Vegan Garlic Knots

Vegan Garlic Knots

Chewy knotted rolls brushed with garlicky olive oil and fresh parsley.

Total 2 hr 20 min Makes 12 rolls Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

These vegan garlic knots start with a simple yeasted dough that's tied into knots and baked until golden, then brushed with a fragrant garlic-herb oil. They make a satisfying side for pasta night or a snack on their own, dipped in warm marinara.

Ingredients

  • 1 cup cup warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil, plus more for the bowl
  • 4 tablespoons vegan butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 cup vegan parmesan, grated

Method

  1. In a large bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

  2. Add the flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms.

  3. Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.

  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  5. Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 8 inches long and tie into a knot, tucking the ends underneath.

  6. Arrange the knots on a parchment-lined 9x13-inch baking sheet, spacing them evenly apart. Cover loosely and let rest until slightly puffed.

  7. Preheat the oven to 400°F.

  8. Bake the knots until golden brown on top, 12 to 15 minutes.

  9. While the knots bake, whisk together the melted vegan butter, garlic, parsley, and salt in a small bowl.

  10. Brush the warm knots generously with the garlic butter mixture and sprinkle with vegan parmesan. Serve warm.

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    Vegan Garlic Knots

    These vegan garlic knots start with a simple yeasted dough that's tied into knots and baked until golden, then brushed with a fragrant garlic-herb oil. They make a satisfying side for pasta night or a snack on their own, dipped in warm marinara.

    2 hr 20 min 12 rolls 165 cal

    Ingredients

    • 1 cup cup warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1 tablespoon granulated sugar
    • 3 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 2 tablespoons olive oil, plus more for the bowl
    • 4 tablespoons vegan butter, melted
    • 4 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 cup vegan parmesan, grated

    Method

    1. 1

      In a large bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

    2. 2

      Add the flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms.

    3. 3

      Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.

    4. 4

      Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

    5. 5

      Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 8 inches long and tie into a knot, tucking the ends underneath.

    6. 6

      Arrange the knots on a parchment-lined 9x13-inch baking sheet, spacing them evenly apart. Cover loosely and let rest until slightly puffed.

    7. 7

      Preheat the oven to 400°F.

    8. 8

      Bake the knots until golden brown on top, 12 to 15 minutes.

    9. 9

      While the knots bake, whisk together the melted vegan butter, garlic, parsley, and salt in a small bowl.

    10. 10

      Brush the warm knots generously with the garlic butter mixture and sprinkle with vegan parmesan. Serve warm.