I could eat garlic knots (and chocolate, never forget chocolate) everyday for the rest of my life and be happy. When I saw this recipe for pumpkin garlic knots over at (neverhome)maker it felt like Christmas eve and I was a 5-year old again. Just the thought of stepping into the kitchen to make a brand new delicious recipe that will become a favorite for years to come can lift me out of any bad mood – much like the thought of running downstairs on Christmas morning to a tree surrounded in presents for me and my family. Is there anything better than an all-time favorite recipe getting a refreshing seasonal twist? Admittedly, adding pumpkin to a garlic knot recipe is not something I would have thought to do but let me tell you – it is scrumptious.
Taste: The garlic flavor hits you first then a subtle pumpkin flavor comes through. Its quite lovely.
Texture: These knots are crisp on the top and bottom and wonderfully soft and pillowy inside.
Ease: For a yeast dough recipe it is extremely easy. The dough isn’t difficult to work with – shaping the knots would actually be a fun activity to do with kids.
Appearance: Pretty cool-looking.
Pros: One of my favorite bread recipes ever with a deliciously subtle fall flavor.
Cons: None really, I mean yeast dough recipes do take some time and effort but in this case it is totally worth it.
Would I make this again? Yes! I have my other batch of dough sitting in the freezer.
Side note: If you don’t like the idea of combining garlic and pumpkin, you could easily skip step 8 for simple pumpkin knots.
Pumpkin Garlic Knots
- 1 cup warm water
- 1 envelope active dry yeast
- 2 tablespoon agave nectar (or honey)
- 1/2 cup canned pumpkin
- 2 tablespoons plus 1/3 cup olive oil
- 1-1/2 teaspoons coarse kosher salt
- 3-1/2 cups unbleached bread flour (I used King Arthur)
- 3 cloves garlic, minced
- salt & freshly ground pepper
- 1/2 teaspoon dried oregano leaves