Fresh Milled Garlic Knots
Prep
25 min
Bake
14 min
Total time
39 min
Hydration
65%
Fresh milled garlic knots are soft rope segments tied into a single knot, baked until golden, and tossed in garlic-parsley-olive oil while still hot.
Key Takeaways
- Pizza-style dough hydrated to about 65% holds the knot shape well.
- Tie one simple overhand knot per piece — don\u0027t over-twist.
- Toss in garlic oil immediately out of the oven so they absorb it.
- Best served warm; reheat at 325°F for 5 minutes.
About this recipe
Pizza-shop style garlic knots made with 100% fresh milled flour. Yield 12 knots. Prep 25 min, proof 75 min, bake 14 min.
Ingredients
- Fresh milled hard white wheat flour480 g (about 4 cups, sifted)
- Warm water (100°F)310 g (1⅓ cups)
- Honey10 g (1½ tsp)
- Instant yeast6 g (2 tsp)
- Olive oil25 g (2 Tbsp)
- Fine sea salt9 g (1½ tsp)
- Olive oil for finishing60 g (¼ cup)
- Garlic, minced4 cloves
- Fresh parsley, chopped2 Tbsp
- Grated parmesan2 Tbsp (optional)
- Flaky saltto taste
Instructions
- 1
Combine water, honey, and yeast; rest 5 minutes.
- 2
Add flour, 25 g olive oil, and salt. Mix shaggy, autolyse 20 minutes.
- 3
Knead 8 minutes; do 2 stretch-and-folds 20 minutes apart.
- 4
Bulk ferment 45 minutes until visibly risen.
- 5
Divide into 12 pieces (about 70 g each). Roll each into a 7-inch rope.
- 6
Tie each rope into a single overhand knot; tuck the tails under.
- 7
Place knots on parchment, proof 30 minutes until puffy.
- 8
Bake at 400°F (205°C) for 12–14 minutes until deep golden.
- 9
Warm 60 g olive oil with minced garlic for 1 minute (don't brown). Off heat, add parsley.
- 10
Toss hot knots in garlic oil. Top with parmesan and flaky salt.
home grain milling tutorial — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Spelt guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Spelt recipes.
Learn a technique
All guides →- How to Autolyse Fresh Milled FlourCombine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
- How to Stretch and Fold DoughEvery 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
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Related Techniques
How to Autolyse Fresh Milled Flour
Combine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
How to Stretch and Fold Dough
Every 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
Related Troubleshooting
How do I know if my dough is under-proofed?
Dough goes into the oven before fermentation has built enough gas and gluten extensibility, producing a dense, tight loaf.
Why is my dough slack and won't hold its shape?
Dough that spreads, sags, or refuses to hold a tight boule or batard shape.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.