• Prep Time: 20 minutes
  • Cooking Time: 18 minutes
  • Serves: 10

Harissa Garlic Knots

  • Recipe Submitted by on

 Ingredients List

  • For the rolls
  • 1 tbsp active dry yeast
  • 1 cup warm water, divided
  • pinch of sugar
  • 1 cup whole wheat flour
  • 1½ cups all purpose flour
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • ⅓-1/2 cup harissa
  • For the garlic topping
  • 6 cloves garlic, peeled and minced
  • 2 tbsp melted butter
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 2 tbsp parmesan cheese
  • salt, to taste


In a small bowl, whisk together the yeast, ¼ cup warm water, and a pinch of sugar. Let sit for 5 minutes, or until it starts to look foamy.
Meanwhile, in the bowl a stand mixer fitted with the bread hook attachment, mix together the flours. Add in the foamy yeast mixture, remaining water, olive oil, and salt. Combine on medium speed until it comes together. Raise speed to medium-high and allow it to knead to the dough for 5 minutes. The dough should be slightly sticky, but not overly so. If it is too sticky, then add in a bit more flour.
Place the dough in a large greased bowl and cover with plastic wrap. Allow to sit in a warm, draft-free place for 1 hour or until doubled in size.
When the dough has risen, roll it out on a lightly floured surface into a 10x10-inch square. Brush with the harissa so that it is completely covered. Use a pastry cutter to cut into 10 1-inch strips. Tie a knot in the center of each strip and wrap the ends around and under the knot. Place on a parchment lined baking sheet. Repeat with remaining strips.
Heat oven to 400F. Bake for 15-18 minutes, or until golden brown.
While the bread bakes, whisk together the garlic, butter, olive oil, oregano, parmesan cheese, and salt. When the rolls come out of the oven, spoon the garlic mixture over them. Let cool slightly before serving.

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