Easy & Delicious Garlic Knots Recipe - Vegan.
This Italian American classic takes leftover pizza dough and repurposes it into something garlicky, buttery, and tied in a knot! You'll love this vegan garlic knots recipe, as the bread is absolutely bursting with flavor.
Ingredients
- 1 1/4 tsp active dry yeast
- 1 tbsp brown rice syrup (can substitute with sugar)
- 2 1/2 cups bread flour (360 grams)
- 2 tsp sea salt (divided)
- 3 tbsp extra virgin olive oil (divided)
- 1/4 cup non-dairy milk
- 1/2 cup vegan butter
- 2 tsp minced garlic
- 1/4 cup vegan parmesan (grated)
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pinch sugar
- 2 tbsp Italian parsley (minced)
Instructions
- Add 1 cup of warm water (around 110° F to be technical) to the bowl of your stand mixer (if you're not using a stand mixer, a large bowl will suffice). To that bowl, add your yeast and brown rice syrup. When the mixture begins to foam (usually takes a few minutes), add the flour, 1 teaspoon of salt, and 1 tablespoon of extra virgin olive oil. Knead the dough on high for about 10 minutes if using your stand mixer. If kneading by hand, you should knead for at least 15 minutes, until the dough is relatively elastic and smooth.
- Shape your dough into a neat ball. Place your dough ball in a greased bowl covered with plastic wrap or a tight lid and let it rest for about 25 minutes. Then, place it in the refrigerator for approximately 24 hours. Your dough should double in size and be as smooth as a baby's bottom. (If you'd like to cut the proof time to 8 hours, use instant yeast.)
- Once your dough has proofed overnight, remove the dough from your bowl and reshape it into a tidy ball. Then, weigh it. Why? Because you want nice, even garlic knots that will bake uniformly in your oven. If you want to eyeball it, go for it! My dough ball weighed in at roughly 600 grams, which meant that each individual knot should be about 75 grams each (600 ÷ 8).Divide the dough ball into 8 equal pieces. Each piece should then be shaped into an 8-inch rope about the width of your thumb. Then, gently tie it into a knot. Place the knots in a pre-greased 9" x 13" casserole dish and cover with kitchen towel or plastic wrap. DO NOT USE A DIFFERENT SIZED DISH AS THIS WILL AFFECT HOW YOUR DOUGH RISES. Let the knots proof for another hour, until they nearly double in size.
- At about 30 minutes into your second proof, preheat your oven to 450° F. Then, prepare a quick vegan wash by whisking together non-dairy milk with 2 tablespoons of extra virgin olive oil or vegan butter. After your garlic knots have finished their second proof, gently but generously apply the wash onto the tops of your knots. Then, place them in the oven on the center rack and bake for about 20 minutes, until their tops are golden brown.
- While your garlic knots are baking, prepare your butter sauce: place your vegan butter, minced garlic, Italian seasoning, garlic powder, onion powder, and vegan parmesan into a small bowl. Then place it in the microwave until the butter has completely melted. Stir the contents together.
- Once your garlic knots are out of the oven, allow them to cool for about 5 minutes. Then, tear off each individual piece and place them in a large, preferably stainless steel bowl. Add the butter sauce, along with fresh parsley, a pinch of sugar, and a pinch of salt. Cover the top of the bowl with a lid or a large plate and toss until the buns are evenly coated. Serve and enjoy!!
Nutrition
Calories: 305kcalCarbohydrates: 33gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gSodium: 700mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 125IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!