort went into it. That moment of pulling them out golden and hot from the oven, brushing on that final coat of garlic butter—that's when snack food becomes a small victory.
Why This Works
The secret to these knots being so tender is that Greek yogurt adds moisture and protein without making the dough heavy or dense. Self-rising flour does all the leavening work for you, which means there's no yeast to fuss with, no rising time to wait through, and no complicated chemistry. The pepperoni and cheese stay sealed inside because you're rolling and tying them tight, creating little pockets of melted flavor that surprise you with every bite.
Timing and Flexibility
The beauty of this recipe is that you can make the dough, tie the knots, and stick them in the freezer for up to a week if life gets chaotic. Just add 5 minutes to your baking time if they go straight from freezer to oven. The garlic butter can be made hours ahead and reheated gently, so you can split the work across two moments if that suits your schedule better. I've even made the knots in the morning and baked them off in the afternoon, storing them in an airtight container.
Flavor Variations and Serving Ideas
While pepperoni and cheese is the classic move, I've experimented with sautéed spinach mixed into the filling, sun-dried tomato bits, and even crumbled sausage when I'm feeling adventurous. The garlic butter is your blank canvas—add red pepper flakes if you want heat, mix in a tiny bit of Italian seasoning if you want herbal depth, or keep it simple and let the garlic shine. Serve them with warm marinara for dipping, or make them your finger-food statement at parties where people are always impressed by how professional they look.
- A splash of hot sauce mixed into marinara sauce takes the dipping game to another level entirely.
- These freeze beautifully after baking, so you can reheat them in a 300°F oven for 5 minutes whenever hunger strikes.
- Make a double batch because the first batch will disappear before you have time to plate them properly.
Save These knots have become my answer to nearly every casual gathering invitation because they're impressive, delicious, and honestly fun to make. The fact that they're high in protein and ready in under 40 minutes is just the practical bonus.
Recipe FAQ
- → Can I make these garlic knots ahead of time?
Prepare and stuff the knots up to baking, then refrigerate covered for several hours. Let them sit at room temperature for 15 minutes before baking, though they're best enjoyed fresh from the oven when the cheese is perfectly melted.
- → What can I use instead of self-rising flour?
Mix 1 ¼ cups all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt. The resulting dough behaves identically, though the texture may vary slightly based on your flour's protein content.
- → Can I freeze these stuffed knots?
Bake completely, cool thoroughly, then freeze in an airtight container for up to 3 months. Reheat in a 350°F oven for 8–10 minutes until hot throughout. Alternatively, freeze unbaked knots and bake frozen, adding 2–3 minutes to cooking time.
- → How do I prevent the cheese from leaking during baking?
Pinch the seams tightly after rolling and ensure knots are placed seam-side down on the baking sheet. Avoid overfilling—a small mound of cheese melts sufficiently without creating pressure. If any cheese escapes, simply trim after baking.
- → What dipping sauces pair well with these knots?
Warm marinara is classic, but try pizza sauce, garlic-infused olive oil, or a spicy arrabbiata. Ranch and blue cheese dressings work surprisingly well, or serve alongside garlic aioli for an extra indulgent experience.
- → Can I make these vegetarian or add vegetables?
Omit pepperoni entirely or substitute with sautéed bell peppers, mushrooms, spinach, or sun-dried tomatoes. Pre-cook vegetables to remove excess moisture, which prevents soggy knots. Veggie versions bake in the same timeframe.