Ingredients
For the Garlic Knots
- 1 cup (225 g) cottage cheese
- 1 cup (125 g) all-purpose flour, plus a little extra if needed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (25 g) finely grated Parmesan cheese
- 1 teaspoon Italian seasoning (optional)
For the Garlic Butter Topping
- 3 tablespoons (42 g) unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons (10 g) grated Parmesan cheese
- Pinch of salt, to taste
For Serving
- Warm marinara sauce, for dipping
- Extra grated Parmesan (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Set it aside while you make the dough.
Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy. This step is what turns lumpy curds into a dough-friendly base, and it is the secret to a uniform texture. If your cottage cheese is on the watery side, drain it first. Transfer the blended cottage cheese to a medium mixing bowl.
In a separate bowl, whisk together the flour, baking powder, salt, grated Parmesan, and Italian seasoning if you are using it. Stir until everything is evenly combined. Mixing the dry ingredients first ensures the baking powder is spread throughout the dough, so the knots rise evenly.
Pour the blended cottage cheese into the dry ingredients. Stir with a sturdy spoon or spatula until a soft dough starts to form. Then use your hands to gently bring everything together, mixing only until no dry flour remains.
The dough should feel soft and slightly tacky, but manageable. If it is truly sticky and impossible to handle, add extra flour about one tablespoon at a time. Resist the urge to add too much, because extra flour is the number one cause of dry, tough knots.
Lightly flour your work surface and turn the dough out onto it. Divide the dough into 8 equal portions. A kitchen scale makes this easy, but you can also eyeball it by cutting the dough in half, then quarters, then eighths.
Roll each portion into a rope about 6 to 8 inches long. Tie each rope into a loose knot by tucking one end underneath and bringing the other end up through the center. Do not pull the knots tight. They need a little breathing room to puff up in the oven. Place the knots on the prepared baking sheet with space between them.
Bake the knots in the preheated oven for about 18 to 23 minutes, until they are puffed, lightly golden, and cooked through. The bottoms should be lightly browned while the centers stay tender and chewy. If they still look pale after 18 minutes, bake a few minutes longer and check often so they do not dry out.
While the knots bake, melt the butter in a small saucepan or a microwave-safe bowl. Stir in the minced garlic and a pinch of salt. For a milder garlic flavor, warm the butter and garlic together over low heat for 1 to 2 minutes, taking care not to brown the garlic. Remove from the heat and stir in the chopped parsley and grated Parmesan.
Let the knots rest on the baking sheet for about 2 minutes after they come out of the oven. While they are still warm, brush them generously with the garlic butter, covering the tops and sides. The warm surface soaks up the butter beautifully. Finish with a little extra Parmesan and parsley if you like.
Transfer the knots to a plate or basket and serve right away with warm marinara sauce for dipping. They are at their absolute best fresh from the oven, when the centers are soft and the garlic butter is at its most fragrant.