Garlic is, without a doubt, my favourite herb* to cook with: its overpowering aroma, its pungent flavour, and the lingering scent it leaves on your fingers after cooking with it. From fresh bulbs to bottles of powder and flakes, I always have a fully-stocked supply of garlic on hand.
*Is it a herb, is it a spice, is it a bulb, I don’t know?
Tom seems to think I have a garlic problem. He always gives me the evil side-eye whenever we go out for pizza and they bring those little bowls of chopped garlic. I don’t know about you, but when I put garlic on my pizza, I not so much sprinkle it over as I do deposit it in vast quantities as though I were a mechanical digger, and the garlic, my rubble. Except I do it with a lot more love and precision, making sure each cheesy slice gets its fair share of the herb. Tom doesn’t approve. But then, he’s the one who has to spend the rest of the evening with a lady who smells like she brushed her teeth with garlic paste.
My love for garlic as a garnish doesn’t only extend to pizza, but also to bread! While a loaf of cheesy garlic bread is one of the best side dishes to any main meal, these little whole-wheat garlic knots are the perfect snack. Not only are they cute, but they have the softest melt-in-your-mouth texture, and the fact that they’re half whole-wheat makes them sort of healthy, too. Topped with a blanket of melted butter, fresh garlic, grated parmesan and shredded parsley, biting into one of these little garlic knots is like biting into a soft, bready pillow of yumminess.
The Softest Whole-Wheat Garlic Knots
- 1 cup white whole-wheat flour
- ½ cup all-purpose flour
- ¾ tsp salt
- 2 tsp baking powder
- 1 cup Greek yoghurt
- olive oil for brushing
Garlic butter glaze
- 3 tbsp melted butter
- 2 tsp minced garlic
- 1 tbsp grated parmesan
- 1 tbsp fresh parsley
Preheat oven to 190°C. Line a large baking sheet with wax wrap or a silicone mat
In a large bowl, sift together flours, baking powder and salt. Stir in the yoghurt and mix until just combined
Turn dough out onto a floured surface and knead for 3-4 minutes. If the dough it too sticky, sprinkle over more flour
Roll into a ball and divide the dough into 12 equal pieces. Roll each piece into a round strip, roughly 20cm in length and 1,5cm in width. Tie each strip into a knot by making a loop and threading one end through the other
Place each knot onto the baking sheet, keeping 2-3cm space between each one. Brush the knots with a layer of olive oil and bake for 15-18 minutes, until golden
Garlic butter glaze
Mix together melted butter and garlic. Brush a generous layer of garlic butter onto each knot, then sprinkle with parmesan and parsley
Enjoy immediately, or warm in the microwave for 20 seconds before eating
- You can prepare your dough ahead of time by wrapping in plastic wrap and refrigerating until needed. Take the dough out half an hour before baking to allow it to come to room temperature.
- Bake on the middle or top rack to allow the knots to brown evenly.
Inspired by Skinny Taste