I think I caught the bread making bug. And I like it.
For years, I was scared of baking bread. I had a horrifying experience trying to make 100% whole grain spelt bread that came out flat as a pancake. I didn’t think I would ever recover from that and I assumed that I just wasn’t bread baker material. This week I realized that while there are some rules that you need to follow, it really isn’t that hard at all! Most of the work is ‘hands off’ while you are letting the dough rise and you can do other things, such as weird photoshoots in the woods or watching NCIS with your cat.
My next conquest was a Garlic Knot. I was a bit scared about making bread into knots, but it turned out to be so easy I almost laughed when I made them.
Repeat after me: I will put my bread making fears aside and give bread baking another chance.
Itty Bitty Herbed Garlic Pumpkin Knots with Vegan Parmesan Cheese
Adapted from Neverhomemaker.
- 1/2 cup very warm water
- 2 tsp instant dry yeast
- 1 tablespoon maple syrup
- 1/4 cup canned pumpkin
- 1 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 tsp dried herbs (I used mixed basil, oregano, thyme, parsley)
- 1 & 3/4 cups unbleached bread flour
Herbed garlic spread w/ Parmesan cheese:
- 2-3 tbsp Earth Balance, melted
- 2-3 garlic cloves, minced
- 1 tsp dried parsley
- 2 tsp vegan parmesan cheese
Directions: In a large bowl, mix together your dry ingredients (flour, salt, yeast, dried herbs). In a smaller bowl, mix together the wet ingredients (syrup, pumpkin, olive oil). Once those are mixed quickly add in your very warm water and mix well. Pour into the dry ingredients and stir well. When the mixture becomes too dry to stir, place the dough onto a floured surface and knead it for 2-3 minutes until it comes together into a ball. You will need to add quite a bit of flour since the dough is quite sticky from the pumpkin. When the dough is no longer tacky to touch (but not dried out), place it into an oiled bowl with olive oil and gently cover the dough in oil. Cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours.
After 1 and a half hours, grab your pizza stone if you have one, and preheat it in the oven at 450F. If you don’t have a pizza stone, grab a baking sheet and line it with a non-stick mat or parchment. If you are using a pizza stone, grab a Peel and sprinkle on cornmeal. After 2 hours, take your dough, punch out the air, and lay it on a floured surface. Gently press it out so that it forms a small rectangle and then take a pizza roller and cut strips approx. 1/2-3/4” width by 6-8 inches in length. You can make them any size you want though! I had to play around with it for a bit to see what I liked. Grab a strip and make it into a knot. You can tuck the ends back into the centre or leave them hanging (I left them hanging).
Place the knots onto the Peel OR onto the baking sheet. Once you have all your knots made, place into the oven at 450F for about 11-12 minutes until slightly golden on the top. Spread on the herbed garlic spread with a pastry brush or add all ingredients into a bowl and toss. Serve immediately. I didn’t have to tell you that right? Makes approx. 14 small knots. You can also double this recipe and freeze half of the dough for later.
A word about the pumpkin– I didn’t notice the taste in the knots. Next time I might leave it out or you can also try adding some spices like cinnamon, nutmeg, etc to try and bring out the flavour a bit more.
My favourite part!
Now let the yeast do the work and let it rise for 2 hours. Or five if you are like me (I got busy & distracted!).
Flatten the dough into a small rectangle and then cut into strips. Take a strip and simply tie into a knot. You are done! You can play around with how big you like them. I made some larger ones too, but I didn’t find they looked as cute as the itty bitty ones.
Bake at 450F for 11-12 minutes (that was on a pizza stone so I am not sure if the time will vary on a baking sheet). Note: Don’t spread on the garlic mixture until after it comes out of the oven.
The Herbed Garlic spread is out of this world. I highly suggest making it. The vegan parmesan cheese, Earth Balance, minced garlic, and herbs really made the knots come alive.
This was one of the first things I have made in a while where Eric did not mention anything about chocolate! Success.
