• Prep Time: 20 min

  • Cook Time: 2.5 hours

  • Yield: 4 - 6 servings



  • 1 cup warm water

  • 1 envelope active dry yeast

  • 2 tablespoon honey

  • 1/2 cup POLAR canned pumpkin

  • 2 tablespoons olive oil

  • 1- 1/2 teaspoons coarse kosher salt

  • 3- 1/2 cups unbleached white whole wheat flour (I used King Arthur)

  • 1/3 cup olive oil

  • 3 cloves garlic, minced

  • salt and ground pepper

  • 1/2 teaspoon dried oregano leaves



  1. Heat water in microwave to warm. In medium bowl, whisk yeast into warm water. Let sit until frothy - about 10 min. Then, whisk in the honey, olive oil, and pumpkin.

  2. In a large bowl, sift flour and salt together. Make a well in the center of the dry ingredients, then pour in your wet ingredients.

  3. Using a rubber spatula, pull all the ingredients together. When you can no longer mix, use your hands to start kneading the dough.

  4. Knead the dough until it comes together in a smooth elastic ball, then knead some more. Don’t be afraid to work the dough with your hands and try not to add too much flour to prevent sticking.

  5. Lightly oil another large bowl and put your dough ball inside it - flipping over once to coat both sides lightly with oil. Cover with damp towel and let rise for about 2 hours; or until nearly doubled in size

  6. Preheat oven to 425 degrees F. Prepare baking trays with parchment paper.

  7. To create garlic knots: tear off sections of dough and roll them into a long snake shape. Tie that snake into a knot and set aside. Continue with the rest of the dough.

  8. Bake knots until golden brown on the top - about 10-15 minutes depending on size of knots.

  9. While knots are baking, mix together olive oil with minced garlic, salt, pepper, and oregano in bowl. When the knots are done, toss in the olive oil mixture to coat.