Garlic Knots

Thanks for sharing your experience, Maya! In case it helps, we use conventional heat, so the symbol on our oven shows the top and bottom heating without the fan, with the pan in the middle rack of the oven. If you use the option with a fan, also called convection bake, the baking time will be less for our recipes 🫶

Thanks for replying! I used conventional top ans bottom heat though, and my oven usually works at given temperature.

A very warm welcome to the PUL App, Priya! Thanks for welcoming us into your kitchen and sharing your experience with the garlic knots recipe 🤗

It's my pleasure and thank you Sadia and the Pick Up Limes team. I have been following your channel since 2017, and Sadia has taught me a lot about healthy eating, sparking my interest in cooking and plant-based living. Wishing much more success to your team! 😊💚

Hi Samantha, oh no! Did your yeast mixture ever get foamy or did the dough rise during the rest period? If not, it's possible the yeast was not alive. Depending on where you live, the room temperature will also affect rising time. The dough might need more time to rise if it's been cold lately or if it's exposed to a draft while rising. You could place it somewhere a bit warmer to help the yeast activate. If you're using a nutritional yeast powder instead of flakes, the garlic mixture might be more paste-y, you can add a splash more olive oil, although we like a thicker mixture so that it sticks to the dough instead of running off! We hope this helps if you give the Garlic Knots another try 😊

Thanks for the tips! It got foamy and I let it rise in the oven with the light on so that wasn't it. It did seem to not rise enough though, I must have not used enough flour. I didn't know finer nooch existed! Thanks.

Hey Bianca, you can use all-purpose flour if that's more accessible but we can't say with certainty the exact proportions as we haven't tested it ourselves. Start with the same amount of water as the original recipe and adjust if necessary, adding more flour if the dough is too sticky or more water if it's too dry. The flavour difference between using the two types of flour should be minimal, but there might be a slight difference in texture, with the all-purpose flour yielding less chewiness 🙂

Hi Marijana, we've confirmed that the measurements are accurate for this recipe. Could I inquire if you used bread flour or a different type? The water-to-flour ratio in bread recipes can differ due to flour type, brand, and even country. Protein content varies between flours, affecting water absorption. In any case, you did will to adjust to your needs by adding more water if you felt it was needed ☺️

Thank you for your answer. Unfortunately, I am incapable of making the bread dough right, so everything finished in a trash can. I don't know. It's like a curse or something. My grandma could bake bread for the whole village with her eyes closed and I am just not able to bake anything with yeast. Thank you for reading. No need to answer. 😂

I have the same issue as you. So I bought a bread machine. Best decision ever 😁

I haven't seen your reply until now. Thank you 😁

So happy to hear, Melanie, thank you! Indeed these are best enjoyed on the same day they are made 😃