Baked to perfection, these garlic knots are wholesome, healthy, and bursting with tons of fresh garlic and parsley flavor. Enjoy as a vegan guilt-free snack or pair with soup for a hearty meal!!!
If you love garlic and bread like me, then you are in for a tasty treat. As you might have noticed, I love to bake my own bread. I have quite a few up on the blog and intend to share more in the future. One prime reason is that I can come up with healthier versions without any preservatives. Well we are not getting any younger, are we?? And we have to inculcate healthy eating habits in our kids. That's where these whole wheat garlic knots come in the picture. I started out making garlic knots with all-purpose flour only, but with time and trials, my recipe evolved too. 100% whole wheat knots are a little dense, adding a little all-purpose flour makes the knots lighter and airy. A little goes a long way here!!
Even if you are new to bread making, don't let these fancy looking garlic knots get the better of you. With just a few easy-to-follow steps, you will soon be comfortable enough to be making them on repeat.
It makes for a great party appetizer too. Make ahead and just pop it in the oven for 5-7 minutes right before serving!!!
These garlic knots are soft and fluffy with a perfectly delicious garlicky and herby flavor. They are best enjoyed fresh right out of the oven with some marinara and soup. Yummm, can't keep calm!!!!
Let's get going and see what it takes to make these super delicious Garlic Knots!!!
Ingredients
These garlic knots require easily available ingredients with an easy-to-follow process. Nothing complicated here!!!
- Whole wheat flour - The base of these knots, making it wholesome and healthy.
- All-purpose four - Just a little goes a long way. Makes the knots a little airy and not dense.
- Garlic - The star ingredient, that takes these knots quite a few notches higher.
- Extra virgin olive oil - Use a good quality extra virgin olive oil for best results.
- Yeast - I have used active dry yeast which needs to be proofed.
- Sugar - Sugar helps activate the yeast faster.
- Water - The temperature of the water (105°-110° F) is of utmost importance to activate the yeast.
- Parsley - Makes an excellent garnish.
- Chili flakes (optional) - For a little heat.
- Salt & Pepper - To season.
How to make garlic knots??
These garlic knots are easy to put together in just 4 simple steps =
1) Proof the yeast
- Proof the yeast by dissolving it in warm water along with sugar until it bubbles up.
2) Prepare and proof the dough
- Combine the rest of the knot ingredients with yeast mixture to form a smooth dough.
- Proof the dough in Instant Pot at Yogurt mode or at a warm spot otherwise.
3) Shape the dough and rest the knots
- Shape the dough with hands to form a log.
- Divide the log into 10 strips.
- Further, divide the strips into two (making 20 strips in all)
- Roll each strip into a rope.
- Tie each rope into a knot.
- Cover and rest for another 30 minutes.
4) Bake and toss the knots in the garlic-herb mix
- Bake for 18-20 minutes.
- Prepare the topping.
- Toss the knots in the oil-garlic-parsley mixture.
- Serve warm with marinara.
Why we love these homemade garlic knots??
- Made with easily available ingredients.
- Hearty and wholesome as it's made with mostly whole wheat flour.
- Makes a great appetizer or snack.
- Topped with a delicious garlic-herb mix.
- Baked to perfection with a crusty exterior and a soft inside.
- Loved by kids and perfect for get-togethers.
- Easy to freeze.
- Vegan, Vegetarian, Plant-based, and Dairy-free.
Enjoy Garlic knots with soup of your choice!!!
Butternut Squash Chipotle Soup
Ingredients
For the knots
- 1.25 cups whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon sugar
- 1.25 teaspoon active dry yeast
- 2 tablespoons extra virgin olive oil + little more for brushing on the knots
- ¾ cup warm water (approx. temperature 105°-110° F), add more if needed
For the topping
- 4 cloves garlic, finely chopped
- ¼ cup extra virgin olive oil
- ½ teaspoon chili flakes (optional)
- ¼ teaspoon freshly cracked black pepper
- ¼ cup fresh parsley, finely chopped
- ¼ teaspoon salt or per taste
Instructions
- In a small bowl, add warm water, yeast, and sugar. Stir gently and let the mixture rest for 5-10 minutes. It should turn frothy.
- In a large bowl, combine whole wheat flour, all-purpose flour, 2 tablespoon olive oil, salt, and yeast mixture.
- Continue kneading till it's nice and smooth.
- Grease the steel insert of Instant Pot.
- Lightly oil the dough and place it in the Inner Pot. Close the lid.
- Turn on the Yogurt Mode at Medium/Normal and set the timer for 1:00 hr.
- Once the time is up, the dough would have more than doubled in size. If not using Instant Pot, just let the dough rest covered in a greased bowl at a warm spot like an oven with the lights turned on for about 1.5-2 hours or till it doubles in size.
- Once ready, gently punch the dough down.
- On a lightly dusted surface, with your hands, shape the dough into a 12" log.
- Divide the log into 10 thick strips with a pizza cutter or sharp knife.
- Cut each strip into two (makes 20 garlic knots).
- Roll each strip into a 6-8" rope.
- Tie each rope into a knot, tucking the two ends underneath or leave it as is depending on your preference. I went with the former and tucked the ends.
- Transfer all the knots to a parchment paper-lined or silicone mat lined baking sheet.
- Cover and let rise for another 30 minutes.
- Preheat the oven to 400° F towards the end of the rise time.
- Brush the knots on both sides with some olive oil.
- Bake for 18-20 minutes or until golden brown.
- Turn the knots once at around 10 minutes mark.
- In the meantime, combine the topping ingredients - extra virgin olive oil, salt, pepper, chili flakes (if using), and parsley in a mixing bowl. Whisk nicely.
- Remove knots from the oven. Immediately toss them in the garlic-oil-parsley mixture.
- Serve warm with marinara and enjoy!!!
Recipe Notes
- You can sprinkle some freshly grated Parmesan on top for some cheesy goodness, but then it won't be vegan.
- Feel free to use the herb of your choice instead of parsley. Another good option is basil.
- Stays fresh in the refrigerator in an airtight container for 2-3 days.
- To freeze, simply freeze them in a Ziploc bag for up to 2 months.
- You can also freeze the dough by placing it on a lined baking sheet for a couple of hours in the freezer. Remove and store in a freezer friendly bag for up to 3 months. When ready to use, thaw it on the counter, place it on a lined baking sheet, cover and rest for an hour before shaping into knots and baking.
