- 1 cup warm water about 100°F
- 2 1/4 tsp active dry yeast
- 3 1/2 cups bread flour
- 2 tbsp honey
- 1/2 cup canned pumpkin puree
- 2 tbsp olive oil
- 1 tsp salt
For the Garlic Coating
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- 1 tsp garlic powder
- 1 clove fresh garlic chopped
- 2 tsp fresh parsley chopped
For the dough: Pour the warm water into a mixing bowl of stand mixer and sprinkle the yeast across the surface. Let sit about 10 minutes.
- Add in the flour, honey, 2 tsbp olive oil and pumpkin puree.
Using the dough hook attachment, mix at low to medium speed for about 10 minutes until the dough is elastic and pulls away from the bowl easily.
Lightly oil another large bowl and put your dough ball inside it. Cover with a damp towel or plastic wrap and let rise for about 1 hour; or until nearly doubled in size
Preheat oven to 425°F. Divide dough into 14 pieces. Roll out each piece of dough into a rope about 9 inches long. Tie the rope into a knot, and then tuck the ends into the center, one in front and one underneath.
Place knots on baking sheet lined with parchment paper, about 1 inch apart. Bake about 12-15 minutes until they turn golden brown on top.
While the knots are baking, mix all the garlic coating ingredients into a bowl (except parsley) and microwave for about 1 minute. Stir ingredients together.
When knots are done, toss them into the garlic mixture to coat. Then sprinkle with fresh chopped parsley
Recipe adapted from Handle the Heat