Ingredients
Dough
- 3 ¾ cups Bread Flour
- 1 ½ teaspoons Granulated Sugar
- 1 packet Active Dry Yeast
- 2 teaspoons Salt
- 1 ½ cups Warm Water, 110-115F
- 2 tablespoons plus 2 teaspoons Olive Oil, divided
Garlic Coating
- 1 stick Unsalted Butter
- 6 Cloves Garlic, minced
- ½ cup Fresh Parsley, minced
- 1 ½ teaspoons Garlic Salt
- ¼ cup Parmesan Cheese, grated
Directions
- In the bowl of a stand mixer with a dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine; turn the mixer on low speed; add the warm water and 2 tablespoons of olive oil; beat until the dough forms a ball around the hook
- If the dough is very sticky add more flour, 1 tablespoon at a time until the dough comes together in a solid ball; if the dough is too dry add 1 tablespoon of water at a time; scrape the dough onto a lightly floured surface; gently knead into a smooth ball
- Grease a large bowl with the remaining 2 teaspoons olive oil; add the dough; cover the bowl with plastic wrap; place bowl in a warm area to rise for 90 minutes until it has doubled in size
- Turn the dough out onto a lightly floured surface; divide it into 2 equal pieces; place each round of dough onto a piece of plastic wrap; let rest for 10 minutes; dust the tops with a light amount of flour; with a knife slice each into quarters; press each quarter into a rectangle then slice in half again; there should be 16 pieces of dough
- Lightly dust each piece with flour; shape into balls; roll each ball into a long rope then tie it into a knot; place the knots onto a prepared baking sheet; cover loosely with plastic wrap; set aside for 30 minutes
- Preheat the oven to 450F; remove the plastic wrap once the 30 minutes is up; bake for 20 minutes until the knots are golden brown and firm
- Cool for 5 minutes; brush with the garlic coating; sprinkle with cheese and serve warm with marinara sauce