Two-ingredient dough pizzeria-style garlic knots
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 14 • Difficulty: Easy
Absolutely delicious warm from the oven, these bread knots are for real garlic lovers. We use fresh garlic cloves in the butter baste for intense allium flavour; for a milder take, you can use ½ teaspoon garlic powder instead. For the best flavour, use salted butter; if all you have is unsalted, stir in a pinch or two of salt.
Ingredients
Self-rising flour
1¼ cup(s)
Plain fat free Greek yogurt
¾ cup(s)
Salted butter
1½ tbsp(s)
Olive oil
1 tbsp(s)
Italian seasoning
¾ tsp(s)
Garlic
2 clove(s), large, grated
Jarred fat-free marinara sauce
1 cup(s)
Instructions
1
Preheat the oven to 375°F. Line a sheet pan with parchment paper.
2
Place the flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth, about 1 to 2 minutes (if the dough seems too crumbly, keep mixing and kneading until it comes together).
3
Divide the dough into 7 equal pieces; roll each piece into a 10- to 11-inch rope. Cut each rope in half to form 14 shorter ropes. Tie each rope into a knot, tucking the ends under. Arrange the dough knots on the prepared pan. Bake until lightly browned, about 12 minutes.
4
Meanwhile, place the butter, oil, Italian seasoning, and garlic in a small microwave-safe bowl; cover and microwave on high for 1 minute. After the knots have baked for 12 minutes, brush them evenly with the butter-garlic mixture. Bake until golden brown, 3 to 4 minutes. Serve the knots with marinara sauce.
5
Serving size: 1 garlic knot and about 1 tbsp marinara sauce
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