These spicy garlic knots hit the spot!

Spicy Garlic Knots [Vegan]

$2.99
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Ingredients

For the Dough: 

  • 1 cup of all-purpose flour
  • 1/2 tsp baking powder
  • 1/3 cup of warm water
  • 1 tablespoon extra virgin olive oil

For the Topping:

  • 3 tablespoons vegan butter (melted)
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper

Preparation

  1. Lightly grease a baking sheet and set aside.
  2. Combine the flour and baking powder in a large mixing bowl.
  3. Form a well in the center and pour in the warm water.
  4. Using a fork, begin mixing the water and slowly incorporate the flour.
  5. Mix until a powdery dough begins to form.
  6. Use your hands to form the flour into a dough ball.
  7. Cover the bowl and let it rest in a warm place for 5 minutes.
  8. Meanwhile, preheat your oven to 450° F.
  9. Once the dough has rested, dump it out onto a floured surface.
  10. Gently press down on the dough to flatten it (do not knead), and lightly cover with flour on both sides.
  11. Divide the dough into 9 pieces.
  12. Take one of the pieces and roll it out to be about 4-5 inches in length, a little less than 1 inch thick.
  13. Gently tie the dough into a knot and place on the baking sheet.
  14. Continue rolling out your dough, one knot at a time, and place them on the baking sheet until the dough is used up.
  15. Combine all of the topping ingredients in a small mixing bowl.
  16. Using a basting brush, cover each dough knot with the butter/spice mixture.
  17. Bake in the oven for 5-6 minutes, or until golden brown on the top.
  18. Remove from the oven.
  19. Optional (if they look dry): brush each knot with a tiny bit more of melted vegan butter.
  20. Serve immediately.

Notes

I like my garlic knots a bit doughy and undercooked, but if you want some of that brown crisp on the bottom feel free to leave them in the oven for a few extra minutes. Store these in an air-tight container for 1-2 days. Pop them in the microwave for 10 seconds to warm before enjoying.



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