Hot Honey Ricotta Stuffed Garlic Knots

My neighbor brought these to a weeknight potluck, and I watched them disappear faster than anything else on the table—even the fancy casseroles people spent hours on. When she told me they were stuffed with ricotta and drizzled in hot honey, I assumed they'd be complicated, but she laughed and handed me the recipe scribbled on the back of an envelope. Turns out, the magic isn't in technique; it's in that perfect moment when warm garlic butter meets spicy-sweet honey, and somehow it all comes together in under an hour.

I made these for my book club last month, nervous because I'd never tied a knot in dough before, and somehow my hands just knew what to do. One friend ate four of them, then asked if I was trying to make her hate store-bought appetizers forever. That's when I realized these aren't just food—they're the kind of thing that makes people feel genuinely taken care of, even if they only took forty-five minutes.

Ingredients

• Greek yogurt (1 cup): This is your secret weapon—it creates a tender crumb without any rise time or yeast fussiness, and it adds moisture without making the dough greasy.
• All-purpose flour (1 cup) and whey protein powder (1/2 cup): The protein powder isn't just about macros; it gives the knots a slightly denser, more satisfying bite that regular dough can't match.
• Baking powder (1 1/2 tsp): This is what gives you that gentle lift and golden exterior without any sourdough-like waiting around.
• Whole-milk ricotta (3/4 cup): Don't skimp on fat here—whole milk ricotta is creamier and more forgiving than part-skim, and it won't dry out as the knots bake.
• Parmesan cheese (1/4 cup) and lemon zest (1/2 tsp): These two together brighten the filling so it doesn't taste one-note; the lemon cuts through the richness just enough.
• Fresh garlic (3 cloves) and unsalted butter (3 tbsp): Mince your garlic finely so it toasts evenly in the butter without burning—burnt garlic tastes bitter and ruins the whole moment.
• Hot honey base (honey, hot sauce, red pepper flakes): The honey needs to be warm when you drizzle it so it flows easily and coats each knot; cold honey just sits on top like an afterthought.

Instructions

Mix the dough in one go:

Combine your Greek yogurt, flour, protein powder, baking powder, and salt in one bowl and stir until everything is just holding together. You'll have a shaggy, slightly sticky situation, which is exactly right—don't overthink it.

Knead gently until smooth:

Turn the dough onto a lightly floured surface and knead for just two or three minutes until it feels smooth and cohesive. This isn't bread dough, so you're not building gluten structure; you're just making it hold together nicely.

Prepare the ricotta filling:

Mix ricotta, Parmesan, lemon zest, black pepper, and salt until everything is evenly distributed. Taste a tiny bit—the filling should taste bright and savory, not bland or overly salty.

Divide and shape each knot:

Break the dough into twelve equal pieces (I eyeball it, about walnut-sized), flatten each into a three-inch round, and place a heaping teaspoon of ricotta in the center. Fold the edges up and pinch them tightly together so the filling doesn't leak, then roll gently between your palms into a rope about four inches long and tie it into a knot.

Place knots on the baking sheet:

Arrange them seam-side down so they sit flat and bake evenly. Don't pack them too tightly—give each knot a little breathing room.

Toast garlic in butter:

Melt butter over low heat, add minced garlic, and let it cook gently for about one minute until it smells incredible but doesn't turn brown. Stir in fresh parsley and a pinch of salt, then brush this generously over each knot.

Bake until golden:

Slide them into a 400°F oven for sixteen to eighteen minutes. They're done when the edges are deep golden and the tops are lightly browned—at this point, your kitchen will smell absolutely irresistible.

Prepare the hot honey while they bake:

Warm honey in a small saucepan or microwave just until it's runny, then stir in hot sauce and red pepper flakes. Don't let it boil—you just want it warm and pourable, with that spicy-sweet balance that makes people pause mid-bite.

Finish and serve immediately:

Pull the knots from the oven, brush any remaining garlic butter over them, then drizzle that hot honey generously across each one. Serve them warm so the ricotta is still creamy and the flavors are at their peak.

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There's a moment right when you pull these from the oven, still steaming, and brush on that garlic butter—the aroma is so concentrated it almost doesn't feel real. I've had people tell me these made them feel special in a way fancy restaurant food sometimes doesn't, because there's something about a warm, homemade knot that just hits different.

Why This Combination Works

The genius here is that Greek yogurt dough is naturally tender because there's no long fermentation or gluten development happening—it relies on baking powder for lift, which means you get a soft, almost pillowy crumb that ricotta filling would just sink into and get lost in regular bread dough. The protein powder isn't just marketing; it adds density and chew without making anything tough, so you get this satisfying bite that keeps you reaching for another one. The filling itself is simple, but whole-milk ricotta has enough fat to stay creamy even after baking, while the lemon zest keeps it from tasting heavy or one-dimensional.

Variations and Swaps

If you want to boost the protein even more, you can use part-skim ricotta and add two tablespoons extra whey protein powder to the dough—I did this once for a post-workout snack, and honestly it tasted better. For less heat, go easy on the hot sauce or skip the red pepper flakes entirely; hot honey is still hot honey without the aggressive kick. Some people add fresh basil or oregano to the ricotta filling, which is lovely if you're in a Mediterranean mood, but I keep it minimal because the lemon and garlic already do so much work.

Serving and Storage Wisdom

These are best served warm, ideally within an hour of baking, because that's when the ricotta filling is creamiest and the exterior still has some give to it. If you're making them ahead, you can freeze the shaped, unbaked knots on a baking sheet, then transfer them to a freezer bag; just add a few extra minutes to the bake time and brush with garlic butter straight from the freezer. Leftover baked knots can be reheated gently in a 300°F oven for about five minutes, though they're honestly best eaten fresh.

• Pair them with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
• Serve alongside a crisp white wine like Pinot Grigio or a light Prosecco for an easy appetizer spread.
• They work just as well as a snack with coffee as they do as a party starter.

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Once you make these, you'll understand why my neighbor was so casual about sharing them—they're the kind of thing that feels like a gift to make for people. Keep the recipe in your back pocket for potlucks, weeknight hosting, or that moment when you want to feel proud of something you made without spending half your day in the kitchen.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate for up to 24 hours. Bring to room temperature before shaping and filling for best results.

→ What can I substitute for Greek yogurt?

Sour cream or plain dairy-free yogurt alternatives work well. The dough texture may vary slightly but will still produce delicious knots.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 2 days. Reheat at 350°F for 5-7 minutes to restore crispiness.

→ Can I freeze these knots?

Freeze unbaked knots on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to cooking time.

→ How can I reduce the spice level?

Omit the hot sauce entirely or use just honey for the drizzle. The garlic butter provides plenty of flavor without heat.

→ What works well as a dipping sauce?

Marinara sauce, extra warmed honey, or a balsamic glaze complement the flavors beautifully alongside the garlic butter coating.