whole wheat garlic knots detail

Whole Wheat Garlic Knots

whole wheat garlic knots

I’m continuing to work with Peter Reinhart’s pizza dough recipes, and this dough is the same as my last batch except with 82% hydration. Half of this dough went into the freezer and the other half went into the refrigerator. Originally it was going to be pizza, but a sudden craving for garlic knots bested that plan.

Process notes

  • 258 gm freshly-milled hard white wheat flour (100%)
  • 211 gm filtered water (82%)
  • 1 1/4 tsp salt (2%)
  • 10 gm sugar (4%)
  • 10 gm olive oil (4%)
  • 2/3 tsp yeast (.6%)

Mix dough as usual and rest 1/2 of the dough in refrigerator for 2 days, freeze the other half.

Preheat oven to 400°. Pull dough from refrigerator and divide into 6 pieces. Roll/pull each piece out into a long piece and shape into a knot with the ends tucked out opposite sides.

Bake for about 15 min. Meanwhile, heat garlic in a few tablespoons of butter until it cooks. After removing the knots from the oven, brush with the garlic butter and top with sea salt flakes.


Talk about easy! It’s so fun having some of this dough on hand — it makes whipping up a pizza or some rolls super easy. I’m sure it would work great for breadsticks, too. Yum!