Easy Garlic Knots (3 Ingredients)

These garlic knots are a yeast-free, dairy-free, easy recipe made with just 3 ingredients. They are kid-friendly, with no big pieces of crushed garlic, and vegan-friendly.

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There’s nothing more satisfying than turning a complex classic recipe into something much simpler and healthier. Take traditional garlic knots, they are normally made with plenty of yeast, sugar, butter, and flour.

I took it as a challenge to take the rather convoluted recipe and make it much simpler while using fewer ingredients and keeping the exact same taste and texture. Looking at my kids when they ate them, I can report that the mission is accomplished.

How To Make Garlic Knots with 3 Ingredients

This recipe is super easy to put together. I’ve included below a video showing the important steps and you can find here photos of the key steps.

Crucial Tips for Success

1. Use garlic-infused oil – This is the secret ingredient to add a garlic flavor to the dough without using fresh garlic. If you don’t have this in your local grocery store, stir a teaspoon of garlic powder into the dough and use your favorite oil.
2. The dough is super easy to bring together if you stick to the measurements. Pack your flour in measuring cups and sweep off the excess – the best way to measure flour. You shouldn’t have to adjust the dough. But if it’s too wet, simply add more flour. If it’s too dry, add a bit more water.
3. Don’t overthink the folding of the knots. It doesn’t have to be pretty. Tying the dough any way you like will add a stretchy, fluffy texture to each piece.
4. Use cold water not lukewarm water to not activate the gluten in the flour. Lukewarm water make the knots too dense and gummy.
5. Use a stand mixer with the paddle attachment to bring the dough together faster.
6. Don’t make the dough ahead of time as it would harden too much. You can meal prep the knots by baking them a day before serving. Don’t brush the oil on top and store them in an airtight container. Before serving, rewarm them a few minutes in am air fryer or in an oven preheated to 350 F (180 C) for a few minutes. Then, brush some oil and add the toppings.
7. Serve as an appetizer with marinara sauce, perfect for game day. Or serve as a side to a soup or salad.

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Easy Garlic Knots

These garlic knots are a yeast-free, dairy-free, easy recipe made with just 3 ingredients. They are kid-friendly, with no big pieces of crushed garlic, and vegan-friendly.

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Servings: 16 knots

Calories: 152.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 ½ cups Self-Rising Flour - (note 1)
• ▢ 1 ⅓ cups Water
• ▢ 3 tablespoons Garlic Infused Oil - (note 2)

To brush on top

• ▢ 1 teaspoon Dried Italian Seasoning - or freshly choppped Parsley
• ▢ ¼ cup Garlic Infused Oil
• ▢ 1 teaspoon Sea Salt Flakes - or chilli flakes

Optional

• ▢ 1 teaspoon Salt

Instructions

• Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper. Slightly oil paper. Set aside.
• In a large bowl, add self-rising flour, water, and garlic-infused oil.
• Use a rubber spatula to stir and bring the ingredients together. When it starts to be difficult to stir, lightly flour your hands and knead the dough to bring it together into a dough ball.
• Lightly add flour to the benchtop, release the dough, and sprinkle extra flour on top of the dough.
• Divide the dough into 16 portions of the same size using a long sharp knife.
• Roll each piece of dough into a long 7-inch cylinder (20 cm).
• To form a small garlic knot, shape the cylinder into a U shape, then cross one end over the other. Grab the bottom piece of dough and tuck it through the hole. You have a knot with two pieces hanging on both sides. Tuck them closer (see my picture above for a tutorial).
• Place each garlic knot on the prepared baking sheet, leaving a thumb of space between each.
• Bake the garlic knots for 20 minutes at 400 °F (200 °C) on the center rack until the knots are golden brown.
• Remove the knots from the oven and let them cool on a wire rack for 10 minutes.
• Brush garlic-infused olive oil on top of the lukewarm rolls and sprinkle some dried herbs, chili flakes, and sea salt flakes. Sprinkle freshly chopped herbs just before serving or on top of the cold knots to prevent the herbs from wilting.

Notes

Note 1: One cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 2 1/2 teaspoons of baking powder. I don’t recommend all-purpose gluten-free flour for this recipe. The recipe doesn’t work with oat flour or almond flour.

Note 2: Garlic-infused olive oil adds a garlic flavor to the bread. You can swap for the same amount of oil in which you stir in 1 teaspoon of garlic powder.

Note 3: I don’t add salt to my dough simply because I always sprinkle sea salt flakes on my garlic knots. This prevents the rolls from being overly salty. However, if you are not going to add sea salt flakes before serving, then add salt to the dough.

Storage: You can store the garlic knots in an airtight container for up to 3 days. 

 

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Nutrition

Serving: 1serving | Calories: 152.1kcal | Carbohydrates: 19.9g | Protein: 3.3g | Fat: 6.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.4g | Sodium: 147mg | Potassium: 29mg | Fiber: 0.7g | Sugar: 0.1g | Vitamin A: 2.7IU | Vitamin C: 0.003mg | Calcium: 6.8mg | Iron: 0.3mg | Magnesium: 7.4mg | Phosphorus: 26.7mg | Zinc: 0.2mg