Hot Honey Ricotta Stuffed Garlic Knots (Printable Version)

Soft protein dough 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 (2% or whole milk)
02 - 1 cup self-rising flour, plus extra for dusting
03 - 1 scoop unflavored or plain whey protein powder
04 - 1/2 teaspoon fine sea salt

→ Ricotta Filling

05 - 1 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried Italian herbs
09 - 1/4 teaspoon black pepper
10 - Salt to taste

→ Garlic Butter

11 - 3 tablespoons unsalted butter
12 - 3 cloves garlic, finely minced
13 - 1 tablespoon chopped fresh parsley

→ Hot Honey

14 - 1/3 cup honey
15 - 1 to 2 teaspoons hot sauce such as Frank's RedHot or Sriracha
16 - Pinch of chili flakes, optional for extra heat

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt, self-rising flour, protein powder, and salt. Mix until a dough forms. Transfer to a lightly floured surface and knead for 2 to 3 minutes until smooth.
03 - In a small bowl, combine ricotta, Parmesan, garlic powder, Italian herbs, black pepper, and salt. Mix until smooth.
04 - Divide dough into 12 equal pieces. Flatten each piece into a disc approximately 3 inches wide.
05 - Place a heaping teaspoon of ricotta filling in the center of each disc. Pinch edges together to seal, then gently roll into a rope and tie into a knot, tucking the ends underneath.
06 - Arrange knots on the prepared baking sheet. Cover with a clean towel and let rest while preparing the garlic butter.
07 - Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant, approximately 1 minute. Remove from heat and stir in parsley.
08 - Brush each knot generously with garlic butter.
09 - Bake for 16 to 18 minutes, or until golden brown and cooked through.
10 - In a small bowl, combine honey, hot sauce, and chili flakes if using. Warm in the microwave or on the stovetop just until runny.
11 - Remove knots from the oven. Immediately drizzle with hot honey. Serve warm.

# Expert Hints:

01 -
  • The dough comes together in minutes thanks to Greek yogurt and self-rising flour, so you're actually eating hot knots within an hour from start to finish.
  • Each knot packs serious protein from the ricotta, Greek yogurt, and whey powder, making them satisfying enough to eat as a snack or light lunch.
  • Garlic butter and hot honey create this irresistible sweet-spicy-savory moment that keeps people reaching for just one more.
02 -
  • Greek yogurt dough can seem too wet at first, but trust the process—it firms up beautifully as you knead and during baking, and adding too much flour is the quickest way to make dense, tough knots.
  • Sealing the ricotta filling completely is non-negotiable because even tiny gaps let the filling escape and create gooey leaks on your baking sheet.
  • The hot honey needs to go on immediately after the knots come out of the oven while they're still steaming, or it'll sit on the surface instead of being absorbed into the warm dough.
03 -
  • Don't be tempted to make the dough ahead or you'll end up with a puddle—the yogurt gradually releases moisture, so mix and knot everything within an hour of serving.
  • If your ricotta filling seems loose or watery, drain it through fine-mesh strainer for 15 minutes before mixing with the other ingredients so the knots don't leak during baking.
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