Easy Garlic Knots (No Yeast)
on Dec 03, 2025
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These easy garlic knots are soft, high in protein, and made without any yeast! They are a quick, no-yeast recipe perfect as a dinner side, paired with marinara for an appetizer, or as a snack. They’re freezer-friendly, packed with savory garlic flavor, and come together in minutes!
If you’re looking for a quick and easy bread option that’s soft, satisfying, and packed with flavor, these garlic knots are a must-try! They come together using a high-protein dough base, and there’s no yeast or rising time required. They’re perfect served at dinner with pasta, dipped into warm marinara sauce, or enjoyed on their own as a savory snack.
If you love these garlic knots, you’ll also love these fluffy cottage cheese rolls which has a similar dough made with a creamy base. In the mood for something sweet? You’ll love these 2-ingredient dough cinnamon sugar pretzel bites that have a similar soft and filling texture!
Table of Contents
What You’ll Need
Here is what you’ll need to make these easy garlic knots:
- Self-Rising Flour: The base of the dough. Creates a soft knot without yeast.
- Cottage Cheese: Adds moisture, protein, and a soft, tangy texture to the dough. Use full-fat cottage cheese for the best texture.
- Butter: Melted and mixed with seasonings to create the savory garlic coating.
- Garlic Powder: For that essential savory garlic flavor.
- Dried Parsley: Adds a pop of color and classic herb flavor.
- Salt: For added flavor and taste.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions
- Self-Rising Flour: You can make your own self-rising flour by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these garlic knots gluten-free, use gluten-free all-purpose flour here in a 1:1 ratio to make your own gluten-free self-rising flour.
- Butter: For a dairy-free option for the topping, you can substitute the butter with olive oil or a plant-based butter alternative. For a dairy-free option in the dough base, swap cottage cheese with a thick, Greek-style dairy-free yogurt.
- Dried Parsely: Swap with fresh parsley or Italian seasoning.
Step By Step Instructions
STEP 1: Blend or mash the cottage cheese until smooth. You can either use a blender, hand immersion blender, or a fork for some added texture (Image 1).
STEP 2: Pour the cottage cheese mixture into a large bowl along with the self-rising flour (Image 2). Use a fork to mix the mixture together until it combines into a moist dough, using your hands as needed. It will seem dry at first, but will stick together as you continue to mix (Images 3 & 4).
STEP 3: Place the dough mixture onto a floured surface and immediately coat the dough in flour so that it is less sticky. Shape the dough into a large, circular disk (Image 5).
STEP 4: Split the dough into 8 pieces (Image 6). Roll each piece into a thin rope (about 8 inches long) (Image 7) and gently tie it into a knot, tucking the ends in underneath (Image 8).
STEP 5: Place the knots on a large parchment paper-lined baking pan and bake at 400 degrees F for 12 to 15 minutes, or until golden.
STEP 6: In the last couple of minutes of baking, prepare the garlic butter. In a small bowl, whisk together the melted butter, garlic powder, salt, and dried parsley (Images 9 & 10). Brush the knots with the garlic butter immediately after taking them out of the oven (Images 11 & 12). Let them cool slightly before serving. Top with parmesan cheese and chopped parsley if desired.
Storage Instructions
Store cooled knots in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze cooled knots for up to 3 months. Warm in oven at 350°F for 5–7 minutes, or until warmed through.
Tips For Success
- Use whole‑milk cottage cheese for the best dough texture. I recommend using cottage cheese with 4% milkfat.
- See step-by-step photos in the post above to see how the dough should look at various steps.
- Make sure to immediately brush the knots with the garlic butter as soon as they come out of the oven. This ensures that the warm bread absorbs all that flavorful buttery goodness, giving each knot a soft, golden finish and preventing them from drying out as they cool.
Recipe FAQs
Yes! You can air fry these knots at 350 degrees F for about 8-10 minutes, or until the knots are golden. Let them cool slightly before serving.
You can make your own self-rising flour by mixing together 1 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these cottage cheese rolls gluten-free, use gluten-free all-purpose flour here in a 1:1 ratio to make your own gluten-free self-rising flour.
Other Cottage Cheese Recipes You’ll Love
Cottage Cheese Egg Casserole
Cottage Cheese Pizza
Cottage Cheese Rolls
Avocado Cottage Cheese Dip
If you tried these Easy Garlic Knots, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Easy Garlic Knots (No Knead)
Ingredients
Dough
- 1 cup self-rising flour, see notes on how to make your own self-rising flour if needed
- ⅔ cup cottage cheese, whole milk, small curds
Garlic Butter
- 3 tbsp unsalted butter
- ½ tsp garlic powder
- ¼ tsp dried parsley
- ⅛ tsp salt
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Blend or mash the cottage cheese until smooth. You can either use a blender, hand immersion blender, or a fork for some added texture
- Pour the cottage cheese mixture into a large bowl along with the self-rising flour (Image 2). Use a fork to mix the mixture together until it combines into a moist dough, using your hands as needed. It will seem dry at first but will stick together as you continue to mix
- Place the dough mixture onto a floured surface and immediately coat the dough in flour so that it is less sticky. Shape the dough into a large, circular disk.
- Split the dough into 8 pieces. Roll each piece into a thin rope (about 8 inches long) and gently tie it into a knot, tucking the ends in underneath.
- Place the knots on a large parchment paper-lined baking pan and bake for 12 to 15 minutes, or until golden.
- In the last couple of minutes of baking, prepare the garlic butter. In a small bowl, whisk together the melted butter, garlic powder, salt, and dried parsley. Brush the knots with the garlic butter immediately after taking them out of the oven. Let them cool slightly before serving. Top with parmesan cheese and chopped parsley if desired.
Notes
- Use whole‑milk cottage cheese for the best dough texture. I recommend using cottage cheese with 4% milkfat.
- See step-by-step photos in the post above to see how the dough should look at various steps.
- You can make your own self-rising flour by mixing together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. To make these garlic knots gluten-free, use gluten-free all-purpose flour here in a 1:1 ratio to make your own gluten-free self-rising flour.
- Make sure to immediately brush the knots with the garlic butter as soon as they come out of the oven. This ensures that the warm bread absorbs all that flavorful buttery goodness, giving each knot a soft, golden finish and preventing them from drying out as they cool.
This was incredibly easy to put together. My kids loved it.
So glad that they enjoyed them!😊