Garlic Knots

Name: Garlic Knots
Total time: 35
Yield: 8
Ingredients: 1.75 cups self-rising flour, plus more for kneading; 0.75 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon Italian seasoning; 1 cup plain whole-milk Greek-style yogurt; 1 tablespoon unsalted butter, melted; 1 tablespoon olive oil; 0.5 teaspoon dried parsley; flaky sea salt, for garnish

Recipe by Nicole Hopper from allrecipes.com

35 Mins.

Ingredients

8 servings

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1.75 cups self-rising flour, plus more for kneading
•

0.75 teaspoon garlic powder
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0.5 teaspoon salt
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0.25 teaspoon Italian seasoning
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1 cup plain whole-milk Greek-style yogurt

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1 tablespoon unsalted butter, melted
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1 tablespoon olive oil
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0.5 teaspoon dried parsley
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flaky sea salt, for garnish

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Stir together flour and 1/4 teaspoon each garlic powder, salt, and Italian seasoning in a bowl. Stir in yogurt until mixture forms a shaggy dough.Transfer dough to a well-floured work surface. Knead until mostly smooth, 3 to 4 minutes. If needed, add additional flour 1 teaspoon at a time to keep dough from being too sticky.
Shape dough into a ball; press down gently to form a disk. Divide dough into 8 even wedges (a bench scraper is handy). Roll each wedge into a rope about 10 inches long. Tie into knots. Arrange knots about 2 inches apart on the prepared baking sheet.
Bake until knots are lightly browned, about 15 minutes.
Meanwhile, whisk together melted butter, oil, parsley, and remaining 1/2 tsp. garlic powder and 1/4 tsp. salt in a small bowl. Brush still-warm knots with butter mixture and sprinkle with flaky salt. Cool 5 minutes before serving. Store cooled knots in an airtight container at room temperature up to 2 days.