Instructions

• Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk together 1 1/4 cups (155 g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
• Add 1 cup drained Greek yogurt to the flour mixture and stir until a shaggy dough forms.
• Turn the dough onto a lightly floured cutting board or work surface and knead by hand until it comes together into a smooth ball. If the dough is sticky, dust your hands and the surface with a little more flour.
• Divide the dough into 12 equal pieces. Cut with a knife or bench scraper and shape each piece into a ball.
• Roll each piece into a rope and tie it into a knot, tucking the ends under to secure. Place the knots on the prepared cookie sheet, leaving space between them.
• In a small bowl, combine 1 tablespoon (14 g) melted butter and 2 crushed garlic cloves. Brush the garlic-butter mixture evenly over each knot.
• Bake the knots for 18–24 minutes, or until they are light golden and baked through.
• Let the knots cool on the baking sheet for a few minutes, then transfer to a cooling rack or plate. Store in an airtight container for up to 2 days.