Garlic Knots

Makes 12 Garlic Knots

1 recipe Pizza Dough 
1½ teaspoons garlic powder
Olive oil, for brushing dough
Topping:
4 tablespoons (½ stick) unsalted butter
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh
parsley
¼ teaspoon kosher salt
2 tablespoons finely grated
Parmesan
2 tablespoons olive oil

Nutritional information per garlic knot:
Calories 209 (40% from fat) • carb. 27g • pro. 4g fat 9g • sat. fat 3g • chol. 10mg • sod. 212mg • calc. 30mg • fiber 1g

1. Prepare the Pizza Dough 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. 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. 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. 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.
3. 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.
4. 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.
5. 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.
6. These are best enjoyed warm.