Vegan Garlic Knots

Total time1 hr 43 min

Prep time25 min

Cook time18 min

4.5

(19)

Soft, pillowy, and dripping with garlicky goodness, these knots are the kind of pull-apart bread that disappears from the table before it even has a chance to cool. The dough comes together with just flour, olive oil, yeast, and a few pantry staples, then gets tied into those satisfying little knots and baked until deeply golden. What really makes them sing is the finishing butter — a quick stovetop blend of olive oil, vegan butter, fresh minced garlic, red pepper flakes, and parsley that gets brushed on twice: once before the oven and once the moment they come out. That double-coat technique is the secret to maximum flavor and that glossy, irresistible sheen. Skipping dairy doesn't mean skipping richness here — the combination of olive oil and vegan butter delivers all the savory depth you'd expect, and optional vegan parmesan on top takes things even further. This recipe makes 6 servings, so it's perfect for a dinner party side, a game-day snack, or honestly just a Tuesday night when you want something homemade and impressive. Serve them warm straight from the pan and watch them vanish.

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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)
1 tsp organic cane sugar
2 cups all-purpose flour, plus more for dusting
¾ tsp fine salt
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
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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