Pumpkin Garlic Knots

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.

Recipe Rundown
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.

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Pumpkin Garlic Knots

Yield: 2 batches

Ingredients:

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

Directions:

1. For the dough: Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Whisk in the agave nectar, 2 tablespoons olive oil, and pumpkin puree.

2. In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.
3. Using a rubber spatula, pull all the ingredients together. When you can no longer mix, use your hands to start kneading the dough. Knead the dough until it comes together in a smooth and elastic ball, adding flour as necessary to prevent sticking.

4. Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for about 2 hours; or until nearly doubled in size
5. Preheat oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large zip-lock bag and store in the fridge. You may also freeze the dough for up to three weeks.

6. To create the garlic knots: tear off sections of dough (2 tablespoons at a time) and roll them into a long snake shape. Tie that snake in a knot. Set aside and continue with the rest of the dough.
7. Once you've made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops, about 10-15 minutes depending on size of knots.

8. While the knots are baking, in a bowl mix together the 1/3 cup olive oil with minced garlic, salt, pepper, and oregano. When the knots are done, toss in the olive oil mixture to coat.

   

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38 Responses to “Pumpkin Garlic Knots”

  1. #
    1
    Bec — October 8, 2010 at 4:55 pm

    There's a combo I never would have thought of, but I am totally intrigued! Thanks for sharing.

  2. #
    2
    Pretty. Good. Food. — October 8, 2010 at 6:13 pm

    Ooooohhh, these sound fun and yummy :)

  3. #
    3
    Lisa — October 9, 2010 at 1:39 am

    I've heard of garlic knots before, but never pumpkin garlic knots. I think these sound twice as good and would be a great addition to my Thanksgiving table.

  4. #
    4
    Anonymous — October 10, 2010 at 9:09 pm

    This recipe is DELICIOUS. I didn't have any honey, so I substituted maple syrup, and used 1/2 a teaspoon of minced garlic-nonetheless, the knots have the perfect flavor. I will definitely be making these again!

  5. #
    5
    Courtney — October 11, 2010 at 1:28 pm

    I love garlic knots, but I never considered adding pumpkin to them. What a great idea. Yours are beautiful!

  6. #
    6
    Jen @ My Kitchen Addiction — October 12, 2010 at 1:53 am

    Ooh… What a fun twist on garlic knots! I'm a pumpkin addict, so I'll have to give these a try. I love savory pumpkin recipes!

  7. #
    7
    Ashley M. [at] (never home)maker — October 18, 2010 at 3:21 pm

    Beautiful job with these!!!

  8. #
    8
    theemas — October 19, 2010 at 1:50 am

    Well crap. These are already rising right now, but on first read I didn't get that the olive oil was supposed to be divided. You might want to more carefully mention in the recipe that the 2 tablespoons go in the dough, while the 1/3 cup goes in the glaze (or at least that's what I'm assuming, it's still not completely clear to me.

    Hopefully my rolls turn out, because I was really excited about them.

  9. #
    9
    theemas — October 19, 2010 at 2:46 am

    Thanks for changing the recipe :)

    The rolls turned out delicious by the way – not very pumpkin-y, but DELICIOUS. I'll have try them again without my blonde moment, so that I can get the fall flavors.

  10. #
    10
    Tessa — October 19, 2010 at 7:07 pm

    Theemas- I changed it as soon as I saw your comment! I can totally understand why you could have made that mistake. I'm so glad they turned out :)

  11. #
    11
    Anonymous — October 20, 2010 at 2:46 am

    Looking for a good entree to have with these, any ideas???

  12. #
    12
    Tessa — October 20, 2010 at 4:38 am

    Anon- I just served these pumpkin garlic knots with Parmesan Stuffed Chicken Breasts (not a recipe I've featured on the blog yet, its from a Martha Stewart Cookbook) and a side salad. It was delish!

  13. #
    13
    Reeni — November 4, 2010 at 1:42 pm

    These put garlic knots over the top! Such a treat with pumpkin in them! Perfect for my Thanksgiving table.

  14. #
    14
    Anonymous — November 8, 2010 at 2:18 am

    Are the amounts for the post-bake ingredients (olive oil, garlic, oregano) the amounts needed per batch or the total amount needed? That is, since this recipe makes two batches of dough, you would use the stated amounts each time? Or, would you use half the stated amounts for each batch? Thanks.

