Hot Honey Ricotta Stuffed Garlic Knots (Printable)

Golden knots stuffed with ricotta, brushed with garlic butter, and topped with spicy hot honey drizzle

# What You'll Need:

→ 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, such as Frank's RedHot or Sriracha
17 - 1/4 teaspoon red pepper flakes, optional

# Directions:

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 a shaggy dough forms. Knead on a lightly floured surface for 2 to 3 minutes until smooth.
03 - In a separate bowl, combine ricotta, Parmesan, lemon zest, black pepper, and salt until well incorporated.
04 - Divide dough into 12 equal pieces. Flatten each into a 3-inch round. Place 1 heaping teaspoon of ricotta filling in the center. Fold edges over filling, pinch to seal, then roll gently into a rope and tie into a knot.
05 - Place knots seam-side down on the prepared baking sheet.
06 - In a small saucepan, melt butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in parsley and a pinch of salt. Brush knots generously with garlic butter.
07 - Bake for 16 to 18 minutes until golden brown.
08 - While baking, warm honey in a 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 -
  • They're packed with protein but taste nothing like health food—your guests won't suspect they're eating something actually good for them.
  • The whole thing comes together in under 45 minutes, which means you can go from craving to eating without losing momentum.
  • Hot honey on warm cheese is the kind of flavor combination that makes people ask for the recipe before they've even finished chewing.
02 -
  • Don't overfill the knots—a heaping teaspoon looks tiny, but it's the exact amount that seals properly without exploding ricotta everywhere during baking.
  • The garlic butter has to go on while the knots are still hot, or it won't adhere and the flavor becomes an afterthought instead of a main event.
  • Greek yogurt dough is forgiving, but kneading it for the full 2-3 minutes actually matters; a underworked dough will be dense instead of tender.
03 -
  • Make the filling and dough ahead of time—both keep in the fridge for up to 24 hours, so you can shape and bake these whenever you want fresh, hot knots.
  • If your dough is sticking to your hands while shaping, dust your hands with flour instead of adding more flour to the dough, which changes the whole recipe.
  • These are best eaten warm, but leftover knots can be reheated in a 325°F oven for 5-7 minutes and will taste almost as good as fresh.
Return