Easy Garlic Knots

Servings: 8 | Amount Per Serving: 1 knot

• Calories: 87 | Total Fat: 1.5g
• Carbohydrates: 14g | Saturated Fat: 0.5g
• Cholesterol: 3mg| Protein: 5g
• Fiber: 0.5g | Sugar: 1g
• Sodium: 145mg

• Prep Time: 10mins
• Cook Time: 20mins
• Total Time: 30mins

Ingredients

• 1) Olive oil spray
• 2) 1 cup all purpose or white whole wheat flour
• 3) 0.75 teaspoon kosher salt, less for table salt
• 4) 2 teaspoons baking powder
• 5)1 cup fat free Greek Yogurt, drained of any excess liquid
• 6) 2 teaspoons butter
• 7) 3 cloves garlic, chopped
• 8) 1 tablespoon grated parmesan cheese
• 9) 1 tablespoon finely chopped fresh parsley

Steps

• 1) Preheat oven to 375°F | 190ºC. Line a rimmed baking sheet with a silicone liner.
• 2) In a large bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spoon until incorporated.
  Then use your dry hands and knead about 15 times. If it's too sticky you can add a little more flour. Roll into a ball.
• 3) Divide the dough into 8 equal pieces then roll each piece into worm like strips, about 9 inches long.
• 4) Tie each breadstick into a “knot-like” ball; place on the prepared baking sheet. Spray the top with olive oil.
• 5) Bake on the top third of the oven until golden about 18 minutes. Let them cool 5 minutes.
• 6) Meanwhile, in medium nonstick skillet melt the butter, add the garlic and cook until golden, 2 minutes.
• 7) Toss the knots in the skillet with the melted butter and garlic or use a brush to cover the knots with the garlic.
• 8) If the knots are too dry, give them another mist of olive oil. Sprinkle with parmesan cheese and chopped parsley.

Notes

• 1) To make the dough ahead, wrap tight in plastic and refrigerate 2 to 3 days. Let the dough get room temperature before baking.
• 2) Use a silicone baking mat to prevent dough from sticking or browning too much on the bottom.
• 3) Bake on the top rack so the bottoms don’t get too browned.
• 4) They will expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
• 5) If your dough is sticky add more flour or use slightly less yogurt.
• 6) White whole wheat flour can be used in place of all purpose.
• 7) A food scale is helpful to weight your flour and to make sure your knots are all the same size.
• 8) To make them gluten-free use 1 to 1 flour and increase the bake time by 5 minutes.
• 9) Store dough in the fridge for a few hours to make it easier to roll.