Whole Grain Garlic Knots

Tessa Arias 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,...

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.

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 — August 24, 2011 at 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 — August 24, 2011 at 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! :)

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