Garlic Knots

Ingredients

• 1 cup water
• 1 tsp sugar
• 2.25 tsp active dry yeast
• 3 cups all-purpose flour
• 1.5 tsp kosher salt
• 2 tbsp olive oil
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 6 cloves garlic – minced
• 0.25 cup parsley – finely chopped
• 0.5 tsp kosher salt
• 0.25 cup parmesan cheese – finely grated
• marinara sauce – for serving

Instructions

1. In a large bowl, combine warm water (105–110°F) and sugar, then sprinkle the yeast over the top. Let stand until foamy, 5–10 minutes.
2. Add the flour, 1.5 tsp kosher salt, and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead until smooth and elastic, 8–10 minutes (or 5–7 minutes on medium speed with a dough hook).
3. Shape the dough into a ball, place it back in the bowl, cover, and let rise in a warm spot until doubled in size, 60–75 minutes.
4. Line 2 baking sheets with parchment and brush evenly with 1 tbsp olive oil. Preheat the oven to 425°F (220°C).
5. Punch down the dough and divide into 16 equal pieces. Roll each piece into an 8–10 inch (20–25 cm) rope and tie into a loose knot, tucking the ends underneath. Arrange on the prepared sheets, spacing about 2 inches apart.
6. Cover loosely and let rise until slightly puffed, 20–30 minutes.
7. Bake until golden brown and cooked through, 12–15 minutes; the bottoms should be lightly browned and the knots should sound hollow when tapped.
8. While the knots bake, melt the butter with 2 tbsp olive oil in a small skillet over low heat. Add the minced garlic and cook gently until fragrant and just turning pale gold, 1–2 minutes. Remove from heat and stir in the parsley and 0.5 tsp kosher salt.
9. Transfer the hot knots to a large bowl, pour the garlic butter over them, and toss to coat evenly. Sprinkle with the grated Parmesan and toss again.
10. Serve warm with marinara sauce for dipping.