Vegan Garlic Knots | Soft, pillowy dough shaped into knots, brushed with vegan garlic butter, and baked until golden brown. These garlic knots make the perfect appetizer or side dish for dinner. Follow my easy step by step instructions for making vegan garlic knots.
These are the best vegan garlic knots! A soft and tender crumb with a crisp bottom, slathered in vegan flavourful garlic butter.
These quick and easy garlic knots are incredibly soft and full of garlic flavour. They make the perfect appetizer or side dish to a cozy dinner, like pasta or soup.
How are garlic knots vegan? The dough is naturally egg and dairy free. The only vegan swap we’re making is the butter used in the garlic butter topping.
How to Shape Garlic Knots
At first glance, it might be hard to see how garlic knots are shaped, but it’s very easy to do! If you’ve ever tied a knot before, you’ll have no issue here.
Start by dividing your rough into 12 equal pieces. I do so by rolling the dough into a log, and using a benchscraper to cut it in half, then into quarters, and so on.
Roll each piece of dough into a log. Then tied the dough into a knot, like you would a piece of string. It’s as simple as that!
Then, fold the ends of the knots underneath the body of the knot.
See my step by step process shots below for a visual example.
How to Mix Dough by Hand
I use a stand mixer for my dough, but if you don’t have one, you can easily make the dough by hand.
Simply follow the same instructions, only using your hands. Add the yeast, sugar, oil and water to a bowl. Mix to combine.
Then add the dry ingredients, and mix to form a dough. It should be tacky, but if it sticks to your hands, add more flour by the teaspoon.
Turn the dough onto your counter and knead for about 5 minutes, until elastic. See my tips below for checking if dough is ready to rise.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Add the instant yeast, sugar, warm water, and oil to the bowl of a stand mixer, or to a large mixing bowl. Mix to combine.
In a separate bowl, mix the flour and salt. Add it to the yeast mixture. Mix on medium speed, or by hand, for a few minutes until it comes together.
If the dough is too sticky, add flour by the teaspoon. It should be slightly tacky, but shouldn’t stick to your fingers.
Switch to low speed for 5 minutes, or knead by hand until the dough is smooth and elastic. Cover and rise for 1 hour.
Punch down the dough and divide it into 12. Roll each piece into a log.
Tie the logs into a lot, as you would a piece of string.
Tuck the ends underneath the knot. Cover and rise for 30 minutes.
Meanwhile, combine the garlic butter ingredients and preheat the oven to 350°F (180°C).
Brush the risen garlic knots with the garlic butter, saving some for after baking. Bake for 22 minutes, or until lightly golden brown.
Brush the garlic knots with the remaining garlic butter after baking.
Serve warm or let cool. These garlic knots work as a snack, appetizer, or side for dinner.
Tips for Making Vegan Garlic Knots
What to Serve with Garlic Knots
These garlic knots are perfect for many occasions! Serve them as a snack or appetizer with marinara sauce. They’re great for freezing and pulling out when needed.
Serve garlic knots with pasta or another cozy dinner, like my Lima Bean Soup.
Try my Caramelized Onion Garlic Bread if you love vegan garlic bread!
Storage
Store the garlic knots at room temperature or in the fridge for up to 3 days. If you don’t anticipate eating them all before then, store them in the freezer and pull them out when needed. Garlic knots will last up to 3 months or longer in the freezer.
FAQ’s
Just like any type of bread, vegan garlic knots can be part of a healthy diet. Consult your doctor for specific nutritional advice.
A neutral oil like canola is best for vegan bread. It’s mild, affordable, and provides the softest crumb.
Vegan Garlic Knots Recipe
Equipment
- 1 stand mixer or bowl
- 1 baking tray
- 1 silicone baking mat
Ingredients
- 2 teaspoons instant yeast
- 1 tablespoon white sugar
- 1 tablespoon neutral oil
- 1 ¼ cups water warm
- 4 cups all-purpose flour 480g
- 1 ¼ teaspoon salt divided
- 6 tablespoons vegan butter 80g, melted
- 3 garlic cloves minced
- 1 tablespoon fresh parsley chopped, or 2 teaspoons dried
Instructions
- Add the yeast, sugar, oil, and water to the bowl of a stand mixer or a large mixing bowl. Stir to combine.
- In a separate bowl, combine the flour and 1 teaspoon salt. Add it to the water and yeast mixture. Mix on medium speed, or by hand, until a dough forms. It should be tacky, but shouldn't stick to your fingers. Add more flour by the teaspoon if needed.
- Switch to low speed for 5 minutes, or knead by hand, until the dough is elastic and ready to rise. Press your finger lightly into the dough. If the dough slowly bounces back, it's ready. Cover and rise for 1 hour.
- Punch the dough down and turn it onto a lightly floured countertop. Roll the dough into a long log and divide it into 12 pieces. Roll each piece into a long log and tie it into a knot, like you would a piece of string. Fold the ends until the knot.
- Transfer the knots to a baking tray lined with parchment or a nonstick silicone mat. Cover and rise for 30 minutes. Preheat the oven to 350°F/180°C.
- Combine the melted butter, garlic, remaining 1/4 teaspoon of salt, and fresh parsley. Brush the knots with the garlic butter, saving some for after baking. Bake for 22-24 minutes.
- After baking, brush the garlic knots with the remaining garlic butter. Serve hot or let them cool.
Notes
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
