Garlic Parmesan Knots
- Dough
- 3 cups all-purpose flour, spooned and leveled (375 g)
- 1 tbsp granulated sugar
- 2 ¼ tsp instant yeast, 1 packet (7 g)
- 1 ¼ tsp kosher salt
- 1 cup warm water, 100 to 110°F (240 ml)
- 2 tbsp olive oil
- Garlic butter
- ¼ cup unsalted butter, 57 g
- 3 cloves garlic, minced
- 2 tbsp parsley, finely chopped
- ¼ cup parmesan, finely grated (25 g)
- 1 pinch salt
Garlic Parmesan Knots
- In a large bowl or stand mixer, stir the flour, sugar, yeast and salt.
- Add the warm water and olive oil and mix until a shaggy dough forms.
- Knead with the dough hook on medium-low (or by hand on the counter for about 8 minutes) until smooth and springy.
- Put the dough in an oiled bowl, cover and let it rise until doubled.
- Line a sheet pan with parchment.
- Turn the dough out and cut it into 16 equal pieces with a bench scraper (about 38 g each).
- Roll each piece into a rope about 8 inches long. If the dough shrinks back, let it rest 5 minutes and try again.
Garlic Parmesan Knots
- Tie each rope into a loose knot and tuck the ends underneath. Set the knots on the pan 2 inches apart.
- Cover and let the knots rise until puffy.
- Meanwhile, heat the oven to 400°F (200°C).
- Bake until golden brown.
- 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.
- Take the butter off the heat and stir in the parsley and a pinch of salt.
- Brush the hot knots generously with the garlic butter, then sprinkle with the parmesan. Serve warm.