Hot Honey Ricotta Stuffed Garlic Knots

My friend texted me a photo of these golden knots from a fancy brunch spot, and I couldn't stop thinking about them for days. The combination of creamy ricotta, garlicky butter, and that unexpected hot honey drizzle felt like three dishes colliding on one plate in the best way possible. I knew I had to recreate them at home, but I wanted to make them even better—protein-packed without sacrificing that cloud-like texture. One Saturday morning, I stood in my kitchen with Greek yogurt and self-rising flour, determined to nail this, and what emerged were these perfectly pillowy knots that somehow felt both indulgent and guilt-free.

I made these for a dinner party last month, and watching my guests' faces when they bit into the warm ricotta center was worth every minute of prep. One person closed their eyes after the first bite—not in a peaceful way, but in a "this is so good I need to focus" kind of way that made me laugh. They disappeared faster than I could refill the plate, and someone asked for the recipe before they'd even finished eating.

Ingredients

• Plain Greek yogurt (2% or whole): This is the magic ingredient that makes the dough tender and adds that subtle tang—don't skip it for regular yogurt, as the protein content matters for structure.
• Self-rising flour: The leavening is already built in, which means you get puffier knots without extra work; just make sure it's fresh because old flour won't rise properly.
• Unflavored whey protein powder: I learned the hard way that flavored versions can taste artificial here—stick with plain and let the garlic and ricotta shine.
• Ricotta cheese: Full-fat ricotta creates that luxurious, creamy filling; low-fat versions can turn grainy when baked, so it's worth the upgrade.
• Garlic, minced finely: Cooking it gently in butter releases its sweet, mellow side instead of harsh sulfurous notes—this makes all the difference in the sauce.
• Hot honey: The contrast between warm honey and spicy sauce is what makes people pause mid-bite; choose your heat level based on who's eating (I've learned this the hard way with friends who claim they love spice).

Instructions

Get your oven ready and set the stage:

Preheat to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost enjoyable. Have all your ingredients measured out before you start, because once the dough comes together, you'll want to move quickly.

Make the protein dough:

Combine Greek yogurt, self-rising flour, protein powder, and salt in a mixing bowl, stirring until shaggy bits form into actual dough. Transfer to a floured surface and knead gently for 2-3 minutes until it's smooth and no longer sticky—this is where you can feel the dough transform under your hands.

Prepare the creamy ricotta filling:

Stir together ricotta, Parmesan, garlic powder, Italian herbs, pepper, and a pinch of salt until completely smooth and spreadable. Taste it and adjust seasoning—this is your moment to make it exactly how you like it before it's sealed inside.

Shape the knots:

Divide dough into 12 pieces and flatten each into a disc about 3 inches wide. Place a heaping teaspoon of filling in the center, then pinch edges together, roll gently into a rope, and tie into a loose knot with the ends tucked underneath—they should look rustic and imperfect.

Let them rest while you make garlic butter:

Cover the shaped knots with a clean kitchen towel and prepare your garlic butter. Melt butter gently over medium-low heat, add minced garlic, cook until fragrant (about 1 minute—don't let it brown), then stir in fresh parsley and remove from heat.

Brush generously and bake until golden:

Coat each knot with garlic butter using a pastry brush, then slide the baking sheet into the oven for 16-18 minutes until they're deep golden and cooked through. The kitchen will smell incredible, and you'll have a hard time not eating them straight from the pan.

Make the hot honey while they bake:

Whisk together honey, hot sauce, and optional chili flakes in a small bowl, then warm it gently in the microwave or on the stovetop just until pourable. The warmth helps the flavors meld and makes it flow beautifully over the knots.

Finish with hot honey and serve immediately:

Remove knots from the oven and immediately drizzle generously with hot honey while everything is still warm. Serve right away so you get that contrast of warm knots, melting ricotta, and that sweet-spicy coating.

Save

These knots have become my go-to when I want to feel like I'm doing something special without the stress of a complicated recipe. There's something deeply satisfying about tying each knot, knowing that inside is this creamy surprise waiting for someone to discover it.

Why the Protein Powder Actually Works Here

I was skeptical about protein powder in baking at first, worried it would taste chalky or chemical-like. But unflavored whey powder acts almost like a flour—it adds structure and slight elasticity without any weird aftertaste if you choose plain. The Greek yogurt does most of the heavy lifting flavor-wise, so the protein just quietly does its job, making these knots more satisfying and keeping you full longer than regular bread knots would.

The Art of Tying the Perfect Knot

The first time I made these, I tied them too tight, worried they'd unravel in the oven. But that just made them dense and squat instead of pillowy, so I learned to tie them loosely and let the dough do the work. Now I tie them like I'm being gentle with something delicate, and they puff up beautifully with just a loose knot holding everything in place.

Make Them Your Own

The base recipe is forgiving enough to handle your personal tweaks—I've seen people add fresh basil to the ricotta, drizzle with black truffle oil instead of hot honey, or sprinkle extra Parmesan on top straight from the oven. The beauty of these is that they're a canvas, and once you understand how they work, you can bend them to your preferences.

• Sprinkle extra Parmesan or chopped fresh chives over the warm knots right before serving for added flavor and visual appeal.
• Substitute ricotta with cottage cheese if you prefer a lighter filling, though it'll be slightly less creamy.
• Make them ahead and reheat gently in a 300°F oven for 5 minutes so they stay soft inside instead of drying out in the microwave.

Save

These hot honey ricotta knots have quietly become the appetizer I make when I want people to feel cared for without making them feel like I spent my entire day cooking. There's something about warm bread, creamy cheese, and that little kick of heat that just makes people happy.

Recipe FAQs

→ Can I make the dough ahead of time?

Yes, prepare the dough and filling separately, then refrigerate for up to 24 hours. Let the dough come to room temperature before shaping and baking.

→ What's the best way to reheat leftover knots?

Reheat in a 350°F oven for 5–7 minutes until warmed through. This helps restore the crispy exterior while keeping the inside creamy and soft.

→ Can I use regular flour instead of self-rising?

Yes, substitute with all-purpose flour and add 1½ teaspoons baking powder plus ¼ teaspoon salt per cup of flour used.

→ How can I make these dairy-free?

Use dairy-free yogurt, vegan ricotta or cashew cheese, plant-based butter, and skip the Parmesan or use a vegan alternative.

→ Can I freeze these before or after baking?

Freeze unbaked knots on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes. Baked knots freeze well for up to 1 month.