Save My kitchen smelled like a pizzeria last Tuesday when I was testing a high-protein snack that wouldn't derail my goals. These garlic knots came together almost accidentally—I'd been playing with Greek yogurt doughs and had pepperoni left over from game night, so I stuffed them in. The first batch came out of the oven golden and ridiculous, still warm enough to burn my mouth, and I immediately texted my roommate that she needed to come home early.
I brought a batch to a work potluck and watched three different people ask if I'd bought them from some fancy bakery. When I casually mentioned they were homemade and high-protein, suddenly everyone wanted the recipe written down. By the time I left that day, I'd made the same explanation four times and realized I'd actually created something people genuinely wanted to make themselves.
Ingredients
- Self-rising flour (1 ¼ cups): This is your secret weapon—it already has the leavening built in, so you skip the guesswork entirely and get tender knots without extra steps.
- Nonfat Greek yogurt (1 cup): This sounds weird but trust it; the moisture and protein make a dough that's soft and forgiving, even if your kitchen is dry.
- Salt (½ tsp for dough): Just a small amount keeps things balanced and prevents the dough from tasting bland or flat.
- Pepperoni slices (18 slices, about 60 g): I learned to use the thinner slices because they distribute better and don't overwhelm each bite with greasiness.
- Shredded mozzarella cheese (¾ cup): Fresh or store-bought works, but don't use the pre-grated stuff if you can help it because the anti-caking agents make it clump.
- Unsalted butter (3 tbsp, melted): This carries all the garlic flavor, so using real butter instead of substitutes actually matters here.
- Fresh garlic cloves (2 cloves, minced): Pre-minced garlic from a jar tastes bitter to me, so I always use fresh—the difference is real.
- Fresh parsley (1 tbsp, chopped): It adds color and a subtle freshness that stops these from tasting one-dimensional.
- Parmesan cheese (2 tbsp, optional): This is where the umami punch comes from if you want it; skip it if you're watching sodium.
Instructions
- Heat your oven and prep your station:
- Crank the oven to 400°F and line your baking sheet with parchment paper—this step prevents sticking and makes cleanup laughably easy.
- Mix the dough:
- Combine flour, yogurt, and salt in a bowl and stir until it looks shaggy and rough, then knead it gently for just 2–3 minutes until it becomes smooth. The dough should feel soft and slightly tacky, not dry or stiff.
- Divide and shape into ropes:
- Cut the dough into 12 equal pieces—I eyeball it and usually get close enough—then roll each one out into a 7-inch rope using your palms. If it springs back, give it a 30-second rest and try again.
- Flatten and fill:
- Flatten each rope into a strip about 1.5 inches wide, then lay 1–2 pepperoni slices and a small handful of mozzarella along the center. Don't overstuff or the cheese will leak everywhere and your knot will fall apart.
- Roll and seal:
- Roll up the strip tightly around the filling, pinching the seam to seal it closed so nothing escapes during baking. This is where patience pays off—a messy seal means pepperoni on your baking sheet instead of inside your knot.
- Tie the knot:
- Take each filled rope and tie it into a loose knot, then tuck the ends underneath so it holds its shape. Don't pull too tight or you'll stretch the dough and break it.
- Brush with garlic butter:
- Mix melted butter with minced garlic, parsley, and salt in a small bowl, then brush half of it onto the knots before they go in the oven. This first coat infuses them with flavor.
- Bake until golden:
- Bake for 16–18 minutes until the knots are golden brown and the dough feels set when you touch it gently. They should look appetizing, not pale or dark brown.
- Final brush and garnish:
- Pull them out, immediately brush with the remaining garlic butter, and sprinkle Parmesan if you want it. The residual heat helps everything stick.
- Serve warm:
- Let them cool for just a minute or two—they'll still be warm enough to enjoy without burning your mouth, and the texture will set up slightly.
Save My friend Sarah came over specifically to learn how to make these after I'd sent her a photo, and we spent 45 minutes laughing because she kept tying her knots so tight that they barely puffed up in the oven. By the end, even her slightly over-tied batches came out delicious enough that she went home planning to make them for her book club the following week.
Why the Yogurt Dough Works
Greek yogurt isn't just a protein hack—it actually changes the texture of the dough in ways that make these knots fluffy instead of dense. The moisture keeps them soft for hours, and the natural tang adds depth you don't get with water or milk alone. I've tried this with regular yogurt and it doesn't have the same effect, so the Greek part really does matter.
Storage and Reheating
These keep in an airtight container in the fridge for about 3 days, though honestly they rarely last that long. To reheat, I pop them in a 350°F oven for 5–7 minutes until they warm through—the microwave makes them tough and rubbery, which I discovered the hard way.
Making Them Your Own
The beauty of this recipe is that it's a canvas for whatever you're craving that day. I've swapped pepperoni for sautéed mushrooms and spinach when I wanted vegetarian, and once I added red pepper flakes to the garlic butter because I was in a spicy mood and it changed everything. The structure stays the same, but the flavors can shift based on what sounds good in the moment.
- For extra heat, add a pinch of red pepper flakes to the garlic butter and it becomes something totally different.
- Serve them with marinara sauce for dipping and they suddenly feel like an appetizer instead of a snack.
- Make them ahead and freeze before baking—just add a minute or two to the cooking time straight from frozen.
Save These knots have become my go-to when I need something that feels indulgent but doesn't sabotage my goals, and somehow that combination has made them my most-requested recipe. They're proof that homemade doesn't have to mean complicated.
Kitchen Tips & Answers
- → Can I make these garlic knots ahead of time?
Yes, prepare and stuff the knots up to 24 hours in advance. Store refrigerated on a parchment-lined baking sheet covered tightly with plastic wrap. Brush with garlic butter just before baking.
- → 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. This creates an effective self-rising flour substitute for the dough.
- → How do I store leftover garlic knots?
Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
- → Can I freeze these stuffed knots?
Freeze unbaked knots on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to cooking time.
- → What dipping sauces pair well with these knots?
Warm marinara sauce is classic, but try ranch dressing, garlic aioli, or spicy arrabbiata sauce. A balsamic glaze also complements the savory flavors nicely.
- → How do I make these vegetarian?
Simply omit the pepperoni or replace with sautéed vegetables like bell peppers, mushrooms, or spinach. The vegetarian version maintains the same protein content from the cheese and yogurt dough.