Ingredients:

  • 1 cup (240 ml) Warm Water (105-115°F)
  • 2 teaspoons (10 g) Active Dry Yeast
  • 1 teaspoon (5 g) Granulated Sugar
  • 3 cups (360 g) All-Purpose Flour, plus more for dusting
  • 1 teaspoon (5 g) Fine Sea Salt
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 1/2 cup (115 g) Unsalted Butter
  • 5 large cloves Fresh Garlic, very finely minced
  • 2 tablespoons (30 g) Fresh Parsley, finely chopped
  • 1 teaspoon Dried Oregano or Italian Seasoning
  • 1/4 cup (30 g) Grated Parmesan Cheese
  • 1/4 teaspoon Red Pepper Flakes (optional)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Whisk gently and let stand for 5–10 minutes until a foamy ‘bubble bath’ forms on the surface.
  2. Combine Ingredients: Add the flour and salt to the yeast mixture. Add 1 tablespoon of olive oil.
  3. Knead: Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead by hand for 8–10 minutes, or use a stand mixer with a dough hook for 6–7 minutes, until the dough is smooth, elastic, and passes the 'windowpane test.'
  4. First Proof: Lightly oil a clean bowl with the remaining 1 tablespoon of olive oil. Place the dough inside, turning once to coat. Cover the bowl and allow to rise until doubled in size (60–90 minutes) in a warm, draught-free spot.
  5. Punch Down and Divide: Gently punch the air out of the proved dough. Turn it onto a clean work surface. Divide the dough into 18–20 equal pieces (about 40g each).
  6. Shape the Knots: Roll each piece into a thin rope, approximately 6–7 inches long. Tie the rope into a simple overhand knot.
  7. Second Proof & Preheat: Arrange the knots onto a baking sheet lined with parchment paper, leaving a little space between each. Cover lightly and allow to proof for a final 15 minutes. Preheat oven to 400°F (200°C).
  8. Bake: Bake the knots for 12–15 minutes, rotating the tray halfway through, until they are puffed up and deeply golden brown.
  9. Prepare the Garlic Butter: While the knots are baking, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté very gently for 1–2 minutes, just until fragrant—do not allow the garlic to brown or burn.
  10. Finish the Sauce: Remove the butter from the heat. Stir in the chopped fresh parsley, dried oregano, Parmesan cheese, and red pepper flakes (if using).
  11. Toss and Serve: As soon as the knots come out of the oven (while they are piping hot), transfer them immediately into a large bowl. Pour the entire garlic butter mixture over the knots. Toss vigorously until every surface is drenched and coated. Serve immediately.