Hot Honey Ricotta Stuffed Garlic Knots (Print version)

Tender golden knots stuffed with creamy ricotta and finished with spicy-sweet hot honey drizzle

# Required ingredients:

→ Protein Dough

01 - 1 cup plain Greek yogurt, nonfat or low-fat
02 - 1 cup all-purpose flour
03 - 1/2 cup unflavored whey protein powder
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon kosher salt

→ Ricotta Filling

06 - 3/4 cup whole-milk ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon lemon zest
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Garlic Butter

11 - 3 tablespoons unsalted butter
12 - 3 cloves garlic, finely minced
13 - 2 tablespoons fresh parsley, finely chopped
14 - Pinch of salt

→ Hot Honey

15 - 1/4 cup honey
16 - 1 teaspoon hot sauce, Frank's RedHot or Sriracha, or to taste
17 - 1/4 teaspoon red pepper flakes, optional

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt, flour, protein powder, baking powder, and salt. Stir until shaggy dough forms. Knead on lightly floured surface for 2 to 3 minutes until smooth.
03 - In separate bowl, combine ricotta, Parmesan, lemon zest, black pepper, and salt until well incorporated.
04 - Divide dough into 12 equal pieces. Flatten each into 3-inch round. Place 1 heaping teaspoon ricotta filling in center of each. Fold edges over filling and pinch to seal, then roll gently into rope and tie into knot shape.
05 - Place knots seam-side down on prepared baking sheet.
06 - In small saucepan, melt butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in parsley and pinch of salt. Brush knots generously with garlic butter mixture.
07 - Bake for 16 to 18 minutes until golden brown.
08 - While knots bake, warm honey in small saucepan or microwave until just runny. Stir in hot sauce and red pepper flakes if using.
09 - Remove knots from oven. Immediately brush with any remaining garlic butter, then drizzle hot honey over each knot. Serve warm.

# Expert Advice:

01 -
  • High protein packed in: These actually fill you up without feeling heavy, thanks to the Greek yogurt and whey protein in the dough.
  • Surprisingly quick to pull together: Less than an hour from start to finish, and most of that time the oven does the work.
  • Looks way more impressive than it actually is: Guests always assume you spent hours on these little knots.
02 -
  • Don't overstuff the knots: I learned this by accident when one exploded in the oven and left ricotta pooled on my baking sheet—a heaping teaspoon is really the right amount, and it ensures the filling stays inside where it belongs.
  • The hot honey gets hotter as it cools: It seems counterintuitive, but the spice intensity blooms over a minute or two, so taste your hot honey mixture before it's final and remember it will develop more heat.
03 -
  • Keep your hands lightly floured when shaping: The dough is sticky enough that it sticks to dry hands, but too much flour makes it dry—find that middle ground and your knots will tie beautifully.
  • Don't skip the sealing step: Pinch those edges firmly so the ricotta doesn't escape during baking, and tuck the rope ends under the knot so it sits flat and even on the baking sheet.
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