Go Back
+ servings
close up shot of garlic knots

Vegan Garlic Knots

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!
5 from 2 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting: 1 hour 30 minutes
Total Time: 2 hours
Servings: 16
Author: Liv King

Ingredients
 

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

Instructions

  • 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!!
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!