Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 tablespoon (15ml) granulated sugar
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 6 tablespoons (85g) unsalted butter, melted
  • 6 cloves garlic, minced
  • 2 tablespoons (finely chopped) fresh parsley
  • 1 tablespoon (finely chopped) fresh oregano (or 1 teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, combine the yeast mixture, flour, salt, and olive oil. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough is rising, melt the butter in a small saucepan or microwave. Stir in the minced garlic, parsley, oregano, salt, pepper, and red pepper flakes (if using).
  6. Punch down the dough. Divide it into 12 equal portions. Roll each portion into a rope about 6-8 inches long. Tie each rope into a knot.
  7. Place the knots on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
  8. Preheat oven to 400°F (200°C). Bake the knots for 15-20 minutes, or until golden brown.
  9. Immediately brush the hot knots generously with the garlic butter.
  10. Serve warm and enjoy!