Garlic Knots

Instructions

1. Preheat oven to 400 F. In a stand mixer, whisk 3 tablespoons sugar, 1 package instant yeast, 1.5 teaspoons salt, 0.5 teaspoon garlic powder, and 1 cup all-purpose flour.

2. In a saucepan, melt 1/3 cup butter with 2/3 cup water and 1/3 cup milk over medium heat until the mixture reaches 120-125 F.

3. Add the warm milk mixture to the dry ingredients and beat on medium-low until just combined. Beat in 1 room temperature large egg on medium speed. Gradually add 2 2/3 cups all-purpose flour on low speed, scraping the bowl as needed, until combined.

4. Switch to a dough hook and knead on low speed for 8-12 minutes until the dough is smooth, elastic, and slightly sticky; add up to 1/3 cup additional flour if very sticky. Cover the dough and let it rest in a warm place (75 F) for 10 minutes.

5. Divide the dough into 28 (1-ounce) portions. Roll each portion into an 8-inch rope, tie into a knot, and place on parchment-lined baking sheets, spacing 1.5-2 inches apart.

6. Cover the shaped knots and let them rise in a warm place (75 F) for 20-30 minutes until puffed. Melt 2 tablespoons butter and brush it over the knot tops; sprinkle with 1 tablespoon grated Parmesan cheese.

7. Bake the knots, one pan at a time, for 10-12 minutes until golden brown, rotating the pan halfway through baking.

8. While baking, in the same saucepan, melt the remaining 3/4 cup butter with 6 minced garlic cloves over medium heat for 4-5 minutes until the garlic softens. Remove from heat.

9. Stir 1 tablespoon chopped parsley, 1 teaspoon Italian seasoning, 0.75 teaspoon garlic powder, 0.25 teaspoon salt, and optional 0.125 teaspoon crushed red pepper into the garlic butter. Let the knots cool for 5 minutes, then pour the butter mixture over them on the baking sheets and toss gently to coat. Serve warm, with additional Parmesan if desired.