Salty Knots

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I have to admit that I generally hate getting daily emails from anyone and tend to automatically hit “delete” before even opening them, but when I do actually read them, there’s usually something of value in there. Had I impulsively hit “delete,” I would never have read about Devils on Horseback stuffed with dark chocolate and jalapenos or Blackberry Buttermilk Bundt Cake with Orange Glaze. While I haven’t gotten around to trying either of those things yet, I feel empowered knowing that I could do so at any time.

Salty Knots

Had I not read yesterday’s Tasting Table email, I would not have thought to make salty knots of dough for dinner, and the last of my batch of Mint Chip Ice Cream would have been the only highlight of my night. What kind of life would I be living if I could only have one food-related highlight every day? Certainly not one of a food blogger.

I made a few changes to the original recipe based on what I had on hand, and I did a lazier version of finishing them off (and one that my mom would like because I eliminated the garlic). You could easily tinker with the salt/spice combination as well as bringing back the cheese that I left out. As someone who loves salt, I wouldn’t recommend doing away with too much of it, and as someone who loves cheese but uncharacteristically has very little of it in her refrigerator, I’ll tell you that enough salt and a little smear of butter will make you forget that adding cheese was even an option.


  • 3 cups bread flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 tsp fine sea salt
  • 1 1/2 tsp sugar
  • 1/4 oz instant yeast (about 2 tsp)
  • 1 1/4 cups warm water
  • 2 tsp olive oil
  • 2 tbsp Maldon sea salt (or other flaky salts)
  • Generous 1/2 tsp freshly ground pepper
  • Generous 1/2 tsp caraway seeds (optional)
  • 2-3 tbsp unsalted butter, melted


Combine both kinds of flour, fine sea salt, sugar, and yeast in the bowl of a stand mixer. Using the dough hook, stir to combine.
Combine the warm water and olive oil, and with the mixer on low speed, slowly pour the liquid into the flour mixture. Continue mixing at low speed for a few minutes, until the dough comes together. Increase the speed to medium, and mix for a couple more minutes, until the dough is smooth and elastic. Transfer the dough to a large, oiled bowl (I just used the mixer bowl), cover with plastic wrap or a towel, and let rest in a warm place until doubled, 60-90 minutes.
While the dough is rising, combine the Maldon salt, pepper, and caraway seeds in a small bowl.

After the first rise, transfer the dough to a work surface and divide it into twenty pieces. Roll into balls, cover as well as you can with the plastic wrap or towel that you used before, and let rest for ten minutes.
Roll each piece into a 3″ log, sprinkle with the salt mixture, and keep rolling until it’s about 6″ long. Some of the mixtures are bound to fall off, but you can keep rolling the logs in the lost bits as you go. When the logs reach 6″, tie them in a knot, and place them on parchment-lined baking sheets. (You could definitely help the environment a little and skip the parchment, but my baking sheets were still dirty from the last time I used them and I didn’t get around to washing them in time.)
Lightly spray the knots with non-stick cooking spray, and loosely cover them with plastic wrap. Let them rise in a warm place for another hour or so, until they’re about 1 1/2 times their original size. With 20-30 minutes to go, preheat the oven to 400.

Remove the plastic wrap, and bake the knots for about 20 minutes, rotating halfway, until golden brown. Brush with melted butter and serve.

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