# What You Need:
→ Protein Dough
01 - 1 cup plain Greek yogurt, nonfat or low-fat
02 - 1 cup all-purpose flour
03 - 1/2 cup unflavored whey protein powder
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon kosher salt
→ Ricotta Filling
06 - 3/4 cup whole-milk ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon lemon zest
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Garlic Butter
11 - 3 tablespoons unsalted butter
12 - 3 cloves garlic, finely minced
13 - 2 tablespoons fresh parsley, finely chopped
14 - Pinch of salt
→ Hot Honey
15 - 1/4 cup honey
16 - 1 teaspoon hot sauce, such as Frank's RedHot or Sriracha, or to taste
17 - 1/4 teaspoon red pepper flakes, optional
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt, flour, protein powder, baking powder, and salt. Stir until a shaggy dough forms.
03 - Knead dough on a lightly floured surface for 2 to 3 minutes until smooth and elastic.
04 - In a separate bowl, combine ricotta cheese, Parmesan cheese, lemon zest, black pepper, and salt until well mixed.
05 - Divide dough into 12 equal pieces. Flatten each into a 3-inch round. Place 1 heaping teaspoon of ricotta filling in the center. Fold edges over filling and pinch to seal, then gently roll into a rope and tie into a knot.
06 - Place shaped knots seam-side down on the prepared baking sheet.
07 - In a small saucepan, melt butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Stir in parsley and a pinch of salt.
08 - Generously brush knots with garlic butter mixture.
09 - Bake for 16 to 18 minutes until golden brown.
10 - While baking, warm honey in a small saucepan or microwave until just runny. Stir in hot sauce and red pepper flakes if using.
11 - Remove knots from oven. Immediately brush with any remaining garlic butter, then drizzle hot honey over each knot. Serve warm.
