Homemade Parmesan Garlic Knots are wonderfully soft, delightfully cheesy, with just the right amount of garlic to make your whole house smell like a warm Italian bakery. There’s something irresistible about these little knotted bread bites, made from freshly milled 100% whole wheat flour. They’re delicious and nutritious!
Soft, Cheesy Garlic Knots made with Fresh Milled Whole Wheat Flour
Woo-hoo! It’s here! My first ever fresh milled flour recipe has hit the fan, at last. We love garlic knots, so I think it’s fitting to have this recipe for our debut fresh milled recipe here on Small Town Scratch.
We’ve been milling our own flour and using it in just about everything for over a year at this point, and I’m hoping to share more of our favorite fresh milled whole-grain flour recipes here in the future.
These homemade garlic knots are soft, garlicky, buttery, cheesy, all the things that garlic knots should be. Plus, they’re made with all whole grain flour, so they’re healthy, too!
If you’ve never made garlic knots from scratch (with whole wheat flour), this recipe is for you!
Supplies we Used:
- Nutrimill Classic grain mill
- Kitchenaid mixer – the stand mixer fitted with the dough hook
- Measuring cups and spoons
- Kitchen towel – or plastic wrap
- Kitchen scales
- Non-stick cooking spray
- Pastry scraper/chopper
- Sheet pan
- Small saucepan – for melting the butter
- Basting brush
To make cleanup a little bit easier you can line your pan with parchment paper, instead of just spraying it, so you might wish for that.
Ingredients (and Substitutions!)
- Wheat berries – hard white wheat berries (or hard red wheat) is what you’ll want for this recipe
- Olive oil – extra virgin olive oil
- Honey (or sugar)
- Water – I use room temperature or slightly warm water
- An egg
- Salt
- Instant yeast
- Minced garlic
The buttery Garlic Parmesan topping:
- Salted Butter – melted butter
- Garlic powder
- Parmesan cheese – (oopsies, this didn’t make it on the picture🤔) I prefer to shred my own cheese instead of buying the pre-shredded cheese (though you totally can!)
- Coarse sea salt
- Fresh parsley (or dried parsley flakes)
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How to Make Garlic Knots (with Fresh Milled Whole Wheat Flour)
First, mill your flour.
Meanwhile, dump the water, olive oil, honey, and egg into the mixer bowl.
Add the freshly milled flour to the water mixture and mix thoroughly to combine. Cover the mixing bowl with a damp kitchen towel and let the dough rest for 15-20 minutes.
Add the salt, yeast and minced garlic and knead (on speed 2 for a Kitchenaid) for about 10 minutes. Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let the dough rise in a warm place for 45 minutes to an hour.
Divide the dough into 14-15 portions, each one weighing about 35-40 grams. Grease your hands generously and your work surface lightly. Roll each piece of dough into a little log on the oiled surface, then tie it into a knot. Place on a greased sheet pan. Let the garlic knots rise for another 45 minutes or so until they’re looking slightly puffy. (They’ll rise a little more in the oven yet, too!)
Weigh…
roll…
shape…
and rise! (this photo is after they rose for about 45 minutes)
Pre-heat the oven to 375°F. Then prepare the garlic butter finish ingredients: melt the butter and mix in the garlic powder, finely chop the parsley, and grate the Parmesan cheese. Brush the garlic butter onto each garlic knot (there should be some left over), followed by a sprinkle of coarse salt, parmesan cheese and parsley flakes. Bake for about 10 minutes, until the tops are turning golden brown (or the internal temperature is about 190°). Right after baking, brush the rest of the garlic butter onto the knots, followed by more parsley if you wish.
Serve and enjoy!đź’›
How to Store Garlic Knots
These are best fresh! If you have leftovers, I’d recommend freezing them in an airtight container or bag for up to 3 months.
How to Reheat Frozen Garlic Knots:
- In the microwave: put them on a plate and microwave for 30 seconds to a minute, and repeat, rotating if necessary, until they’re nice and warm.
- In the oven: preheat the oven to 350 degrees F, then place the knots on a baking sheet and bake for 5-10 minutes, or until they’re nice and warm.
What to serve with Garlic Knots
Garlic knots go great with something like Classic Spaghetti or Million Dollar Spaghetti. Here are a few more ideas:
Share this Homemade Parmesan Garlic Knot Recipe!
Parmesan Garlic Knots
Homemade Parmesan Garlic Knots are wonderfully soft, delightfully cheesy, with just the right amount of garlic to make your whole house smell like a warm Italian bakery. There's something irresistible about these little knotted bread bites, made from freshly milled 100% whole wheat flour.
Ingredients
- 2 1/2 cups (330 grams) fresh milled hard white wheat flour
- 3/4 cup water
- 2 tbsp. olive oil
- 1 tbsp. honey
- 1 egg
- 1 1/2 tsp. salt
- 2 tsp. instant yeast
- 2 cloves garlic, minced
Garlic Butter Finish
- 4 tbsp. butter, melted
- 1 tsp. garlic powder
- Coarse sea salt
- Fresh parsley, chopped
- grated Parmesan cheese
Instructions
- First, mill your flour.
- Meanwhile, dump the water, olive oil, honey, and egg into the mixing bowl.
- Add the freshly milled flour to the water mixture and mix thoroughly to combine. Cover the mixing bowl with a damp kitchen towel and let the dough rest for 15-20 minutes.
- Add the salt, yeast and minced garlic and knead (on speed 2 for a Kitchenaid) for about 10 minutes. Place the dough in a greased bowl, cover, and let the dough rise for 45 minutes to an hour.
- Divide the dough into 14-15 portions, each one weighing about 35-40 grams. Grease your hands, then roll each piece of dough into a little log, then tie it into a knot. Place on a greased sheet pan. Let the garlic knots rise for another 45 minutes or so (until they're looking slightly puffy. They'll rise a little more in the oven yet, too!)
- Pre-heat the oven to 375°F. Then prepare the garlic butter finish ingredients: melt the butter and mix in the garlic powder, finely chop the parsley, and grate the Parmesan cheese. Brush the garlic butter onto each garlic knot (there should be some left over), followed by a sprinkle of coarse salt, parmesan cheese and parsley flakes. Bake for about 10 minutes, until the tops are turning golden brown (or the internal temperature is about 190°). Right after baking, brush the rest of the garlic butter onto the knots, followed by more parsley if you wish.
- Serve and enjoy!đź’›
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 330mgCarbohydrates: 9gFiber: 0gSugar: 1gProtein: 2g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always…
Thanks for visiting our small town! We’re delighted to have you and you’re more than welcome to stay awhile and explore.
’til next time,
We love you and we’ll be praying for you, and don’t forget to enjoy the simple things in life, like milling your own flour and turning it into nourishing food for your family.
-Julie
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