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Garlic Knots

Make your own garlicky, butter knots at home!

Servings 2 dozen


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

Buttery Topping

  • 1/4 cup vegan butter
  • 1 tablespoo olive oil
  • 2 cloves garlic, pressed
  • 2 tablespoons chopped fresh parsley
  • Salt, a few pinches


  1. 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.

  2. 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.)

  3. Preheat the oven to 500 with the rack in the middle. Line a half baking sheet with a piece of parchment paper.

  4. 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.

  5. Bake for 10 minutes.

  6. 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.

  7. Take the knots out of the oven, drop them and use tongs to toss with the garlic mixture.

  8. 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.