These cottage cheese garlic knots are soft, fluffy, and packed with flavor! Made with simple ingredients, they’re perfect for dipping in your favorite sauce or enjoying on their own.
Making these knots is a blast! I love how they fill the kitchen with a delicious garlic smell. Plus, they’re quick to whip up—perfect for when I want a tasty snack without a lot of fuss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your dough. If you want to try something different, you can use bread flour for a chewier texture. Whole wheat flour can be a healthier option but may make the knots denser.
Cottage Cheese: I recommend using full-fat cottage cheese for richness. If you want a lower-calorie option, low-fat cottage cheese works too. Greek yogurt can be a fun alternative, giving a slightly tangy flavor.
Olive Oil: This adds flavor and moisture. If you’re out of olive oil, you can substitute it with melted butter or any neutral oil like canola or sunflower oil.
Garlic: Fresh garlic gives the best taste, but if you don’t have any, you can use garlic powder—about 1 teaspoon should do the trick. The flavor won’t be as strong, but it will still be tasty!
How Do I Knead Dough Like a Pro?
Kneading is key to developing the right texture in your garlic knots. Here’s how to get it right:
- Lightly flour your countertop to prevent sticking.
- Place the dough in the center and push it down with the heel of your hand.
- Fold the dough over itself and give it a quarter turn. Repeat this process.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If it sticks, sprinkle a little flour as needed.
Don’t rush this step! Proper kneading develops gluten, giving your knots their fluffy structure.
Cottage Cheese Garlic Knots
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm water (110°F/43°C)
- 1/2 cup cottage cheese (full fat preferred)
- 2 tbsp olive oil, plus extra for brushing
- 1 tsp sugar
- 1/2 tsp salt
For the Garlic Mixture:
- 3-4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
- Optional: 1 tsp dried Italian herbs (oregano, basil, thyme)
For Serving:
- Marinara sauce, for dipping
Time Needed:
This delicious recipe takes about 1 hour and 30 minutes in total. You need about 10 minutes for prep and mixing the ingredients, 1 hour for the dough to rise, and 15-18 minutes for baking. Then, your kitchen will smell amazing, and you’ll be ready to enjoy these lovely knots!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by dissolving the sugar in warm water in a small bowl. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is active and ready to help your knots rise!
2. Mix the Dough:
In a large mixing bowl, combine the flour and salt. Add the cottage cheese, olive oil, and the activated yeast mixture. Stir everything together until it forms a rough dough.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, just sprinkle a little more flour as needed.
4. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm spot. Let it rise for about 1 hour, or until it has doubled in size. Time to get your garlic mixture ready while you wait!
5. Prepare the Baking Sheet:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This makes cleanup easier and prevents sticking!
6. Shape the Knots:
Once the dough has risen nicely, punch it down gently to release any air. Turn it out onto a floured surface and divide it into 10-12 equal pieces. Roll each piece into a rope about 8 inches long, then tie it into a knot and tuck the ends underneath.
7. Prepare for Baking:
Place the formed knots onto the prepared baking sheet, leaving a little space between each one. This allows them to expand while baking.
8. Make the Garlic Mixture:
In a small bowl, combine the minced garlic, chopped parsley, Parmesan cheese, and any dried herbs you like. This mixture is going to make the knots super tasty!
9. Brush and Season:
Give each knot a good brush with olive oil, then sprinkle the garlic herb mixture evenly over the top. You can be generous with this—it’s going to add all the flavor!
10. Bake the Knots:
Pop the baking sheet in the oven and bake for 15-18 minutes, or until your knots are golden brown and looking delicious.
11. Cool and Serve:
Once baked, remove the knots from the oven and let them cool for a few minutes. Serve them warm with marinara sauce for dipping. Enjoy these soft, cheesy, garlicky delights as a snack or a delightful side!
You’re going to love these! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! Just keep in mind that the texture may be denser compared to using all-purpose flour. If you do substitute, consider starting with 1 cup of whole wheat flour and then adding all-purpose flour until you reach a good dough consistency.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it may be due to inactive yeast. Make sure your warm water isn’t too hot, as temperatures above 120°F (49°C) can kill the yeast. Also, ensure that your yeast is fresh. If you’re uncertain, you can test the yeast in warm water with a bit of sugar before using it in the recipe.
Can I Store Leftovers?
Absolutely! Store any leftover garlic knots in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. You can also microwave them for a quick reheat, but they may lose some of their crispness.
Can I Add Extra Ingredients to the Dough?
Definitely! Feel free to get creative by adding grated cheese, chopped olives, or sun-dried tomatoes into the dough for added flavor. Just keep in mind that these ingredients may alter the moisture level, so adjust the flour as necessary.
