Hot Honey Ricotta Stuffed Garlic Knots

There's something about tying dough into knots that makes you feel like you're actually cooking—not just following steps. I discovered these on a Sunday afternoon when I had Greek yogurt that needed using and a sudden craving for something warm and a little spicy. The ricotta filling was a gamble, but the moment that hot honey hit the golden knots fresh from the oven, I knew I'd stumbled onto something special.

I made a batch for friends during a potluck last fall, and watching people's faces when they bit into that creamy center and then got hit with the warm honey drizzle was genuinely worth the thirty minutes of prep. One friend immediately asked if she could take the recipe home, which is always the best compliment a cook can get.

Ingredients

• Greek yogurt: The secret weapon that makes dough tender without needing excessive oil or eggs—it keeps everything light while still giving you structure.
• Self-rising flour: This does the heavy lifting for leavening, so your knots stay pillowy rather than dense.
• Whey protein powder: Not just for smoothies—it bumps up the protein content and creates a slightly firmer dough that holds together when you're tying.
• Ricotta cheese: Choose whole milk ricotta if you can find it; it's creamier and less watery than the low-fat versions.
• Parmesan cheese: A small amount goes a long way, giving the filling a salty, umami punch.
• Garlic butter: Mince your garlic fine so it distributes evenly and cooks quickly without burning.
• Hot honey: This finish is what transforms simple knots into something memorable—the warmth opens up the honey's sweetness while the heat keeps it from being cloying.

Instructions

Heat your oven and prep:

Set the oven to 400°F and line your baking sheet with parchment—this prevents sticking and makes cleanup almost non-existent.

Build the dough:

Mix yogurt, flour, protein powder, and salt until everything comes together, then knead briefly on a floured surface until the dough feels smooth and slightly elastic. Don't overwork it or your knots will be tough.

Make the filling:

Combine ricotta with Parmesan, garlic powder, herbs, pepper, and salt, stirring until completely smooth so it spreads easily without tearing the dough.

Portion and fill:

Divide dough into twelve pieces, flatten each into a small disc, add a generous teaspoon of filling to the center, then pinch and seal the edges carefully. The key is not overfilling or your knots will burst open during baking.

Form the knots:

Once sealed, gently roll each piece into a rope about the length of your pinkie finger, then tie into a knot shape and tuck the ends under so they don't stick out awkwardly.

Rest the dough:

Let them sit on the baking sheet covered with a clean towel while you prepare the garlic butter—this gives them time to relax and proof slightly.

Infuse the butter:

Melt butter over low heat, add finely minced garlic, and cook for just about a minute until everything smells incredible but the garlic hasn't started to brown. Stir in fresh parsley and remove from heat immediately.

Brush and bake:

Brush each knot generously with the garlic butter using a pastry brush, making sure to get into the creases, then bake for 16 to 18 minutes until they're golden brown and sound hollow when tapped.

Prepare the hot honey:

While the knots bake, mix honey with your chosen hot sauce and a pinch of chili flakes if you want extra heat, then warm it gently until it's pourable but not scalding.

Finish and serve:

Remove knots from the oven and immediately drizzle with the warm hot honey while they're still steaming—the heat helps them absorb the flavors better. Serve right away while everything is still warm.

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These knots somehow transformed from a practical way to use up groceries into the thing people text me about weeks later, asking if I'm making them again soon. There's a weird magic in food that looks fun and tastes even better than it looks.

Why the Dough Works

The Greek yogurt base might seem unconventional, but it's actually genius—it replaces eggs and most of the fat you'd normally need, so the dough stays moist and tender without heaviness. Self-rising flour already has salt and leavening built in, which means fewer variables to worry about. The protein powder isn't just nutritional theater; it helps the dough hold together when you're tying it and gives the finished knots a slightly sturdier crumb that doesn't feel mushy.

The Ricotta Filling Secrets

Ricotta has a reputation for being bland, but that's only because most people don't season it properly before using it. The combination of garlic powder, Italian herbs, Parmesan, and fresh salt transforms it into something rich and savory that actually makes you want another bite. If you're substituting cottage cheese to make it lighter, give it a quick pulse in a food processor first to break down the curds—otherwise it feels chunky and weird against the smooth dough.

Hot Honey Heat Level and Storage

The beauty of hot honey is that you control the heat—start with one teaspoon of hot sauce and taste as you go, because some brands are significantly spicier than others. Once you find your sweet spot, you can make a big batch and store it in a jar in your pantry for drizzling over roasted vegetables, pizza, or even vanilla ice cream when you're feeling adventurous. These knots are genuinely best eaten within a few hours of baking, but if you have leftovers, wrap them loosely in foil and reheat in a 325°F oven for about five minutes to restore some of that fresh-baked texture.

• Fresh hot sauce yields a brighter, more vegetal heat compared to bottled versions which tend to be deeper and smokier.
• If you make these ahead, store the hot honey separately and add it right before serving so the knots don't get soggy.
• These freeze beautifully after baking—just thaw and reheat before drizzling with hot honey for an impressive last-minute appetizer.

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Making these has become my favorite way to impress people without spending all day in the kitchen. There's something satisfying about serving food that's both genuinely good for you and indulgently delicious.

Recipe FAQs

→ Can I make these ahead of time?

Prepare and stuff the knots up to 24 hours in advance. Refrigerate on the baking sheet covered tightly, then bring to room temperature for 20 minutes before baking and adding the hot honey drizzle just before serving.

→ What can I substitute for the ricotta?

Cottage cheese works well for a lighter filling, or try whipped mascarpone for extra richness. For a dairy-free option, use cashew cheese blended with nutritional yeast and herbs.

→ How do I adjust the spice level?

Start with 1 teaspoon hot sauce in the honey mixture for mild heat. Increase to 2 teaspoons or add extra chili flakes for more kick. The honey naturally tempers the spice, so these remain family-friendly.

→ Why use Greek yogurt in the dough?

Greek yogurt creates an exceptionally soft, tender texture while adding protein. The acidity activates the self-rising flour for extra lift, resulting in lighter knots without extensive kneading or rising time.

→ Can I freeze these?

Freeze unbaked stuffed 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 the cooking time. Add hot honey after baking.