Joy the Baker

Whole Wheat Garlic Knots

by 150 Comments

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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?  I’ll do that.  Yes.

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Turn whole wheat pizza dough into twisty garlic knots!?  That’s a heck-yes.  That’s a win.

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What’s your favorite part about garlic knots?

My favorite part is the garlic knottiness (not a word, now totally a word).

knotted

(I know the above picture doesn’t match completely.  Let’s just let that be ok.  Ok?)

Warm, yeasty bits soaked in garlic, butter, and olive oil.

Whole wheat flour adds a nice heartiness, nuttiness, yumminess.

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Doesn’t knotted dough look pretty?  I like this.

Oh!  I should tell you that this dough also doubles as an AWESOME PIZZA CRUST!  Roll it out.  Don’t slice it into strips, and top with sauce, cheese and toppings.

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Warm bread tossed in garlic, butter, olive oil, and parsley.  This is where goodness happens.

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Whole Wheat Garlic Knots

inspired by this delicious looking pizza.

makes about 10 garlic knots

Print this Recipe!

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.  Let sit for 5 minutes until yeast is frothy.  That means it’s alive and ready to go.

In a large bowl, whisk together flours and salt.  Create a small well in the center of the flour mixture.  Pour in the yeasty water and add oil.  With a fork, mix the wet ingredients into the dry ingredients.  If the dough is too sticky, add more all-purpose flour.  Dough should be slightly sticky, but not stick to your hands too much.

Knead dough on a lightly floured surface for about 5 minutes.  Place dough in a large greased bowl.  Flip the dough over to coat the dough.  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.  At this point, you can make the garlic knots, or let the dough rise in the refrigerator overnight.  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.  Roll into a 10-inch by 10-inch square.  Roughly…. it doesn’t have to be perfect.  Use a pizza cutter to slice 10 1-inch stripes.  Tie a knot in the center of the dough, and wrap the ends under and around the knot.  This doesn’t have to be perfect either… just make sure that the dough is all tucked into itself.  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.   Line two baking sheets with parchment paper.  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.  When rolls come out of the oven, immediately toss them in the garlic butter mixture.  Toss until coated and remove from the butter bowl.  Serve rolls warm.

Rolls are best served the day they’re made, but will last for 3 days if well wrapped.  Just reheat in a piece of foil in a 350 degree F oven for 10 minutes.

Reader Interactions

Comments

  2. Alina

    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 :)

    Reply

  10. Eesh

    Ok SO making these on the weekend. Garlic may be the perfect date repellent, but it doesn’t count if you don’t have a date so MEH. Ill be munching on these while watching You’ve Got Mail on Saturday night thank you very much!

    Reply

  11. Holly

    I made these a few days ago for a little get together and they were fabulous. Soft and flavorful, excellent with cheese and dips! Thank you so much for the recipe.

    Reply

  13. Sharon

    Joy!
    This was the first time i attemped making any kind of bread and it turned out absolutely divine. Such a great encouragement indeed! All thanks to you, you’re quite the teacher.
    Love from India.

    P.S reading your blog is my favourite de-stressor…it never disappoints!

    Reply

  16. Brittany

    mmmmmm drooling! I love garlic. These look fab! You are so creative in the kitchen I love it! Coming to your blog is like sunshine in my day!!! ;-)

    p.s in regards to your podcast, I totally understand in “your secret brain” that we all get anxious about wanting people to be involved in our work, online web stats and all, success is GRAND (I do the same with my website and business)! don’t worry too much about it though because you are AWESOME! And obviously that shows by how many people comment on your posts and your success thus far of course! so cheers to you and your amazing witty talent (baking yumminess and writing wonderful bits of your life ;-) !

    Reply

  17. SiobhanTheAmatuerAtEverything

    These look great but I was wondering if I made these with just whole wheat flour will they not be fluffy? I’m new at making doughs and stuff and I’m trying to find a way to make things for my Sicilian father whose on a heart healthy diet that he used to eat but replace ingredients with better ones (usually it tastes like cardboard but he’s a good sport lol).

    Reply

    • joythebaker

      All whole wheat flour will change the liquid ratio for this dough… Or create a much more dense dough. If you’re feeling brave, play around and see how it goes! Happy Baking!

      Reply

    • Stef

      I have used all whole wheat flour for different recipes and I would recommend letting it rise over-night in the fridge. I’ve made pita pockets with all whole wheat flour and I let the dough sit in the fridge for 2 nights, and they came out perfectly!

      Reply

  18. Leah

    These look beyond divine! I’m currently on the Slimming World diet in order to fit in a bridesmaid dress that was ordered 2 sizes too small, gotta love my life. BUT, once that wedding day has passed in a few weeks I have amassed quite the list of delectable treats to make and gorge myself on (totally not the healthy way but I’m embracing the dark side) I was wondering if the first part of this recipe could be done on the dough setting of my bread machine? I’m a recent convert to the bread machine so not 100% on the adaptations from regular recipes yet.

    Reply

    • joythebaker

      I bet the machine would work. This dough is basically pizza crust, so if you have your own pizza crust recipe that you know works in your machine, go with that!

      Reply

  19. Ridgely's Radar

    I am dying over the whole wheat garlic knots. I would eat the whole basket! I love how you “knotted” them. Looks fun and something I could get my kids to do with me.

    Reply

  21. Lizy b

    How did you know that I’ve just become obsessed with garlic knots! We order them when we order our favorite pizza, but I’ve recently been ordering the pizza just so I can order the knots!

    Reply

  25. Beth

    I LOVE garlic knots. I live in New York and the pizzerias are always willing to sell their delicious pizza dough so I can make concoctions of my own but I have to say I never thought of whole wheat garlic knots in all my carb adventures. I guess when I go for buttery goodness I leave now fatty stone unturned. Good call! I’ll have to do this next time :)

    Reply

  30. Marcella

    These remind me of the garlic knots they serve at my favorite italian restaurant in Santa Barbara — Palazzio. Have you been? If not, you musttttt

    Reply

  31. Mel@MySunshine

    I’m at work and there is a pool of drool on my desk after looking at these scrumptious knots. All my papers and reports are drenched. That’s it. I’m making this this weekend. Thanks!

    BTW Lovin’ the podcasts!

    Reply

  33. erika tebbens

    Dear Joy,

    I heart you lots. I fear one day though that I will be forced to sue you when I get too fat to leave my house. Until that day I will keep drooling at your photos and making/eating your recipes.

    Love, Erika

    Reply

  34. Amy

    My favorite pizza place makes the most delicious garlic knots in the whole world and I’ve been thinking about making them at home for a while now. You totally inspired me! My long distance boyfriend will be visiting this weekend and he’s absolutely going to flip out when I make these for him. CAN’T WAIT! Thanks Joy!

    Reply

  40. Su

    I currently live and work in China and I have been dying here because my apartment doesn’t have an oven (sad face) and I love to bake. My best friend loves to torture me by telling me all the goodies she’s been baking and introduced me to your blog and I have been OBSESSED. I even have a bookmarks section of all your yummy looking recipes. There has to be more than 20 plus bookmarked, it’s a little ridiculous (just a little), but I am ABSOLUTELY dedicated to making them all once I get back to the US, which is this fall. I can’t wait! BTW, I listened to your podcasts and you two are hilarious which brings me to the reason why I decided to comment- I was a lurker and decided I didn’t like that. Thanks for making my day a little brighter and these garlic knots definitely got bookmarked! =]

    Reply

  51. Erin @ Cake Makes Sense

    1 – These look ridiculously amazing! Real talk
    2 – I am turning brunch into a dinner party tomorrow night. Go figure.
    3 – These are making me wish I could incorporate into my brunch-dinner. (Brinner?) They are practically begging for an invite.

