Ingredients:

  • 500g all purpose flour
  • 350ml warm water
  • 7g active dry yeast
  • 15g granulated sugar
  • 30ml extra virgin olive oil
  • 10g sea salt
  • 113g unsalted butter
  • 6 garlic cloves
  • 15g parsley
  • 20g grated parmesan
  • 0.5 tsp red pepper flakes

Instructions:

  1. Bloom the yeast. Combine 350ml warm water, 15g sugar, and 7g yeast. Note: Wait 5-10 mins until it is foamy and smells like bread.
  2. Mix the foundation. Stir in 30ml olive oil and 10g sea salt, then gradually add 500g flour.
  3. Knead the dough. Work the mixture for 8 mins until the dough is smooth and bounces back when poked.
  4. First proofing session. Place dough in a greased bowl and cover. Note: Let it sit for 1 hours until doubled in size.
  5. Shape the knots. Punch down the dough, roll into a rectangle, and cut 18 strips.
  6. The loop and tuck. Tie each strip into a simple knot, tucking the ends underneath.
  7. Second proofing session. Arrange knots on a tray and cover for 30 mins until they look puffy and soft.
  8. Prepare the glaze. Melt 113g butter with 6 minced garlic cloves and 0.5 tsp red pepper flakes.
  9. The first brush. Coat the raw knots with half of the butter mixture.
  10. Bake the knots. Bake at 400°F for 15 mins until the tops are golden and the kitchen smells like heaven.
  11. The final touch. Toss the hot knots with the remaining butter, 15g parsley, and 20g parmesan.