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1
Combine 1 cup flour, yeast, and salt in a mixing bowl.
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2
Stir in water, buttermilk, egg, oil and honey.
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3
Beat until smooth with an electric mixer.
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4
Stir in remaining all purpose and whole wheat flours to form a soft, sticky dough.
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5
You may need more flour if the dough seems too sticky or runny.
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6
Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.
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7
Knead until smooth and elastic, but still soft (3 to 5 minutes).
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8
Place in an oiled bowl; turning once to coat top of dough.
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9
Cover; let rise until double in bulk (about 45 minutes).
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10
Punch dough down on a lightly floured surface.
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11
Divide dough into half and work one at a time.
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12
Roll dough into a rectangular about 10-inch wide and 1/2-inch thick.
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13
Use a pizza cutter or a knife to slice dough into 1-inch strips, then cut each strip into half.
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14
Grap one strip, and tie it into a knot.
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15
Repeat remaining strips until they are all tied into knots.
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16
Place knots onto greased baking sheets, make sure to leave about 1/2 to 1-inch apart.
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17
Cover with damp kitchen towel and allow to rise and double in bulk again, about 30 to 50 minutes.
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18
Preheat oven to 400F (200C).
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19
Brush each knot with egg wash, then bake in oven for about 11 minutes until knots are puffed, golden and brown on top.
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20
While knots are baking, in a small saucepan mix together garlic, extra-virgin olive oil and all the freshly chopped herbs.
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21
Heat mixture under low heat for about 5 minutes to infuse flavor.
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22
Make sure to use very low heat, do not let garlic-herb mixture cook in oil.
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23
Turn off heat, let pan sit on stove and continue infusing.
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24
When knots come out of oven, set baking sheets on wire racks, and brush garlic-herb-olive oil mixture over each knot while they are hot.
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25
You may need to use a small spoon to spread garlic and herb evenly over knots.
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26
Serve warm, or let garlic knots cool completely on baking sheets on wire racks.
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27
They can be kept in a zip-lock bag or an air-tight container for a few days, or can be frozen for up to 1 month if they can last that long.
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28
Note: If you don't have fresh herbs, use a mixture of dried herbs.
