Garlic Knots

Fall Sundays are for morning walks to look to the leaves and breathe the crisp air. Fall Sundays are for mid-morning breakfasts that keep you full all day. Fall Sundays are of catching up on housework or being totally lazy couch surfing TV watching champion. Fall afternoons however are for football and food. Game day food that makes you realize you make need to take more of those morning walks to make up for it.

This lovely past Fall Sunday all I did was bake and cook and clean. I was busy, I ran and I completely exhausted myself BUT I did make some pretty awe-inspiring garlic knots. For more information on said knots please continue to read….

Garlic Knots

  • 3/4 cups warm water
  • 1 tsp quick-rise yeast
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 3/4  tsp salt
  • 3/4 cup whole wheat flour
  • 1+1/2 cups white flour


  • 3 tbp salted butter
  • 1 large clove of garlic grated
  • 1/4 cup of Parmesan or Asiago cheese finely grated
  • salt and pepper to taste
  • a few leaves of parsley or basil


In a large bowl mix water with yeast to dissolve. Add in sugar, oil and salt. Add 1/2 cup of flour at a time starting with the white flour and working into the whole wheat. Using your hands knead the dough into a smooth solid hunk, this takes about 5 minutes unless a fairy godmother come along then it’s quicker. Clean and oil the same bowl and return the dough to the bowl. Cover with saran wrap and a tea towel and let rest for 90 minutes.

Once the time has elapsed or the dough has doubled in size, turn onto parchment paper covered in cooking spray. First with your hands flatten into a rectangle shape, aim for about 6″x12″. With a rolling pin or washed wine bottle even out the dough it should be able 1/2″ thick. With a sharp knife cut the rectangle in half (lenghtwise)and then into strips about 1/2″-3″4″ in width in size.  With your  fingers tie the  dough strips into knots. To make it easier you can roll them between your hands before tying. Leave knots on parment paper for about 30 minutes while the oven preheats to 425 F.


In a smaller pan (say 8×8) fill 2/3 full with water and place on the bottom rack of the oven while preheating. This will create steam in the oven resulting in knots that are brown and crispy on the outside and fluffy and chewy on the inside.

When the oven it heated and the dough has risen place in oven. They only take about 15-20 minutes in the oven depending on how brown  you like them and your oven temperament. During this time melt butter in a small microwave dish for about 20-30 seconds. With a microplane or small mesh grater, grate one large clove of garlic into the warm butter. Season well with salt and pepper.

Once the knots are brown immediately turn into a large heat proof bowl and pour garlic butter on top. Toss well making sure each knot is fully coated. Then toss and coast with cheese and sprinkle with herbs and serve. Great with beer, football and the boyfriend.



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