Easy Garlic Knots

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Garlic knots around a ramekin with tomato sauce.

5 from 2 votes

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/garlic-knots/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: knots

Calories: 152.1kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition