Whole Wheat Garlic Knots


  • 1¼ cup whole wheat flour
  • 1¼ cup all-purpose flour
  • 2½ tsp dry yeast
  • 1 cup warm water (just warmer than body temperature)
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 2 tsp sugar
  • 2 tsp garlic powder

For the Garlic Mixture

  • 8 cloves garlic, peeled and minced
  • 2 tbsp melted butter
  • 5 tbsp olive oil
  • ¼ cup chopped parsley
  • 1 tsp sea salt


  1. In a large bowl, combine all purpose flour, wheat flour, salt and garlic powder. Mix well.
  2. In a small cup, dissolve yeast and sugar with warm water. Let sit for 5 minutes until yeast is frothy. That means it’s alive and ready to go.
  3. Create a small well in the center of the flour mixture. Pour in the yeasty water and olive oil.
  4. Mix wet and dry ingredient together with a fork. Add more flour if it becomes too sticky.
  5. Knead dough on a lightly floured surface for about 5 minutes.
  6. Grease a clean bowl with olive oil and place dough in. Flip it over to coat with the oil in the bowl.
  7. Cover bowl with a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough has doubled in size.
  8. While dough is resting, whisk together minced garlic, butter, olive oil, parsley and salt.Set aside to infuse oil and butter with garlic.
  9. After 1-hour, roll out dough on a lightly floured surface. Roll into a square.
  10. Use a knife or pizza cutter to slice into1-inch stripes.
  11. Tie a knot in the center of the dough and trim the edges. You can still roll it again later and make it into knots.
  12. Cover with clean kitchen towel and let rest for 30 minutes.
  13. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.
  14. When rolls come out of the oven, immediately toss them in the garlic butter mixture Or brush them. Or smother them. Whatever, just make sure you get this mixture all over the bread.
  15. Serve warm.