Mini Vegan Garlic Knots Recipe
Indulge in these mini vegan garlic knots, soft and fluffy bites infused with savory garlic - a great party or game day appetizer!
Equipment
- Oven
- Full-Size Muffin Tray
- Small skillet
- Pastry Brush
Ingredients
For the Dough
- ¼ tsp active dry yeast
- large pinch xylitol
- 3 tbsp lukewarm water
- ½ cup (8 tbsp) all-purpose flour keep additional flour for rolling out the dough
- ⅛ tsp pink salt
For the Garlic Mixture
- 3 tbsp salted vegan butter keep extra for greasing the muffin tray
- 3 medium cloves garlic minced
- ¾ tsp Italian seasoning mix if it's a pre-salted mix, do not add the pink salt
- pinch pink salt
Instructions
Make the Pizza Dough
- Preheat the oven to 425 degrees F.
- Dissolve yeast and sugar in warm water (~110 degrees F - it should be not too hot and not too cold). Let it sit for about 7-8 minutes, until foamy.
- Combine 7 tbsp of the flour and salt in a large bowl. Add in yeast mixture and mix until a dough forms.
- Add extra flour onto a clean surface. Transfer the dough onto the floured surface.
- Knead it until smooth, which will take a few minutes. Add in the extra 1 tbsp of flour if needed.
- Roll out the dough into a rectangle. Cut it into 6 even strips, then roll the strips side to side to make them into pretzel "strings," which you can then twist to make a knot.
- Lightly grease the muffin tray with butter. Add the knots into the muffin tray.
- Bake for 16 minutes, rotating the tray around halfway through.
Put It Together
- Heat up a small skillet over medium-low heat.
- Add the garlic and vegan butter. Toast the garlic for 1-2 minutes, until lightly browned and aromatic. Remove from heat and stir in the Italian seasoning mix and pink salt.
- Set it aside.
- Once the knots are done baking, remove them from the oven. Use a pastry brush to brush the garlic mixture over all of them evenly.
- Enjoy! They will be very hot, so let them cool a little before serving.
Notes
- Storage
- Store in an airtight container at room temperature for up to one day.