[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Organic Whole Wheat Flour for these Cheesy Vegan Garlic Knots.]
Lets! Get! Knotty!
Garlic knotty, that is!!
Truth be told, I’ve never in my life had a legit garlic knot. Never ever.
Breadsticks? Duh.
Buttery rolls? Of course.
Garlic knots? Not so much.
And honestly, I have no idea why. They’re pretty much the single best “dinner roll” ever.
Carbs, garlic, and olive oil. What, dear friend, could be better than that?
Well. I’ll tell you what. HOMEMADE carbs, still lots of garlic and olive oil, and VEGAN CHEESE.
Oh heck to the yes this is happening.
This delicious garlic situation starts with some dough. Now, you can absolutely 100% buy your own pizza dough and use it here. But why not try making your own? If you’re not used to cooking with yeast or if you think it’s scary, this homemade dough is honestly the recipe to start with. You just throw all of the ingredients into a food processor, let it come together, and you’re done. <- that is the definition of simple right there.
Best part: by making your own dough, you get to control each and every ingredient that goes into it, like organic flour and whole wheat flour! I used a mixture of Bob’s Red Mill’s Organic Whole Wheat Flour & their Organic All-Purpose Flour in this recipe to: 1. give us some whole wheat goodness and 2. keep it light and fluffy with the all-purpose. It’s a half and half mixture – super easy!
Once your dough sits on the counter for an hour, you divide it into two pieces, cut those pieces into long strands, and then tie them in a cute little knot! They will not be perfect. If you’re a type-a human like yours truly, that may bother you. But I promise they’ll be fine. Homemade rolls can never be bad. It’s science.
After the knots bake, you shower them in an olive oil-garlic-herb shower. I like to cook the olive oil and garlic together for a hot second before pouring it over the knots just to take that raw garlic bite away. If you’re unafraid of raw garlic, more power to you and are you my great-grandmother?
And if that’s not enough, we then top them with a bunch of Vegan Parmesan. Because I don’t think we’ve used it enough on the blog these past few months.
And that’s that, friend! Fully homemade, semi whole wheat, and totally delicious.
You’re going to be amazed at how easily this recipe comes together – plus, it’s super fun too! Enjoy!
Cheesy Vegan Garlic Knots
https://www.fooduzzi.com/wp-content/uploads/2018/01/cheesy-vegan-garlic-knots-1.jpg
| Prep: | Cook: | Yield: 10 knots | Total: |
Simple, semi-whole wheat garlic knots made vegan and sprinkled with vegan parmesan cheese! Seriously one of the easiest homemade bread recipes you'll ever make!
You'll Need...
- DOUGH:
- 3/4 cup Bob's Red Mill Organic Whole Wheat Flour
- 3/4 cup Bob's Red Mill Organic All Purpose Flour
- 1 tsp. instant yeast
- 1 tsp. kosher salt
- 1 Tbsp. olive oil, plus more for topping
- 3/4 cup water
- TOPPING:
- 4 Tbsp. olive oil
- 4 small-medium cloves garlic, minced
- 1 small handful parsley, minced
- pinch salt
- Vegan Parmesan
Directions
- DOUGH: Add your whole wheat flour, AP flour, yeast, salt, and olive oil to your food processor (you can also do this in a bowl). Start the motor and slowly drizzle in your water, just until the mixture comes together and forms a dough. You may need a little more, you may need a little less - just go slow and stop as soon as the ball forms.
- Slightly flour your hands and remove the dough (it'll be sticky) from the food processor and wrap it in plastic wrap. Let it rise on your kitchen counter for 1 hour, or until doubled in size. Check it in about 30 minutes to make sure it hasn't burst through the plastic wrap (if it does, just wrap it again).
- Once your dough has risen, divide the dough in two. Roll/flatten each piece to about 5" long and 2 and 1/2" wide on a lightly floured surface. Cut each piece into 5 equal pieces (10 total), dust with a bit of flour, and tie into knots. Cover with plastic wrap and allow to rest for 30 minutes.
- Meanwhile, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Place each of your knots on the parchment, brush with a bit of olive oil, and bake for 18-22 minutes, or until golden brown.
- TOPPING: Heat olive oil and garlic in a small skillet over medium-low heat, just until the garlic starts to smell delicious. You just want to cook off some of that strong raw garlic taste. Allow to cool slightly, then add parsley and salt. Mix well to combine.
- When the knots are done baking, remove them from the oven. Allow them to sit for a minute and then immediately brush on your topping. Be sure to cover them completely. Sprinkle with Vegan Parm and enjoy!
Additional Notes
Dough adapted from Mark Bittman (my fave!)
Roll process adapted from Simply Recipes
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
I AM WEAK IN THE KNEES. Garlic knots are the key to my heart. I mean, all bread, really.
Stupid question.. can regular or bread machine yeast be used?
Hi, Kate! Not a stupid question at all! If you have a favorite pizza dough recipe that uses regular or bread machine yeast, you can absolutely use that! I wouldn’t try substituting those yeasts in this recipe though. The process would be pretty different (you’d probably need to let the yeast proof in some water with a pinch of sugar until foamy, and the rise time might be a bit longer).
Garlic knots are my FAV! I’ve been making sourdough knots for all our holidays this year, I love them SO much! I’m definitely going to have to give these a shot soon!
Gahh aren’t they the best?! Love them! You need to bring some sourdough to Boston plz. :)
Overall I enjoyed them, but I did have a few issues with the recipe and the prep. 1) The recipe says 10 minutes prep time and 25 minutes cook time. But you left out the “rise” times. 2) I have no idea how you tie a “knot” out of a 2 1/2″ piece of dough. I did a little wrap around and that was it. They rose nicely after in the oven. 3) I would omit the brushing “completely” with oil. I didn’t care for the mouth feel. I would maybe use a bit of vegan butter just on the top to hold on the vegan Parmesan cheese. It was fussier and more time consuming that I had planned on, but the end result was ok.
Hello Suzy. Thanks for your thorough review! I love when people try a recipe and give feedback like this – it helps everyone considering the recipe and what changes could improve the experience.