Hot Honey Ricotta Stuffed Garlic Knots (Printable Page)

Protein-packed knots stuffed with ricotta and garlic butter, 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
17 - 1/4 teaspoon red pepper flakes, optional

# Step-by-Step Guide:

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 blended.
04 - Divide dough into 12 equal pieces. Flatten each into a 3-inch round. Place 1 heaping teaspoon of ricotta filling in the center of each piece. Fold edges over filling and 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 knots bake, warm honey in a small saucepan or microwave until runny. Stir in hot sauce and red pepper flakes if using.
09 - Remove knots from oven. Immediately brush with remaining garlic butter, then drizzle hot honey over each knot. Serve warm.

# Expert Tips:

01 -
  • They're ridiculously easy to make and impress everyone who eats them without you having to pretend it took hours.
  • High protein and actually satisfying, so you won't feel guilty sneaking three of them.
  • The hot honey drizzle is the kind of detail that makes people ask for the recipe before they've finished chewing.
02 -
  • The dough needs to be kneaded just enough to come together but not so much that you develop too much gluten, which makes them chewy instead of pillowy.
  • Temperature matters for everything—warm garlic butter, warm honey drizzle, and a hot oven all work together to create that golden exterior and creamy interior contrast.
03 -
  • If your ricotta filling tastes bland, you haven't salted it enough—taste and adjust before filling because the dough is fairly neutral and won't carry the flavor if the filling doesn't sing.
  • Use a pastry brush to apply garlic butter evenly so some knots don't end up oversaturated while others are dry, and apply it right after the knots come out of the oven when they're still hot enough to absorb it.
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