Vegan Butter Garlic Knots
Vegan personal sized buttery garlic knots with a crusty soft bread tossed in chopped garlic, fresh herbs and melted butter.
Servings: 20 knots
Calories: 118kcal
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!
Notes
*I like to use soy or oat milk but other plant based milks should work. Heat until slightly warm (you should be able to touch it comfortably). To test, place a drop of milk on your wrist. If it feels hot wait for the milk to cool then proceed with the recipe.
*Can substitute with olive oil.
*You can also lightly flour a nonstick baking sheet. I get more browned toasty bottoms this way.
*I've never tried browning the butter for this recipe since vegan butter can be a bit finicky. If you want to try, brown the butter first then add in the garlic and salt then proceed as usual.
Recipe adapted from School Night Vegan