Garlic Knots Recipe

• servings: 16 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

3 cups all-purpose flour, (use a high-gluten brand like King Arthur)

2 tsp active dry yeast

2 tsp salt

3 tbsp vegetable oil

1 cup lukewarm water

3/4 cup grated parmesan

1/4 cup finely chopped parsley

1 tsp garlic salt, (or 1 tsp kosher salt + 1/4 tsp garlic powder; or 1 tsp kosher salt and 1 large clove garlic grated)

3 tbsp butter, melted

Directions

Pour yeast into a medium bowl. Pour the lukewarm water into the bowl and let the mixture sit for 5 minutes until it's nice and frothy.

In a large bowl (or your mixer's bowl if you have one), add in the flour, salt, and oil. Add the yeast mixture. Mix everything together until combined. Once a dough starts forming, replace your mixer's paddle attachment with the hook attachment. If you don't have a mixer, simply use your hands to knead the dough into a compact ball (about 5 minutes).

Place the dough ball into a greased bowl and cover with a piece of greased plastic wrap. Put the bowl in a warm spot. Allow the dough to rise (approximately doubling in size) for 1 hour.

Roll the dough out into a large square shape, about 1/8 inch thick. Cut the dough into 16 seemingly equal pieces. Roll each piece into a rope that's about 9 inches long. Tie each rope into a knot, tucking the ends underneath the knot.

Bake the bread knots at 375°F for 25 minutes, or until the tops are nice and golden. While the bread bakes, mix the grated parmesan, chopped parsley and garlic salt together.

Once the bread is done baking, allow them to cool for 5 minutes so they are just cool enough for you to handle them but still warm to the touch. Dip the top surface of each bread in a bowl of melted butter, and then roll the buttered surfaces in the garlic parmesan mixture.