These easy whole wheat garlic knots are loaded with roasted garlic and fresh parsley and take just about an hour 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. I originally planned this post back in February when my blog was brand new, but since I’m easily distracted and I’m always working on ten things at once, I never made the post. The weather warmed, my house heated up, and my cravings for soups, stews, and homemade bread subsided.
But a craving for garlicky homemade garlic knots can only subside for so long, so that’s why I’m heating up my oven to make these homemade whole wheat garlic knots in the middle of the summer.
These garlic knots are filled with roasted garlic, healthy 100% whole wheat flour, and a sprinkling of fresh parsley. They only take an hour to make and are vegan! These knots are also great for bread baking beginners (say that 10 times fast!).
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 to 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!
Figure 1 shows the bread after being kneaded (step 3 in the instructions). Figure 2 shows the bread after it has double in size (step 4 in the instructions).
How to tie garlic knots
- How the dough should look after being kneaded.
- 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.
These little knots are the perfect side with lentil quinoa soup or this this mushroom and kale risotto (which is my first blog post, so be nice!).
These 100% whole wheat garlic knots are loaded with roasted garlic and take just about an hour to make.
- 1 head garlic
- 1 teaspoon olive oil
- 1 packet active dry yeast (2 and 1/2 teaspoons)
- 3/4 cup warm water (105F-110F)*
- 2 cups whole wheat flour
- 2 tablespoons white sugar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley
Preheat oven 350 degrees F. Chop the top 1/2 inch off of the garlic head and remove the outermost layers of garlic paper. Sprinkle the exposed garlic with 1 teaspoon of olive oil. 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 garlic out of the cloves.
Combine all ingredients (including the roasted garlic) in a medium mixing bowl using a wooden spoon or mixer. If the dough is too dry, add a tablespoon at a time of warm water. If it is too sticky, add a tablespoon at a time of flour.
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. Preheat the oven to 350 degrees for the garlic knots.
Return the dough to a lightly flour surface. Divide it into 12 even portions. Using your hands, roll each portion out so that it's about 10 inches by 1/2 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)
Place garlic knots on a parchment paper lined baking sheet. Bake for 20-25 minutes, or until tops are lightly browned. While the knots are baking, mix the garlic knot coating ingredients together in a small bowl.
Remove the garlic knots from the oven and brush lightly with the olive oil coating. Enjoy warm or at room temperature.
*The water should be warm to the touch like bath water, but not so hot that you can't leave your fingers submerged. You can also use milk in place of water for a smoother dough.
