Check it out! Another savory recipe!
I usually don’t order garlic knots when I go for pizza because, well, I fill up on pizza. But that’s not to say I’m not a huge garlic knot fan. Bread, garlic, oil – what’s not to love?! I’m getting hungry just thinking about it! Someone bring me a slice of pizza and some garlic knots? Please and thank you!
These garlic knots are different from the ones you find at a pizza place, but just as satisfying. They’re made with whole wheat flour which gives a nutty flavor to the dough. They’re wonderfully garlicky without being oily; the lemon and parsley add a bright freshness to the dish.
Whole Wheat Garlic Knots
Adapted from Eating Well
Dough
- 1 C. whole wheat flour, plus more for handling dough
- 1 C. all purpose flour
- 1 package rapid rise yeast
- ¾ C. warm water
- ½ tsp. agave syrup (or honey or sugar)
- 1 tsp. kosher salt
- 1 tbsp. olive oil, plus more (for greasing)
Topping
- ¼ C. parsley, chopped
- 1 tsp. fresh lemon zest
- 3 cloves garlic, thinly sliced
- 2 Tbsp. olive oil
- ¼ tsp. kosher salt
In a measuring cup, mix together the water and yeast. Add in agave syrup and let sit for 5-10 minutes until a bit foamy. Once foamy, add olive oil. In a separate bowl, combine both flours and salt. Mix in yeast mixture until combined (should form a sticky ball). Transfer to a greased bowl, cover with a towel, and set aside to rise for 20-25 minutes.
After rising, divide the dough into 8 even pieces. On a floured surface, roll each piece of dough into a rope, then fold into a knot. Place in a greased 8×8 metal baking pan, letting the knots touch. Let rise, covered, for another 20-25 minutes.
While the dough is rising, preheat the oven to 425 degrees F. Once the dough has finished rising, brush with a bit of olive oil. Bake on the center rack of the oven for 18-20 minutes, until golden brown and firm to the touch.
Meanwhile, combine the parsley, lemon zest, and 1/8 tsp. of the kosher salt. Set aside. In a small sauté pan or butter warmer (I used a butter warmer), add garlic, remaining 1/8 tsp. kosher salt and 2 Tbsp. olive oil. Cook over low heat, stirring or swirling the pan constantly (to keep the garlic moving) for 10 minutes, until the oil is perfumed and the garlic is soft. Remove from heat.
As soon as the knots come out of the oven, pour on garlic-infused oil (pieces included) and sprinkle on parsley mixture.
