These piping hot knots are pizzeria classic and are unbelievingly addictive. They are called "knots" due to their shape resembling that of a square knot and about the size of a golf ball. They are chewy, garlicky and loaded with fresh parsley. I actually forgot to sprinkle some parmesan cheese to it but even without them they are still good. If you're tired and busy and just don't have time to make your own dough you can always buy some dough from your favorite pizza joint or even buy the frozen dough from the grocery store. You can either brush the garlic coating on before baking or like me I just tossed it in after I baked the bread. Either way they will be good.
For the dough:
Recipe adpated from King Arthur Flour with some changes.
3 cups bread flour
1 tbsp. sugar
2 tsp. dried yeast
1 tsp salt
2 tbsp. olive oil
¼ cup milk
1 cup lukewarm water (you might need 1-2 tbsp more)
Parsley and Garlic Coating:
2 cloves garlic - chopped
3 tbsp. olive oil
2 tbsp chopped parsley
2. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in size.
3. Divide the dough into 15 -17 equal pieces. Roll each piece into a long rope and tie into a knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center.
4. Put the knot in a baking sheet lined with some parchment paper. Cover with a clean kitchen towel and set it aside to rise for about 30 minutes. In the meantime prepare the garlic herb. Heat up the frying pan over medium; add in the olive oil and garlic. Once the garlic is lightly brown add in the chopped parsley. Continue to stir for a minute and remove from heat and set it aside.
6. Serve warm or at room temperature.