This Vegan Garlic Knots recipe is perfect for beginners. The dough comes together easily and the garlic knots bake up soft, fluffy and full of garlic flavor.
3tablespoonNon-dairy Butter, cut into 3 piecesI used Country Crock Plant Butter Sticks
2tablespoonGranulated Sugar
1 ¼teaspoonActive Dry Yeastsee note
2 CupsAll Purpose Flour
½teaspoonKosher Salt¼ teaspoon if using finer grain salt
½teaspoonGarlic Powder
½teaspoonDried Oregano
Garlic Butter For Brushing
4tablespoonVegan Butter, room temperature
2MediumCloves of Garlic, minced
1tablespoonMinced ChivesOptional
Pinch Salt
Instructions
Mix the Dough
In a large bowl, pour the warm milk over the butter and allow the butter to melt.
¾ Cup Non-dairy Milk, Warm, 3 tablespoon Non-dairy Butter, cut into 3 pieces
Add the sugar and yeast to the milk mixture and stir. Allow to sit for 5 minutes or until the yeast is a little puffy.
2 tablespoon Granulated Sugar, 1 ¼ teaspoon Active Dry Yeast
Add the flour, salt, garlic powder and oregano. Stir with a wooden spoon or with your hands until a shaggy dough forms.
2 Cups All Purpose Flour, ½ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Dried Oregano
Lightly flour your work surface and scrape the dough onto the counter. Knead for 5 minutes or until the surface of the dough becomes smooth.
Lightly oil the bowl, return the dough to the bowl and cover with a damp dish towel. Allow to rise for 1 ½ hours or until the dough doubles in size.
Make the Vegan Garlic Butter
In a small bowl, Mix together vegan butter, minced garlic, chives and salt. Stir well to combine. Set aside.
4 tablespoon Vegan Butter, room temperature, 2 Medium Cloves of Garlic, minced, 1 tablespoon Minced Chives, Pinch Salt
Shape and Bakethe Garlic Knots
Line a baking tray with parchment.
Lightly flour a work surface and turn the dough out onto it.
Press the dough out into a 12"x6" rectangle with the 12 inch side running parallel to the edge of the counter.
Cut the rectangle in to 8 strips. The strips will be about 1.5 inches wide by 6 inches long
Working one at a time, take a strip in your hand by one end. Take the other end and wrap it around your fingers and then back into the loop that was just creates, creating a knot. Place the knot onto the baking tray and repeat.
Cover the knots once more with the damp dish towel and allow them to proof for 30 minutes more.
Meanwhile, preheat the oven to 350* F and melt the vegan garlic butter. There should be garlic butter left to brush the knots with when they are done baking.
After 30 minutes have elapsed, brush each knot with melted garlic butter then bake in a 350* F oven for 24-26 minutes or until the knots are lightly golden brown.
While the knots are hot, brush them with the remaining garlic butter.
Allow to cool slightly and serve.
Store in an airtight container at room temperature for up to 3 days or place inot a bag and freeze for up to a month.