Easy Garlic Knots (No Knead)
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!
Servings: 8 knots
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.
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 92mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.2mg
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