These easy whole wheat garlic knots are loaded with roasted garlic and fresh parsley and take just an hour and a half to make.
I've said it before and I'll say it again: I love garlic! And bread. The combination of garlic and bread? Ooh, I can hardly deal with it.
That's where these whole wheat garlic knots come in to play. They're soft and fluffy on the inside and taste deliciously of roasted garlic and earthy whole wheat.
New to homemade dinner rolls? Don't let these fancy garlic knots fool you, it's easy to twirl them together in just a few simple steps. Dinner rolls are a great first project if you're new to working with yeast rolls.
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Why this recipe works
- These garlic knots are filled with roasted garlic, 100% whole wheat flour, and a sprinkling of fresh parsley (on the inside and out!).
- They take just over an hour and a half to make and are vegan! These knots are also great for bread baking beginners (say that 10 times fast!) because the oil-enriched dough makes the dough easy to work with.
- Using only whole wheat flour gives these knots a deeper and almost earthy flavor. It also adds a little extra fiber, which is always a plus in my book.
How do you make roasted garlic?
Adding roasted garlic to dishes is an easy way to exponentially up the flavor game without putting in too much effort.
Take a head of garlic and cut off the top 1 inch so that the tops of the garlic cloves are exposed. Remove as much of the outermost papery garlic skin as you easily can. Drizzle the exposed garlic cloves with a teaspoon of olive oil. Wrap the garlic clove up in foil, then bake at 350 degrees F for about 40 minutes. The result will be soft, smooth and deliciously roasted garlic.
To use, squeeze the roasted garlic out of the cloves. Add the roasted garlic directly to the garlic knot ingredients and get to kneading some dough!
How to tie garlic knots
- How the dough should look after being kneaded the first time.
- How the dough should look after it has rested for half an hour and doubled in size.
- Divide the dough into 12 equal sized pieces.
- Using your hands, roll each piece of dough into a 10 inch by 1 inch (or about that size) rod shape.
- Cross one end over the other into a ribbon shape. Now, take the bottom ribbon end and fold it over the other end and into the hole.
- Flip over and repeat with the untied end. Press the ends lightly together to make the knot stay.
Serving ideas
These little knots are the perfect side with hearty lentil quinoa soup or this mushroom and kale risotto. I also love serving them with quinoa chili.
More baking favorites
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Whole Wheat Garlic Knots
Ingredients
Garlic Knots
- 1 head garlic
- 1 teaspoon olive oil
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm water 105-110F, see note #1
- 2 cups whole wheat flour
- 2 tablespoons granulated sugar
- ¼ cup olive oil
- ½ teaspoon salt
- 2 tablespoons minced fresh parsley
Garlic Knot Coating
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat oven 350F. Chop the top ½ inch off of the garlic head and remove the outermost layers of garlic paper. Drizzle the exposed garlic with 1 teaspoon of olive oil, more as needed. Wrap in foil and bake in the oven for 40 minutes, or until the garlic is soft and lightly browned. To use, gently squeeze the cloves out of the garlic bulb.
- In a mixing bowl, combine the roasted garlic cloves, active dry yeast, warm water, whole wheat flour, granulated sugar, olive oil, salt, and fresh parsley. Stir to combine into a thick batter. If the dough is too dry, add a tablespoon at a time of warm water. If it is too sticky to work with, add a tablespoon at a time of flour until it holds together.
- Once the mixture is holding together, turn the dough out on a lightly floured surface. Knead the dough for 4-5 minutes. It should be smooth and elastic. Return the dough to a lightly oiled bowl, turning to coat. Let rest for 25-30 minutes, or until about doubled in size.
- Return the dough to a lightly floured surface. Divide it into 12 even portions. Using your hands, roll each portion out so that it's about 10 inches by ½ inch. Form into knots by making a ribbon shape, then tucking the lower part of the ribbon up and into the ribbon hole. Flip the knot over and repeat with the remaining ribbon end. (see figure in blog post)
- Preheat the oven to 350F. Place garlic knots on a parchment paper lined baking sheet. Let rest for 15-20 more minutes in a warm area, until they have doubled in size.
- Bake for 20-25 minutes, or until tops are lightly browned. While the knots are baking, prepare the garlic topping: In a small pan over medium heat, sauté the minced garlic in 2 tablespoons of olive oil until lightly browned and aromatic. Set aside.
- Remove the garlic knots from the oven and brush lightly with the sauted olive oil and garlic. Sprinkle with fresh parsley. Enjoy!
Pat says
I'm always looking for easy 100% whole wheat bread recipes, and thanks to your photos and clear instructions, these garlic knots turned out light, airy, beautiful, and delicious on the first try--not often my experience when baking with 100% whole wheat flour! I followed the recipe exactly, except for using a mix of extra virgin olive oil and whipped butter for the coating, which gave me the garlic-butter taste I love without too much unhealthy fat. Leftover knots are frozen for future as-needed baking in my toaster oven (5-minutes from freezer to plate), same as the frozen white-flour ones I've bought for years, but never felt good about eating. Can't wait to try your recipe for whole wheat pizza crust!!
Cassidy Reeser says
I know whole wheat can be a bit tricky, so I’m glad you loved the recipe! Thanks for the review 🙂
Kavita says
So far, this became my super favorite and easy backing recipe. Mainly because its "No guilt". Since I needed this quickly, instead of spending 40 minutes in cooking garlic, I used my premade garlic paste. It worked perfectly fine. Making it second time today for a few friends.
Cassidy Reeser says
Thanks for the review! I’m happy to hear it works well with the premade garlic, that is definitely a great timesaver.
Diane says
Loved this recipe and the whole wheat garlic/parsley knots. One change: I did not flatten each piece into a 10 inch disc. Instead, simply went from round sections to the ribbon shape to the knots.
Cassidy Reeser, RDN, LD says
Thanks Diane! So glad that you like them.
Tracy says
Amazing - delicious & very easy. Thank you!!!!
Cassidy Reeser, RDN, LD says
Thank you!
Anuradha says
Hi Cassidy, I made your recipe today for dinner. The garlic knots came out very well. I was searching for recipes with wheat flour & came across yours. The moment I read the recipe, I felt it will be a success. I read the earlier review & felt more positive about this. 🙂 The recipe was very easy to make. Followed it to the 'T'. I halved your recipe & got 6 lovely knots. I'll definitely save this recipe & make it again.. Thanks a lot for sharing it.
Cassidy Reeser, RDN, LD says
I’m glad to hear this— Thanks for making & commenting!
Radhika says
Garlic knots turned out utterly delicious. I always pick recipes by checking how many people have tried or by most number of comments.. But with your recipe I just went blind believing it will be good. I loved the simplicity of dumping all ingredients and kneading. This kind of baking totally works for many I suppose. I will definitely try more recipes from your site. Thank you,
Cassidy says
I also usually choose recipes like that, so thanks for taking a chance on my recipe!