Ingredients
For the Garlic Knots
- 1 cup (225 g) cottage cheese
- 1½ cups (180 g) self-rising flour
- 1 teaspoon Italian seasoning (optional)
For the Garlic Butter
- 2 tablespoons melted butter
- 2 to 3 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
A Closer Look at the Ingredients
Cottage cheese. This is the secret to the recipe. Cottage cheese adds protein, moisture, and a gentle tang to the dough. It also replaces much of the fat and liquid you would normally add, which is why the dough comes together so easily. For the best texture, blend the cottage cheese until smooth before mixing it with the flour. Regular, low-fat, or full-fat cottage cheese all work, although full-fat versions give a richer, softer knot. Moisture levels vary between brands, so be ready to adjust the flour slightly.
Self-rising flour. Self-rising flour is all-purpose flour that already contains baking powder and salt. It gives the knots their lift and eliminates the need for yeast. If you do not have any, you can make your own: whisk together 1½ cups (180 g) of all-purpose flour, 2¼ teaspoons of baking powder, and ¾ teaspoon of salt. Use this mixture in place of the self-rising flour in the recipe.
Italian seasoning. This optional ingredient adds a herby, savory note to the dough itself. A blend of oregano, basil, thyme, and rosemary works well. If you prefer plain knots with all the flavor in the garlic butter, you can leave it out.
Butter. Melted butter carries the garlic flavor and gives the knots their glossy, bakery-style finish. Salted or unsalted butter both work, although unsalted gives you more control over the final seasoning, since self-rising flour already contains salt.
Fresh garlic. Two to three minced cloves give a bold garlic taste. Use three if you love strong garlic flavor. For a milder result, stick with two.
Fresh parsley. Parsley adds color, freshness, and a light herbal note that balances the richness of the butter.
Parmesan cheese. Optional but highly recommended. A light sprinkle adds a salty, nutty finish that makes the knots even more irresistible.
Instructions
Step 1: Preheat the Oven
Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Parchment prevents sticking and makes cleanup effortless.
Step 2: Blend the Cottage Cheese
Place the cottage cheese in a blender or food processor and blend until smooth. This step creates a more even dough texture and prevents small curds from leaving pockets of moisture in the finished knots. If you prefer a slightly more rustic texture with tiny pockets of cheese, you can skip blending, but the dough will be a bit less uniform.
Step 3: Make the Dough
In a large bowl, combine the cottage cheese, self-rising flour, and Italian seasoning. Mix with a spatula or wooden spoon until a soft dough forms. If the dough is too sticky to handle, add a little flour, about a tablespoon at a time, until it is soft and workable but still slightly tacky. Avoid adding too much flour, because this can make the knots dense and dry.
Step 4: Shape the Knots
Lightly flour your work surface and your hands. Turn the dough out and divide it into 8 equal pieces. For even baking, you can weigh the dough and divide it by eight. Roll each piece into a rope about 8 to 10 inches long, then tie it into a loose knot. A loose knot is important, because the dough will puff as it bakes and a tight knot can bake unevenly in the center. Tuck the ends under or leave them peeking out, whichever look you prefer.
Step 5: Bake
Place the knots on the prepared baking sheet, leaving a little space between each one. Bake for 18 to 22 minutes, until they are puffed and lightly golden. Make sure the centers are cooked through. If a knot looks golden outside but still feels doughy in the middle, return it to the oven for a few more minutes.
Step 6: Prepare the Garlic Butter
While the knots bake, mix the melted butter, minced garlic, and chopped parsley in a small bowl. Letting the mixture sit while the knots bake allows the garlic flavor to infuse the butter.
Step 7: Brush and Finish
As soon as the knots come out of the oven, brush them generously with the garlic butter, making sure to get into the folds. Sprinkle with grated Parmesan if desired. The warm knots absorb the butter quickly, which gives them that classic garlic bread flavor.
Step 8: Serve Warm
Enjoy these soft, savory knots fresh from the oven. They are at their best in the first 15 to 20 minutes after baking, when the outside is lightly crisp and the inside is tender and pillowy.
Tips for Perfect Garlic Knots
- Blend the cottage cheese thoroughly. A smooth blend means a smoother, more uniform dough and a more even rise.
- Add flour gradually. Cottage cheese moisture varies by brand. Start with the recipe amount and add more only if the dough is too sticky to shape.
- Avoid overworking the dough. Mix just until combined. Too much handling develops gluten and can make the knots tough instead of tender.
- Tie loose knots. Tight knots can leave the middle underbaked. A loose knot has room to puff up.
- Keep sizes consistent. Equal pieces of dough bake at the same rate, so all the knots finish together.
- Brush while warm. Warm knots soak up the garlic butter much better than cooled ones.
- Add a second layer. For extra garlic flavor, brush on a second light layer of garlic butter just before serving.
- Use fresh garlic. Garlic powder works in a pinch, but fresh minced garlic gives a much brighter, more aromatic result.
- Check the center. Gently squeeze a knot at the thickest point. It should spring back and feel set, not wet or doughy.