Rosemary, thyme & Parmesan seeded knots

Makes three knots


250ml warm water

5g dried yeast

1 tbsp caster sugar

375g plain flour

150g Parmesan cheese, finely grated

1 tsp salt

1/4 cup Rosemary leaves, finely chopped

1/4 Thyme leaves

Seed topping

2 tsp salt flakes

1 tsp onion seeds

1 tsp sesame seeds

1 tsp rosemary leaves, finely chopped

1 tsp water – for brushing


Place the water, yeast and sugar in a small bowl, stir and leave for 5 minutes until it foams a little.

Place the flour, salt, rosemary, thyme & grated cheese in a large bowl.

Add the yeast mixture and combine.

Turn onto a lightly floured surface and knead for 5 minutes, or until smooth.

Place the dough in a clean lightly greased bowl, cover with cling film and set aside for 45 minutes.

Meanwhile to make the seed topping, place all the ingredients in a bowl and mix together.

Preheat the oven to 220C.

Place dough on a lightly floured surface, roll out to a rectangular shape 40cm x 30cm.

Cut the dough lengthways into three 10cm strips.

Tie each strip into a knot and place on a non stick tray.

Brush the knots with water and sprinkle with the seed mix.

Cook for 10-15 minutes or until golden . Serve with soup or a cheese board.


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