Ingredients:

  • 500g bread flour
  • 325ml warm water (105°F/40°C)
  • 7g instant yeast
  • 15g honey
  • 30ml extra virgin olive oil
  • 10g fine sea salt
  • 115g unsalted butter
  • 6 cloves fresh garlic, finely minced
  • 15g fresh Italian parsley, finely chopped
  • 30g grated parmesan cheese
  • 0.5 tsp red pepper flakes
  • 1 tsp garlic powder

Instructions:

  1. Whisk water and honey. Combine the 325ml warm water with 15g honey in your mixer bowl until dissolved.
  2. Add yeast. Sprinkle the 7g instant yeast over the water. <Note: Since it's instant yeast, you don't need to wait for bubbles, but it doesn't hurt.>
  3. Mix the dough. Add 500g bread flour, 30ml olive oil, and 10g fine sea salt.
  4. Knead well. Work the dough for 8-10 minutes until it's smooth and clears the sides of the bowl.
  5. First proof. Place dough in a greased bowl and cover. Wait 1 hour or until doubled in size.
  6. Divide and shape. Punch down dough and cut into 16 even strips. Tie each into a simple overhand knot.
  7. Second rise. Place knots on a lined sheet and cover. Wait 30 minutes until they look puffy.
  8. Prepare the glaze. Melt 115g butter with 6 minced garlic cloves and 1 tsp garlic powder.
  9. First glaze and bake. Brush half the butter over the knots. Bake at 400°F (200°C) for 15 minutes until the tops are golden and the garlic smells nutty.
  10. Final finish. Toss hot knots with remaining butter, 15g parsley, 30g parmesan, and 0.5 tsp red pepper flakes.