Ingredients
Scale
- 3 1/2 cups All-Purpose Flour (or “00” if preferred)
- 1 cup Warm Water
- 2 1/4 teaspoons 1 packet Active Dry Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1/4 cup Olive Oil
- 6 tablespoons Unsalted Butter
- 4 cloves Garlic finely minced
- 1 tablespoon fresh Parsley chopped
- 1/4 teaspoon Red Pepper Flakes
- 2 tablespoons grated Parmesan Cheese
- Extra Olive Oil for brushing
Instructions
- Combine warm water, sugar, and yeast in a large bowl. Let it sit for 5 – 10 minutes until foamy.
- Stir in the olive oil and salt.
- Gradually mix in the flour until a soft dough forms.
- Turn out the dough onto a floured surface and knead for 8 – 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 – 1 1/2 hours, or until doubled in size.
- Punch down the dough.
- Divide the dough into 12 equal pieces.
- Roll each piece into a rope about 8 inches long and tie each into a loose knot.
- Place the knots on a parchment-lined baking sheet, cover lightly, and let rise for 30 minutes.
- Preheat the oven to 400°F.
- Brush the knots lightly with olive oil.
- Place the pan in the preheated oven and bake for 12 – 15 minutes until puffed and golden brown.
- Melt butter in a small saucepan while the knots bake.
- Add minced garlic to the melted butter and cook for 1 minute until fragrant.
- Remove from heat and stir in parsley and red pepper flakes.
- Brush the warm knots generously with garlic butter.
- Sprinkle with grated Parmesan and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, use fresh herbs like thyme or oregano in the garlic butter.
Ensure the water is warm, not hot, to avoid killing the yeast during activation.
These knots are best served fresh but can be reheated in the oven.
- Prep Time: 40 minutes
- Cook Time: 12 - 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg