Vegan Butter Garlic Knots
Hi peeps! I’ve been so busy lately with other projects that I haven’t been able to share some love here. After a few full scorching weeks, things are finally starting to die down and I can calmly bake through some exciting recipes.
I always tend to gravitate towards nostalgic comfort food because they never fail to put a smile on someone’s face. Plus they make a much needed diversion from the fuss of the outside world. I know one chef who swears bread and butter is the best thing he has ever tasted and I can’t help but agree. (I mean the combination is just incredible!) Simple fare or better yet, food that is ugly delicious can be very satisfying and worth celebrating.
These vegan butter garlic knots are just that, deceivingly simple but undoubtedly deadly. With a crusty soft bread drizzled in butter, fresh garlic and herbs, they will be gone in a blink! In fact, ever since I made them, my family has asked me to make it every time we have pasta. Ummm which happens practically every week!
Thankfully, they come together quickly and are fun to make. Moreover, they are shaped in petite sized knots perfect for sharing and soaking up the aromatic garlic herb butter drizzle. Big tip: If you have garlic oil at home definitely sneak it in the dough and in the coating for an extra oomph of flavor. However, you can always substitute with olive oil if that’s easier.
You can make different bread shapes with this dough but I think making a knot is the easiest method. Similar to tying shoelaces, make a basic knot and tuck the ends under. Pinching slightly so that the dough does not unravel. I placed a few pictures below so you have a visual. Another great bread shape that bakes up beautifully is the bread braid. Whatever you shape you choose, pick one that will create crags and grooves so that it can catch the delicious drizzle.
Just A Few Tips
- I prefer to use soy or oat milk in this recipe since they are the most similar to cow’s milk. Other plant based milks will work but might have a slightly different crumb or won’t brown as much.
- If you haven’t tried making garlic oil, I have an easy guide here. I usually make a big batch ahead of time so I can use it for recipes like this.
- You can interchange the flour amounts or just use one type if you don’t have everything on hand. But, I urge you to stick to the original recipe for best results.
- I use a silpat to line my pans because it makes cleaning a breeze but you can also lightly dust a nonstick baking sheet with flour for better browning.
- These knots can be made a day ahead. Follow the steps for making the dough but use half the amount of yeast. Then, cover the dough with cling wrap and place in the fridge for an overnight rise (instead of the 1 hour rise). The next day, take the bowl out and leave for 1-2 hours or until the dough has come to room temperature. Proceed with shaping the dough.
- These knots can last 1-2 months when frozen. Once the knots have cooled from baking, freeze without the garlic herb drizzle. Then when ready to eat, heat the knots in the oven for 5-10 minutes and finish with the melted garlic herb butter before serving.
Let me know if you try these vegan butter garlic knots by leaving a comment/rating down below! I can’t wait to see your amazing bakes!
Vegan Butter Garlic Knots
Ingredients
Bread Dough
- 230 mL (¾ cup + 3½ tbsp) plant based milk* ,lukewarm (105°F or 40°C)
- 28 g (2 tbsp) granulated sugar
- 1½ tsp instant yeast
- 200 g (1⅔ cup) all purpose flour
- 160 g (1¼ cup) bread flour
- 1 tsp fine sea salt
- 35 mL (2½ tbsp) garlic oil*
Garlic Herb Butter
- 110 g (½ cup) unsalted vegan butter
- 8-10 cloves garlic ,peeled and minced
- 2 tbsp parsley/basil/herb of choice ,chopped finely
- ½ tsp salt
Instructions
Bread Dough
- In the bowl of your stand mixer fitted with the hook attachment (alternatively, knead by hand), combine the milk and sugar. Sprinkle the yeast over the surface and leave to bloom for a minute or so. Meanwhile, mix the flours and salt in a separate bowl.
- Once the yeast becomes frothy and starts to develop a faint bread-y smell, add in 20mL (1½ tbsp) of the garlic oil to the milk then pour in the flour mixture. Knead on medium until a sticky shaggy dough has formed. Cover with a towel for 10 minutes and leave the dough to hydrate.
- Once the timer goes off, start kneading the dough again for about 2 minutes. Repeat this process a second time by covering the dough, letting it rest for another 10 minutes then kneading until smooth for a total rest time of 20 minutes. The dough should look significantly smoother. Lightly oil the sides of a bowl, place the dough in, then cover with a towel. Leave to rise in a warm spot for 1 hour or until double in size.
Shaping the Dough
- Prepare a baking sheet with parchment paper or silpat* then dust your work surface with a bit of flour. Punch the well risen dough then plop it onto your counter. Form the dough into a rough rectangle, popping any air bubbles that you see with your fingers . Then with a sharp knife, cut the dough in half. Divide each half into 10 strips for a total of 20 strips.
- Grab one strip, pull gently to lengthen the dough then form a basic knot, tucking the ends underneath. Repeat this process with the rest of the strips. Cover the knots with a towel and leave to proof for 40 minutes. Meanwhile, preheat the oven to 392°F (200°C).
- After 40 minutes, brush the knots with the remaining garlic oil and bake for 15 minutes or until golden brown. Leave on the counter to cool.
Garlic Herb Drizzle
- Meanwhile, add the butter, chopped garlic and salt to a pot and melt on low heat. Cook for 1-2 minutes. The garlic should not start to brown or toast. Remove from heat, add in the fresh herbs then drizzle over the warm knots. Tossing lightly to fully coat the knots. Eat and enjoy!
