Vegan Garlic Knots
So it turns out that garlic knots are not really Italian, but that doesn’t make them any less delicious. They originated in New York City, in a pizzeria that was looking for a way to use up extra dough scraps. Man am I glad they did. I grew up about an hour outside NYC, and these delicious little knots were a staple in every pizzeria. Who doesn’t love a garlic knot?
These are pretty simple to make, but taste just like they came from your local pizza place. Did you grow up eating these too? What’s your go-to dough recipe? Let me know in the comments and tag me on Instagram!
VEGAN GARLIC KNOTS
14 oz. pizza dough (can be store-bought or homemade*)
5 tbsp vegan butter (I use Earth Balance)
4 cloves garlic, minced
¼ cup parsley, minced
1 tsp salt
- If using store-bought dough, follow package instructions for allowing dough to rise.
- Set out one large baking sheet and line with a silicone liner or parchment paper (spray parchment paper with some cooking spray).
- Once your dough has risen, cut it into four equal pieces, flattening each into a rectangle. Slice each rectangle into 4 long strips (about 1 inch wide x 5-inches long). Cut these strips in half and you should now have 8 (1 inch wide x 2.5-inches long) strips, per rectangle (32 total strips).
- Take one strip at a time and work it into the shape of a rope, then tie it in a knot and place on the baking sheet. Repeat with each strip, leaving an inch or two between each knot.
- Brush the knots with olive oil and cover with plastic. Allow them to sit and rise for about 90 minutes.
- Preheat the oven to 400 degrees F. Bake the knots for 12 - 13 minutes, or until golden brown.
- While the knots bake, melt the butter in a small saucepan. Add the garlic, allowing it to cook for a minute or two over medium-low heat (just enough to take the raw garlic taste off). Add the salt and parsley and stir to combine. Turn off the heat.
- Once the knots are golden brown, remove them from the oven and allow to cool for 5 minutes.
- Brush each knot with the garlic/parsley butter.
- Serve warm and enjoy!
*This is my go-to pizza dough recipe (it makes two servings).