MIX: Add the dry ingredients for the dough to the bowl of a stand mixer with a dough hook attachment. Run the mixer to combine. Make a well in the center and pour the water and oil in there. Start the mixer on low until the flour is moist, about 2 minutes. Then kick the speed up to medium-high and knead for 10-12 minutes or until the the dough pulls away from the sides of the mixer and is soft but not sticky.

PROOF: Place the dough in a bowl that’s lightly sprayed with cooking spray. Cover and let rise for 1-2 hours, or until doubled in size.

SHAPE: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with a piece of parchment; set aside. Dump the dough on a lightly floured surface. Divide into 18 equal pieces. Roll the dough into a 6 inch rope and make a knot in the center. I usually tuck the ends under the body. 

BAKE: Place the knots on a baking tray. Cover the tray with plastic wrap (sprayed with oil) or a lightly damp towel, and let rest for 30 minutes. Then, bake the knots for 11-14 minutes or until the tops are golden. Prepare the garlic butter while they’re baking.

BRUSH: Melt the butter in a small saucepan over low heat. Then, add the Italian seasoning, and garlic and cook just long enough for the garlic to become fragrant, about 30 seconds. Sprinkle with parsley and a pinch of salt. When the knots are hot out of the oven brush them with the prepared garlic butter and sprinkle with grated parmesan. Serve warm with my homemade pizza sauce.