1 1/3 cups (320ml) warm water
2 1/4 tsp instant yeast
1 tbsp sugar
2 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
3 1/2 cups (450g) all-purpose flour (or bread flour)
5 tbsp (70g) unsalted butter, melted
3 garlic cloves, minced (or 1/2 tsp garlic powder)
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp thyme
1/4 tsp dried parsley
1/4 tsp salt
grated Parmesan cheese (optional)
Directions:
Whisk the warm water, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for 5 minutes.
Add the olive oil, salt, garlic powder, and half of the flour. Beat with mixer for 15 seconds, then add the remaining flour. (If you don’t have a stand mixer, mix the dough with a wooden spoon or rubber spatula.) Beat on low speed for 4 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for about 2 minutes. Poke the dough with your finger and if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Grease a large bowl with oil and place the dough in the bowl, turning it to coat all sides in the oil. Cover with plastic wrap or a towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size.
When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a log. slice into 16 1-inch strips. Roll each strip into ropes and tie each into knots. Arrange the knots on 2 lined baking sheets.
Cover the shaped knots with a towel and let them rest for at least 30 minutes and up to 45 minutes.
Preheat oven to 400°F (204°).
Stir the melted butter, garlic, Italian seasonings, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
Bake for about 18-22 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese, if using.
Serve plain or with marinara sauce for dipping. Enjoy!