Buttery Garlic Knots from Scratch

Method

1. In the bowl of a stand mixer (or a large mixing bowl), whisk together the warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy.
2. Add the olive oil (or melted butter), salt, garlic powder, and half the bread flour. Beat on low for 30 seconds. Add the remaining flour and beat on low for 2 minutes until a soft dough forms and pulls away from the bowl sides. If too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
3. Knead with the dough hook for 5 minutes (or knead by hand on a lightly floured surface for 5 minutes). The dough should be soft and tacky. Perform the windowpane test: stretch a small piece; if light passes without tearing, it's ready.
4. Lightly grease a large bowl with oil. Place the dough in, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 2 hours until doubled in size.
5. Line two baking sheets with parchment paper or silicone mats.
6. Punch down the dough. On a lightly floured surface, shape into a 16-inch (41 cm) log. Cut into 16 equal pieces (1-inch each). Roll each into an 8-inch (20 cm) rope and tie into a knot. Tuck the ends under or leave them out. Arrange on prepared sheets.
7. Loosely cover the knots and let rest for 30-45 minutes; they will puff slightly.
8. Preheat the oven to 400°F near the end of resting time.
9. In a small bowl, stir together the melted butter, minced garlic or garlic powder, Italian seasoning, and salt. Brush this mixture over the knots, reserving some for after baking.
10. Bake for 20-23 minutes until golden brown on top. Remove from oven and brush immediately with the reserved garlic butter. Sprinkle with Parmesan and parsley if desired.
11. Serve warm, plain or with marinara sauce for dipping.
12. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 1 week. Reheat as needed.