These vegan garlic knots are soft, pillowy bread knots brushed with a rich, garlicky olive oil and sprinkled with fresh parsley. They’re perfect as an appetizer, side dish, or snack, and the dough comes together easily with pantry staples. The key is a simple, well-kneaded dough that bakes up golden and tender, then gets slathered in a fragrant garlic-butter mixture that soaks into every crevice.
Ingredients
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (12 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 2 tablespoons (30 ml) olive oil, for the dough
- For the garlic butter:
- ¼ cup (60 ml) olive oil
- 4 cloves garlic, minced
- 2 tablespoons (28 g) vegan butter, melted
- 2 tablespoons (8 g) fresh parsley, chopped
- ½ teaspoon salt
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky; add a little flour if needed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 50 g each). Roll each piece into a 10-inch (25 cm) rope.
- Shape each rope into a knot: fold the rope in half, then twist the two ends around each other and pinch the ends together. Tuck the ends under the knot. Place on a baking sheet lined with parchment paper, leaving space between knots.
- Cover the knots with a cloth and let rise for another 30 minutes while you preheat the oven to 400°F (200°C).
- Bake for 15–20 minutes until golden brown. The internal temperature should read 200°F (93°C) if you check with a thermometer, but the color is a good indicator.
- While the knots bake, make the garlic butter: in a small saucepan, warm the olive oil and minced garlic over low heat for 2–3 minutes until fragrant (do not brown). Remove from heat and stir in the melted vegan butter, parsley, and salt.
- As soon as the knots come out of the oven, brush them generously with the garlic butter mixture. Serve warm.
Tips
- Yeast check: Always proof the yeast in warm water with sugar first. If it doesn’t foam, your knots will be dense—it’s better to start over.
- Kneading: If you have a stand mixer, use the dough hook on medium-low for 6–7 minutes instead of hand kneading. The dough is ready when it springs back when poked.
- Garlic flavor: For a stronger garlic punch, add a pinch of garlic powder to the butter mixture, or let the minced garlic sit in the oil for 10 minutes before heating.
- No vegan butter? Use all olive oil (increase to 6 tablespoons / 90 ml) or substitute with coconut oil, but the flavor will change slightly.
Serving Suggestions
Serve these garlic knots warm with a bowl of marinara sauce for dipping. They also pair beautifully with a hearty minestrone soup, a crisp green salad, or as a side to vegan spaghetti and meatballs. For a game-day spread, serve them alongside vegan pizza and roasted vegetables.
Variations
- Herbed knots: Add 1 teaspoon dried oregano or Italian seasoning to the dough and 1 teaspoon fresh rosemary to the garlic butter.
- Spicy knots: Stir ½ teaspoon red pepper flakes into the garlic butter for a kick.
- Cheesy knots: Sprinkle 2 tablespoons nutritional yeast over the knots right after brushing with butter for a cheesy flavor.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour; add an extra 2 tablespoons water, as whole wheat absorbs more.
Storage and Reheating
Store leftover knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20 seconds. For longer storage, freeze the baked knots (without butter) in a zip-top bag for up to 3 months. Thaw at room temperature, then brush with fresh garlic butter and reheat in the oven.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping, then proceed with the second rise.
Why did my knots come out tough? Tough knots are usually from over-kneading or adding too much flour. Knead just until smooth, and resist adding more flour than needed. Also, make sure you don’t overbake—start checking at 15 minutes.
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 ¼ teaspoons). Mix it directly into the flour, then add warm water and sugar. You can skip the proofing step, but the rise times may be slightly shorter.
Do I have to use vegan butter? No. You can use all olive oil, but the flavor will be more Mediterranean and less buttery. For a richer taste, use a good-quality vegan butter that melts well.
Can I make these gluten-free? Yes, but the texture will be different. Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if your blend doesn’t include it. The dough will be stickier, so handle it with wet hands. Bake at the same temperature, but check for doneness at 15 minutes.
How do I get the garlic butter to really soak in? Brush the knots immediately out of the oven while they’re hot. The warm surface will absorb the oil better. You can also flip the knots over and brush the bottoms for extra flavor.
Related
- Garlic Knots with Rhodes Rolls: Easy Recipe
- Greek Fried Calamari Recipe (Crispy & Tender)
- Garlic Knots Store: How to Keep Them Fresh
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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