Hot Honey Ricotta Stuffed Garlic Knots (Printable Version)

Golden protein-packed knots stuffed with creamy ricotta, brushed with garlic butter, and drizzled with spicy honey.

# Components:

→ Protein Dough

01 - 1 cup nonfat or low-fat plain Greek yogurt
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, 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 16 to 18 minutes, until golden brown.
08 - While baking, prepare hot honey by warming 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 Tips:

01 -
  • They're secretly packed with protein but taste indulgent, so you get the appetizer satisfaction without the guilt.
  • The contrast between tender dough, creamy ricotta, and that spicy-sweet hot honey finish feels restaurant-worthy but comes together faster than you'd expect.
  • Once you nail the knot shape, you'll want to make these for every gathering because they always disappear first.
02 -
  • Don't overfill the knots; a heaping teaspoon is exactly right—more than that and they burst open during baking, and the cheese spills everywhere (I learned this the messy way).
  • The garlic butter must be brushed on hot dough, not after the knots have cooled, because warm knots absorb it and stay tender, while cooled ones just look slick and greasy.
  • Hot honey thickens as it cools, so drizzle it while the knots are still hot from the oven for maximum flow and absorption.
03 -
  • If you want extra protein, swap part of the ricotta for Greek yogurt in the filling, or increase the whey powder by 2 tablespoons—you'll barely taste the difference but the nutrition bumps up significantly.
  • Make the knots ahead and freeze them on a sheet pan before baking; they go straight from freezer to oven and bake for an extra 2 to 3 minutes with zero defrosting required.
  • The garlic butter can be made up to a day ahead and gently reheated just before brushing—this actually deepens the garlic flavor through steeping.
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