What is your favourite kind of bread? Store bought and homemade…
I love multigrain bread with TONS of seeds on it, so that is certainly on my list to bake. I also would love to make a pumpernickel bread and make a homemade vegan spinach dip inside it. Mmmmm.
Rosemary ciabatta bread!!
Just got finished trialing these for Thanksgiving- okay, it is gloomy here and I just wanted some bread!–and these are amazing! My son and I almost polished off the whole batch! Wow, we’ll probably regret that later…but maybe not– they are THAT good.
My two choices for thanksgiving are these and your pull-apart ones. I can’t choose!! Help! :)
These look so yummy! A very interesting combination :)
My girls and I just made a double batch and am waiting for the dough to rise. Was going to freeze half of the dough and then remembered that yeast doughs typically don’t freeze well. Have you tried to freeze the dough with success?
Hi Angela! Any or experience/success freezing these?
Hi Michelle, I haven’t tried before, so I wouldn’t know what to expect. Let me know if you do try it!
Is there any way to freeze the dough so you can make these ahead? And/or if you can’t serve them immediately, what happens?
Do you think these could be frozen and made ahead of time for Thanksgiving? Thanks!
Hi Angela! These look amazing, but I was wondering what you would suggest to make them gluten-free? I’m unsure of what sort of gluten-free flour would work the best.
Ari, I just tried Bob’s Red Mill Biscuit and Bread mix, and it kinda works… couldn’t really tie the knot, so to speak (very crumbly). I have an All-Purpose mix of his that I feel would do better based on some other experiments I’ve done today. The Yorkshire Puddings I made earlier with it were excellent. Hope that helps!
Okay now you out-did yourself! I haven’t had this kind of flavor since being vegan- these were amazing. I didn’t think you could really taste the pumpkin either, but loved the color of them. We couldn’t find vegan parmesan cheese- but they were just as good without. One of my brothers thought they tasted like garlic hot pretzels! I will def make these again and again, so easy too! Thank you!!
I was intimidated by this recipe because I have never made bread before, never mind knots BUT I am so glad I made these. It was super easy and amazing!! I’m not even embarrassed to say that we ate 10 between the two of us. They taste a hundred times better than regular garlic bread. No pumpkin taste but I’ll keep adding it for nutritional benefits. Thanks so much!!
You are a breath of fresh air ! Your recipes are easy to read and great to eat !
Bonne appétit !!
This looks great.Is it possible to make the dough a day before I want to actually bake it? If so how would I go about doing so?
Made these to go with lasagna for dinner. They were the hit of the party and unbelievably easy. I made the dough, covered it and stuck it right into the fridge for the night. The next day, I put them into my warming oven for 45 minutes and made the knots. This morning, I made the sweet version using pumpkin pie spice and covering them with cinnamon and turbinado sugar before baking. Again, a hit. Thanks so much.
I’ve made these many times with great success! (Read: my guests and I all stuffing our faces and groaning with pleasure). However, I cannot for the life of me figure out how to take this show on the road…I’ve tried bringing the dough and knotting and baking them at my destination but the dough sank :( Also prepping them at home and baking them there didn’t really fly either. They’re SO good fresh from the oven! But how to share them away from home without doing all the steps in someone else’s kitchen? Stumped.
Just found this recipe and you had me at three points.
My question is can I use whole wheat flour, I know it maybe more dense etc.
But maybe you can advise me at to what ratio white to whole wheat would work?
Thanks for sharing!
SpazV here again.
Didn’t want to assume, but will regular unbleached white flour work?
Will be using the combo of whole wheat and white if you think its gonna be fine.
Just wanted to confirm its NOT bread flour I’m gonna be using.
It seemed wrong of me to not write a review after making these so, so many times. They’re a staple at our Thanksgiving table and one of my go-to snacks for having people over! They’re much more simple than you might expect, SO fluffy and soft, and easily customizable! `10/10