Garlic Parmesan Knots

Steps

1. In a large bowl or stand mixer, stir the flour, sugar, yeast and salt.
2. Add the warm water and olive oil and mix until a shaggy dough forms.
3. Knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   with the dough hook on medium-low (or by hand on the counter for about 8 minutes) until smooth and springy.
   ⏱ Knead: 6 min
4. Put the dough in an oiled bowl, cover and let it

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until doubled.
   ⏱ First rise: 1 hr
5. Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   a sheet pan with parchment.
6. Turn the dough out and cut it into 16 equal pieces with a bench scraper (about 38 g each).
7. Roll each piece into a rope about 8 inches long. If the dough shrinks back, let it

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   5 minutes and try again.
8. Tie each rope into a loose knot and tuck the ends underneath. Set the knots on the pan 2 inches apart.
9. Cover and let the knots rise until puffy.
   ⏱ Second rise: 30 min
10. Meanwhile, heat the oven to 400°F (200°C).
    400°F
11. Bake until golden brown.
    400°F⏱ Bake: 15 min
12. While the knots bake, melt the butter in a small saucepan over low heat. Add the garlic and cook gently until fragrant but not browned.
    ⏱ Garlic butter: 2 min
13. Take the butter off the heat and stir in the parsley and a pinch of salt.
14. Brush the hot knots generously with the garlic butter, then sprinkle with the parmesan. Serve warm.

Tap an underlined word for how to do it, or see all techniques.

Tips

• Keep the garlic over low heat. Browned garlic tastes bitter.
• For pizza-shop style, toss the hot knots in a bowl with the garlic butter instead of brushing.

Storage

Best warm. Keep leftovers wrapped at room temperature 2 days and rewarm in a 350°F oven for 5 minutes.

Make ahead

Bake the knots plain, cool and freeze up to 2 months. Rewarm in the oven, then brush with fresh garlic butter.

How long leftovers keep, and freezing and reheating: leftovers and storage.