Mix the dry ingredients except the salt in a mixing bowl of a stand mixer. In a small bowl, stir the water with the tahini until creamy. Add all the ingredients to the mixing bowl and knead the dough until it is smooth and comes off the edge of the bowl but is still slightly sticky. This can take about 7-10 minutes. Add the salt after about 3 minutes.

Leave the dough covered in a warm place for about 90 minutes. Beat the dough once after 45 min.

Now place the dough on a lightly floured work surface. Divide the dough into 4 equal parts. And each cut part in 2 parts again, so that you have 8 parts. Now roll out each dough part into a snake and tie it into a knot.

Place the knots on a baking sheet lined with baking paper. And let it rise covered for 30 min. In the meantime, preheat the oven to 450°F ( 220°C).

Bake the knots for about 20 minutes or until they are golden brown.

While the garlic knots are baking, you can start making the garlic coating.

To do this, fry the garlic in a pan for about 1-2 minutes. Add the aquafaba or olive oil and add the remaining ingredients and remove from the stove.

When the garlic knots are ready, brush them with the coating and sprinkle the vegan parmesan over them.