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*)
Olive oil
5 tbsp vegan butter (I use Earth Balance)
4 cloves garlic, minced
¼ cup parsley, minced
1 tsp salt

  1. If using store-bought dough, follow package instructions for allowing dough to rise.
  2. Set out one large baking sheet and line with a silicone liner or parchment paper (spray parchment paper with some cooking spray).
  3. 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).
  4. 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.
  5. Brush the knots with olive oil and cover with plastic. Allow them to sit and rise for about 90 minutes.
  6. Preheat the oven to 400 degrees F. Bake the knots for 12 - 13 minutes, or until golden brown.
  7. 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.
  8. Once the knots are golden brown, remove them from the oven and allow to cool for 5 minutes. 
  9. Brush each knot with the garlic/parsley butter.
  10. Serve warm and enjoy!

*This is my go-to pizza dough recipe (it makes two servings).