Recipes Appetizers and Snacks Garlic Bread Recipes Garlic Knots Be the first to rate & review! 1 Photo 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. By Nicole Hopper Updated on November 30, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ¾ cups self-rising flour, plus more for kneading ¾ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon Italian seasoning 1 cup plain whole-milk Greek-style yogurt 1 tablespoon unsalted butter, melted 1 tablespoon olive oil ½ teaspoon dried parsley flaky sea salt, for garnish Directions Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. 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. 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. Bake until knots are lightly browned, about 15 minutes. 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. I Made It Print Nutrition Facts (per serving) 158 Calories 6g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 158 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 12% Cholesterol 9mg 3% Sodium 486mg 21% Total Carbohydrate 22g 8% Dietary Fiber 1g 3% Protein 4g 9% Potassium 39mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.