Hot Honey Ricotta Stuffed Garlic Knots

Last summer, I was testing protein-packed appetizers for a poolside gathering when I stumbled onto the idea of combining two things I'd been obsessed with: those viral protein dough creations and the addictive trend of hot honey on everything. The moment those golden knots came out of the oven and I drizzled them with that spicy-sweet honey, my kitchen smelled like a Italian bakery colliding with a wing joint—and honestly, it was perfect. My guests devoured them so fast I barely got a photo, which meant one thing: I had to master this recipe.

I made these for my sister's book club last month, and watching everyone's faces when they bit into that warm, knot-shaped package of garlic butter and creamy ricotta was worth every pinch of dough I handled. Someone asked if they were store-bought, and I'm still riding high on that compliment.

Ingredients

• Greek yogurt: This is your secret weapon—it keeps the dough tender and adds protein without heaviness, making the texture almost cloud-like.
• Self-rising flour: Skip the regular flour and leavening agents; self-rising does the heavy lifting and keeps things simple.
• Protein powder: Plain and unflavored is key—anything vanilla or flavored will throw off the savory balance.
• Ricotta cheese: Full-fat ricotta tastes creamier and more luxurious, but whole milk ricotta works beautifully too.
• Parmesan cheese: Freshly grated makes all the difference in flavor—pre-grated sometimes tastes oddly metallic.
• Fresh garlic and butter: The garlic butter is where warmth and richness live; don't skip browning the garlic gently until fragrant.
• Hot sauce: Franks RedHot gives you clean heat without overpowering the honey, but Sriracha works if you prefer a deeper kick.

Instructions

Make the dough:

Combine yogurt, flour, protein powder, and salt in a bowl until shaggy bits come together, then knead on a floured surface for just 2-3 minutes—overworking it makes things tough. The dough should feel soft and slightly tacky, almost like a gentle cloud under your fingertips.

Mix the ricotta filling:

Stir ricotta with Parmesan, garlic powder, Italian herbs, pepper, and a pinch of salt until completely smooth and creamy. Taste it and adjust seasoning—this is your moment to season confidently before it goes inside.

Form the knots:

Divide dough into 12 pieces and flatten each into a disc, then dollop a teaspoon of filling in the center, pinch edges closed, roll gently into a rope, and tie into a knot with ends tucked underneath. The motion feels almost meditative once you get the hang of it.

Rest and prepare:

Arrange knots on a parchment-lined sheet, cover loosely with a towel, and let them relax while you make the garlic butter. This resting time helps them bake more evenly.

Brown the garlic butter:

Melt butter over medium-low heat, add minced garlic, and cook for about a minute until it turns fragrant and slightly golden—this step transforms ordinary butter into liquid gold. Stir in fresh parsley right before brushing.

Brush and bake:

Generously brush each knot with garlic butter until they glisten, then bake at 400°F for 16-18 minutes until golden brown and cooked through. You'll know they're done when the edges turn deep gold and the aroma fills your entire kitchen.

Finish with hot honey:

While knots bake, whisk honey with hot sauce and optional chili flakes, warming gently until it's pourable. Drizzle immediately over warm knots so the honey soaks slightly into the crevices.

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My mom called mid-afternoon last week asking if I could bring these to her friend's gathering, and I realized these knots had somehow become the thing people specifically requested from me. There's something special about watching food bring people together, especially when it's something you've learned to make with your own hands.

Why the Greek Yogurt Dough Works

Using Greek yogurt instead of yeast dough means you skip the rising time entirely, which is a game-changer for weeknight cooking. The tanginess adds subtle depth, the protein powder keeps everything nutritious without tasting healthy, and together they create a tender crumb that doesn't dry out even after a few hours. I've tried this with regular yogurt before and the texture suffered—Greek yogurt's thickness is essential to getting the right structure.

The Hot Honey Moment

Hot honey is one of those trends that actually deserves the hype because it's not complicated—it's just honey plus heat, and somehow that combination tricks your brain into wanting more. The warmth brings out the honey's natural floral notes while the spice makes your mouth wake up in the best way. I've learned to adjust it aggressively based on who I'm serving: mild for mixed groups, spicy for people who genuinely love heat, and somewhere in the middle as my default.

Storage and Reheating Tips

These knots are absolutely best fresh, but life happens and sometimes you have leftovers—wrap them in foil and reheat gently in a 300°F oven for about 8 minutes until they warm through without drying out. I've also discovered that day-old knots actually work beautifully crumbled over salads or even served at room temperature with cold honey for a slightly different vibe. Here's what I've learned keeps them tasting nearly fresh:

• Store in an airtight container and eat within 24 hours for the best texture and taste.
• Never refrigerate them because cold makes them firm—room temperature storage keeps them softer.
• If you're making ahead, assemble the unbaked knots, freeze them on a sheet, then bake from frozen adding just 2-3 extra minutes to the bake time.

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These hot honey ricotta knots have become my answer to the question, What should I bring? They're the kind of recipe that tastes sophisticated enough to impress but feels simple enough to make on a random Tuesday. Once you nail it, you'll be making them over and over.

FAQs About This Recipe

→ Can I make the dough ahead of time?

Yes, prepare the dough and store it wrapped in plastic for up to 24 hours in the refrigerator. Let it come to room temperature for about 15 minutes before rolling and stuffing.

→ What can I use instead of self-rising flour?

Make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. This works perfectly for the two-component dough technique.

→ How do I prevent the ricotta from leaking during baking?

Ensure you pinch the edges tightly to seal each disc before rolling into ropes. Place the sealed seam side down when arranging on the baking sheet. If some filling escapes, don't worry—it still tastes delicious.

→ Can I freeze these knots?

Bake the knots completely, let cool, then freeze in an airtight container for up to 3 months. Reheat in a 350°F oven for 10 minutes and add fresh hot honey before serving.

→ Is the hot honey drizzle very spicy?

The spice level is customizable. Start with 1 teaspoon of hot sauce and adjust to your preference. The chili flakes add subtle warmth, but you can omit them for milder flavor.

→ Can I make these without protein powder?

Absolutely. Simply replace the protein powder with an additional ¼ cup of self-rising flour. The texture remains wonderfully soft and tender.