Garlic Knots (with Two Ingredient Dough)

These simple and delicious Garlic Knots are made with two-ingredient dough, brushed with a mouthwatering garlic mixture, then baked to golden-brown perfection. Serve them as an appetizer or side dish alongside marinara sauce; nobody will be able to eat just one! Jump to Recipe


Since the first time I tried 2-ingredient dough (sometimes called Greek yogurt dough), I have been hooked. All you need is self-rising flour and Greek yogurt to form the perfect dough for almost any baked recipe. I have used this dough to make breadsticks, bagels, English muffins, pretzels, pizzas, and of course—Garlic Knots.

These drool-worthy Garlic Knots made with two-ingredient dough are beyond easy to make and yield some seriously phenomenal flavors. They make for the ultimate appetizer or side dish for any occasion; whether you’re serving dinner for the family or hosting a dinner party for friends.

Typically, I like to prepare my dough in batches ahead of time and store it in the fridge or freezer so it’s ready when I need it. By using pre-made dough, you can make this delicious dish from start to finish in under 20 minutes.

Making anything from scratch always seems to impress people, so no one would ever guess how insanely easy these garlic knots are to make. Don’t worry, it will be our little secret. For a dish that guarantees to be devoured in a matter of minutes, sprinkle some grated parmesan on top and serve these knots alongside warm marinara sauce. Yum!

Two ingredient dough garlic knots on a plate with marinara sauce and Parmesan cheese for dipping.

Key Ingredients

To make this flavorful side dish, you will need the following key ingredients:

  • Self rising flour: You should be able to find this at any grocery store. If needed, you can also make it at home with all-purpose flour, baking powder, and salt.
  • Greek yogurt: This protein-packed ingredient adds just the right amount of moisture to our dough. You also use regular yogurt or your favorite dairy-free yogurt alternative, but Greek yogurt works best. 
  • Olive oil: This serves as the base of the garlic mixture we’re going to spread atop our dough. Feel free to use melted butter if you prefer that instead.
  • Minced garlic: This adds a ton of delicious garlic flavor to the mixture we spread over our garlic knots. You can use garlic powder if needed, but I recommend using fresh minced garlic for the best flavor.
  • Fresh basil: Fresh herbs like basil add brightness and a rich flavor that pairs wonderfully with garlic. If you don’t have fresh basil, you can swap it out for fresh parsley or thyme.

How to shape garlic knots?

  1. Start by dividing the dough into six equal pieces. The easiest way to do this is to form the dough into a circle and then cut that into six equal pie pieces.
  2. Roll our piece into a 6-inch long rope, dusting with flour as needed. 
  3. Then tie the rope into a knot and tuck the loose ends underneath to form a ball. 
  4. It’s fine if they don’t look perfect, just tuck any extra dough underneath so that the garlic knots cook evenly.

What is 2-Ingredient dough?

If you’re a follower of Weight Watchers, you may have seen the two-ingredient dough that has risen to fame in recent years. It’s found in recipes all over the internet and is most often used as the base for dishes like pizzas, bagels, donuts, pretzels, and garlic knots.

Two-ingredient dough is a simple combination of self-rising dough and Greek yogurt. If you haven’t used it before, you may be wondering: What the heck is self-rising dough? It’s a magical tool used to make our lives easier! Self-rising dough is a pre-measured mixture of all-purpose flour, baking powder, and salt. It eliminates the need for additional baking powder or salt in recipes, which helps to cut back on the ingredients you have to buy at the store and makes baking a little bit easier.

If you don’t have self-rising flour, you can make your own by combining the following ingredients:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt

Recipe Tips and Tricks

Here are some of my top tips and tricks to help you make this recipe:

  • If you don’t have any fresh herbs to add to your garlic mixture, try adding Italian seasoning instead.
  • For a gluten-free option, make sure to check the labels on the self-rising flour before buying to ensure that you get a gluten-free version.
  • You can make this dish dairy-free by using a plant-based yogurt instead of Greek yogurt.
  • If you don’t have fresh garlic, you can use the minced garlic that comes in a jar or garlic powder if needed.
  • For all my cheese lovers; try grating fresh parmesan cheese over the tops of the garlic knots after they finish baking. It’s a game-changer!
  • If you want to give your knots a little kick, you can add crushed red pepper to the garlic mixture before spreading it onto the tops.

Greek yogurt dough garlic knot cut in half to show air bubbles.

How to Store Garlic Knots

This tasty dish stores really well both in the fridge and in the freezer, so don’t be afraid to make a big batch. To store this dish, you will first need to let the knots cool down to room temperature. Once they have cooled, transfer them to an airtight bag or container and then store them in one of two ways:

  • In the fridge for up to a week
  • In the freezer for up to 3 months

Frequently Asked Questions

Below you will find the answers to some of the internet’s most popular questions about this dish:

Making garlic knots from scratch is a lot easier than many people realize. In this recipe, you simply need to make your two-ingredient dough, tie the pieces into knots, then brush each knot with our delicious garlic and oil mixture.

Two-ingredient dough is a simple combination of self-rising flour and Greek yogurt. This wholesome dough serves as the base for pizzas, muffins, pretzels, donuts, and garlic knots like in this recipe.

Self-rising dough can easily be stored in the fridge or freezer by tightly wrapping it in plastic wrap and then transferring it to an airtight bag or container. When properly stored, it will last in the fridge for up to a week, or in the freezer for up to 6 months.

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