Knots Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in granulated sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups of the flour and kosher salt. Add the softened butter, beaten egg, and the activated yeast mixture. Mix on low speed (or stir with a wooden spoon) until the dough begins to come together, about 2–3 minutes.

Knead and adjust

Gradually add the remaining 1/2 cup of flour as needed to form a soft, slightly tacky dough that pulls away from the sides of the bowl. Knead by hand on a lightly floured surface or in the stand mixer for 6–8 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Portion and shape

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces (about 70–85 g / 2.5–3 oz each). Roll each piece into a 10–12 inch rope. To shape a knot: tie each rope into a loose overhand knot, then tuck the ends under or through the center so the knot holds its shape. Place knots on a baking sheet lined with parchment, spacing them 1–2 inches apart.

Second rise

Cover the shaped knots with lightly greased plastic or a clean towel and let rise until puffy, about 30–40 minutes. Meanwhile preheat the oven to 375°F (190°C).

Egg wash

Brush each knot lightly with the beaten egg wash (egg + 1 tsp water) just before baking to achieve a glossy golden crust.

Bake

Bake in the preheated oven for 15–18 minutes, until the knots are golden brown and sound hollow when tapped on the bottom. Rotate the pan halfway through baking for even color.

Prepare garlic butter

While the knots bake, combine the melted butter and minced garlic in a small bowl. Let sit briefly so the garlic flavor infuses the butter.

Brush and season: As soon as the knots come out of the oven, brush them generously with the garlic butter so it soaks into the crust. Sprinkle the chopped parsley, grated Parmesan, and coarse sea salt evenly over the warm knots.

Serve: Allow the knots to cool 3–5 minutes so the butter sets slightly, then serve warm. These are best the day they are made; reheat gently in a 300°F (150°C) oven for 5–7 minutes if needed.