Low Sodium Vegan Garlic Knots

Total time1 hr 43 min

Prep time25 min

Cook time18 min

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Ingredients

6 servings

For the dough

¾ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
1 tsp organic cane sugar
2 cups all-purpose flour, plus more for dusting
¾ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For the garlic butter

3 tbsp olive oil
2 tbsp vegan butter
4 cloves garlic, finely minced
¼ tsp red pepper flakes
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

2 tbsp vegan parmesan, finely grated (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty — if it doesn't foam, the yeast is inactive; start over with a fresh packet.
2
Add the 2 tbsp olive oil to the yeast mixture, then add the flour and 3/4 tsp salt. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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