I think we can all agree that any form of bread smothered in butter, garlic and parmesan cheese is a winner so I don’t think it’ll take too much convincing for you to try these garlic knots! They’re made from two ingredient dough (flour and Greek yoghurt) which means no yeast is required and they can be ready in under 30 minutes. Why not make a double batch of the dough and make this Roast Pumpkin Pizza for the ultimate carb night in?
Why you’ll love this recipe…
Quick and easy. Irresistible and moreish. No yeast required!
What are Garlic Knots?
Garlic knots are typically made from bread dough and are tied in a simple knot before being baked in a pizza oven. The knots are then brushed with oil or butter, garlic and parmesan cheese and baked again until golden brown. They are best known for being served in pizzerias around New York City and are generally paired with a marinara sauce for dipping.
Who invented Garlic Knots?
Garlic knots were first invented in 1973 by Amir Zamani, in Ozone Park Queens as a way to use up pizza dough scraps. Very soon pizzerias around the area caught on and started selling these delicious knots. But you don’t need to go all the way to New York City to get an amazing garlic knot since they are so easy to prepare at home!
What you’ll need
These garlic knots are made from simple, everyday ingredients. Here’s what you’ll need (full measurements listed in the recipe card below)…
Greek Yoghurt Self-Raising / Self-Rising Flour - OR use a mix of all purpose / plain flour and baking powder instead. You’ll need 2 teaspoons of baking powder for every cup of flour. Butter Garlic Parmesan Cheese Parsley (Optional)
How to Make Cheesy Garlic Knots - Step by Step
Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Cut the dough into 8 even pieces, then roll out each piece into a long strip before carefully tying into a knot.
Arrange the knots on the baking tray with a little space in between then place in the oven for 15 minutes, or until lightly golden.
While the knots are cooking, mix butter and garlic together in a small bowl. Take the tray out of the oven and brush each knot with the garlic butter, then sprinkle parmesan cheese on top. Place back into the oven for 2 minutes or until parmesan is melted.
Sprinkle over parsley, if desired, and serve hot.
Tips for making this recipe
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and knot it. Feel free to double or triple the recipe for a crowd. The knots expand during baking so don’t place them too close together on the baking tray. I spoon on the garlic butter mixture on top of the knots then brush over. I find this helps make sure you don’t miss any of that delicious minced garlic which tends to sink to the bottom of the butter. Parsley is entirely optional. They still taste great without.
MORE TWO INGREDIENT DOUGH RECIPES
Pizza Scrolls Quick and Easy Cinnamon Scrolls (No Yeast) Cheese and Vegemite Scrolls Supreme Pizza Ham and Cheese Scrolls Roast Pumpkin Pizza 2 Ingredient Bagels Apple Cinnamon Rolls Quick and Easy Yoghurt Flatbread OR see all Two Ingredient Dough Recipes
If you’ve made these Cheesy Garlic Knots I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Flour
If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & ½ cups of flour for your dough, you’ll need 3 teaspoons of baking powder.
Tips for making Garlic Knots
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and knot it.Feel free to double or triple the recipe for a crowd. The knots expand during baking so don’t place them too close together on the baking tray. I spoon on the garlic butter mixture on top of the knots then brush over. I find this helps make sure you don’t miss any of that delicious minced garlic which tends to sink to the bottom of the butter. Parsley is entirely optional. They still taste great without.
