Combine dry ingredients: 3 1/2 cups all purpose flour, 1 pkg of instant yeast, 1 tsp pink salt, 1/2 tsp garlic powder, 1 tbsp sugar in a mixing bowl
3 1/2 cup all purpose flour, 1 pkg Instant yeast, 1 tsp pink salt, 1/2 tsp garlic powder, 1 tbsp sugar
Pour in 1⅓ cup very warm water to the dry mixture. Use a spatula to stir until the flour mixture is coarsely combined with water.
1 1/3 cup very warm water (100-110℉)
Add 3 tbsp of olive oil.
3 tbsp olive oil and more
Wet your hands, then use them to incorporate the dry and wet ingredients. Knead for about 5 minutes until the mixture forms a soft, smooth, slightly bouncy ball
Lightly grease the mixing bowl and turn the dough to coat it thoroughly. After which cover the dough with the plastic wrap.
Let the dough rise at room temperature for 1.5 hours.
Cut the dough evenly into 20 pieces.
Roll each piece into a 9 inch rope.
Cross one end of a rope over the other to form a loop in the middle. Take one end, just like tying a shoe lace, tuck it over and through the loop and another end, tuck it under and through the loop.
Align parchment paper on the baking sheet.
Place the tied knots on the parchment paper.
Cover the knots loosely and let them rest for 30 minutes.
Preheat oven to 400℉.
Melt 5 tbsp of vegan butter in microwave (See notes 1).
5 tbsp vegan butter
Combine the butter mixture with 1/2 teaspoons of garlic powder, 1 teaspoon of Italian seasoning and 1/8 teaspoon of pink salt.
1/2 tsp garlic powder, 1 tsp Italian seasoning, 1/8 tsp pink salt
Brush the butter mixture over the knots.
Bake for 20 minutes or until the top turns lightly brown. (See notes 2)
Brush the remaining butter mixture over the top if desired.
