Hey! Here is a great recipe for this holiday season – garlic knots! It’s a good one to make for friends and family. And guess what, I have a lot more great recipes in my upcoming cookbook! I know that you know it would make a great gift! So, click here to read all about it and preorder it now. If you order it, I will send you a both free ebook and signed sticker plates that you can put under the tree or the menorah when you give presents so they know what is coming. Anyway, on to these garlic knots!
When we’re on the road, we are always looking for vegan options (besides Fritos and Oreos!) and lately, to our great excitement, it seems like a lot of [regular] pizza places offer vegan cheese. Awesome! What isn’t so awesome is that the garlic knots, which smell so good, are usually not vegan. But, at my son’s request, we figured out how to make them at home. And now you can too!
We worked hard on these little bites of deliciousness. The dough is simple, it’s just pizza dough! All you have to do is cut it into pieces and tie the dough into knots. My son and I each have our own technique and they come out differently every time. We don’t care, they still taste good!
- The garlic knot recipe only calls for half of the dough recipe for one batch of about 2 dozen (24) garlic knots. Store the other half in the freezer for garlic knots any time. Oil a piece of plastic wrap, place the dough in the center, and wrap the dough tightly. Place into a freezer bag, mark date and contents, and freeze. The dough is good for up to 3 months.
- If you don’t want to make your own dough, buy some at the pizza place.
- If you plan to use all of the dough, whether store-bought or homemade, double the buttery topping.
- If you have left over knots, wrap them in a parchment lined piece of tin foil and keep them in the refrigerator for a few days or the freezer for up to 3 months. To reheat, bake in a 350 oven for 15 to 30 minutes to heat through.
Make your own garlicky, butter knots at home!
Garlic Knot Dough
- 3 3/4 cups all purpose flour
- 2 1/4 teaspoons instant yeast (this is one packet of instant yeast)
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- 1 1/3 cups room temperature water
- 1/4 cup vegan butter
- 1 tablespoo olive oil
- 2 cloves garlic, pressed
- 2 tablespoons chopped fresh parsley
- Salt, a few pinches
Measure out the flour, yeast, salt and sugar. Mix together with a fork. Add the water and mix well with a wooden spoon. Cover with plastic wrap and let sit until the dough has doubled in size, at least 2 hours.
Flour a clean work surface and form the dough into a ball. Cut the dough in half with a bench scraper. Form each into a ball. Set one half aside for the garlic knots and cover with a kitchen towel. Store the other half in the freezer. (See notes.)
Preheat the oven to 500 with the rack in the middle. Line a half baking sheet with a piece of parchment paper.
Cut the dough ball in half and then in half again. Keep cutting it half until you have 24 pieces of dough. With floured hands, roll each piece into a little log. Tie into a knot and place onto the baking sheet.
Bake for 10 minutes.
In the meantime, melt the butter and oil in a small saucepan over low heat and add the pressed garlic. Cook the garlic just until fragrant. Pour into a heat proof bowl. Add the fresh parsley and salt. Mix well.
Take the knots out of the oven, drop them and use tongs to toss with the garlic mixture.
Use tongs to place the knots back onto the baking sheet and put back in the oven for 5 minutes. Enjoy right out of the oven or let cool.