Tuesday, 27 October 2015

Pumpkin Garlic Knots

“Pumpkin Everythang”

Garlic knots are a staple at every pizzeria I’ve ever been to. They are almost always delicious, warm, salty and garlicky. Sometimes the garlic can be a little too harsh and sometimes they whole thing can be way too oily. So let’s take it to the kitchen and what we get is a recipe for the best garlic knots ever; sweet, salty garlicky, buttery ,everything that’s right about the world comes full circle in one bite of these.

These are relatively easy to make, I say relatively because you have to deal with yeast and rising dough. I generally detest working with yeast, as I can never get that perfectly warm environment for it. Not to mention the fact that I have had this particular bag of yeast for at least a year in the refrigerator. The poor yeast had to work so hard to give me a rise, as I knew they would have. I was too lazy (why am I always so lazy?) to go to the supermarket to get some fresh yeast. So I crossed my fingers and hoped this one worked. 

The knots were absolutely delicious and I know they could be better (scary thought). Some came out a little flat and they were not as doughy as I would have hoped.  All in all a pretty darn good way to use up your left over canned pumpkin. These are probably more addictive than crack cocaine; I literally popped close to a dozen in my mouth straight out the oven. They did not last. Make sure to prepare these just before dinner so everyone gets them hot. And if all else fails your microwave wont, nuke them for 8-12 seconds.

Ingredients (printable recipe)

For the dough
1 tablespoon brown sugar
2 ½ teaspoon active dry yeast
¾ cup milk
3 cups flour
½ cup pumpkin puree
1 teaspoon honey
1 tablespoon olive oil
1 teaspoon salt
For the garlic sauce
5-6 teaspoon melted salted butter
½ teaspoon salt
1 teaspoon honey
7 garlic cloves
1 small bunch of parsley


  • In a bowl warm the milk and sugar stir in the yeast, let it sit and froth up for 10 minutes
  • In another bowl sieve the flour and salt together
  • Create a well in the center add the oil, honey, pumpkin and yeast mixture
  • Mix thoroughly then knead for 5-8 minutes
  • Place the dough in a bowl, oil it and set aside covered to double in size for about an hour and a half
  • After the time has passed punch the dough down and cut it two pieces
  • Roll out one piece and cut into ½ inch strips twist each strip into a knot and place on a prepared baking sheet
  • Once you have twisted all the dough brush with oil and set aside to rise for another hour and a half
  • After the time has passed place in a 400 degree oven and bake until golden brown between 10-15 minutes depending on your oven
  • While they are in the oven combine in a food processor the melted butter, salt, honey, garlic and parsley
  • Transfer the mixture to a pan and sauté for 1-3 minutes to slightly cook the garlic
  • Once the knots have finished baking transfer to a large bowl and toss in the garlic parsley mixture
  • Serve warm

Xoxo Greedygirl

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