Homemade garlic knots just as good as those you'll get in restaurants. The base for the knots is a simple dough made with Greek yogurt.
Ingredients
- ¾ cups self-rising flour: 1 piece (plus more for kneading)
- garlic powder: 0.75 tsp
- salt: 0.5 tsp
- italian seasoning: 0.25 tsp
- plain whole-milk Greek-style yogurt: 1 cup
- unsalted butter: 1 Tbsp (melted)
- olive oil: 1 Tbsp
- parsley: 0.5 tsp (dried)
- flaky sea salt: (for garnish)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
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Stir together flour and 1/4 teaspoon each garlic powder, salt, and Italian seasoning in a bowl. Stir in yogurt until mixture forms a shaggy dough.Transfer dough to a well-floured work surface. Knead until mostly smooth, 3 to 4 minutes. If needed, add additional flour 1 teaspoon at a time to keep dough from being too sticky.
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Shape dough into a ball; press down gently to form a disk. Divide dough into 8 even wedges (a bench scraper is handy). Roll each wedge into a rope about 10 inches long. Tie into knots. Arrange knots about 2 inches apart on the prepared baking sheet.
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Bake until knots are lightly browned, about 15 minutes.
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Meanwhile, whisk together melted butter, oil, parsley, and remaining 1/2 tsp. garlic powder and 1/4 tsp. salt in a small bowl. Brush still-warm knots with butter mixture and sprinkle with flaky salt. Cool 5 minutes before serving. Store cooled knots in an airtight container at room temperature up to 2 days.
