Hot Honey Ricotta Stuffed Garlic Knots

I discovered these knots on a Tuesday afternoon when my roommate came home complaining about sad, doughy appetizers at work. That evening, I started thinking about what makes a perfect bite—something you could eat with one hand at a party, something that felt indulgent but didn't leave you feeling weighed down. The combination of ricotta's creaminess, the slight chew of a yogurt dough, and that drizzle of hot honey landed perfectly on the first try, and I've been making them ever since.

My friend Maya brought these to a book club meeting last fall, and three people asked for the recipe before we'd finished the first chapter. I watched her set them down on a wooden board with fresh herbs scattered around, and the way people kept reaching for them—not just one, but two or three—made me realize this wasn't just another appetizer. It became the thing everyone wanted her to bring to every gathering after that.

Ingredients

• Greek yogurt (1 cup): This is your binder and moisture source, and the tanginess balances the richness of the ricotta filling beautifully.
• All-purpose flour (1 cup) and whey protein powder (1/2 cup): The protein powder keeps the knots tender while boosting nutrition, but don't skip the flour or your dough will taste like a protein shake.
• Baking powder (1 1/2 tsp) and kosher salt (1/2 tsp): These create lift and flavor in a dough that's naturally mild.
• Whole-milk ricotta (3/4 cup): Use whole-milk, not part-skim—the fat is where the flavor lives, and your filling will taste noticeably creamier.
• Parmesan (1/4 cup), lemon zest (1/2 tsp), and black pepper (1/4 tsp): These three ingredients are what keep the ricotta from tasting flat; don't be shy with the lemon zest.
• Unsalted butter (3 tbsp) and fresh garlic (3 cloves): Mince the garlic finely so it distributes evenly through the butter and doesn't burn in the oven.
• Fresh parsley (2 tbsp): Add this after the garlic finishes cooking to keep its color bright and flavor fresh.
• Honey (1/4 cup) and hot sauce or red pepper flakes: Start with less heat than you think you want; you can always drizzle more, but you can't remove it.

Instructions

Set your stage:

Preheat your oven to 400°F and line a baking sheet with parchment paper so cleanup is painless and your knots won't stick.

Build the dough:

Combine the Greek yogurt, flour, protein powder, baking powder, and salt in a bowl, stirring until everything comes together into a shaggy mass. Knead it on a lightly floured surface for just 2-3 minutes until it feels smooth and supple—overworking it will make the knots tough.

Mix the ricotta filling:

In another bowl, fold together ricotta, Parmesan, lemon zest, black pepper, and salt until completely combined and silky. Taste it and adjust seasoning if needed.

Shape the knots:

Divide the dough into 12 roughly equal pieces—I eyeball it, but you can weigh them if you're precise. Flatten each piece into a thin 3-inch round, place a heaping teaspoon of filling in the center, then fold the edges up and pinch them tight to seal. Roll the sealed piece gently into a rope about 4 inches long, then tie it into a simple knot, tucking the ends underneath so it looks tidy.

Prepare for baking:

Arrange the knots seam-side down on your parchment-lined sheet, leaving a couple inches between each one so they can expand slightly as they bake.

Make the garlic butter:

Melt butter in a small saucepan over low heat, add minced garlic, and let it cook for about a minute until it smells incredible and turns light golden. Stir in chopped parsley and a pinch of salt, then remove from heat.

Brush and bake:

Generously brush each knot with the warm garlic butter, then slide the sheet into the oven for 16-18 minutes until the tops turn deep golden brown and the edges feel slightly crispy to the touch.

Prepare the hot honey:

While the knots bake, warm your honey in a small saucepan or microwave for 20-30 seconds until it becomes pourable. Stir in hot sauce and red pepper flakes to your heat preference—start conservative here.

Finish and serve:

The moment the knots come out of the oven, brush any remaining garlic butter over them, then drizzle the hot honey generously across the top. Serve them warm while the contrast between crispy outside and creamy ricotta filling is at its peak.

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There's something about the moment you pull these out of the oven that feels like a small triumph—the aroma hits you first, that blend of butter and garlic and warm honey that fills your whole kitchen. It's comfort food with a little edge, substantial enough to feel like you made something real, but quick enough that you're not stressed about the process.

Why These Knots Work So Well

The genius of this recipe is how it stacks layers of flavor and texture without becoming complicated. The yogurt-based dough stays tender and doesn't require yeast or a long rise time, which means you're not sitting around waiting. The ricotta filling is rich but not heavy, and that lemon zest is doing real work keeping it from tasting one-dimensional. By the time the hot honey hits the top, you've got sweet, savory, creamy, and spicy all happening in one bite.

Making Them Your Own

These knots are a canvas if you want them to be. I've added everything from fresh basil to sun-dried tomato pesto mixed into the ricotta, and I've experimented with different hot sauces—sriracha is smooth and slightly garlicky, while Franks RedHot is sharper and more classically vinegary. Some people add a little grated zucchini to the dough for extra moisture, and if you're really lean on time, you can brush the hot honey on while the knots are still slightly warm from the oven instead of waiting for them to cool completely.

Serving and Storage

These are best served warm, ideally within 20 minutes of coming out of the oven when the texture is perfect and the flavors are still singing. If you're making them ahead for a party, you can bake them without the hot honey and finish them 5-10 minutes before serving, which keeps them fresher tasting. Leftovers keep in an airtight container in the fridge for up to two days—reheat them gently in a 325°F oven for about 8 minutes to bring back the texture without drying them out.

• Pro move: Make the dough and ricotta filling the night before, then shape and bake the morning of your event for maximum impact with minimal stress.
• Quantity note: This recipe makes exactly 12 knots, which is the perfect amount for 4-6 people as an appetizer or about 3 servings as a snack.
• Wine pairing: A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully and balances the heat from the honey.

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Every time I make these, they disappear faster than I expect, and I love that moment when someone takes a second one without asking. That's how you know a recipe has crossed over from just being food into becoming something people actually crave.

FAQs About This Recipe

→ Can I make the dough ahead of time?

Yes, prepare the dough up to 24 hours in advance and store it refrigerated in an airtight container. Let it come to room temperature for 15 minutes before shaping and filling.

→ What can I substitute for the protein powder?

Replace the whey protein powder with an equal amount of additional flour, or use vanilla or unflavored plant-based protein powder. The texture may vary slightly but will still yield delicious knots.

→ How do I store leftovers?

Store cooled knots in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. The hot honey is best added just before serving.

→ Can I freeze these knots?

Freeze unbaked knots on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the cooking time. Drizzle with hot honey after baking.

→ How can I adjust the spice level?

Reduce or omit the hot sauce and red pepper flakes for a milder version. For more heat, increase the hot sauce to 2 teaspoons or add extra red pepper flakes to the honey mixture.