I turned lip liner into a pencil I use to write silly notes on my bathroom mirror.
I turned an outdoor fire pit into an herb garden.
I turned a toothbrush into a bike cleaner.
I sometimes turn my desk into my bed… by simply falling asleep at it.
I can turn my bathroom sink into a cat bath.
Turn breakfast into dinner? ย I’ll do that. ย Yes.
Turn whole wheat pizza dough into twisty garlic knots!? ย That’s a heck-yes. ย That’s a win.
What’s your favorite part about garlic knots?
My favorite part is the garlic knottiness (not a word, now totally a word).
(I know the above picture doesn’t match completely. ย Let’s just let that be ok. ย Ok?)
Warm, yeasty bits soaked in garlic, butter, and olive oil.
Whole wheat flour adds a nice heartiness, nuttiness, yumminess.
Doesn’t knotted dough look pretty? ย I like this.
Oh! ย I should tell you that this dough also doubles as an AWESOME PIZZA CRUST! ย Roll it out. ย Don’t slice it into strips, and top with sauce, cheese and toppings.
Warm bread tossed in garlic, butter, olive oil, and parsley. ย This is where goodness happens.
Whole Wheat Garlic Knots
inspired by this delicious looking pizza.
makes about 10 garlic knots
1 package active dry yeast, about 2 1/2 teaspoons
1 cup warm water (just warmer than body temperature)
1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon sea salt
2 teaspoons sugar
For the garlic mixture:
4 to 6 cloves garlic, peeled and minced
2 tablespoons melted butter
2 tablespoons olive oil
1/4 cup chopped parsley
1/2 teaspoon sea salt
In a small bowl, dissolve yeast and sugar with warm water. ย Let sit for 5 minutes until yeast is frothy. ย That means it’s alive and ready to go.
In a large bowl, whisk together flours and salt. ย Create a small well in the center of the flour mixture. ย Pour in the yeasty water and add oil. ย With a fork, mix the wet ingredients into the dry ingredients. ย If the dough is too sticky, add more all-purpose flour. ย Dough should be slightly sticky, but not stick to your hands too much.
Knead dough on a lightly floured surface for about 5 minutes. ย Place dough in a large greased bowl. ย Flip the dough over to coat the dough. ย Cover with plastic wrap and a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough is doubled in size. ย At this point, you can make the garlic knots, or let the dough rise in the refrigerator overnight. ย Just bring the dough to room temperature before rolling it out.
When ready to prepare the garlic knots, roll out dough on a lightly floured surface. ย Roll into a 10-inch by 10-inch square. ย Roughly…. it doesn’t have to be perfect. ย Use a pizza cutter to slice 10 1-inch stripes. ย Tie a knot in the center of the dough, and wrap the ends under and around the knot. ย This doesn’t have to be perfect either… just make sure that the dough is all tucked into itself. ย Cover with clean kitchen towel and let rest for 30 minutes.
Place racks in the center and upper third of the oven and preheat oven to 400 degrees F. ย Line two baking sheets with parchment paper. ย Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.
While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil, parsley and salt. ย When rolls come out of the oven, immediately toss them in the garlic butter mixture. ย Toss until coated and remove from the butter bowl. ย Serve rolls warm.
Rolls are best served the day they’re made, but will last for 3 days if well wrapped. ย Just reheat in a piece of foil in a 350 degree F oven for 10 minutes.
150 Responses
Joy, in your top picture, did you sprinkle some grated cheese on the garlic knots?
These look amazing! Do you think I can substitute the fresh parsley with basil or dried parsley? I’m planning to make thses for an up coming spaghetti dinner :)