Za’atar Garlic Knots

5 from 2 votes

A Levantine spin on the classic, these Za’atar Garlic Knots hit the spot. They are soft on the inside, crunchy on the outside, garlicky and herby. The za’atar spice blend takes them to the next level! These knots can be served as a side, as a snack, or even enjoyed for breakfast.

Prep Time15

Cook Time15

Rise Time1

Total Time1 30

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Levantine, Middle Eastern

Diet: Vegetarian

Servings: Knots

Author: Luay Ghafari

Cost: $5

Equipment

Stand Mixer - Optional

Ingredients

Dough Ingredients

2 ½ cups All purpose flour - 350 grams
2 tsp White sugar - 8 grams
2 ¼ tsp Instant yeast - 7 grams (or one packet)
1 tsp Kosher salt - 5 grams
2 tbsp Olive oil - 28 grams
¾ cup Warm water - 178 grams

Topping

3 tbsp Za'atar spice blend
3 tbsp Olive oil
1 tsp Garlic powder - Use more if you like garlic
2-3 tbsp Parmesan cheese - Optional

After Baking

Garnish with more olive oil and za’atar - Optional

Instructions

Mix the dough. Using a stand mixer with a dough hook attachment or a large mixing bowl and your hands, knead together 2 ½ cups All purpose flour, 2 tsp White sugar, 2 ¼ tsp Instant yeast, 1 tsp Kosher salt, 2 tbsp Olive oil and ¾ cup Warm water. You are looking for a firm yet souple dough without any streaks or tears.
First rise. Place the dough ball in an oiled bowl and cover with a towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.
Make the za’atar garlic dressing. In a small bowl, combine 3 tbsp Olive oil, 3 tbsp Za'atar spice blend and 1 tsp Garlic powder. Set aside for now.
Divide. When the dough ball has doubled in size, remove it from the bowl and place it on your countertop. Flatten it slightly so it is easier to cut. Using a bench scraper, pizza cutter or a sharp knife, divide the dough ball in half down the middle. Then divide each half into 6 long pieces. You want to cut 12 equal pieces. Try to be as even as possible.
Roll and knot. Take a piece of dough and roll it to about 6 inches in length. Repeat the process with the remaining 11 pieces. Take one long piece of dough and tie it into a loose knot in the middle. Tuck the edges under the knot, pressing firmly so that the two ends are joined. Place on a parchment paper lined baking sheet. Repeat the process with the remaining dough pieces.
Preheat the oven and rest the dough. Preheat your oven to 400F/205C. Cover the knots with a clean towel and let them rest and rise slightly again while the oven preheats.
Brush dressing. Using a pastry brush, brush on the za’atar and garlic dressing on each knot. Sprinkle on 2-3 tbsp Parmesan cheese, if using.
Bake. Bake the knots in a preheated oven on middle rack for 12-15 minutes, or until golden brown. After the knots come out of the oven drizzle them lightly with olive oil and sprinkle on some more za’atar. Enjoy while still warm.

Video

Notes

Refer to the post above for step-by-step recipe photos. I show you exactly how to tie these knots!

Ingredient Notes:

Flour: I like making this recipe using all-purpose flour. Bread flour also works. But depending on your taste and preference, you can use some whole wheat flour in this recipe. A good starting point is to sub out ¼ of the white flour for whole wheat. As long as you maintain the total quantity listed in the recipe, you can play around with the proportions.
Yeast: I use and recommend instant yeast, but you can use dry active yeast. If you use dry active yeast, keep the quantity the same and bloom it in warm water before adding it to the dry ingredients.
Za’atar: These wouldn’t be za’atar garlic knots without the za’atar. I encourage you to purchase some good quality Palestinian za’atar spice blend from your local Middle Eastern market.
Garlic: Garlic powder is easy to work with and won’t burn, so I am recommending that you use it instead of fresh. But if you want to use fresh, I would encourage you to keep an eye on the oven and reduce the heat if you start to see the garlic burning
Cheese: This is an optional ingredient, but I like adding a touch of grated parmesan cheese to the knots before baking. Cheese and Za’atar work well together. Omit this to keep the recipe fully vegan.

You can sprinkle them with some fresh chopped parsley before serving if you like, but it’s not necessary.

Check out some of my other baking recipes featuring za’atar: Za’atar Manakish and Olive and Za’atar Focaccia.

Nutrition