These garlic knots are super fluffy and soft. With the garlic butter and fresh parsley, this is a perfect appetizer that can feed many happy people. Serve with a sauce or eat it plain, it doesn’t matter because it is that good.
After I made the garlic bread, I began craving something similar. So I decided to make garlic knots and boy am I glad I did. I shared this with my family and friends and they all loved it. Don’t worry about leftovers either. They can easily be reheated and eaten as if they were right out of the oven.
The recipe might seem like a lot of work, but it worth it in the end. I promise.
I like to give credit where credit is due, and these amazing garlic knots were inspired by the recipe from the School Night Vegan. He has a great blog with lots of recipes, so check him out here.
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients
- Non-dairy milk. I used oat milk because of its creaminess and light flavor. Try to aim for a milk that is unsweetened, but still, the flavor is very neutral.
- Sugar. I used cane sugar but use any granulated sugar.
- Yeast. For this recipe, I used Instant yeast which can be added directly to dry ingredients. If you are using Active yeast, you will need to let it rest with the warm milk for 5 minutes to become frosty. Then you can add it to the dry ingredients.
- Flour. I use a mixture of all-purpose flour and bread flour. This gives the dough a softness but still gives an extra chewiness. If you don’t have bread flour, you can use all all-purpose flour and add 1 tbsp of vital wheat gluten.
- Olive oil. Makes the dough very soft. Make sure to use high-quality extra-virgin olive oil. The quality is so much better.
- Garlic. This is the star of the show, so we are going to add it before baking and after baking. Both garlic powder and fresh garlic are needed.
- Non-dairy Butter. This is begin used in the garlic butter sauce. It softens the knots after baking and gives a delicious buttery flavor.
- Parsley. To add color and flavor.
Knotting the Dough
Roll the dough into a long rectangle about 6″ wide and 12″ long.
Sprinkle with the flour and garlic powder mixture and cut with a sharp knife or pizza cutter.
Gently stretch one strand of dough and roll over two fingers. Pull one end in between the two fingers and pull both ends to knot. If you have enough slack, try to do a double knot.
Tuck both ends underneath the dough to prevent it from unraveling.
Repeat until you have no more dough left. Place on a baking sheet with parchment paper. Gently brush or spray the tops with olive oil.
Bake until golden brown and then toss into the garlic butter.
Don’t they look delicious! Can’t wait for you guys to try this one!
Want More?
Try Out Similar recipes below:
Super Fluffy Garlic Knots
Materials
- 230 ml non-dairy milk
- 2 tbsp sugar
- 7 g instant yeast
- 200 g all-purpose flour
- 160 g bread flour
- 1 tsp salt
- 30 ml olive oil
- 1 tbsp all-purpose flour
- 2 tsp garlic powder
Garlic Butter
- 110 g butter
- 5 cloves of garlic
- 2 tbsp fresh parsley
- 1/2 tsp sea salt
Instructions
- To a bowl, whisk together the flour, yeast, sugar, and salt.
- Heat milk to a little warmer than body temperature (approximately 105-115°F), then add the olive oil. Mix and pour over the dry mixture.
- Knead together for a few minutes and let rest for 10 minutes. Knead for a few more minutes, then rest for 10 minutes again. Finally, knead for a few more minutes, then round into a ball and put in a bowl.
- Cover with a damp towel and place the bowl in the oven with the oven light on. Let proof for 1 hour.
- Mix the flour and garlic powder in a small bowl.
- Punch down the dough and cut into half. Roll out in a large rectangle and sprinkle with the flour and garlic powder mixture.
- Cut into 10-12 strips.
- Stretch a strip gently and knot by wrapping it around your fingers and pulling one end through. Tuck the ends underneath. Repeat with all the dough.
- Place on a parchment paper lined baking sheet . Gently brush the tops with olive oil and prove for 40 minutes.
- Preheat the oven to 350°F
- Bake for 15 minutes at 350°F, then raise the temperature (without opening the door) to 390°F for 5 minutes.
- In a saucepot, melt the butter and add the garlic. Gently cook it without browning the garlic. Take off the heat and add the salt and parsley.
- Take the knots from the oven and let cool for a few minutes, before putting them in a bowl and pouring the garlic butter on top. Toss gently to coat and enjoy while warm.
Notes
- Leftovers can be stored into an airtight container for 1-3 days. If it becomes too stale, reheat in the oven or toaster oven for a few minutes until warmed through.
If you tried this recipe, let me know in the comments below. I would love to hear from you!
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