Garlic Knots

Nut-free option, Soy-free option

You know those perfect, buttery garlic knots you can get at your local pizza joint? Well, this recipe is reminiscent of those, but better (and vegan). Don’t be discouraged by the rise time; they are absolutely worth the wait. Serve them with our Pesto Seitan Pizza or BBQ Seitan Pizza. They’re great dunked into vegan marinara sauce or homemade Ranch Dressing.

Garlic knots are a delightful and flavorful treat that combines the softness of fresh-baked bread with the savory goodness of garlic and herbs. These knots are a popular Italian-American appetizer or side dish that have gained recognition for their irresistible taste and aroma.

The process begins with a simple yeast-based dough that’s made from basic ingredients like flour, water, sugar, yeast, salt, and olive oil. The dough is allowed to rise until it doubles in size, resulting in a light and airy texture.

Once the dough has risen, it’s shaped into individual knots, which can be as intricate or simple as desired. After a final rise, the knots are baked until they turn golden brown and acquire a delightful crust. The magic happens when they are brushed with a garlic-infused butter mixture immediately after baking, which imparts a rich and savory flavor.

The finishing touch often includes a sprinkle of grated Parmesan cheese and a side of marinara sauce or a dipping sauce of your choice. The result is a mouthwatering combination of soft, garlicky goodness with a hint of herbs, making garlic knots a favorite among those who love bread and Italian flavors. Whether served as an appetizer or accompaniment to a meal, garlic knots are sure to satisfy the cravings of bread and garlic lovers alike.

PREP TIME: 35 minutes, plus inactive time for rising

COOK TIME: 12 to 16 minutes

YIELD: 36 knots

INGREDIENTS:

Dough

• 1½ cups (360 ml) warm water (heated to 100 to 110°F [37 to 43°C])
• 1 tbsp (12 g) granulated sugar
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 4 to 4½ cups (500 to 562 g) all-purpose flour (spooned and leveled or weighed)
• 1½ tsp (9 g) salt
• 4½ tbsp (67 ml) olive oil, divided

Butter Topping

• ¼ cup (56 g) vegan butter, melted (nut-free and/or soy-free if needed)
• 1½ tsp (5 g) garlic salt
• ½ tsp dried oregano
• ½ tsp dried parsley

For Serving

• Vegan Parmesan Cheese or store-bought (nut-free and/or soy-free if needed)
• Vegan marinara sauce or dip of choice

INSTRUCTIONS:

1. In a small bowl, whisk together warm water and sugar. Sprinkle yeast on top and whisk until mostly dissolved. Set aside for 5 to 10 minutes until it foams.
2. In a stand mixer or a large bowl, stir together 4 cups of flour and salt. Add the foamy yeast mixture and 2 tablespoons of olive oil. Mix until you have a soft but manageable dough, adding more flour as needed.
3. Knead the dough for 5 to 7 minutes by machine or by hand until it’s smooth and doesn’t stick. Form the dough into a ball, coat it with olive oil in a large bowl, and let it rise until doubled in size, about 1 hour.
4. Preheat your oven to 400°F (200°C) and oil two baking sheets or line them with parchment paper.
5. Punch down the risen dough to release air bubbles. Roll it out into a 10 x 12-inch (25 x 30 cm) rectangle. Cut it into 36 strips.
6. Roll and stretch each strip to about 6 to 7 inches (15 to 18 cm) long and tie them into knots. Place them on the baking sheets, leaving space for expansion.
7. Cover the knots and let them rise for 30 minutes to an hour.
8. Brush the knots with olive oil and bake for 12 to 16 minutes, swapping the pans halfway through, until they’re lightly golden on the bottom.
9. While baking, mix melted vegan butter with garlic salt, oregano, and parsley.
10. When the knots are done baking, brush them with the butter mixture.
11. Transfer to a serving platter, top with vegan Parmesan, and serve with marinara sauce or your choice of dip.