Preparation

1. As instructed in the previous recipe, once dough has sufficiently risen (2 rises are best, but 1 rise is OK), line two baking pans with parchment paper; reserve.
2. Divide the dough into 12 even pieces, about 2 ounces each. Keep dough pieces covered while working with the first piece.
3. Take one piece of dough and roll it into a 10-inch rope. Repeat with the remaining dough pieces, placing each on the prepared pans after shaping.
4. Dust the prepared dough ropes all over with the garlic powder, then tie each into a knot, tucking the ends under the bottom of the knot.
5. Place six on each of the prepared pans and cover loosely with plastic wrap. Allow to rest and rise for about 30 to 45 minutes, until nice and puffy.
6. Preheat oven with the racks in the lower and upper third positions to 400°F. Brush the risen knots with olive oil and bake in the preheated oven until golden, about 13 to 15 minutes.
7. While knots are baking, put the butter in a small saucepan set over medium-low heat to melt. Once it is melted, remove from the heat and add the remaining topping ingredients. Stir to combine and keep warm until the knots are ready.
8. Once the knots are baked, remove from the oven and carefully coat with the butter topping, a pastry/basting brush works well. Another method is to transfer the butter topping to a shallow bowl and put the knots, a couple at a time, into the bowl and turn to fully coat. Drizzle any additional topping over the knots.
9. These are best enjoyed warm.