Hot Honey Ricotta Stuffed Garlic Knots (Printable Version)

Golden tender knots filled with creamy ricotta, garlic butter, and 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, or to taste
17 - 1/4 teaspoon red pepper flakes, optional

# Method:

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, mix ricotta, Parmesan, lemon zest, black pepper, and salt until well combined.
04 - Divide the dough into 12 equal pieces. Flatten each into a 3-inch round. Place 1 heaping teaspoon of ricotta filling in the center of each. Fold edges over filling, pinching 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 Hints:

01 -
  • They taste like you spent hours in the kitchen, but the whole thing takes less than 45 minutes from start to table.
  • The ricotta filling stays creamy and soft while the outside gets impossibly golden and crispy.
  • Hot honey over warm garlic butter is a flavor combination that hits you in the best way—sweet, spicy, savory all at once.
  • Built-in protein means you can eat these guilt-free as a snack or serve them proudly as an appetizer.
02 -
  • Don't overwork the dough—the moment it comes together smoothly, stop kneading, or you'll end up with knots that are tough instead of tender. I learned this the first time I made them and spent 10 minutes kneading like I was making pasta dough.
  • If your filling leaks out during shaping, just pinch the dough closed more firmly and it'll seal as it bakes. A tiny leak won't ruin anything, though it does make the sheet pan messier.
  • Make sure your knots are actually tied and not just folded over; the knot shape keeps everything tucked in and cooks more evenly than a ball would.
  • Brush the butter on while the knots are still hot from the oven so it melts and soaks in instead of pooling on top.
03 -
  • If your ricotta is watery, drain it through cheesecloth for 10 minutes before mixing—drier filling means less chance of it leaking out during baking.
  • Mincing garlic finely and cooking it gently in butter rather than at high heat gives you that sweet, mellow garlic flavor instead of something harsh and acrid.
  • The hot honey isn't just a topping—it's what ties the whole thing together, so don't skip it or you'll lose that essential sweet-spicy balance.
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