Whole Grain Garlic Knots

Classes resumed Monday. I’ll admit it, I enjoyed having a leisurely summer break doing nothing but working part-time at my retail job and focusing on the blog. Don’t worry though, I worked hard to make sure I’d have a handful of recipes up my sleeve to make the transition from summer to school seamless. Along with a few English classes, I’m continuing with culinary school and enrolled in two cooking classes this semester. 

I was wondering, would you guys like to see a series of posts revolved around what I have learned/am learning at culinary school? Or would that be totally boring? I’d love to get your feedback!

These garlic knots are super easy, they use the master whole-grain artisan dough recipe I posted last week. If you haven’t made that dough already, make it!

Recipe Rundown
Taste: Nutty, fruity, fresh, with just enough garlic.

Texture: The knots are crisp on the outside, soft on the inside.

Ease: Super easy since the dough is already prepared
. All you have to do is saute the garlic, shape the knots, and bake. Would be fun to shape the knots with kids.
Appearance: How could you not want to tear off a bite?
Pros: Easy, healthy, delectable.

Cons: None.

Would I make this again? Yes!

Whole Grain Garlic Knots
Makes 5 large knots
From Healthy Bread in 5 Minutes a Day

  • 1 pound (grapefruit-sized portion) Whole Grain Master Recipe dough
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely minced Italian parsley
  • 4 cloves garlic, finely minced
  • 2 tablespoons grated Parmesan cheese

Dust the surface of refrigerated dough with flour and divide into five 3-ounce pieces (about the size of small peaches). Dust each one with more flour and quickly shape into balls.

Elongate each ball into a rope and tie it into a knot. Allow the knots to rest for 30 minutes, covered loosely with plastic wrap, on an greased or lined cookie sheet.

Meanwhile, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water (the steam will ensure a crisp crust) on any other rack that won’t interfere with the rising knots.

While dough is resting and oven is preheating, saute the parsley and garlic in olive oil in a small skillet for about 4 minutes, or until garlic is soft and mixture is aromatic.

Drizzle rested knots with garlic-parsley oil, you may have some leftover for another use. Sprinkle knots with Parmesan cheese. Place cookie sheet on baking stone in oven, pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 20 minutes, until knots are browned and firm. Serve warm.

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

18 Responses to “Whole Grain Garlic Knots”

  1. #
    Linds@TheLeanGrnBean — August 24, 2011 at 12:38 pm

    i would LOVE to read about what you're learning in school. very cool idea!

    • handleheat replied: — August 24th, 2011 @ 2:39 pm

      Thanks Lindsay :)

  2. #
    Mimi — August 24, 2011 at 12:52 pm

    I would also love to read about what you learn at school.

    About the garlic knots: the cheese gets sprinkled on top after the garlic oil? I don’t see it mentioned in the instructions.

    • handleheat replied: — August 24th, 2011 @ 2:38 pm

      Thanks! I fixed the recipe – the cheese gets sprinkled on right before baking. The authors had left the cheese step out of the recipe instruction in the published book too! Whoops 😉

  3. #
    Natalie — August 24, 2011 at 2:42 pm

    The garlic knots look amazing! It's nice to see a whole grain version of them .. And I would love to hear what you learn in culinary school!

  4. #
    jgallardo91 — August 24, 2011 at 3:00 pm

    School updates, yes, please!

  5. #
    Caroline — August 24, 2011 at 3:36 pm

    Yum! Garlicky goodness. 😉

  6. #
    Lauren @ KeepItSweet — August 24, 2011 at 6:31 pm

    These look so good! I think I'd eat a few of them:-)

  7. #
    Foodiebia — August 24, 2011 at 8:49 pm

    I've made garlic knots a couple times before and they are amazing. I should try this whole wheat version next time!

    Also, I'd love to hear all about culinary school! None of the blogs I read are written by someone currently in culinary school, so it would give you an even more unique perspective about which to share.

  8. #
    Jamminjamaican — August 24, 2011 at 9:04 pm

    Would love to learn vicariously through you about your culinary school advetures.

  9. #
    Maris — August 24, 2011 at 10:07 pm

    Defined want to see posts from culinary school!

  10. #
    ursula-apples — August 25, 2011 at 2:22 am

    I'd love to see posts about your school! Because I'm studying too (not at culinary school), I love finding out about what other people are studying!

  11. #
    Sarah — August 25, 2011 at 5:14 am

    Would love to hear what you're learning to culinary school! :)

  12. #
    Chris@KeenanCookbook — August 25, 2011 at 12:08 pm

    I'd love to see some recipes/insights on what you learn at class. I went to school for marketing, but was very close to deciding on culinary school instead.

  13. #
    Erin — August 25, 2011 at 7:10 pm

    I love garlic knots, and I'm really excited to have a whole grain version now!

  14. #
    JenSchall — August 26, 2011 at 1:53 am

    Yum! I am having some friends over for dinner tomorrow night and was planning on making stromboli (w/ a variety of fillings). I think I might need to have some garlic knots to go with it. :)

    And, yes, I'd love to hear all about your culinary school experiences!

  15. #
    Creative Kitchen — August 29, 2011 at 3:23 pm

    What a great idea! Would love to hear your experiences! I'm a new follower & facebook fan….just found you through Stumble Upon!

    Denise @ Creative Kitchen

  16. #
    Joy — September 8, 2011 at 10:22 pm

    yes, would love to hear about what you're learning in culinary school! :)

Leave a Comment