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Everything Oatmeal Knots

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
  • 11/2 teaspoons kosher salt
  • 2 cups boiling water
  • 1 package dry active yeast (about 21/4 teaspoons)
  • 1/3 cup warm water
  • 1/4 cup flaxseed meal
  • 3 cups whole wheat flour
  • 11/2 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

  1. In a large bowl, whisk together 1 cup oats, honey, butter, salt and boiling water until combined. Cool to room temperature.
  2. 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.
  3. 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.
  4. Punch down the dough and let it rest for 5 minutes. Divide the dough in half and leave one portion covered in the bowl.
  5. 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.
  6. Preheat the oven to 400 degrees F.
  7. 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.
  8. 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 

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