Pin It Indulge in the ultimate fusion of comfort and kick with these Hot Honey Ricotta Stuffed Garlic Knots. These aren't your average bakery knots; they're crafted with a protein-packed dough and hide a creamy, herbed ricotta center that surprises with every bite. The finishing touch of sweet and spicy hot honey takes this American-Italian appetizer to a whole new level of flavor, making it a guaranteed crowd-pleaser for any occasion.
Pin It The secret to this recipe lies in the dough's simplicity. By using self-rising flour and Greek yogurt, you achieve a soft, chewy texture without the wait. When paired with the fragrant garlic butter and the cooling ricotta filling, these knots offer a multi-layered taste experience that feels truly artisanal.
Ingredients
- Protein Dough: 1 cup (120 g) plain Greek yogurt (2% or whole), 1 cup (120 g) self-rising flour (plus extra for dusting), 1 scoop (30 g) unflavored or plain whey protein powder, 1/2 tsp fine sea salt.
- Ricotta Filling: 1 cup (250 g) ricotta cheese, 1/4 cup (25 g) grated Parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp dried Italian herbs, 1/4 tsp black pepper, salt to taste.
- Garlic Butter: 3 tbsp (40 g) unsalted butter, 3 cloves garlic (finely minced), 1 tbsp chopped fresh parsley.
- Hot Honey: 1/3 cup (80 ml) honey, 1–2 tsp hot sauce (such as Franks RedHot or Sriracha), pinch of chili flakes (optional).
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- In a mixing bowl, combine Greek yogurt, self-rising flour, protein powder, and salt. Mix until a dough forms. Turn onto a lightly floured surface and knead for 2–3 minutes until smooth.
- Step 3
- In a small bowl, mix ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and salt until smooth.
- Step 4
- Divide the dough into 12 equal pieces. Flatten each piece into a disc (about 3 inches/7 cm wide).
- Step 5
- Place a heaping teaspoon of ricotta filling in the center of each disc. Pinch the edges together to seal, then gently roll into a rope and tie into a knot, tucking the ends underneath.
- Step 6
- Arrange knots on the prepared baking sheet. Cover with a clean towel and let rest while preparing the garlic butter.
- Step 7
- Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant, about 1 minute. Remove from heat and stir in parsley.
- Step 8
- Brush each knot generously with garlic butter.
- Step 9
- Bake for 16–18 minutes, or until golden brown and cooked through.
- Step 10
- Meanwhile, in a small bowl, combine honey, hot sauce, and chili flakes (if using). Warm in the microwave or on the stovetop just until runny.
- Step 11
- Remove knots from the oven. Immediately drizzle with hot honey. Serve warm.
Zusatztipps für die Zubereitung
When preparing the dough, ensure it is kneaded until smooth to help the knots hold their shape. Pinch the edges of the dough discs very tightly around the ricotta filling to prevent any cheese from escaping while baking in the oven.
Varianten und Anpassungen
For a lighter filling option, you can substitute the ricotta cheese with blended cottage cheese. You can also adjust the heat level of the hot honey by varying the amount of hot sauce or omitting the chili flakes entirely for a milder finish.
Serviervorschläge
Serve these knots warm to keep the ricotta center soft and creamy. For extra flavor, sprinkle them with additional Parmesan cheese or chopped chives before serving. They are best enjoyed fresh, but you can always reheat leftovers in a low oven to maintain their texture.
Pin It With their golden-brown exterior and spicy-sweet glaze, these Hot Honey Ricotta Stuffed Garlic Knots are more than just a snack—they are a gourmet experience. Whether you're serving them at a party or enjoying a quiet night in, these protein-packed bites are sure to become a new favorite in your recipe rotation.
Recipe Questions & Answers
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store in the refrigerator. Bring to room temperature for about 20 minutes before shaping and filling. The filling can also be made a day ahead and kept refrigerated.
- → What can I substitute for the protein powder?
You can replace the protein powder with an additional 1/4 cup of self-rising flour. The texture will remain similar, though you'll lose the protein boost. Alternatively, use 1/4 cup of almond flour for a slightly nuttier flavor and lower carb content.
- → How do I prevent the filling from leaking during baking?
Ensure you seal the edges of each dough disc tightly after adding the filling. Pinch firmly to create a good seal, then gently roll and tuck the ends underneath when forming the knot. If any small gaps remain, the filling may seep slightly but this won't affect the final taste.
- → Can I freeze these garlic knots?
Yes, freeze baked and cooled knots in an airtight container for up to 3 months. Reheat in a 350°F oven for 10-15 minutes until warmed through. Add fresh garlic butter and hot honey after reheating for best results. You can also freeze unbaked knots—thaw overnight in refrigerator before baking as directed.
- → How can I adjust the spice level?
Start with 1 teaspoon of hot sauce in the honey mixture for mild heat, or use 2 teaspoons for medium spice. Add extra chili flakes if you prefer more intensity. For a non-spicy version, omit the hot sauce and chili flakes entirely—the garlic butter and herbs provide plenty of flavor on their own.
- → What's the best way to reheat leftover knots?
Reheat in a 300°F oven for 5-8 minutes until warmed through. This helps maintain the exterior texture while heating the filling. Avoid microwaving as it can make the dough tough. If the knots seem dry, brush with a little melted butter or olive oil before reheating.