Is there anyone out there who doesn’t like garlic knots? There is nothing to dislike about them. They are soft inside with a crunchy exterior, covered in garlic (vegan) butter and herbs. They are wonderful plain or dunked into your favorite homemade marinara.
These Sriracha Garlic Knots are the the old stand by plus Sriracha for an extra kick. Years ago, when I was in college and working in retail, I told a coworker that I would make some Sriracha Garlic Knots for her. I never got around to it, so hopefully this recipe serves her well.
Don’t be intimidated that this is a yeasted dough recipe. Its really simple and even if you aren’t able to make perfect knots, they will be delicious. But if you’re really worried about it, you can bake this dough in a 9X9 pan as focaccia and brush the garlic butter on top of the focaccia. It will be just as good and you will be able to make sandwiches out of it which counts as a win in my book.
But so you’re not intimidated, I’ll explain the mixing method a it. Combine all of the dough ingredients in the bowl of a stand mixer and mix on low speed until all of the flour is moistened. The dough will look rough and it will be sticky like the picture below:
Next rest the dough for 10 minutes to give the flour time to absorb the water and give the gluten time to start developing. Then turn the mixer back on to medium speed for 3-4 minutes. The dough will be smoother looking and should feel tacky when touched but not sticky. Then turn the dough onto a lightly floured surface and give it a couple kneads to smooth it all out and shape the dough into a ball. Spray the mixing bowl with non stick spray and return the dough to the bowl, cover with a damp kitchen towel to prevent the dough from drying out and let rise.
To shape the knots, using both hands, hold the ends of a strip of dough. Cross the ends other each other, bringing the bottom end up and through the hole created by the dough. Thats it!
Sriracha Garlic Knots
- 10 oz All Purpose Flour 2 Cups
- 3/4 Cup + 2T Warm Water
- 1 1/2 tsp Active Dry Yeast
- 1/2 tsp Sea Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano Leaves
- 1/2 tsp Dried Thyme Leaves
- For The Garlic Buttery Topping
- 4 Tbsp Earth Balance Or any other non-dairy buttery spread
- 1 Tbsp Finely Chopped Fresh Parsley optional
- 1 tsp Sriracha
- 1/2 tsp Garlic Powder
- 1/8 teaspoon sea salt
- Combine yeast and warm water in a measuring cup and stir. Set aside while you gather your other ingredients. Into the bowl of a stand mixer combine flour, salt, garlic powder and herbs. Add the yeast and water mixture and mix on low speed until all the flour is moistened. Turn mixer off and let the dough rest for 10 minutes. The dough will be sticky at this point.
- Turn mixer to medium speed and mix for 3-4 minutes. Turn the dough out onto a lightly found surface and knead a couple of times to smooth it out and shape into a ball. The dough should be tacky but not super sticky. If it is sticky, sprinkle a tablespoon of flour over the dough and knead it in.
- Place the dough into a non stick sprayed bowl and cover with a damp kitchen towel. Set aside to rise for 1 hour. Once the dough has risen, turn out onto a floured work surface. Roll dough into an 8X8 square as best you can. Using a kitchen knife or a pizza cutter, cut the dough in half down the middle. Then cut each half in half giving you 4 long pieces. Then cut each quarter in half, giving you 8 strips of dough. Shape into knots (detailed above). Place knots onto a parchment lined baking sheet, cover with a damp towel and set aside to rise again for about 30-45 minutes.
- Preheat oven to 400*
- For the garlic butter: Melt the buttery spread in the microwave until completely melted. Add Sriracha, salt, garlic and parsley and stir to combine.
- When knots are ready to go into the oven, gently brush a little bit of garlic butter over each. There should be a little left for you to brush immediately after baking.
- Bake the knots in a 400* oven for 25-30 minutes, rotating the pan halfway through. The knots should be golden brown on top and on the bottom. When you remove the knots from the oven, immediately brush with the remaining garlic butter. Serve warm.
Let me know how you liked this recipe and if you’d like me to post my favorite marinara recipe to dip these babies in!