Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast
  • 1 1/4 cups Warm Water (105–115°F)
  • 1 teaspoon Granulated Sugar
  • 3 1/2 cups All-Purpose Flour, plus extra for dusting
  • 1 1/2 teaspoons Fine Sea Salt (for dough)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 cup Unsalted Butter, melted
  • 6 to 8 large cloves Fresh Garlic, minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/4 cup Grated Parmesan Cheese
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Fine Sea Salt (for butter topping)

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top. Let stand for 5–10 minutes until frothy (this confirms the yeast is alive).
  2. Combine Dry Ingredients: In a large bowl (or stand mixer bowl), whisk together the flour and salt.
  3. Mix the Dough: Pour the activated yeast mixture and the 2 tablespoons of olive oil into the dry ingredients. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead by hand for 8–10 minutes, or use a stand mixer with a dough hook for 6–8 minutes, until the dough is smooth, elastic, and passes the windowpane test.
  5. First Proof (The Crucial Wait): Place the dough into a lightly oiled bowl, turning to coat. Cover tightly with cling film. Place in a warm, draught-free spot for 90 minutes, or until the dough has doubled in size.
  6. Divide the Dough: Gently punch down the risen dough to release the air. Transfer to a lightly floured surface. Divide the dough into 16–18 equal portions (about 50-60 grams each).
  7. Shape the Knots: Roll each portion into a rope approximately 6 inches (15 cm) long and 1/2 inch (1.2 cm) thick. Tie the rope into a simple knot.
  8. Second Proof: Arrange the shaped knots on two parchment-lined baking sheets, leaving about 1 inch between them. Cover loosely and let rest for 20–30 minutes while the oven preheats.
  9. Preheat and Bake: Preheat the oven to 400°F (200°C). Bake for 12–15 minutes, rotating the trays halfway through, until the knots are golden brown and sound hollow when tapped.
  10. Prepare the Garlic Butter: While the knots are baking, melt the butter in a small saucepan over low heat. Add the minced fresh garlic, dried oregano, and red pepper flakes. Cook gently for 2–3 minutes until the garlic is fragrant but not brown.
  11. Toss and Serve: Remove the butter mixture from heat and stir in the fresh parsley, Parmesan cheese, and salt. As soon as the knots come out of the oven, transfer them immediately into a large bowl. Pour the garlic butter mixture liberally over the hot knots. Toss gently but thoroughly until every knot is saturated.
  12. Garnish: Serve the garlic knots immediately, sprinkled with a final flourish of extra Parmesan cheese.