Prep Time: 25 mins | Bake: 20-25 mins | Total: 2hrs 25mins | Yield: 12 knots

Ingredients

Dough:

1 1/8 tsp instant yeast, half of the packet included with mix

3/4 cup (170g) water, lukewarm

2 tbsp (25g) olive oil

1 1/3 cups (146 g) King Arthur Keto Wheat Pizza Crust Mix, half the packaged mix

Topping:

4 tbsp (57g) butter

2-6 cloves garlic, finely chopped (about 1 tbsp)

1 tbsp Parsley or chives, finely chopped, optional

1/8-1/4 tsp table salt, depending on wether you use salted or unsalted butter

Parmesan cheese, finely grated; optional

Instructions

  1. Lightly grease a baking sheet, or line it with parchment paper.
  2. To make the dough: Combine all the ingredients and mix and knead — by hand or stand mixer fitted with the dough hook — until the dough is bouncy and firm , about 2 minutes. Cover the dough and let it rise until puffy, about 1 hour.
  3. Divide the dough into 12 equal pieces and roll each into a rope about 5-6″ long.
  4. Tie each rope into a knot and place in the prepared baking sheet. Cover the knots and let them rise until puffy, about 30 minutes. Toward the end of the rising time, preheat oven to 350°F.
  5. To bake the knots: Bake the knots for 20-25 minutes, until they’re golden brown.
  6. To make the topping: While the knots are baking and cooling, melt the butter in a saucepan set over low heat. Add the garlic and continue to cook over low heat, stirring occasionally until the garlic becomes fragrant, 3-5 minutes.
  7. Pour the garlic butter into a heat-safe bowl, stir in the parsley and salt, and set aside.
  8. Remove the knots from the oven and allow them to cool for a minute or two before tossing them in the topping.
  9. Let the knots cool for another 5-10minutes, then top with a sprinkle of Parmesan. Serve warm.
  10. Storage Information: Store leftover garlic knots, well wrapped, at room temperature for up to two days; warm in a preheated 350°F oven for 5-10 minutes before serving, if desired. Freeze for longer storage.