3 Ingredient Cottage Cheese Garlic Knots
These 3-Ingredient Cottage Cheese Garlic Knots are perfect for busy weeknights or last-minute gatherings. They’re yeast free and high in protein! You won’t need to wait for the dough to rise, making this recipe incredibly efficient and convenient. The combination of self-rising flour and cottage cheese creates a tender, slightly tangy dough that bakes up beautifully. Brush them with garlic butter straight from the oven for a delightful, savory finish. These garlic knots are sure to become a family favorite!
Ingredients
- 3 cups (410g) self rising flour, see note before starting
- 2 cups (452g) small curds cottage cheese, can use 1%, 2% or 4%
- 4 tbsp (56g) garlic butter, melted
Instructions
- Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the self-rising flour and cottage cheese. Use a spatula or your hands to mix until a soft dough forms. The dough should be slightly sticky but workable.
- Lightly flour a clean surface and your hands. Divide the dough into 16 equal portions. Roll each portion into a rope about 10 inches long. Gently tie each rope into a knot and tuck the ends underneath.
- Place the knots onto the prepared baking sheets, spacing them about 1-2 inches apart to allow for spreading.
- Bake in the preheated oven for about 13 to 15 minutes, or until the knots are golden brown and cooked through.
- As soon as the knots come out of the oven, generously brush them with the garlic butter. Let the garlic knots cool slightly before serving. You can serve them with a side of marinara sauce for dipping. You can also garnish them with grated parmesan cheese and finely chopped parsley before serving.
- Store any uneaten garlic bread knots in an airtight container in the fridge or freezer.
Notes
- Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed and will affect the texture of the bread. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below. I made this bread with Gold Medal* self-rising flour.
- I've made this with Kerrygold garlic herb butter* and Land O Lakes garlic herb butter spread.* You can also make your own garlic butter blend by using unsalted butter, 1/4 tsp garlic powder and salt to taste.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You can use 1%, 2% or 4% cottage cheese. Try to use a high protein cottage cheese, around 13 grams of protein per 113 grams serving. I didn't like using Good Culture cottage cheese as much for these only because it has a more acidic and sour flavor.
- Homemade self-rising flour: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour.
Serving: 1piece, Calories: 123kcal, Carbohydrates: 18g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Sodium: 403mg, Sugar: 1g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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