Everything Oatmeal Knots

It’s easier than it looks to shape dough into these bakery-worthy everything oatmeal knots with whole wheat flour, oats and a touch of honey.

My favorite jar in my spice drawer right now is everything bagel seasoning.

I put it on just about everything. Yes, I am an advocate of everything on everything and zero moderation.

The flavor that comes from a mix of poppy seeds, sesame seeds, garlic flakes, onion flakes and coarse salt adds so much.

I toss a simple batch of spaghetti with olive oil and everything seasoning. It’s even good on the most basic veggie scramble.

These are pretty mindless ways to use it—a tap of the container here and there.

Going back to its roots, I like topping homemade bread and crackers with everything seasoning. 

And it doesn’t have to be a bagel. This spice mix is the true star of these everything oatmeal knots.

There is something so lovely about a bread basket at a restaurant with fancy shaped rolls, but braids can be intimidating to do at home.

If you can tie your shoes, you can transform a ball of dough into a knot.

How To Make Everything Oatmeal Knots

This shouldn’t come as a big surprise. To start making the dough, you stir together a soupy version of oatmeal that includes oats, honey, butter, salt and boiling water.

It’s important to let it cool to room temperature otherwise the oatmeal will be too hot and kill the yeast.

In a small bowl, I combine yeast and warm water. Once it is foamy, I pour it into the oatmeal mixture.

Then I stir in flaxseed meal, whole wheat flour and all-purpose flour until it becomes a shaggy dough.

I turn it out on to my lightly floured counter and begin kneading, which I like to think of as an upper body workout / stress reliever.

After about 10 minutes, the dough is smooth and elastic. Then I let it rise for an hour and a half or so until it has doubled in size.

Shaping Your Knots

You will know the dough is ready when you take your fist and punch it down in the center, and it doesn’t spring back.

It makes it easier to divide the dough in half and then portion out each half into 12 pieces.

Roll each ball of dough into an 8-inch rope and tie it in a knot, tucking under the ends.

I place the knots on a sheet pan and give them about 30 minutes to rise again.

Then I brush the knots with egg wash and sprinkle on everything seasoning and some old-fashioned oats.

The rolls bake to a golden brown in 15 minutes.

You will find that these everything oatmeal knots have a wonderful wheat flavor with a little bit of sweetness from the honey.

Everything Oatmeal Knots

• Author: Paige Adams
• Prep Time: 2 hours 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 24 knots 1x

It’s easier than it looks to shape dough into these bakery-worthy everything oatmeal knots with whole wheat flour, oats and a touch of honey.

Ingredients

1 cup plus 1 tablespoon old-fashioned oats

1/2 cup honey

2 tablespoons butter

1–1/2 teaspoons kosher salt

2 cups boiling water

1 package dry active yeast (about 2–1/4 teaspoons)

1/3 cup warm water

1/4 cup flaxseed meal

3 cups whole wheat flour

1–1/2 cups all-purpose flour plus more for work surface

Non-stick cooking spray for greasing

2 teaspoons poppy seeds

2 teaspoons sesame seeds

1 teaspoon garlic flakes

1 teaspoon onion flakes

1 teaspoon coarse salt

1 teaspoon water

1 large egg

Instructions

In a large bowl, whisk together 1 cup oats, honey, butter, salt and boiling water until combined. Cool to room temperature.

In a small bowl, combine the yeast and warm water. Let stand for about 5 minutes until foamy. Pour into the oat mixture followed by the flaxseed meal, whole wheat flour and 1 cup all-purpose flour. Use a wooden spoon to stir into a shaggy dough.

Turn the dough onto lightly floured work surface and knead until the dough is smooth and elastic, about 8-10 minutes. If the dough feels too sticky, add a little more all-purpose flour (up to 1/2 to 3/4 cup). Transfer the dough to a lightly greased bowl, cover and let rise until doubled in size, about 1-1/2 hours.

Punch down the dough and let it rest for 5 minutes. Divide the dough in half and leave one portion covered in the bowl.

Working with the other half, divide the dough into 12 pieces. Roll each one into an 8-inch long rope and tie it in a knot, tucking under the ends. Place the knots about 3 inches apart on two parchment-lined sheet pans. Cover with lightly greased plastic wrap and let rise for another 30 minutes, until they have almost doubled in size.

Preheat the oven to 400 degrees F.

In a small bowl combine the poppy seeds, sesame seeds, garlic flakes, onion flakes and coarse salt. In another small bowl, whisk together the water and egg. Brush the knots with the egg wash and sprinkle with the everything seasoning mix and 1 tablespoon oats.

Bake the knots until golden brown, about 15 minutes. Cool on wire racks. Serve warm or at room temperature.

Notes

Adapted from Cooking Light January 2008