  15. #
    15
    Tessa — November 8, 2010 at 2:52 am

    Anonymous- Those amounts are per batch.

  16. #
    16
    Jenna — November 10, 2010 at 9:24 pm

    How would you recommend thawing out the frozen dough?

  17. #
    17
    Tessa — November 10, 2010 at 11:50 pm

    Jenna- I usually do it overnight in the fridge or I leave it out on the counter at room temperature.

  18. #
    18
    Bajan Girl — June 29, 2011 at 10:27 pm

    I modified this recipe a bit by using fresh pumpkin which i just boiled and puréed and it came out just as good great recipe!!!!!

  19. #
    19
    kitty — November 23, 2011 at 11:44 pm

    I made some with fresh pumpkin also. they were good

  20. #
    20
    Amanda Hough — November 29, 2011 at 8:16 pm

    Can the dough for these be made in a bread machine?

  21. #
    21
    Tessa — November 29, 2011 at 10:34 pm

    Amanda – To be honest, I've never used a bread machine so I don't know.

  22. #
    22
    Romana — September 25, 2012 at 6:33 am

    I had some leftover pumpkin and went on google to look for recipes that only need some pumpkin, but not a whole lot. I found yours and thought I’d give it a try. They turned out not half as nice-looking as yours do, but taste AMAZING!!! Really fluffy inside and with a good taste. I put the garlic oil on half of them and left the other half plain. Thank you for this awesome recipe, this is definitely a keeper :-)

  23. #
    23
    Sidney — September 29, 2012 at 3:08 pm

    This comment is a little behind the times (two years late…) Literally the best rolls I’ve ever eaten. I added just a tiny bit of cinnomon to the oil/garlic mix to bring out the fall flavor a little more.

  24. #
    24
    Heidelind — October 20, 2012 at 4:47 am

    I made these last night for dinner and they were so good:) even though I screwed up a little and accidentally used whole wheat flour instead of bread flour. I have attempted to make “knots” before and they did not turn out. I still have half a recipe left. I hope I can still use it tomorrow.

  25. #
    25
    Heidelind — November 9, 2012 at 8:55 pm

    As a follow-up I ended up using the leftover dough 3 days after I made the dough and it was still yummy. And the reason I even thought about posting this follow-up is because I am literally craving them right now.

  26. #
    26
    Kelly — December 31, 2012 at 6:10 pm

    does the kosher salt wisk into with the flour? Or is it the regualar salt?

  27. #
    27
    VulcanDeathGrip — March 18, 2013 at 7:06 am

    I took a lot of liberties with this recipe; I made the dough in my bread machine, used 3/4 cup of water and 3/4 cup of pumpkin, used three garlic cloves in the dough. The dough was actually more like a batter, I didn’t add flour, so I poured them into 2 greased loaf pans, sprinkled with kosher salt and another minced garlic clove per loaf and baked at the recommended temperature for 35 minutes. This is the most awesome and dense garlic dipping bread ever!! It’s a beautiful yellow and the fragrance is intense! Thank you for the idea and for the recipe!!

  28. #
    28
    Donna C — July 19, 2013 at 4:16 pm

    Excellent recipe! Thank you for sharing. I did add 1/2 tsp of pumpkin pie spice (I used Spice Islands, though I’m sure they are all good). Next time I may go to 3/4 tsp of the spice. I did leave out the salt at the very end. Nothing like being greeted with, EVOO, garlic and oregano, until the center hits you. The sweet flavor of the pumpkin is a wonderful addition. They can also be frozen (once baked as well). Place in ziplock freezer bag and get as much air out as possible. Just take out what you need (add a couple more) and thaw out. They can be warmed in the oven if you would like them served warm. A friend of mine always has an X-mas ornament exchange party. Shhh this is what I’m bringing to share!

  29. #
    29
    Audreza Das — March 18, 2014 at 9:48 am

    Tessa,

    I was making pumpkin muffins and I had 1 cup leftover pumpkin puree. So the 1st day I made it with flour but the oilconsistency went little wrong but it tasted sooo good. Next day, I made it with whole wheat flour and some tips from your other followers too and it was so beautiful healthy and light. It was commendable. Thank you for sharing this beautifully easy recipe.

    Much love from a fellow novice baker,
    Audreza.

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