Surprise your friends and guests with some garlic knots as an appetizer at your next party! Pour some marinara in a side dish and you’re good to go! Garlic Knots Go to recipes By Stonyfield Vegetarian American AppetizersSurprise your friends and guests with some garlic knots as an appetizer at your next party! Pour some marinara in a side dish and you’re good to go! Ready In: 00:35 Level: Easy Prep: 00:15 Cook: 00:20 Yields: 12 Garlic Knots Print Recipedough ingredients2 Cself-rising flour, plus more for dusting1 C Stonyfield Greek Plain Whole Milk yogurtgarlic-butter coating ingredients5 T unsalted butter4 cloves garlic, minced1/4 C parsley, minced1 t salt1/2 t pepperdirectionsKnots:Step 1Combine flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as it’s mixed.)Step 2Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary.Step 3Slice the dough into 4 equal pieces and flatten them into rectanglesStep 4Line two large baking sheets with either parchment paper or silicone linerStep 5Slice the rectangle-shaped dough into strips (1 x 5 inches)Step 6Cut these strips in half in the middle. You should now have (1 x 2.5-inch) strips.Step 7Form knots: Take one piece at a time, by the ends of the dough, and tie it into a knot. Go over, under, and pull it through.Step 8Brush with olive oil and let sit to rise: Once all the knots are tied, brush with a little olive oil.Step 9Preheat the oven to 400°.Step 10Bake the knots: Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.Garlic Glaze:Step 1Melt butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.Step 2Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.