Vegan Garlic Knots
These homemade vegan garlic knots are so decadently buttery and garlicky, no one will know they are dairy free. Serve these tasty bite sized treat with a side of marinara and wait for the compliments to start rolling in!
Ingredients
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
Garlic Butter
- ¼ cup vegan butter
- ½ tablespoon fresh rosemary chopped
- 3 cloves garlic finely minced
- 1 tablespoon vegan parmesan cheese *optional
Instructions
- 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.
Notes
1)Yeast dies at 138 degrees and above, so it's important that your water is the correct temperature. If you have a thermometer, the correct temp should be between 105-110 degrees. If you don't have a thermometer, you can use the finger test. Our bodies are 98 degrees, so the water should feel slightly warm to the touch, but not hot. Don't forget to add your sugar in. Never add salt in at this stage, as it will kill your yeast.
Storage Instructions:
To store your vegan garlic knots, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week. For freezing, store the knots in a sealed bag, and they can last for about a month. When reheating, whether from the fridge or freezer, use an oven or toaster oven for a few minutes to restore that fresh-out-of-the-oven goodness.Nutrition
Calories: 167kcalCarbohydrates: 21gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 280mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 219IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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