Soft Garlic Knots Recipe (Whole Wheat)

Who doesn't love soft, Buttery and Delicious Garlic Knots? Today I am sharing a detailed foolproof recipe of homemade garlic knots including Tips to proof the dough using Instant Pot Yogurt Mode. These are best served warm with soup or pasta. They also make a great addition to your weekend brunches, holiday season or Thanksgiving dinner table.

Made with Whole Wheat Flour, these Garlic knots are buttery, garlicky and can be eaten warm straight off the oven. Be it game nights, fun filled family weekends or entertaining, these never cease to please!

Jump to:

• Ingredients
• Vegan Substitutes
• Top Tips
• Suggested Variations
• Step-wise Instructions
• Proofing the Bread In Instant Pot using Yogurt Mode
• Serving Suggestions
• Other Whole Wheat Bread Recipes
• Soft Garlic Knots Recipe (Whole Wheat)

I finally got down to baking after a long self-imposed break. Boy, it felt good! Stay tuned for some exciting bread recipes on the blog as I thoroughly made use of the weekend to bake and shoot some long pending bread recipes that were most requested by regular readers of the blog.

Garlic Knots is something that Narayan loves a lot and I always bake a batch that lasts us a couple of days. With garlic knots, I don't have to worry about what to serve. It is quite simple - Either its pasta or soup!

During fall or cold winter months, I love serving the bread with our favorite Pumpkin Sauce Pasta or Pumpkin Soup (No Cream version). It is super comforting and satisfying. I have also listed below few of our favorite soups that we love pairing with these soft garlic knots. Do take a look!

Bread has carbs and it's consumption should be limited but frankly, I would prefer home made loaves over store bought ones, any day! They are preservative free, freshly baked without any additives or artificial color.

Like all my whole wheat bread recipes, this uses basic ingredients and No Vital Wheat Gluten is added for softness. I have also kneaded this bread using my hands and not a bread machine. The key to soft whole wheat breads is a slightly sticky dough and KNEADING for atleast 10 minutes.

Ingredients

• Whole Wheat Flour - You could use store bought Whole Wheat Flour or use stone milled flour. Sift the flour twice or thrice for softer and lighter breads. This is a must when you bake with whole wheat flour. You can also use bread flour or All purpose flour for this recipe.
• Instant Yeast (Dry) - Instant Yeast can be directly added to the flour and does not need to be proved separately. Although, for the sake of explaining the process of proofing, I have shared the step by step pics below on how to proof the yeast. This would be helpful for anyone using Active Dry yeast instead of the instant one.
• Sugar - I have used unrefined cane sugar. You can use honey too.
• Salt
• Lukewarm Water - Temperature of water is key. If the water is too hot or cold / room temperature, the yeast will not bloom. The quantity of water depends on weather conditions. In winter, you might need more water than the quantity specified in the recipe and in summers, you would need less water to knead.
• Olive Oil is used for kneading the dough. You can use soft butter if you like extra buttery and soft bread.
• Garlic Butter - This is the key ingredient which makes soft and buttery garlic knots. Made using Melted butter, finely chopped garlic, Mixed Italian Herbs, finely chopped cilantro or chives (if available)

Vegan Substitutes

• Any suitable vegan butter or dairy free butter can be used for the recipe.
• Alternatively, use olive oil instead of butter. For extra flavorful bread, use garlic infused olive oil.

Top Tips

• Flour - Since we are using whole wheat flour, knead the dough for atleast 10 minutes. It would result in soft rolls.
• Water - Always use your judgement and NEVER add the entire quantity of water specified in the recipe. Quantity of water depends on weather conditions. Feel the dough as you knead!
• Proofing - If your dough is double in size, you are ready to shape and proceed with the remaining steps. Please note, in summers, the process is faster as compared to winters.
• Kneading - If you have a stand mixer, it makes the job much easier. However, If you are a beginner, I would strongly urge you to knead the dough using hands to understand the texture, quantity of water required to knead etc.
• Fat / Oil - Always incorporate fat or oil into the dough slowly as you knead.
• Sticky Dough or Added Excess Water - This error usually happens during the ingredients mixing stage. If you find the dough too sticky to knead, dust some flour and knead slowly. Remember only to dust the flour say 1/2 tsp at a time and not an entire cup of flour. Once you find the dough manageable, stop adding flour.