    Reply

  55. Sara-Jane

    These look FANTASTIC! I have been SERIOUSLY missing garlic knots since I moved out to Colorado from the pizza-capital-of-the-US, NYC! They just don’t do it the same out here!

    Reply

  58. jen @ the baked life

    I’m not gonna lie, the last picture of the melted butter, I want to drink it.

    I might die if I don’t eat these soon. need. need. need.

    ps. my bathroom sink is a constant cat bathtub. Although lately they have taken to the kitchen sink…..

    Reply

  59. auntiemaryann

    i slather the circle of dough with the garlic mixture (and sprinkle with parmesan, optional), then slice in pie wedges,12 or 16 depending on the size of the circle. then roll up like crescent rolls. let rise and bake.
    i’ve also made them into knots. olive oil, butter, and garlic. you can’t go wrong!

    Reply

  60. Carolyn

    I’m having massive amounts of stress at the moment — this post is such a nice diversion, and the carbs in this delicious looking recipe…. oh my! I’m salivating…..

    Reply

  62. Jeanette

    I just stayed at a farm and harvested my very own garlic! I will be making these tonight

    Question though:
    If i need to cheat to save time can I use the trader joes pre made crusts?

    Reply

  65. Paula at Dishing The Divine

    YES! Perfect way to round out any meal. My gosh… I want to eat those *now*. Then I’d have garlic breath all day, though. Maybe later… I want them for lunch. Yes, that sounds about right. Time to pull out the flour bowl…

    Reply

  70. Kelly

    This looks soooooooo yummy! Question: can you substitute all purpose flour for the wheat flour in a pinch? As always, you rock!

    Reply

  71. CherylK

    These look just scrumptious and I’m certain they’d never last three days. Just printed the recipe so it’ll be on our table this week…maybe today!

    Reply

  73. S.

    This has been bumped to the top of my “to make” list! Usually I share my baked goods but you know what…I don’t think I will this time.

    Reply

  77. kmarie

    i’m making these even if it’s 90 degrees and too humid and a crazy idea to turn on the oven–which it is today!

    Reply

  82. Carissa

    These look super yummy. Much better than the ones they give you in restaurants that are sitting on a plated pool of olive oil and getting soggy!

    Reply

  83. Heidi @ Food Doodles

    Mmm, those look so tasty. I’ve been wanting to make garlic knots for a while now, and I love adding whole wheat to my breads, so these really appeal to me :D Oh and thank you for the reheating tips. Warm from the oven bread at any time, that’s kind of dangerous though, don’t you think? :D

    Reply

  85. cory

    i am OBSESSED with garlic knots….i work on a trading desk with all guys, who like to order pizzas something like 4 days a week. clearly i have to refrain from eating ‘za FOUR days out of seven….but these cruel and twisted men sneak in orders of garlic knots to torture me and watch my self control crash & burn – i cannot help myself!!!

    i cannot wait to make these. thank you joy!

    Reply

  88. thescousewife

    Why do you always do this to me? Now I totally want one of those garlic knots and I am completely unavailable to make one at this moment. Not cool. Ok, you’re cool, but me wanting that bread right this instant is not. I’ll try these later. Promise.

    Reply

  96. Tara @ Chip Chip Hooray

    Ohhhhh Mylanta. (I heard someone say that on TV once when I was a kid–I think it was on Full House–and I feel like it is the only proper expression to use for these knots of glory.)

    Garlicky…olive oil-y…whole wheaty…Joy, you know just how to make me unproductive on a Wednesday morning. (Also, the fact that they’re whole wheat totally means I can eat more of them, right? Right.)

    Reply

  114. erin

    I know what I’m making next week so my housemates don’t yell at me for forgetting to do the vacuuming again.
    I love the look of knotted dough, too.

    Reply

  116. Steph C

    I was JUST thinking about garlic knots this week! Could you use all purpose flower instead of whole wheat? Would the measurements be different? Yum yum yum!!

    Reply

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