These vegan garlic knots are the ultimate buttery pull apart bread. They're like pizza dough, but kicked up a notch with a lush infusion of garlic and rosemary.
I'll show you how to make them from scratch (hint: it's easy). And, I'll also give you a shortcut option using a pre-made pizza dough. Your choice!
This recipe is perfect for anyone craving this iconic takeaway appetizer, but wants it dairy free.
Every great American pizzeria makes their own version of garlic knots, but as we know, butter isn't vegan friendly. But, never fear vegans...I have your back! These vegan garlic knots are so fluffy and buttery, your non-vegan friends will never guess that they're dairy free.
Let's start with how to make these tasty treats from scratch...Personally I think they're way better made from scratch, but if you're short on time I won't judge you for using the pre-made pizza dough shortcut:)
Instructions For Homemade Vegan Garlic Knots
- First of all, preheat your oven to 400 F (205 C). Line a large baking tray with parchment paper and set it aside while you make the dough.
- Proof your yeast in a bowl of warm water mixed with a tablespoon of sugar. The optimal temperature for proofing yeast is 105-110 F (40-43 C). If you don't have a thermometer, test it with your finger. It should be warm, but not hot. The yeast should froth. If it doesn't, start over with a new package of yeast.
- While your yeast is proofing, mix your flour, garlic powder, onion powder and salt together in a large mixing bowl.
- Add the olive oil and yeast mixture to the flour and mix everything together with a wooden spoon. When the dough starts to hold together, knead it a few times with your hands. If it's too sticky, add more flour. The dough should be soft and elastic.
- Take the dough out of your mixing bowl, and grease the bowl generously with olive oil. Put the dough back in the bowl, set it on top of your oven and cover it with a tea towel. Allow the dough to rise for 60 minutes.
- Next, punch the dough down. Lightly flour your countertop and roll it into a 16" log. Cut the log into 10 equal pieces.
- Now, take each individual dough ball, and roll them into an 8" logs. Tie the log into a knot, tuck the ends under and seal them under the knot.
- Transfer your vegan garlic knots to the prepared baking tray, and brush them with olive oil. Let them rest on the baking tray for 5 minutes. Now, put them in the oven to bake for 20-23 minutes or until they're lightly golden.
- While your garlic knots are baking, make your butter and garlic topping.
- Melt your vegan butter in a saute pan, and saute your minced garlic and rosemary for 30 seconds. Be careful to not let the garlic burn! Set the butter infusion aside until your garlic knots are done baking.
- Once your garlic knots are toasty golden, take them out of the oven and brush them generously with the garlic butter mixture. Sprinkle with (optional) vegan parmesan cheese and allow the dough balls to soak in the buttery mixture for 3-5 minutes. Serve warm with a side of marinara sauce!
How To Make Vegan Garlic Knots From Pizza Dough
- Use 1 pound of ready made pizza dough from the chilled section at the grocery store.
- 1 pound of dough will yield slightly more garlic knots than my homemade recipe, so you'll have a few extra.
- Roll the store bought pizza dough into an 18" inch log, and cut it into 12 pieces.
- Proceed with the recipe following the instructions for the homemade garlic knots. Easy peasy!
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Frequently Asked Questions
I haven't tried it, but I assume if you substitute the bread flour for your preferred gluten free flour in a 1:1 ratio, it should work.
Wrap leftover garlic knots in tin foil. I don't recommend storing them in the fridge, as they'll dry out. Instead, freeze them. They'll stay fresh for up to four months.
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Vegan Garlic Knots
For Vegan Garlic Knots From Scratch
- 2¼ teaspoons yeast (one package)
- 1 tablespoon sugar
- ¾ cup warm water *see note 1
- 2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil plus extra
- ¼ cup vegan butter
- ½ tablespoon fresh rosemary chopped
- 3 cloves garlic finely minced
- 1 tablespoon vegan parmesan cheese *optional
- Preheat oven to 400°F (205°C). Line a baking tray with parchment paper.
- Combine the yeast, sugar and water in a small bowl and set aside until it becomes foamy (about 5 minutes). *see note 1
- In a large bowl combine the flour, garlic powder, onion powder and salt. Mix well.
- Add the olive oil and yeast mixture. Using a wooden spoon, stir until the dough starts to come together.
- Using your hands, knead the dough into a ball. If it's too sticky add more flour until the dough is smooth, elastic and pulls away from the sides of the bowl.
- Remove the dough from the bowl and grease the bowl with olive oil. Return the dough to the bowl, set it on top of the oven, cover with a tea towel and leave it to rise for 60 minutes.
- Punch the dough down and, on a lightly floured surface, roll it into a log that's 16 inches long. Cut the dough into 10 equal sized pieces. Roll each ball of dough into a 8 inch log, tie in a knot and pull the opposing ends together to form a "knot ball". Transfer the garlic knots to the baking tray and lightly brush each ball with olive oil. Allow the garlic knots to rest on top of the oven for 5 minutes.
- Transfer to the oven and bake for 20-23 minutes, or until the garlic knots are golden brown.
- While the garlic knots are baking, begin to prepare your garlic butter. In a small saucepan melt the vegan butter. Add the garlic and fresh rosemary and saute for 1 minute, keeping a close eye on the garlic to ensure it doesn't burn.
- As soon as the dough balls come of the oven, brush them with the garlic butter. Allow them to rest for 3-4 minutes so that the garlic butter has time to soak in. Sprinkle with (optional) vegan parmesan cheese. Serve warm.