Suggested Variations

Besides the Garlic Herb Butter that is suggested for this recipe, you can try the following options

• Cheesy Garlic Knots - Grate some Mozarella cheese and add it on top just before baking.
• You can also add grated parmesan cheese and red chilli flakes with the garlic and herb mixture to make it saltier and spicier.
• Herbs - You can use any choice of herbs or if you prefer adding any one of your favorite, you can do the same.
• Homemade Vegan Basil Pesto
• Substitute fresh garlic with garlic powder. Although, I would personally recommend fresh garlic for this recipe.

Step-wise Instructions

Step 1 - Proofing the Yeast. Add yeast, sugar and 1/2 cup lukewarm water in a bowl. Mix using a clean dry spoon, cover and keep aside for 5 to 10 minutes until it blooms (right side pic).

Step 2 - Sift the whole wheat flour atleast 2 - 3 times. Then add salt and mix using a fork or spatula.

Step 3 - Add the yeast mixture into the dough. Mix well using a spatula.

Step 4 - Now add some lukewarm water, until the dough shapes up and is sticky (right side pic)

Step 5 - Transfer this sticky dough onto a board or kitchen platform and knead for atleast 10 minutes, slowly incorporating olive oil into the dough until it is smooth.

Step 6 - After kneading, place the dough inside the bowl (grease it with some oil to prevent sticking)

Step 7 - Cover and let it proof until double in size.

Note - It takes anywhere between 30 minutes to an hour to proof depending on weather conditions.

Step 8 - After 30 minutes the dough has doubled in volume.

Step 9 - Knock the air by punching a couple of times.

Step 10 - Transfer the dough onto a lightly floured surface.

Step 11 - Using a rolling pin, flatten the dough (should resemble a thick flatbread)

Step 12 - Cut 9 thick strips (extreme right pic).

Note - I made 11 equal size garlic knots using the 9 thick strips of dough.

Step 13 - Roll out each of the cylindrical logs and shape them into knots as shown below.

Step 14 - Place them on a greased baking tray to prove further for 30 minutes.

Step 15 - While the dough is proving, prepare the garlic butter and herb mixture (See Centre pic) and keep aside.

Step 16 - Pre-heat the oven for atleast 15 minutes at 200 Degree Celsius (400 Degree F).

Step 17 - After the dough is proved, brush the garlic butter and herb mix generously on the knots.

Note - Reserve some of the garlic butter to brush, post baking.

Step 18 - Bake the Garlic Knots at 200 Degree Celsius (400 Degree F) for 25 minutes.

Step 19 - Once baked, remember to brush the garlic butter, once again, generously and serve warm with soup or pasta.

Proofing the Bread In Instant Pot using Yogurt Mode

Bread Proofing can be challenging especially during winters. With Instant Pot to my rescue this could be easily achieved.

I have used the Yogurt Mode (yes it can be used for proving bread too besides making yogurt) which gives perfect results.

It took me 35 minutes to prove the dough and it was ready to shape into knots.

Step 1 - Grease the Instant Pot Steel Insert with Olive Oil. This step is important so that the dough doesn't stick (Easy cleaning).

Step 2 - Place the well kneaded dough inside the steel insert and cover the Instant Pot with a glass lid.

Step 3 - Press Yogurt Mode and set the timer manually to 35 minutes.

Step 4 - The dough should be double in size after 35 minutes.

Note - Do not use the Instant Pot Pressure Cooker Lid as yeast fermentation sometimes causes the lid to lock and difficult to open. Always use a glass lid which makes it easier to keep an eye while the dough proves.

If you find that the dough has proved within 20 minutes. Press Cancel and proceed with the next steps (shaping the rolls and baking).

Serving Suggestions

Garlic Knots taste best with SOUPS - Broccoli Soup (No Cream), Lemon Coriander Soup, Tomato Soup, Instant Pot Creamy Tomato Bisque and Instant Pot Carrot Ginger Soup are few delicious Soup recipes to try.

Garlic Knots stays fresh at room temperature for couple of days. When the weather is warm, I suggest storing leftovers in the refrigerator (in zip lock bags or airtight container) for longer shelf life.

These can be re-heated in the microwave for 30 seconds before serving.

Other Whole Wheat Bread Recipes

Pizza Pull Apart Rolls

Whole Wheat Bread Loaf

Whole Wheat Garlic Pull Apart Rolls

Onion and Mushroom Focaccia

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan