Cracked-Wheat Topknots

Vegetarian
Health score
1%
Cracked-Wheat Topknots
32040 min.
24
139kcal

Suggestions


Welcome to the delightful world of Cracked-Wheat Topknots, a vegetarian treat that is perfect for any occasion! These soft, golden-brown rolls are not just a feast for the eyes but also a wholesome addition to your meal repertoire. With a unique blend of cracked wheat and whole-wheat flour, they offer a nutty flavor and a satisfying texture that will leave your guests asking for more.

Imagine serving these beautiful knots as an antipasti or starter at your next gathering, or simply enjoying them as a snack with your favorite dip. The combination of flaky sea salt and a touch of honey elevates their taste, making them a delightful appetizer that pairs wonderfully with soups, salads, or even on their own. Plus, with only 139 calories per serving, you can indulge without the guilt!

The process of making these topknots is a labor of love, from soaking the bulgur to kneading the dough to perfection. The aroma that fills your kitchen as they bake is simply irresistible. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable and rewarding. So roll up your sleeves and get ready to impress your family and friends with these scrumptious Cracked-Wheat Topknots that are sure to become a staple in your home!

Ingredients

  • 2.3 teaspoon yeast dry (a)
  • 0.5 cup cracked wheat (also called cracked wheat)
  • large egg whites with 1 tablespoon water for egg wash beaten
  • cups flour all-purpose plus more for kneading and dusting
  • tablespoon honey 
  • 1.5 tablespoons sea salt (preferably Maldon)
  • tablespoon salt divided
  • stick butter unsalted cut into pieces
  • 0.3 cup water (105-115°F)
  • 1.5 cups water 
  • 1.5 cups milk whole
  • 1.5 cups flour whole-wheat

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • sieve
  • plastic wrap
  • wooden spoon
  • kitchen towels
  • spatula

Directions

  1. Stir together boiling-hot water, bulgur, and 1/2 teaspoon table salt in a small bowl and let stand until bulgur is tender, about 40 minutes.
  2. While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted.
  3. Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
  4. Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture.
  5. Drain bulgur in a sieve, then mix bulgur and milk mixture into flour mixture with a wooden spoon or rubber spatula until a sticky dough forms.
  6. Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and almost smooth, 6 to 8 minutes. Form dough into a ball.
  7. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
  8. Line 2 large baking sheets with parchment paper.
  9. Punch down dough (do not knead), then halve.
  10. Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap).
  11. Roll each piece into a 12-inch-long rope with floured hands (flour surface only if dough is sticky). Make a loop with each rope, wrapping it around fingers of one hand, then knot dough twice through loop, leaving 1 end in center on top and tucking bottom end under.
  12. Transfer to a baking sheet, arranging rolls 2 inches apart.
  13. Make more rolls with remaining dough, transferring to second sheet. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
  14. Preheat oven to 375°F with racks in upper and lower thirds.
  15. Brush rolls with egg wash and sprinkle with sea salt.
  16. Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total.
  17. Transfer rolls to a rack to cool at least 20 minutes.
  18. Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Nutrition Facts

Calories139kcal
Protein10.6%
Fat30.48%
Carbs58.92%

Properties

Glycemic Index
6.89
Glycemic Load
9.27
Inflammation Score
-3
Nutrition Score
5.263912945095%

Nutrients percent of daily need

Calories:139.45kcal
6.97%
Fat:4.81g
7.4%
Saturated Fat:2.76g
17.26%
Carbohydrates:20.93g
6.98%
Net Carbohydrates:19.27g
7.01%
Sugar:1.54g
1.71%
Cholesterol:11.95mg
3.98%
Sodium:736.82mg
32.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.77g
7.53%
Manganese:0.42mg
20.8%
Selenium:10.58µg
15.11%
Vitamin B1:0.2mg
13.41%
Folate:38.93µg
9.73%
Vitamin B2:0.13mg
7.66%
Phosphorus:71.98mg
7.2%
Vitamin B3:1.43mg
7.16%
Fiber:1.66g
6.62%
Iron:1.11mg
6.19%
Magnesium:16.15mg
4.04%
Copper:0.06mg
2.97%
Vitamin A:143.04IU
2.86%
Zinc:0.4mg
2.67%
Calcium:25.99mg
2.6%
Vitamin B6:0.05mg
2.57%
Potassium:84.97mg
2.43%
Vitamin B5:0.22mg
2.18%
Vitamin D:0.24µg
1.59%
Vitamin B12:0.09µg
1.53%
Vitamin E:0.18mg
1.2%
Source:Epicurious
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