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.
How to make Pumpkin Garlic Knots
Yield: 2 batches
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
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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