Garlic knots only need about 30 minutes to rise and can be made with just your hands and no special equipment (unless you want to). The aftermath creates loads and loads of fluffy garlic roll goodness.
Add the warm water to a large bowl and sprinkle the yeast on top. Let it sit a few minutes until foamy. Stir in the sugar, garlic powder, melted butter, olive oil, and salt.
Gradually mix in the flour by hand or using a stand mixer fitted with a dough hook. Knead for 10 minutes, and then shape the dough into a ball, place it into a large bowl oiled with 1 tablespoon olive oil, and cover with a clean kitchen towel.
Let the dough rise at room temperature until doubled in size, about 30 minutes.
Preheat the oven to 375F. Line 2 large baking trays with silpat baking mats or parchment paper. Turn the dough out onto a clean work surface. Cut the dough into 16 equal pieces, and roll each piece into a ball. Roll each ball into a rope about 8 inches long, and tie each dough rope into a knot.
Arrange 8 dough knots on each prepared baking tray.
In a small bowl, stir together the melted salted butter and crushed garlic. Spoon the garlic butter on top of the garlic knots, reserving some of the butter to brush on later.
Bake until the garlic knots are golden, about 20 to 25 minutes, rotating the trays once halfway through.
Brush a little more garlic butter on top, and then sprinkle on the Parmesan cheese and parsley.
Serve the garlic knots warm along with marinara sauce for dipping.
Notes
For a less intense garlic flavor, for the garlic butter omit the fresh garlic and add 1 teaspoon garlic powder instead.
To make cheesy garlic knots, when these have cooked for 20 minutes, sprinkle a little shredded mozzarella cheese on top of each and return them to the oven to finish cooking.
If you don’t have fresh parsley to sprinkle on top, you can use dried Italian herb seasoning instead.
You can substitute the all purpose flour in equal amounts with bread flour.