Taproot at Home :: Whole Wheat Garlic Knots

Taproot at Home :: Whole Wheat Garlic Knots

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Whole Wheat Garlic Knots

Recipe by Marisa McClellan
Originally Published in Issue 21::WEAVE

Makes 16 knots.


For the Dough:
2 cups warm water
1 tablespoon granulated sugar
2 packages active dry yeast
2½ cups whole wheat pastry flour
2½ cups all-purpose flour (plus more for kneading)
1 tablespoon sea salt
¼ cup extra-virgin olive oil

For the Garlic Butter:
4 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
½ cup chopped fresh parsley
6 to 7 garlic cloves, minced
1 teaspoon sea salt


  1. In a small bowl, combine the warm water and sugar. Once the sugar has mostly dissolved, sprinkle the yeast over the surface of the water. Let sit until the yeast becomes frothy, about 10 minutes.
  2. In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, and salt. Add the yeast mixture and olive oil and combine (the easiest way to do this is with your hands). Once the dough forms a shaggy ball, turn it out onto a well-floured patch of countertop and knead for several minutes. You want to work the dough until it forms a relatively smooth, not very sticky ball.
  3. Grease a large bowl with a drizzle of olive oil and place the dough ball in the bowl. Move it around until the dough is fully coated with oil. Cover the bowl with a plastic bag or a damp kitchen towel and tuck it someplace warm until the dough has doubled in size, about 1 hour.
  4. Once the dough has doubled, press on it to gently deflate it. At this point, you can either tuck the dough back into the bowl, cover it, refrigerate it, and let it rise again overnight (this makes for a more flavorful finished garlic knot) or proceed with making the knots right away (this is totally fine and delicious as well).
  5. When you’re ready to make the knots, line a rimmed baking sheet with parchment paper. Using a bench cutter or large knife, divide the dough into 2 equal-sized portions. Form both portions into a ball, then cut each ball into 8 equal-sized wedges, for a total of 16 wedges.
  6. Take one wedge of dough and roll it back and forth on the countertop with your hands until you have a rope that’s 5 to 6 inches long. Tie the dough rope into a knot and tuck the ends underneath. Place the knotted dough ball on the prepared baking sheet. Repeat until all the dough wedges have been transformed into knots.
  7. Preheat the oven to 400°F. Cover the knotted dough with plastic wrap and let the knots rise until puffy, 30 to 45 minutes. Once they’ve risen, bake for 15 to 18 minutes, until a little brown on top.
  8. While the knots bake, make the garlic butter. In a large bowl, whisk together the butter, olive oil, parsley, garlic, and salt. When the knots come out of the oven, tumble them all directly into the garlic butter and toss to coat. Serve warm.

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