Yes. Garlic Knots. These are amazing. Another great side dish to come out of quarantine. I made this dish as a side to our quarantine Easter dinner. The crispy golden tops and the buttery garlic and soft insides make it the perfect addition to any meal. I served it along side some southern style collard greens (recipe to come!), vegan mac and cheese and vegan ham. Think about serving with spaghetti or One Pot Lasagna Soup.
Making these knots from scratch is not as difficult as it sounds. Patience is key and it definitely pays off. I usually make mine using a stand mixer but its just as easy by hand (I’ve done both!)
Dough
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1/2 cup nondairy milk
- 1/4 cup water
- 2 Tbsp vegan butter
Topping
- 1/4 cup vegan butter plus more for topping
- 3-5 cloves garlic, minced
- 1 tsp garlic powder
- 2 tsp parsley
- In a large mixing bowl (or the mixing bowl of your stand mixer), mix 3/4 cup flour, yeast, sugar and salt.
- In a small microwavable bowl (or small saucepan over medium low heat), microwave the water, nondairy milk and butter until just warm. It should slightly warmer than body temperature any warmer and it may kill the yeast!
- Add wet to the dry ingredients and mix or beat for 2 minutes, scraping sides as necessary.
- Add 1/4 cup more flour and mix for another 1-2 minutes. Then, add the remaining flower to make a soft dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic. Return to the mixing bowl and let rest 10 minutes.
- While dough is resting, mix together all of the topping ingredients in a small bowl.
- Divide the dough into 12 pieces. Take each piece, roll or press it out into a 7 inch strip and use a spoon to add a small portion of the butter topping to the entire length of the strip. Tie the strip into a double knot and place in a greased 8×8 pan or 8 inch round pan.
- Once each of the knots are buttered and tied, cover the pan and let rise in a warm place about 30-40 minutes until doubled in size.
- Preheat oven to 375 degrees and brush the tops with additional butter topping (or just extra vegan butter). Bake for 18-20 minutes until light golden brown.
- Serve warm. You can store them covered at room temperature.
Let me know what you think and if you give this recipe a try!
Recipe adapted from Minimalist Baker
Bargain Vegan 