Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 1 cup Warm Water (105°F – 115°F)
  • 3 cups All-Purpose Flour, plus extra for dusting
  • 1 ½ teaspoons Kosher Salt (for dough)
  • 2 tablespoons Olive Oil (for dough)
  • ½ cup (1 stick or 113g) Unsalted Butter, melted
  • 6-8 large cloves Fresh Garlic, finely minced
  • ¼ cup Fresh Parsley, finely chopped
  • ½ cup Grated Parmesan Cheese, plus extra for finishing
  • 1 teaspoon Dried Oregano
  • Kosher Salt & Black Pepper, to taste

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Mix the Dough: In a large bowl, whisk together flour and salt. Pour in the foamy yeast mixture and the olive oil. Mix until a shaggy dough forms.
  3. Knead: Knead by hand on a lightly floured surface, or using a dough hook, for 6–8 minutes until the dough is smooth and elastic.
  4. First Rise (Prove): Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a clean tea towel, and let rise in a warm spot until doubled in size (approx. 60–90 minutes).
  5. Shape the Knots: Gently punch down the risen dough. Divide the dough into 16–18 equal pieces. Roll each piece into a rope about 8–10 inches long. Tie each rope loosely into a simple knot, tucking the ends underneath.
  6. Second Rise: Arrange the knots on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rest for 20 minutes while the oven preheats.
  7. Preheat: Preheat your oven to 400°F (200°C).
  8. Bake: Bake for 12–15 minutes, or until the knots are puffed up and lightly golden brown on top.
  9. Prepare the Butter Bath: While the knots are baking, melt the butter. Stir in the minced garlic, parsley, oregano, salt, and pepper. Let this mixture steep for 2–3 minutes off the heat.
  10. Coat & Finish: As soon as the knots come out of the oven, transfer them immediately to a large bowl. Pour the warm garlic butter mixture evenly over the knots and toss gently to coat thoroughly.
  11. Serve: Sprinkle generously with the extra grated Parmesan cheese. Serve immediately while piping hot.