Ingredients
1 1/3 cup (320g) warm water
2 1/4 tsp (7g) instant yeast (1 packet)
1 tbsp (12g) sugar
3 tbsp (40g) olive oil
1 tsp (6g) salt
1/2 tsp (1g) garlic powder
1/2 tsp (1g) oregano
3 1/2 cups (440g) all-purpose flour (+ more if needed)
5 tbsp (71g) unsalted butter
3 garlic cloves, minced (about 9g)
1 1/2 tsp (2g) Italian seasoning
1/4 tsp (1g) salt
1 egg (optional)
1/4 cup (25g) grated Parmesan
2 tbsp (4g) chopped parsley
Instructions
Whisk warm water, yeast, and sugar in a bowl. Let sit 5 minutes until bubbly.
Add olive oil, salt, garlic powder, oregano, and half the flour. Mix.
Add remaining flour gradually. Knead for 5 minutes.
Let rise in a warm place 1–2 hours, until doubled.
Shape into a log and cut into strips. Tie each into a knot.
Let rest 30–45 min. Preheat oven to 400°F (200°C).
Melt butter and mix with garlic, seasoning, and salt.
Brush knots with 3/4 of mixture (plus optional egg wash).
Bake 20–23 min. Brush with remaining garlic butter. Top with Parmesan and parsley.
Notes
Dough can be made 1 day ahead and chilled. Reheat baked knots at 325°F for 10 min. Freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 knot
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 12mg