How to Make Spelt Garlic Knots

By Food & Wine
Updated January 12, 2017
Credit: © John Kernick
We’re calling it: 2017 is the year of the garlic knot. And the best part about these revamped classics taking Brooklyn by storm? They’re not only good, they’re good for you. At newly opened Gristmill in Park Slope, dough wunderkind Jake Novick-Finder has a devoted following for his reinvention of the beloved pizza shop snack. Made with fresh, locally milled flour (which is more nutrient-dense) and whole-grain spelt flour, his garlic knots are chewier and more flavorful than your standard knots. He finishes them with a liberal sprinkling of everything-bagel spice and cacio e pepe toppings. “But they still hit that same nostalgic note,” he says. —Julia Heffelfinger
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1. Pinch the dough.

Credit: © Con Poulos

With the sticky side up, press the outside edges of the ball together to seal.

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2. Form a log.

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Working from the opposite side, fold the dough over itself 3 or 4 times to form a tight log.

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3. Let rise.

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Slide the baking sheets into 2 very large plastic bags. Fill with air and tie. Proof for 1 hour.

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4. Flatten.

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Press down on the dough with your palm and rotate the oval so the long side faces you.

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5. Tie a knot.

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Tie the rope into a loose knot with 2 long tails. Transfer to a baking sheet; repeat.

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6. Roll it out.

Credit: © Con Poulos
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Using both hands and working from the center of the log to the ends, roll into a 12-inch rope.

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Add everything bagel-inspired seasoning.

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This version is sprinkled with a seeded, everything bagel-inspired topping before baking.

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Add Parmesan and pepper for cacio e pepe knots.

Credit: © John Kernick
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Inspired by the classic Roman pasta, Novick-Finder gives these garlic knots a shower of Parmesan and cracked black pepper before and after baking.

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