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These Easy 2 Point Garlic Knots are the perfect side dish to a bowl of pasta or a warm bowl of soup!  

One of my favorite ways to enjoy these delicious 2 Point Garlic Knots is dipping them in my  Zero Point Marinara Sauce

Click HERE for my  Zero Point Marinara Sauce recipe.

For these 2 Point Garlic Knots you will need to:

Preheat oven to 400 degrees.

Combine flour, and Greek yogurt, water and egg in a large mixing bowl. 

Mix until all ingredients have been incorporated.

On a floured surface, knead for one minute until you form a large ball.

Let the dough sit for about 3 minutes.

Roll the dough out into a large rectangle.

Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.

Roll each strip into a dough rope.

Tie each rope into a loose knot.

Continue until 12 knots are made.

Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.

In a small bowl combine, large beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 1/4 tsp kosher salt. Whisk until well combined.

Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 

Bake for 14-16 minutes or until lightly brown. 

Remove from oven.

Using a basting brush, brush tops of the cooled knots with melted butter. 

Dough Ingredients: 

• 2 cups self rising flour ( I use Gold Medal )
• 1 large egg
• 1 cup non fat plain Greek yogurt 
• 1/4 cup water ( if needed up to 1/2 cup)

Topping Ingredients:

• 1 tsp kosher salt
• 1 large egg, beaten 
• 1 Tbsp Land O’ Lakes light butter made with canola oil, melted 
• 1/2 tsp crushed red pepper
• 1 1/2 Tbsp grated Parmesan cheese
• 1 Tbsp minced garlic 
• 1 tsp dried oregano

Garnish:

• 1 Tbsp Land o’ Lakes light butter made with canola oil, melted

Directions:

1. Preheat oven to 400 degrees.
2. In a mixing bowl, combine flour, and Greek yogurt, water and egg. Mix until all ingredients have been incorporated.
3. On a floured surface, knead for one minute until you form a large ball. Let the dough sit for about 3 minutes.
4. Roll the dough out into a large rectangle.
5. Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.
6. Tie each rope into a loose knot. Continue until 12 knots are made.
7. Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray.
8. In a small bowl combine, large beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 1/4 tsp kosher salt. Whisk until well combined.
9. Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. 
10. Bake for 14-16 minutes or until lightly brown. Remove from oven.
11. Using a basting brush, brush tops of the cooled knots with melted butter. 

Servings: Makes 12 knots/ 2 freestyle smart points per knot 

Here are a few other low point bread recipes:

Sausage and Cheese Biscuits

Copycat Red Lobster Cheesy Biscuits 

Notes:

1. This recipe includes zero point foods therefore in order to calculate the point value you would use the WW recipe builder in the WW app instead of entering the nutritional information-otherwise the WW app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info only which is not accurate.
2. Start by adding only 1/4 cup water and if the dough needs more-add more by the teaspoon- up to 1/2 cup total.

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Yield: 12

Easy 2 Point Garlic Knots

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These Easy 2 Point Garlic Knots make for the perfect side dish to a bowl of pasta or comforting warm bowl of soup!  

Prep Time 10 minutes

Cook Time 14 minutes

Additional Time 2 minutes

Total Time 26 minutes

Ingredients

• Dough Ingredients
• 2 cups self rising flour ( I use Gold Medal)
• 1 large egg
• 1/4 cup water ( and more if needed)
• 1 cup non fat plain Greek yogurt ( I use Chobani)
• Topping Ingredients
• 1 tsp kosher salt
• 1 large egg, beaten 
• 1 Tbsp Land O’ Lakes light butter made with canola oil, melted 
• 1/2 tsp crushed red pepper
• 1 1/2 Tbsp grated Parmesan cheese
• 1 Tbsp minced garlic 
• 1 tsp dried oregano
• Garnish
• 1 Tbsp Land o’ Lakes light butter made with canola oil, melted

Instructions

1. Preheat oven to 400 degrees.
2. In a mixing bowl, combine flour, and Greek yogurt, water and egg. Mix until all ingredients have been incorporated.
3. On a floured surface, knead for one minute until you form a large ball. Let the dough sit for about 3 minutes.
4. Roll the dough out into a large rectangle.
5. Using a pizza cutter, cut 12 wide strips (about 3/4 inch) and form each strip into a rope.
6. Tie each rope into a loose knot.
7. In a small bowl combine, large beaten egg, melted butter, minced garlic, Parmesan cheese, 1 tsp dried oregano, 1/2 tsp crushed red pepper, 1/4 tsp kosher salt. Whisk until well combined.
8. Using a basting brush, brush each knot with melted butter mixture or lightly spoon on top. Continue until 12 knots are made.
9. Place knots on a baking sheet that has been lined with parchment paper or sprayed with nonstick cooking spray. 
10. Bake for 14-16 minutes or until lightly brown. 
11. Using a basting brush, brush tops of the cooled knots with melted butter. 

Servings: Makes 12 knots/ 2 freestyle smart points per knot.

Notes

1. This recipe includes zero point foods therefore in order to calculate the point value you would use the WW recipe builder in the WW app instead of entering the nutritional information-otherwise the WW app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info only which is not accurate.
2. Start by adding only 1/4 cup water and if the dough needs more-add more by the teaspoon- up to 1/2 cup total.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 133 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 35mg Sodium: 483mg Carbohydrates: 17g Fiber: 1g Sugar: 1g Protein: 5g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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