RecipeEBTS Garlic Knots

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 8 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 4 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 21 g
  • Dietary Fiber: 3 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 130 mg

These gems are doughy delicious and garlicky good. They’re also seasoned to perfection with Dash’s Everything but the Salt blend to keep the flavor up and sodium down. I love to serve them as a special side with dinner or as a fun addition to breakfast or brunch with fruit and eggs. Try whipping up a batch for your next get-together… they’re well worth the garlic breath!

Recipe Notes:
• The dough is very sticky and making it can be a bit messy; here are some pointers for working with it more seamlessly. I suggest working on parchment paper–it will help prevent the dough from sticking to your surface. You will definitely want to sprinkle some flour over your hands when you’re kneading the dough, forming the 10 balls, as well as shaping the ropes. The flour sprinkling is a lifesaver for this recipe!

• To form the knots: Roll the balls to create 10 ropes that are each about 9 inches long and about ¾-inch thick. But don’t worry about exact measurements. Gently tuck the dough into a knot shape without tugging. It’s more about forming it into the shape of the knot for appearance rather than pulling it into a real tight knot. I also find the ropes are easier to roll and form (without breaking) when you rest the lower side on your surface.

• You can either mist your knots with olive oil spray or brush them with extra-virgin olive oil from the bottle. Then sprinkle on your EBTS seasoning blend and pop them in the oven.

• While the melty garlicky butter lends an extra-delicious finish, you can also choose to swap the butter for extra-virgin olive oil (just mix the EVOO with minced garlic and brush it on)

• As for the grated cheese? It is optional, but boy is it good!

  • Prep time
  • Total Time
This recipe makes 10 knots
  • • 2 cups white whole-wheat flour*
  • • 1 tablespoon baking powder
  • • 1 teaspoon garlic powder
  • • 1 teaspoon kosher salt
  • • 2 cups nonfat plain Greek yogurt
  • • 4 teaspoons DASH Everything but the Salt seasoning
  • • 2 to 4 cloves minced garlic
  • • 3 tablespoons butter, melted**
  • • 3 to 4 tablespoons extra-virgin olive oil*
  • • ¼ cup freshly grated Parmesan or pecorino cheese (optional)

*Standard whole wheat or all-purpose flour is fine, too.
**You can also use extra virgin olive oil if you prefer.


Heat oven to 350°. Line a baking sheet with parchment paper and set aside.

Combine flour, baking powder, garlic powder and kosher salt in a large bowl. Add yogurt and mix until all ingredients are incorporated into a dough. Knead dough with clean hands until it’s dry and elastic (this will take about 1 minute). Divide into 10 balls.

One at a time, roll each ball between your palms and gently form into a long rope (about 9 inches). Lay rope on parchment paper and gently tie into a knot shape. Leave space between each knot on the baking sheet so they’re not touching. Brush or spray each garlic knot with extra virgin olive oil (if brushing, you’ll need about 1 tbsp worth) and season with a sprinkling of DASH Everything but the Salt seasoning blend.

Bake in oven for 22 to 25 minutes. The garlic knots will puff up and become golden brown on the outside and underneath.

In a small bowl, mix minced garlic with 3 tablespoons extra virgin olive oil (or melty butter). While garlic knots are still warm from the oven, brush each with garlic mixture. Finish with a sprinkling of optional freshly grated cheese on top. Serve immediately.

Try my Tortilla Pizza.