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Ingredients
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Dough
Garlic Butter Topping
Dipping Sauces
Method
Dough
Bloom yeast
In a medium bowl combine warm water and sugar, stir to dissolve. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and aromatic.
Combine dry ingredients
In a large mixing bowl (or stand mixer bowl) whisk together the all-purpose flour and 1.5 tsp salt.
Form dough
Make a well in the flour, add the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, mix with the dough hook on low for 2 minutes, then increase speed and knead 4–6 minutes until smooth and elastic. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
First rise
Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.
Shape & Bake
Preheat oven
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them.
Divide dough
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces (about 1.25–1.5 ounces each).
Roll into ropes
Roll each piece into a rope about 6–7 inches long and 1/2 inch thick. Keep dough covered with a towel while working to prevent drying.
Tie knots
To form a garlic knot: tie each rope into a loose overhand knot, tuck the ends under the knot and gently stretch to form a rounded knot shape. Place knots on prepared baking sheets 1 inch apart.
Second rise
Cover loosely with plastic wrap or a clean towel and let the knots rest 20–30 minutes until slightly puffy.
Bake
Bake the knots in the preheated oven 15–18 minutes until golden brown on top. Rotate pans halfway through baking for even color.
Garlic Butter Topping
Make garlic butter
While the knots bake, melt 6 tbsp unsalted butter with 1 tbsp olive oil in a small saucepan over low heat. Add the minced garlic and cook gently 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tbsp chopped parsley, 3 tbsp grated Parmesan, 1/4 tsp salt, and 1/2 tsp red pepper flakes.
Garnish
Sprinkle an additional 1 tsp chopped parsley and a pinch of grated Parmesan over the brushed knots for presentation (optional).
Dipping Sauces & Serve
Warm sauces
Warm the marinara slightly in a small saucepan or microwave until just heated through. Transfer marinara to a small bowl. Place ranch in a second bowl at room temperature or chilled, per preference.