These homemade Vegan Garlic Knots are extra fluffy, soft, and are made with an easy 6-ingredient dough and the most delicious, flavorful garlic herb topping!
Soft, chewy, buttery, and perfectly garlicky. You'll never guess these garlic knots are dairy-free!
Make a big batch and stick them in the freezer to simply have whenever you need a delicious buttery garlic treat. I know you're going to love these!
A stand mixer with a dough hook is a helpful tool when making bread. But please note that this can be done by hand. To do so, simply knead the dough by hand.
Easy vegan garlic knots made with simple, everyday ingredients. Dip them in your favorite marinara sauce, as a side for your favorite pasta dish, or on their own!
- All Purpose Flour
- Instant Yeast
- Vegan Butter
- Lots of Garlic
- Dried and Fresh Herbs
I don’t recommend making any substitutions for the dough itself. This vegan garlic knot recipe was tested multiple times and this was the best outcome. But the topping is up to you!
- Vegan Parmesan: Violife Parmesan is the absolute best but any will work for this. Just make sure it's shredded finely or chop it up with a knife.
- Dried & Fresh Herbs: I used dried oregano and basil simply because all my herbs have died from the cold weather and I didn't want to buy a bunch of fresh herbs for these knots. I think you can get away with using dried oregano and basil and it remains super flavorful. I wouldn't skip the fresh parsley though!
- Garlic: Always always always use fresh. Pre-minced garlic just doesn't taste as good. I added a little garlic powder for good measure but freshly minced is best!
- Instant Yeast: Instant yeast can be added straight into the dry ingredients so I use instant simply for convenience. But you can use active dry yeast as well but be sure to activate it first.
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Tips & Tricks
Spoon and level off the flour! I can't recommend this enough. Be sure not to over-measure the flour or the dough will be dry and you’ll end up with tough knots. Don't scoop the flour out of the container or bag with your measuring cup, simply spoon the flour into the measuring cup and level it off with a knife. Do not pack the flour into the cup or bang the cup on the counter. This will make the flour settle and you’ll end up with too much flour.
Yeast: I always use and recommend instant yeast because you can add it straight to the dry ingredients and skip the extra step of activating it. If you want to use active dry yeast, go ahead but don’t forget to activate it. The most important part of yeast is the liquid temperature. Make sure the water is between 120F-130F or your yeast will either die or never activate. I highly recommend using a thermometer when making bread.
Infuse the knots! When the vegan bread knots come out of the oven, throw them into a large bowl and toss with the garlic butter. Then, cover the warm knots with plastic wrap so the buttery garlic flavor infuses into the knot. This really makes a difference and only takes a couple more minutes.
More Bread Recipes You Might Like:
Vegan Garlic Knots
Garlic Knot Dough:
- 3 ½ cups All Purpose Flour
- 1 tablespoon Granulated Sugar
- 2 ¼ teaspoons Instant Yeast
- 1 teaspoon Salt
- 1 ⅓ cup Warm Water heated to 120F-130F
- 2 tablespoon Olive Oil
Garlic Butter Topping:
- 4 tablespoons Melted Vegan Butter
- 4 tablespoons Olive Oil
- 5 Large Garlic Cloves minced
- 3-4 tablespoons Finely Chopped Fresh Parsley
- 3-4 tablespoons Finely Shredded Vegan Parmesan
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- ¼ teaspoon Garlic Powder
- Large Pinch of Salt & Black Pepper
- Combine the all purpose flour, granulated sugar, instant yeast and salt in to the bowl of a stand mixer with the dough hook attached.
- Heat the water to roughly 120F-130F and mix in the olive oil. Slowly add the water in to the dry mixture and beat on low for 6-7 minutes. Alternatively, knead the dough with your hands. The dough should be soft and bounces back when touched.
- Grease a large bowl and coat all sides of the dough with olive oil. Cover with plastic wrap or a clean dish towel and place somewhere warm for 60-90 minutes or until doubled in size.
- Shape the dough in to a 16x5in log. Use a sharp knife and cut in to 16 strips. Roll the strip in to a rope about 7-8 inches. Tie into a knot. No need to be perfect. Place the knots on 2 parchment lined baking trays and cover. Let rise for 30 more minutes.
- Preheat oven to 400F.
- Melt the vegan butter. When the knots have risen, brush them with a little bit of the vegan butter. Set the rest of the butter aside to add to the garlic topping. Bake the knots for 20-22 minutes until golden brown.
- Add the remaining melted vegan butter and the olive oil to a small pan on medium heat. Mince the garlic and add to the pan. Cook until fragrant, about 2 minutes. Let cool.
- Transfer the garlic butter to a large bowl and stir in the fresh parsley, shredded parmesan, dried basil, dried oregano, garlic powder, a large pinch of salt and black pepper.
- When the garlic knots come out of the oven add them straight to the garlic herb topping and mix until all the knots are coated. Then, cover the bowl with cling wrap and let sit for 15-20 minutes. This really helps the garlic butter infuse in to the knot and makes them super soft, garlicky and delicious. Serve & enjoy!!